Well, with Easter upon us, I’ve been in a pie baking moment. This morning I was up at the crack of dawn, making vegan apple and mixed berry pies. It’s going to be a LONG day! I thought I would share my recipes with you!
Pâte Brisée (Pie Crust)
2 1/2 C flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold earth balance
1/4 – 1/2 cup ice water
In a food processor, combine the flour and the butter. Run it for about ten seconds, until you get a breadcrumb consistency. If the dough is still a little dry, add in a little water, a tiny splash at a time, until the dough comes together. (If you’ve added too much water, fret not, compensate with more flour.) Transfer the dough into a bowl, and chill for an hour.
Roll the dough out on a well-floured surface, and transfer half the dough into a pie pan. Roll the remainder in a ball for the top. Prick the bottom and sides with a fork. Cover with aluminium foil, and let rest in the fridge for thirty minutes to an hour. Preheat your oven to 375°F. Take pie shell out of the refrigerator and bake for ten minutes or until golden. Set aside.
7 organic apples
1 tablespoon lemon juice
3/4 cup brown sugar
2 teaspoons cinnamon
1/8 teaspoon salt
Mix all the above in a bowl and sit for 30 minutes.
*Note: For a mixed berry pie substitute the apples with the following:
2 cups fresh organic raspberries
2 cups fresh organic blackberries
1/2 cup granulated sugar
3 tablespoons arrowroot
1/8 teaspoon sea salt
1 tablespoon fresh lemon juice
2 tablespoon red currant jelly
Combine all the berries in a large colander and gently rinse. Gently pat with paper towels to dry. In a food processor, puree 2 1/2 cups of the mixed berries for 1 minute, until they’re fully pureed. Strain the puree into a non-stick saucepan and set aside. Whisk together the sugar, arrowroot and salt in a small bowl until fully mixed and pour into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wood spoon. Once the mixture reaches the consistency of pudding, remove it from the heat. Stir in the lemon juice and set aside to cool slightly.
While the puree is cooling, place remaining berries in a medium bowl. Heat jelly in another saucepan over low heat until it’s fully melted. Drizzle the melted jelly over the berries and toss gently to coat. Pour the slightly cooled puree into your cooled pie shell, and add fresh berries.
To finish the pie(s), roll out the remaining dough and gently put it over the top of the filled pie shells, pinching off the edges. Cut a small hole in the middle of the pie and bake for another 30 minutes at 375 until lightly golden.
Voila! These are truly great pie recipes, and relatively easy to make!
Vegan Apple Pie
Vegan Mixed Berry Pie
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: