Vegan Pecan Pie

Drop whatever you are doing and get your ass in the kitchen to make this delicious-ass, tasty-ass pie. I had never made a pecan pie… or any pie really… but gat damn this was so good. My whole family (mind you are carnivorous, dairy drinking monsters) couldn’t stop eating it or hyping my ass up about how good it was. Pie crust made from scratch, which I got creative with with those cute lil leaves. Shout out to Abbey from Abbey’s Kitchen for the recipe.

Ingredients

Crust:

  • 2 ½ c flour
  • ½ tsp salt
  • ¼ cup white sugar
  • 1 cup vegan butter very cold frozen is best
  • ½ cup cold ice water

Filling:

  • 4 tbsp ground chia seeds OR chickpea liquid
  • 8 tbsp unsweetened vanilla almond milk
  • 1 c maple syrup
  • 1 3/4 c light brown sugar
  • 1/3 c cornstarch
  • 1 1/2 tbsp vanilla extract
  • 2 tsp apple cider vinegar
  • 3/4 c melted vegan butter
  • ¼ tsp salt
  • 3/4 tsp cinnamon
  • 2 cups pecan halves

Instructions

  1. In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it comes together (you likely won’t use it all!). Form into two thick round disks, wrap in plastic wrap and refrigerate for 1 hour to set up.
  2. Meanwhile, preheat oven to 350F.
  3. Mix together the chia or chickpea liquid and almond milk, refrigerate for 20 minutes.
  4. In a food processor, puree the chia egg or chickpea liquid mixture, maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon.
  5. Stir in the pecan halves.
  6. Roll the first dough disk out to less than 1/4 inch and fit into a 9 inch pie plate. Prick the bottom. Chill until firm for about 30 minutes.
  7. Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
  8. Pour the filling into the shell and press the leaf shapes all around the edge.
  9. Bake for about 1 hour or until it just gently jiggles in the center. After the first 20 minutes, you’ll likely want to cover the edges with tin foil to prevent the crust from overbrowning.
  10. Allow to cool completely before slicing and serving.

Vegan Apple Pie/Crisp

GAT DAMN. Didn’t know I was a baker y’all, but this is bomb af. I say that every time (I know) but this one is my first bake attempt and it’s for realsies. The whole fam ate it right up. The crust is strange in that you can’t roll it out, but you’ll press it into the spring-form or pan and it’ll turn out great.

This recipe is from Katie at Chocolate Covered Katie.

Ingredients:

Crust

  • 1 1/3 c flour
  • 1/4 c sugar of choice
  • 1/4 tsp each: cinnamon and salt
  • 1/4 c oil or butter spread
  • 2 tbsp water

Filling

  • 4 cups peeled apple, sliced thin
  • 1 tbsp pure maple syrup
  • optional 1/2 c raw walnuts, diced small
  • optional 1/2 c raisins

Crumble Topping

  • 1/2 c rolled oats
  • 1/2 c spelt flour
  • 1/2 c sugar
  • 1/4 c oil, OR 1/4 applesauce for fat-free
  • 1/8 tsp salt

Instructions:

This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe.

Preheat oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples. Bake 50-60 minutes or until apples are soft and tender. Allow to cool 20 minutes before removing the springform.