Flaky Vegan Pie Crust: Just in time for your Thanksgiving creations
For the pie crust, in a large mixing bowl sift 1 1/2 cups of white pastry flour with 1/2 cup whole wheat flour. Add 1/2 tsp salt, and mix dry ingredients.
In measuring cup, pour in 1/2 cup avocado oil (or high quality mild oil) and 1/4 cup almond milk, oat milk, or cashew milk (regular milk is ok if not making Vegan).
Mix wet ingredients into dry ingredients and kneed until soft. If dough is too wet, kneed in additional flour 1 Tbls at a time. If dough is too dry, kneed in additional milk 1 Tbls at a time until dough is not crumbly.
Divide dough in half and kneed each half into two disks. Use a rolling pin to roll one disk at a time into a large circle between two pieces of wax paper or parchment paper. Remove one side of the wax paper and place the pie crust face down in your pie plate making sure to cover the sides and the edges. Carefully peel off the second piece of wax paper. Place pie filling over crust and roll the second disk out, remove wax paper, and place on the top of the filling making sure crust covers the pie and the crust. Fold the top crust under the overlapping bottom crust and flute edges with thumb and forefinger or press with a fork. Poke top of crust with a fork to create air holes.
Apple Pie Filling:
- 8-10 cups peeled and chopped apples
- 1 1/2 Tbls arrowroot powder
- 1/3 cup granulated sugar or coconut sugar
- 1 Tbls chia seeds
- 1 1/4 tsp cinnamon
- 1 Tbls lemon juice
Add all ingredients into a large bowl and stir to coat the apples evenly. Place on top of the bottom pie crust in pie plate. Be sure the apples are piled high because they will bake down. Cover with top crust, flute edges and poke air holes. Cover pie with a piece of aluminum foil. Bake at 375 for 30 minutes. Reduce heat to 350 and remove foil. continue baking until pie crust is golden brown and the juice from the apples appears to be bubbling and possibly dripping over the side of the pie plate, another 20-30 minutes. Serve warm and enjoy with your favorite ice cream or whipped topping.
Vegan and Gluten Free Double Chocolate Cookies
Wet Ingredients: 2 Tbls ground flax mixed with 6 Tbls water 1/2 cup coconut oil (not melted) 1/2 cup peanut or almond butter 2/3 cup brown sugar 2/3 cup granulated sugar 2 tsp vanilla extract Mix wet ingredients together Dry Ingredients: 1 tsp baking powder 1 tsp baking soda 1 tsp salt 3 cups oat flour(blend rolled oats using food processor) 6 Tbls cocoa pdr Mix dry ingredients into wet ingredients and add 1-2 Tbls almond milk to wet batter if needed. Add 1/3 cup chocolate chips or more if desired. Bake at 350 for 9 minutes