The Complete Idiot's Guide to Vegan Baking - Donna Diegel [79]
3. In a large saucepan over medium heat, combine unbleached cane sugar, cornstarch, and ground nutmeg (if using). Stir in 2½ cups blueberries, and bring to a boil, stirring constantly. Turn heat to low, and simmer for 3 to 5 minutes or until mixture is thick. Remove from heat, and stir in remaining 2½ cups blueberries, lemon juice, and lemon zest. Cool for 30 minutes before filling baked crust.
4. Pour filling into piecrust, and chill at least 4 hours before serving. Cover leftover pie with plastic wrap, and keep refrigerated. This pie does not freeze well.
Variation: For Cool Raspberry Pie, substitute raspberries for the blueberries.
BATTER UP!
This shimmering blue pie is delicious when topped with vegan whipped topping or ice cream.
Strawberry Rhubarb Pie
Sweet, juicy strawberries and tart rhubarb join with ground cardamom and sugar in this tasty pie.
Yield:
1 (9-inch) pie
Prep time:
60 to 70 minutes
Bake time:
50 to 65 minutes
Serving size:
1 slice
2 Flaky Piecrust dough balls (recipe
in Chapter 13)
1 pt. (2 cups) fresh strawberries,
hulled and halved
2 cups (about 2 medium stalks)
rhubarb, cut into 1-in. pieces
1⅓ cups plus 1 TB. unbleached
cane sugar
¼ cup unbleached all-purpose flour
2 TB. quick-cooking tapioca
½ tsp. ground cardamom or
cinnamon
2 TB. cold nonhydrogenated vegan
margarine, cut into small pieces
1 TB. soy, rice, or almond milk
1. Preheat the oven to 375°F.
2. On a lightly floured surface, roll out Flaky Piecrust bottom and top (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place bottom piecrust evenly in a 9-inch pie pan or ceramic pie dish. Fold top crust in ½ and place a kitchen towel over it so it doesn’t dry out.
3. In a large bowl, combine strawberries, rhubarb, 1⅓ cups unbleached cane sugar, unbleached all-purpose flour, tapioca, and ground cardamom, tossing to coat. Pour into piecrust, and dot with cold vegan margarine.
4. Unfold top crust, and place it over top of filling. Fold edges of top crust over and under bottom edges, and flute with your fingertips. Crusts can also be sealed with the tines of a dinner fork.
5. Brush crust with soy milk, and sprinkle evenly with remaining 1 tablespoon unbleached cane sugar. Cut small decorative vent holes into top crust using a knife or a very small cookie cutter.
6. Place the pie pan on a baking sheet, and bake for 50 to 65 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. For best results, cool on a wire rack for 30 to 60 minutes before serving. Cool completely before wrapping with plastic wrap. Store leftovers in the refrigerator.
BATTER UP!
When buying or picking rhubarb, look for clean, bright fruit. Wilted rhubarb that’s old and woody tastes horrible and bitter and should not be used for this pie. Remove the leaves and discard, wash the rhubarb, pat it dry, cut off the ends, and cut into 1-inch chunks. There’s no need to cut off the strings if the pieces are cut small and baked in a pie.
Pumpkin Pie
No Thanksgiving or holiday dinner is complete without Pumpkin Pie. You can feel good about chowing down on this vegan pie. It’s just as good as the real thing, but without the dairy and eggs.
Yield:
1 (9-inch) pie
Prep time:
60 to 70 minutes
Bake time:
60 to 80 minutes
Serving size:
1 slice
1 Flaky Piecrust dough ball,
1 Whole-Wheat Piecrust dough
ball, or 1 (9-in.) Oat Nut Piecrust
prebaked for only 10 minutes
(recipes in Chapter 13)
1 (15-oz.) can pumpkin purée, solid
pack (not pumpkin pie filling)
1 cup soy milk
1 tsp. pure vanilla