Signature Apple Blueberry Pie

December 27th, 2011 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

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.

*Ingredients:

CRUST:

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

PIE FILLING:

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

DIRECTIONS:

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.

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Rating: 5.0/5 (4 votes cast)

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Luxurious Peach Cobbler

December 27th, 2011 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

Who doesn’t like warm, gooey, comforting peach cobbler with a creamy scoop of vanilla ice cream on a cold winter day without feeling guilty about it later!? I can assure you that my healthier version delivers the same texture as well as taste without packing on the whopping calories like the traditional version.

I tweaked the original recipe that was found on allrecipes.com. Happy Baking!

INGREDIENTS:

  • 1/4 cup coconut sugar
  • 1 tablespoon organic cornstarch or arrowroot powder
  • 1/4 teaspoon ground cinnamon
  • 4 cups fresh peaches – peeled, pitted and sliced (you may use frozen as well)
  • 1 teaspoon lemon juice
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole wheat pastry flour or white whole wheat
  • 1/2 tablespoon evaporated cane sugar
  • 1- 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter or vegan butter/shortening
  • 1 Tbsp avocado Oil
  • 1/2 cup Unsweetened Original Ripple Milk or any milk on hand
  • 1 Tbps chopped walnuts (optional)
  • 6 Ramekins
  • 6 scoops vanilla ice cream 

DIRECTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Peach Filling: In a large saucepan combine 1/4 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
  3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into each ramekin. Keep mixture hot in oven while you make topping.
  4. To Make Topping: In a medium bowl combine flour, 1/2 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in butter with pastry cutter until mixture looks like fine crumbs add oil combine with a fork until texture is like coarse sand. Add milk and stir until mixture is evenly moistened.
  5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls. Press walnuts onto dough
  6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown. Cool for 10 Min then top them off with the ice cream and DIG IN!!!
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Rating: 5.0/5 (4 votes cast)

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