Vegan Pie Food

VEGAN PIE DOUGH

Vegan Pie Dough image

Unrefined virgin or extra-virgin coconut oil gives this pie dough the same flakiness that butter does. Plus, it's more forgiving to work with: You don't have to worry about it getting too soft or melting while you're rolling out your crust.

Provided by Food Network Kitchen

Time 1h45m

Yield one 9-inch double-crust pie

Number Of Ingredients 6

Ingredients

3 cups all-purpose flour
2 tablespoons vegan granulated sugar
2 tablespoons white vinegar
Fine salt
1 cup unrefined virgin or extra-virgin coconut oil (packed)
8 to 10 tablespoons ice water

Steps:

Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).

VEGAN APPLE PIE RECIPE BY TASTY

Vegan Apple Pie Recipe by Tasty image

Here's what you need: all-purpose flour, organic sugar, kosher salt, vegan butter, ice water, granny smith apples, organic sugar, lemon, cornstarch, lemon, coconut oil, salt, cinnamon

Provided by Merle O'Neal

Categories Desserts

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 ½ cups all-purpose flour, plus more for dusting
1 tablespoon organic sugar
1 teaspoon kosher salt
1 cup vegan butter, cubed and chilled
6 tablespoons ice water
7 granny smith apples
2 cups organic sugar, plus 1 teaspoon, divided
1 lemon, zested
5 tablespoons cornstarch
½ lemon, juiced
1 tablespoon coconut oil, melted, plus 1 teaspoon, divided
½ teaspoon salt
4 teaspoons cinnamon, divided

Steps:

Make the crust: In a large bowl, combine the flour, sugar, and salt.
Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
Gradually add the ice water and mix just until the dough can be pressed together.
Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 350˚F (180˚C).
Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
Bake for 1 hour, until crust is starting to turn golden brown.
Let cool for 10 minutes, then slice and serve.
Enjoy!

Nutrition Facts : Calories 889 calories, Carbohydrate 138 grams, Fat 37 grams, Fiber 10 grams, Protein 6 grams, Sugar 81 grams

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