Vegan Pie Food
VEGAN PIE DOUGH
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
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
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
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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