Dessert for 5776! Requested by family🍒🍒🍒🍰🍰🍰…I doubled my Apple Blueberry pie recipe and just used 2 lbs frozen sour pitted cherries, drained all the liquid and mixed it with 2 cans of organic cherry pie filling along with turbinado sugar and arrowroot (all natural plant based thickener).
This apple blueberry pie recipe has been traditionally in our family for about 20 years now! This is originally my Moms recipe which was passed down to my sisters and I. Eventually , we will be passing it down to our children.
I make my moms bottom crust as written below. However, I make a vegan top crust which I use for decor. Ingredients listed below.
1 cup white whole wheat flour
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 cup + 2 Tbsp Sugar (I use organic evaporated cane)
1/2 cup avocado oil
2 eggs beaten
1 tsp pure vanilla extract
4 Granny Smith Apples (peeled, cored, and and cut into sticks)
1 Can Blueberry Pie Filling (make sure its without High Fructose Corn Syrup)
1/4 cup sugar
2 tsp cornstarch (or arrowroot)
VEGAN TOP CRUST (for decoration & cut-outs):
1-1/4 cup unbleached all purpose flour
1/4 tsp salt
1-3/4 tsp sugar
1/4 cup solid coconut oil
3-5 Tbsp ice water
For bottom crust, combine all ingredients, shape into a ball and divide into 2 unequal parts . One of which is 1/3 smaller than the other. Use the larger part of dough and gently press onto a 9″ or 9.5″ round pyrex or ceramic pie dish going up 1-1/2 to 2″ of the border.
Filling: Combine all the filling ingredients and pour on top of the pie crust and evenly smooth the top with a spoon as much as possible.
Use the 1/3 part of the remaining dough to crumble all over the top or follow vegan top crust recipe to make decorations.
For Vegan Top Crust:
In a food processor, add flour, salt and sugar and pulse until combined. Add coconut oil and process until no chunks remain. Add 2 Tbsp of ice water and process until the dough comes together. Add another Tbsp if needed. At no point should the dough be sticky. Wrap in plastic and refrigerate for 20 min. Roll dough out on floured surface and decorate to your liking whether it’s to make a nice lattice, cut-outs or just a regular old fashioned crimp crust. Brush with egg wash.
Bake for 60 min at 350F. Makes about 10-12 slices.
*** original vegan pie crust recipe adapted from Food with feeling.
This smooth and silky pie will satisfy anyone’s sweet, chocolaty craving!! This is one of my favorite recipes by Chef and Registered Dietitian, Ellie Krieger, who has her own show on the cooking channel called HEALTHY APPETITES. I’ve made this pie in the summer since it’s served cold. But I just made it a few days ago and it goes very well with a hot cup of tea or coffee.
Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray. In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
In a medium saucepan, mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes. Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
Garnish the pie with the whipped cream.