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VEGAN PIE DOUGH RECIPE

MAKES 1 PIE SHELL

You can also use this recipe to make Veggie

Pot Pies (see page 211).

2 cups (255 g) unbleached all-purpose flour

1 teaspoon salt

¼ cup (60 ml) cold water, plus 7 tablespoons

ice water

¾ cup (170 g) Spectrum vegetable shortening

In a large bowl, mix together the flour and salt. In a measuring cup, add ¼ cup (60 ml) of the cold water, then add the vegetable shortening to equal 1 cup (240 ml) of water and shortening combined. Lightly pack the shortening to remove air bubbles. Scoop out the shortening from the measuring cup with a spoon and add to the flour mixture, discarding the water. Using a pastry cutter, cut the shortening into the flour mixture until small flaky dough balls start to form. Add the 7 tablespoons of ice water, one tablespoon at a time, and continue mixing. You can add another tablespoon of water if your dough seems too hard. If it’s too soft, chill the dough in the refrigerator for 30 minutes.

THE SKINNY: WHY DOES THE RECIPE CALL FOR ICE WATER?

ICE WATER KEEPS THE FAT CHILLED WHEN YOU’RE MAKING A PASTRY. IF THE FAT IS WARM, IT RELEASES WATER AND MOISTENS THE FLOUR MAKING YOUR PASTRY HARD AS NAILS.

PIE RECIPE

MAKES 8 SERVINGS

2 Vegan Pie Doughs (double recipe to make

2 balls of dough)

5 Granny Smith appl3es, peeled, cored, and cute into

¼ -inch (6 mm) slices

2 Fuji apples, peeled, cored, and cut into ¼-inch

(6 mm) slices

¾ cup (150 g) evaporated cane sugar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

4 teaspoons Earth Balance

Preheat oven to 350° F (180° C)

In a large bowl, combine the apple slices, sugar, cinnamon, and nutmeg. Mix well to coat the apples. Set aside. Lightly flour a flat, clean surface and roll out one of the balls with a rolling pin. Place in a round glass pie pan. Press the dough along the edges of the pie pan. Add the apple filling, along with any juice in the bottom of the bowl. Place each teaspoon of the Earth Balance separately on top of the apples. Roll out the second ball of dough and place on top of the pie. Pinch around the edges of the pie to cover the apples and cute off any remaining long pieces of dough. Make about six ½-inch (12 mm) cuts in the top crust to release the steam during baking. Bake about 1 hour, or until the pie is bubbling. Remove from the oven. Serve warm with vanilla soy or coconut milk ice cream.

Srv: 1 Slice (208 g) | Cal: 390 | Fat: 20 g | Sat Fat: 5 g | Col: 0 mg | Carb: 53 g | Fib: 3 g | Pro: 4 g

Edible Florals

Add Some Color, Texture, and Flavor to Your Desserts

Flowers aren’t just for show. Put them in your mouth, girl! Flowers can be a pretty decoration and an edible garnish for a sweet dish. As long as you are buying organic florals, a few petals or buds of some different varieties will add texture and zest for a picture-perfect dish.

LAVENDER: Therapeutic on the mind and tongue, lavender carries a sweet, floral taste with citrus notes. Lavender complements a handful of dishes ranging from stews to sorbets to chocolate cake. Add to a glass of Champagne with a pinch of fresh petals for a low-calorie, delicious treat.

DANDELION: The buds of dandelions have an almost savory, honey-like fragrance and flavor. The leaves can be steamed, sautéed, or tossed in salads, and the petals add some character to any dish. These guys are sweetest when picked young and eaten quickly, since the mature ones are bitter.

CARNATION: Usually available year-round, carnations have long been a finishing touch for wedding cakes and premium liqueur. The petals add soft, floral flavor to desserts.

ROSE: All varieties are edible with a stronger punch in the darker roses. Depending on the type, color, and the soil conditions of where they were grown, roses have a subtle taste reminiscent of green apples or strawberries and can range from fruity to minty to spicy. Ideal for syrups, jams, ice cream, salads, and beverages. Note: Remove the bitter white portion of the petals.

PEONY: Add peony petals to a summer salad,