Pie is delectable any time of year, but specifically when seasonal fruits are provided in the recipe. When the weather warms up, mouthwatering blueberries are in season, building this an ideal time to take pleasure in some blueberry pie. In accordance to Peggy Brusseau, writer of “The Contented Vegan” (Head of Zeus), new blueberries assist to make a unforgettable pie, in particular when paired with apple, which delivers sweetness and a distinction in texture.
Property chefs can use Brusseau’s recipe for “Blueberry Apple Pie” to develop their very own delectable dessert. This recipe is built for people who adhere to a vegan diet plan, but bakers can substitute a standard pie crust if wished-for.
- 1 amount Vegan Shortcrust Pastry (see below)
- 2 medium apples
- 2¼ lbs . contemporary blueberries
- 1⁄4 cup granulated sugar
- 2 tablespoons all-intent flour
(Substitute: Use 1 tablespoon oat bran as an alternative of the flour)
Preheat the oven to 350 F. Line an 111⁄4 inch pie dish with 50 percent of the pastry, and get ready the leading crust.
Peel, core and slice the apples. Unfold the apple slices around the bottom of the pastry foundation. Tip the blueberries into the pie dish, and unfold evenly to deal with the apples.
Mix alongside one another the sugar and flour in a compact bowl, and sprinkle the mixture evenly more than the berries.
Situation the ready major crust around the pie, seal collectively the edges of the pastry and pierce the top crust with a fork or knife.
Bake for 25 to 30 minutes until finally the pastry is golden and crisp.
Can make top rated and bottom pie crust
- 1 cup all-purpose flour, in addition additional for dusting
- 2¾ ounces coconut oil
- 1⁄3 cup fine cornmeal
Evaluate the flour into a significant bowl. Include the coconut oil and ‘cut’ it into the flour, making use of a fork or table knife, to build an even texture all through. Insert the cornmeal, doing work it in the identical way to develop an even texture.
Add 1⁄2 cup ice chilly drinking water, and speedily get the job done it into the dough with your fingertips. Shape the dough into a ball, cover the bowl and chill in the fridge for at minimum 1 hour, and up to 24 hrs.
Remove the pastry from the refrigerator 20 to 30 minutes in advance of use, and convey to place temperature. Frivolously flour your perform area and a rolling pin. Preserve a very little more flour to just one facet, to use as necessary.
Divide the dough in two, and knead one particular part on the perform surface area to guarantee an even regularity. Roll out the pastry into a spherical or rectangle, as expected, to a thickness of 1⁄4 inch.
Carry the pastry into the pie dish and push into area, trimming off any extra. Roll the remaining pastry in the exact same way, to make the best crust, or to line a next pie dish.