November 7, 2010

Pie Time

Here are two (may I say perfect) pies that have been made in the last week. You should have seen how excited I was that it is finally fall pie-season again. This Apple Pie was made for a Twin Peaks party in Marfa, and the Pumpkin for my family's early mock-Thanksgiving. The only real trick for vegan pie is having a good crust and I'm about to share with you the easiest pie crust recipe in the history of the earth. It doesn't even require Earth Balance. Believe it. Enjoy these with your friends and families and don't tell any of your non-veg. friends that you used tofu (my family couldn't believe it!).


"Dutch" Apple Pie

Filling
1 c. sugar
3 Tbs. flour
1 tsp. cinnamon
dash nutmeg
dash salt
6-7 cups tart apples (sliced, half of them peeled)

Topping
1/4 c. brown sugar
1/4 c. sugar
3/4 c. flour
1/3 c. Earth Balance

Preheat to 400. Make your crust (recipe below). Combine the filling ingredients. Fill the crust till you get a monstrous heap. Combine the topping ingredients. I do this with my hands because I don't own a pastry cutter, but I suppose a fork would work too.
Cook at 400 for 45-50 m. or so.


Pumpkin Pie

Filling
12 oz. firm silken tofu
2 c. pumpkin (or 1 can pureed pumpkin)
1 c. brown sugar
2 tsp. cinnamon
1 tsp. ginger
dash nutmeg
dash cloves
1/2 tsp. salt
1/3 c. vegetable oil
1 tsp. vanilla

Preheat to 350. Prepare crust. Throw the pumpkin and tofu in your food processor and puree. Mix together all of the ingredients.  Pour into crust and bake at 350 for 60 m. or so.

Oil Pie Crust
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
1/2 c. oil
2 Tbs. soy milk

Whisk together the dry ingredients. Whisk together the wet ingredients. Mix the wet into the dry with a fork. Now just press the dough into the pie pan. You don't even have to roll it out! Bake the crust at 350 for about 7 minutes before filling and voila! Welcome to pie-land, friend.

Soon I will be celebrating fall from a new city! Until then, enjoy!
NRG

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