Typically we are confronted by two kinds of pie right?
Custard/Cream Pies and Fruit pies.
Generally it is thought that pumpkin pie and sweet
potato pie fall somewhere in the middle if not make up
their own new category. What say I? Who gives a trixie's butt.
I love the idea of creating pies that no one would expect.
Or creating pies out of whatever you can scrape together.
For the vegan potluck we attended at Rancho Park in LA
on Thanksgiving, I made a winter fruit pie. Originally from
Catt Johnson's Witch in the Kitchen, I veganized it.
It uses a basic pastry crust, but I can imagine something like
a gingersnap or oatmeal crust being really good too.
The filling includes
3 cups of dried fruit (any, chopped)
I used apricots, raisins, golden raisins, and cranberries
2/3 cup vegan rum (white bacardi is good)
1/3 cup turbinado sugar
juice of one lemon or large lime
2 tbsp of earthbalance
1 tsp of vanilla extract
1/2 tsp freshly grated ginger
1/2 tsp cinnamon
1/4 tsp sea salt
Mix all your dried fruit in a bowl, so its evenly distributed.
Heat the alcohol, sugar, juice, earthbalance, and seasonings
over a medium heat until it starts to thicken and bubble.
Add the vanilla and pour over the fruit, stirring to coat well.
Allow to sit about 20 minutes, so the fruit absorbs the syrup
and it can thicken a little. Pour into your prepped crust and
bake for about 20 minutes at 375F.
With the extra bits of crust, I shaped some autumn leaves and
placed them on top. Beautiful!
For more picture in this series checkout my facebook page!
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