Blog

Category

Currently showing posts tagged Pie

  • Bourbon & Browned Butter Apple-Pear pie

    The days are getting shorter, almost as if the sleepy eyelids of the sky are dosing off earlier and earlier as the season progresses. Mornings are darker, the air is cooler, and the trees are sloooowly changing into their fabulously fire-colored fall frocks.

    We are looking FORWARD these days (I mean, that is not the Wisconsin motto, right?), not backward. And by doing this, we arrive (always fashionably late) at the bourbon & browned butter apple-pear pie party, draped in flakey, tender pastry doused in cinnamon sugar. Yes, full of butter, both in the filling and the pastry. And for sure packed full of locally grown apples, organic pears, spices (cinnamon! ginger! cardamom! nutmeg!), and a measure of bourbon. Because booze coats will keep you warm, and cozy, as the mercury falls. Yep, booze coat. I distinctly remember the occasion in which my friend Kendra shared this expression with me, and to be expected, we were out for a night of well-earned schenanigans in Madison, during a colder month, whilst we were undergrads at UW, full of good intentions (sarcasm, right there). 

    The filling was adapted from two of my favorite sources, Joy and Deb, to which I got the inspiration to brown the butter for the filling from day dreaming about browned butter, white chocolate and macadamia nut cookies. The apple and pear combination, in my opinion, satisfies the best of both worlds the flavors of each compliment, and enhance, each other. The all-butter pastry, being a relatively standard recipe with the proportions, can be found many places on the internets in various (and slight) permutations, but I provide my ideal measurements just in case. Becaus you see, the trick to a really good pie is to not use a pre-made pie pastry! You get one shot at this life, people, and don't waste it on sub-par pie crusts. And, what type of fat you use is up to you, so you can tailor your pastry to suit your needs/dietary mantra: butter, coconut oil, Earth Balance, lard, non-hydrogenated shortening, straight-up plasticized crisco, nitrogen votated vegetable oil, whatever (but maaaybe don't use the last 3, cause no...just don't).  I opted for using Organic Valley's award winning cultured butter, because life is too short (again!) for sub-par pie crusts (and really, we are so lucky here in WI to have amazing farmers who love their animals, and produce excellent products). I have had great success with a 50:50 ratio of quality butter and virgin coconut oil, as well as 50:50 ratio of virgin coconut oil and Earth Balance. Naturally, varied results are to be expected with what type of fat you use, but as far as I am concerned, if you make the effort to make homemade pie pastry, it will taste good.Real Life Example (and don't act like you haven't done this before, or seen it happen): you are at a party/gathering/social function that requires knives and forks, and someone walks in with/presents/proudly states that "they" brought the "pie". Your ears perk up in curiosity, and before you know it, you spin on your heels so fast, that you blurt out ("ask") "hey, what volume proportions of fat to flour did you use for the crust?!". And ladies and gentlemen, this is where the fine distinction of "pie" and "Oh, PIE!!". If you get a blank stare back, just walk away from that pie (and the person who brought it)....just walk away. Good pie does not used pre-made pastry, found in the cardboard box-a mere lifeless baton of fat mixed with flour. I don't care if you are Betty Crocker, or Poppin Fresh; the truth hurts, and that is it. 

    Homemade pastry=love. Pre-made, store bought pastry=sad, sad excuse. 

    The filling requires you to brown butter. Requires. The toasty, roasty Maillard browning that occurs as you gently heat butter to transform the milk solids (i.e. lactose, whey) to a golden color really does lend a magical, warm, cozy flavor to anything it comes into contact with (and honestly, I think we all deserve alllllll of the warm, cozy flavors during the colder months...right?)

    Bonus: you can make both the pie pastry, and filling, a day ahead of time. Heck, you can make several batches of the pie pastry, and freeze them for future pie making. Look at you, all prepared for the holidays and stuff...Just be sure to thaw your pastry out, either overnight in the fridge or on the counter.

    And final note: I urge you, no, BEG you to please utilize the amazing powers of tapioca to thicken the pie filling. You can make tapioca starch by grinding tapioca in a spice/coffee grinder, or you can buy straight-up tapioca starch (also known as tapioca flour). A filling thickened with tapioca, in contrast to flour and cornstarch, is freeze/thaw stable, will not be cloudy, and will not be suseptible to acid hydrolysis on heating (i.e. will not result in a runny, un-set filling). 

    Happy Pie'ing! This one is worth it-from the homemade pastry, to the browned butter. So get on it!



    Brown Butter and Bourbon Apple-Pear Pie (with all butter crust) // makes 1 9" to 10" pie // nut-free; soy-free; makes your soul happy, espeically when shared with others //

    All Butter Pastry for Bottom Crust + Lattice/Top Crust:

    • 2 1/2 cups (340g) all purpose flour (I love Bob's Red Mill)
    • 1 cup (2 sticks, 16 TB, 8oz) quality butter, such as Organic Valley Cultured Butter, OR fat of choice (coconut oil, Earth Balance, etc)
    • 2 tsp sea salt
    • 2 TB sugar
    • 8 to 12 TB ice cold water, mixed with 2 tsp apple cider vinegar or lemon juice

    1. Sift the flour, sea salt and sugar together in a large bowl. 

    2. Be sure your fat is cold, regardless of type you are using. Cut butter into small-ish cubes. For coconut oil and Earth Balance, I like to scoop out dollops directly onto the sifted flour mixture, and place the whole works in the fridge for a few minutes to allow the pieces of fat to cool. This ensures that the fat will not be too soft, and won't mix all the way into the flour mixture, resulting in a mealy or tougher crust (but no biggie if this happens!).

    3. Using your finger tips (with clean hands, people), break the fat down into smaller pieces and flakes, until you get sizes that average the size of peas, with some pieces of fat being bigger or smaller being just fine. If using coconut oil, this may be more of a involved process due to its more solid nature below 76F, but be patient and have faith!

    4. Sprinkle the acidulated ice water over the flour/fat mixture, starting with only 8 TB. Then, bring a shaggy, loose dough together by mixing with a fork. If there is still a good amount of crumbs/dry pieces not adhering to clump of dough, add in more of the water 1 TB at a time, sprinkling over the drier areas. Mix again with a fork, or your hands, until a shaggy, somewhat composed ball is formed. Dump onto a clean surface, and using your hands, gather it all up neatly, form a rough disc ~6" in diameter, and wrap/put in a ziplock bag. 

    5. Allow pastry to rest in the fridge for at least 30 minutes, or up to overnight. Alternatively, you can wrap the pastry really well, and freeze for up to 2 months. While you allow your pastry to rest, carry on with the filling.


    Bourbon + Brown Butter Apple-Pear Filling 

    • 3 TB butter, the best quality you can find
    • 4-5 small, or 3-4 larger ripe, but not mushy, pears (I used Bartlett), peeled, cored and sliced into ~1/3" thick slices
    • 4-5 small, or 3-4 larger apples, whatever variety you wish, peeled, cored and sliced into ~1/3" thick slices
    • 3 TB bourbon (I used Four Roses Single Barrel)
    • 2 TB tapioca starch
    • 2/3 cups light brown sugar, lightly packed (can be made by combining scant 2/3 cup white sugar and 2-3 tsp molasses, mixing with your fingers to thoroughly combine)
    • 1/4 tsp sea salt
    • 1 heaped tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger (or you could use 1/2 tsp freshly grated)
    • scant 1/4 tsp cardamom
    • 1 TB freshly squeezed lemon juice

    1. Brown the butter: melt butter in a small pan over medium heat. Continue to heat the butter, which will foam, and then begin to brown, usually after 7-10 minutes. Swirl pan occasionally, keeping at eye on it during the last few minutes. The milk solids will brown, and the liquid fat portion will also become darker. Take off the heat once the milk solids are golden. Optionally strain the browned butter through a fine sieve or nutmilk/sprouting bag to remove specks. Set aside to cool slightly.

    2. Peel, core and slice apples and pears. Toss with the remaining ingredients, as well as with the slightly cooled browned butter. You can either cover and refrigerate the filling for up to 12 hours, allowing the fruits to macerate, or proceed with baking the pie right away.

    3. Bake the pie: preheat oven to 425F. Take pastry out of the fridge (or freezer), allowing it to come to room temperature (if frozen, take it out to thaw up to 1 day in advance in the fridge, or at room temperature). Cut the pastry disc in half. Roll, going from the center outwards to the edges, one half on a lightly floured surface, taking care to gently lift the pastry after every few rolls of the pin to make sure it isn't sticking. Add a touch more flour as needed to the rolling pin and surface. Once you have a ~12" diameter circle-ish piece, transfer to a 9" or 10" pie plate. You can either fold the pastry in half, and transfer to the pie plate, OR you can roll the entire pastry circle up on the rolling pin, and unroll into the pie plate. Gently nestle the pastry into the plate. Trim the edges to leave a ~1" to 1 1/2" overhang, using a sharp knife, scissors or pizza cutter. Patch scraps into place as needed to get the overhang. Place the bottom crust in the freezer while you roll the rop crust in a similar fashion as the bottom (starting from the center of the pastry, rolling outwards, until you have a ~12" circle-ish shape). If you wish to lattice your top, cut into strips of desired width. Take the bottom crust out of the freezer, and add the filling. Lattice your top crust, or, simply top the filling with the second piece of rolled pastry, following the same motions with the overhang to get ~1" to 1 1/2" overhang (same with the lattice strips, aim for a 1" to 1 1/2" overhang). Gently press the bottom and top overhangs together, and fold under to make a smooth-ish edge. Crimp as desired with your fingers or with a fork (my method is to use my thumb pressed between my fore and middle finger). If using a full top crust, poke a few vent holes to allow steam to escape.

    4. Place pie on a parchment or foil lined baking sheet (or not, up to you, I just don't like to deal with boiled over pie filling). Brush the top crust with milk of choice (I used unsweetened almond), or egg wash for a darker, shinier crust (1 egg beaten with 2 tsp water). Optionally sprinkle with cinnamon and sugar. Bake at 425F for 20 minutes, then turn down the oven to 375F and bake for another 25-35 minutes, or until the crust is golden and the filling is bubbling throughout. Allow to cool as long as you can muster, then enjoy! Serve with your favorite ice cream, or whipped cow or coconut cream (optionally spiked with bourbon and maple syrup). Also great for breakfast with coffee, but I don't need to really tell you that...do I?



    My idea of an exciting Saturday evening: peeling, coring and slicing apples/pears, making brown sugar, browning butter aaaand bourbon!12-ish hours later....pie pastry all rested and ready to roll. The patience and time for this is worth it, trust me.Roll, plate, fill....showing the pastry no fear (it can sense fear). But don't sweat it if you tear or rip the pastry-just patch it up and carry on with confidence. More rolling, cutting, lattice-ing (or just top crust-ing and vent hole poking). You are a pie champion!Trim, fold, flute....brush with milk of choice (or egg wash), sprinkle with cinnamon and sugar. Bake...waft in the wonderful aromas...pat yourself on the back....you are awesome, and now you have pie. What more could you ask for?

  • Raw Banana Cream Pie Jars (for two) + What the Hey...Adulting!

    So hey. Can we talk about knowing what the fudge to do wtih your life when you're really not sure? When you are so indecisive that you manage to drive literally EVERYONE (cough: sister and boyfriend, espeically) mad over your vast ability to vasilate, and being a bottomless pit of fickle-minded-ness??

    Ugh. Story of my LIFE this past week and a half. And my intention is to not sound ungrateful. But, for some reason, I have this immense...fear, anxiety...that making one decision will ultimately destroy relationships, future opportunities, and my sanity. Fear that I will be letting everyone down, and the utmost fear that I am making the WRONG choice.But gosh darnit, why does it have to be so painful? And scary? Like putting on a pair of two-size-too-small jeans that are fresh out of the dryer, when your legs are still damp from the shower...well, maybe it doesn't. Maybe it doesn't have to be. Nothing is "forever", and I have a choice...and even if those choices are the best in the long run, I have the right to make bad choices. I mean, we are not talking like taking too many tequila shots, and streaking through traffic. I am talking how I will feel and see myself in the long run...future self..."what will I think of myself in a few months? Years?"

    Well, I can't know everything. I don't know everything. I am likely over thinking this whole situation. And right now, I think I am making the best choice I can with what I have in my brain right now. I cannot be 100% sure, but I live once. And I gotta keep chuggin'. Don't we all?

    Anyways, these raw banana cream pie jars. Vert tasty while eaten sitting in the sun. And, very, very easy to make. Like, we are talking (not counting cashew soaking time of 4-8 hours/20 minutes in hot water for a high-powered blender...and not counting chilling time for the parfaits, at least 2 hours, or even overnight if that is convenient for you), about 20 minutes. You can handle it, like how you can handle hard decisions. We can do this. And eat pie out of a jar, too.

    Oh, and I think this is the first official "raw" dessert recipe on this here blog? I mean, I know maple syrup isn't technically raw, and neither is dark chocolate if you choose to use it, but calm down. Close enough. Here we go. Enjoy your day, your life, and your decisions. You are awesome.Note: this recipe was inspired by the beautiful lady behind Oh Lady Cakes. And I really love her stuff. So check it out, yo! Also note: if feeling lazy, you may simply make the banana cream filling, as this can serve as an amazingly simple and tasty banana pudding. Simply chill it for a few hours, and serve topped with banana slices, cacao nibs, dark chocolate, toasted coconut flakes and/or whipped coconut cream.



    Raw Banana Cream Pie Jars // Serves 2 generously, or 3 more modestly // plant-based; vegan; gluten-free; soy-free; oil-free; refined sugar-free //

    Banana Cream Filling: 

    • 1/2 cup cashews, soaked in warm/hot water for 20 minutes (if using high powered blender), or soaked at room temperature for 4-8 hours or overnight (if using conventional or if this is more convenient for you)
    • 1 large ripe banana
    • 2 soft medjool dates, soaked in hot water for 5-10 minutes, drained of excess water*
    • 4 TB coconut cream or coconut milk, or almond or other plant-based milk, plus more if needed to help blend
    • 1 TB maple syrup, if extra sweetness is desired or if your banana isn't super ripe
    • 1/2 tsp vanilla extract
    • 1-2 tsp fresh lemon juice, to taste
    • pinch of sea salt

    Crust Layer:

    • 4-5 large soft medjool dates, soaked for 5-10 minutes in hot water, drained of excess water*
    • 1/2 cup walnuts or almond
    • pinch cinnamon
    • pinch sea salt

    *I soaked my dates since they weren't super soft, but if yours are, you can probably get away without doing this soaking step.

    For Layering:

    • ripe banana, sliced into rounds
    • cacao nibs or shavings of dark chocolate, or both
    • toasted coconut flakes
    • whipped coconut cream for topping off, if you are feeling fancy and ambitious (not shown in pictures because I wasn't feeling fancy and ambitious)

    1. Soak your cashews, using the quick-soak hot water method if you have a high powered blender. To make the filling, simply place all the ingredients into a blender. Blend until smooth and creamy, adding a TB or two of coconut cream/milk/almond milk to help blend if needed. Taste for sweetness, salt and lemon, adjusting as needed. 

    2. To make the crust layer, pulse the medjool dates into a paste in a food processor. Add the walnuts, cinnamon and sea salt, pulsing to combine and chop the nuts into smaller pieces. When you have a mixture that can be pressed into a ball and hold the shape relatively well, you are done!

    3. To make the parfaits, get 2 or 3 half-pint or close to half-pint jars. Start with a generous layer of the crust mixture, compacting just a bit. Add a layer of banana slices, and then a layer of banana cream. Sprinkle with cacao nibs, toasted coconut or dark chocolate shavings, or all three. Add another layer of banana slices, and then top the parfaits off with a layer of the banana cream. Place the parfaits in the fridge for at least 2 hours, up to 8 hours or overnight to set up. Top with whipped coconut cream, and sprinkle with additional cacao nibs, grated chocolate or coconut flakes, if desired right before serving. The additional toppings and/or coconut whip helps mask the brownish-layer that will form at the top of the banana cream, and is also delicious. Win win.  



    The layering...I think you can figure this out :) use any appropriate container(s) or jars, like I did. Either way, these are delicious and fun.Aaaand you're done, minus some chilling time, for you AND the jars.

  • The Ultimate Plant-Based Pumpkin Pie

    Ok, I know I have already shared 2 pumpkin pie recipes, but guys...this one is pretty special. I mean, technically, you can't really make a vegan custard, with the eggs and milk and all...so why not just go full-force, and bust out some super rich and decadent plant-based ingredients, and make a unique pumpkin pie that is not only vegan, gluten-free and free of refined sugars, but also mega awesome? Yeah, I that is what I thought, too!

    (ps: I in no way want to put the perception our there that I am totally ready for the holidays. Let's be real here: I don't have my shit together. I am trying to write a thesis, defend, and graduate by late December. And I have a metric f*** ton of work left to do. But pumpkin pie makes these tasks a little less crappy, so if you're also stressed with school/work/life, I recommend taking a break, and making either variant of the pumpkin pies I have shared with you!)

    This pie is versatile. Don't want to make a full-on pie? Just pour the creamy filling into a parchment-lined 8"x8" pan, chill until firm, and you have yourself a) a delicious pudding-like treat, perfect topped with whipped coconut cream and some crunchy toasted nuts, or b) place in the freezer, and once frozen/firm, slice into squares for a fudge-like treat. (side note: leftover filling also makes a bomb oatmeal topping)The pie can be made up to 2 days in advance, simply cover the pie with plastic wrap so the filling stays moist (if you need to, you can smooth the top of the pie out after removing the plastic wrap). Leftover pie can be wrapped in plastic wrap, and frozen for up to 1 month. Eating it straight from the freezer is like a pumpking ice-cream pie. Yep-even another "versatile" way to enjoy this amazing pumpkin pie! You can also let the pie come to room temperature-it really is up to your preference. I find that slicing the pie is a touch easier when a bit cold, so feel free to pre-slice and allow individual pieces come to the desired temperature if needed.

    I had the pleasure of helping a friend with a project and her awesomely talented group had the patience to film an interview of me about this blog, as well as film me making this pie! I was nervous, but managed to not be too twitchy or spill anything all over my kitchen. It was truly a holiday miracle. Their project will also feature Fromagination (a local cheese shop on our capitol square) and Mob Craft Brewing. I can't wait to see the final product (but can wait to see how nervous/rambling I was! Ha!).Speaking of rambling, I think I will just get on with sharing the recipe. I do hope you try this for your next holiday get-together or potluck. This pie was approved by my dairy-farming family last Thanksgiving, so it can certainly please the palate of anyone that has a love for traditional pumpkin pie!!

    Note: this pie cannot be made nut free-sorry! For a delicious nut-free alternative, check out the cashew-less version of my take on traditional pumpkin pie here. Have the time to make your own pumpkin puree? Good for you-come make some for me! Just kidding. See here for my puree how-to! If you don't have time to do this, using one can of organic pumpkin puree is totally acceptable. No one will be the wiser, I promise. 



    Ultimate Plant-Based Pumpkin Pie // plant-based; vegan; gluten-free; soy-free; refined sugar-free // makes one 9" or 10" pie //

    Crust: 

    • 1 cup walnuts or pecans
    • 1 cup rolled oats, GF if needed
    • 2/3 cup soft medjool dates, pitted (if yours are a bit firm, soak them in hot water for 5-10 minutes, and drain throughly; they need to be soft to bind the crust)
    • 1 TB virgin coconut oil, melted + a bit more for greasing pan
    • 1/2 tsp cinnamon
    • 1/4 tsp sea salt
    • 2 strips of parchment paper for lining pie pan (optional, but recommended to help prevent sticking)

    Filling:

    • 1 cup raw cashews, soaked overnight or for 1 hour in hot water
    • 2 cups (or 1 15-oz can) pumpkin or squash puree, not pumpkin pie mix 
    • 6 TB virgin coconut oil, melted
    • 2 tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/2 tsp ground dried ginger, or 1/2" hunk fresh ginger
    • 1/8 tsp ground cloves
    • 1 tsp molasses
    • 2 tsp vanilla extract
    • 1/4 tsp sea salt
    • 1-3 TB plant-based milk, to help blend if needed

    Whipped Coconut Cream:

    • 1 can coconut cream*, refrigerated upside down, until firm
    • 1-2 TB maple syrup
    • pinch sea salt
    • optional: a glug of cognac, brandy or rum, or vanilla

    *the coconut cream CANNOT have guar gum in it; Trader Joe's has carboxy methyl cellulose, and still whips, FYI. For an entertaining, yet sad picture of the results, see last picture at bottom of this post! :D

    1. Make the crust: in a foor processor, pulse the oats, nuts, cinnamon and salt until medium-fine texture. Add the coconut oil and the dates, and pulse until it all comes together into a sticky ball. To know when you've processed enough, squeese a bit of the mixture in your palm-it should stick together. 

    2. Cut two wide strips of parchment that cover the width of the pie pan. Grease the pan, and then lay the strips of parchment accross in an "X". The coconut oil that you greased the pan with will help these stay in place. Oil or lightly wet your hands, and scoop crust mixture into pan. Distribute it evenly, and pat firmly into the pie tin. Use the underside of a measuring cup or a glass to help even-out. You want the crust to be firmly pressed in, but not too firm so that it becomes too compact so it doesn't come out easily when sliced (but if that DOES happen, you'll have the parchment strips to help coax pieces out).

    3. Bake the crust for 9-12 minutes, until it is fragrant and golden. Take crust out to cool while you make the filling.

    4. Make the filling: combine all the ingredients in a blender, and puree until completely smooth. Taste and adjust spices as desired. If using a conventional blender, it may take 3-5 miutes for the mixture to blend to complete smoothness. Scrape down the sides as needed. If the mixture is too thick to blend, then add a few TB of plant-based milk or water. Once smooth, simply pour into the baked and slightly cooled crust. Smooth out, and then refrigerate for at least 4 hours, up to 2 days ahead of time. Pie can be frozen whole or in slices, wrapped tightly in plastic wrap and put into another container to prevent freezer burn.

    5. Slice straight from the fridge, or freezer. Pie is easiest to slice when cool, but you can let it warm up as you see fit. Top with whipped coconut cream, and enjoy!

    To make coconut whipped cream: open the coconut cream as you had it in the fridge (open the bottom of the can!). Empty the watery contents into a jar, and reserve for a smoothie. Scoop out the thick, cold coconut cream into a large bowl, or the bowl of a mixer. Mix with a whip attachment (or just with beaters), until light and fluffy. Beat in the maple syrup, sea salt and booze if using. Can be whipped a few hours ahead of time, and placed in the fridge. Re-whip a touch with a whisk right before serving if your coconut whip deflates while sitting. 



    Crust: this is the texture of the oats and nuts that you'll want to aim for. Not too coarse, or else the mixture won't stick, and not too fine or the excess oils released from the nuts will make this too...well, oily, and like nut-butter.In with the *soft* dates (if they aren't soft, soak in hot water for 5-10 minutes, and drain thoroughly). Pulse until you have a mixture that sticks together when squeezed in your palm.Ok, now prep your pie dish by laying 2 strips of parchment cross-wise in a coconut-oiled pie dish (this is an extra precaution for if your pie crust sticks and you cannot manage to get pieces out! Simply lifting up simultaneously on the parchment flaps will get the pie loosened for easier cutting if the crust sticks).Ok, now pat the crumbly crust mixture into the dish, getting it as even in thickness as you can muster. I like to oil or wet my hands a bit to prevent sticking. To finish the edges and make it all even-like, use the bottom of a measuring cup or a glass...lightly oil or wet that, too! Sticking=the devil.Bake at 350F for 9-12 minutes, or unti fragrant and just starting to turn dark brown around the edges.Ok, while the crust bakes, get on with the filling! I love this part. The filling stuff! Simply throw (ok, not throw, gently pour/scoop/etc) into a blender, and....blend until completely smooth! It took me about 2 minutes in my Vitamix, but when I used a conventional, it look me about 5 minutes. Scrape down the sides of the blender container as needed. Taste, and adjust sweetness and spice. This filling. So. Beautiful! The color gets me everytime. Just makes you want to smile, and shove your face in it. Right? Ok, now this is the part where you can diverge into pudding (place into a bowl and chill), freezer "fudge" (into a lined 8x8" pan and freeze until firm enough to cut into chunks) or carry on as pie! We'll make pie. So, scoop into the baked crust, smooth, and chill for at least 4 hours, up to 2 days ahead of time (just cover it so it doesn't dry out on top!). Slice into whatever size pieces you'd like, whip some coconut cream, and serve! Highly recommend enjoying a piece for breakfast with hot coffee or tea. So rich. So decadent. So not like your traditional pumpkin pie, but so delicious and full of pumpkin and spice! I love it. I hope you do to! If you do make it, let me know how it goes! Cheers and happy (early) Thanksgiving!ps: this is how whipped coconut cream looks WITH guar gum (lesson learned for you-don't repeat my mistakes!)

  • Pumpkin Pie: Two Classic Recipes

    As I mentioned earlier in the week, my grandma was a liar. Your grandmother probably is too. Juuust kidding. That was to get your attention!

    Now that I have it, let's talk about pumpkin pie. Traditional pumpkin pie is made with custard: a creamy, dense base of eggs and milk. The proteins from the eggs lend stand-up properties, while the fat and flavors from the milk make the custard sweet and rich. The lecithin (an emulsifier) present in the egg yolks make the filling satin-smooth, save any gritty bits or fibers present from the pumpkin/squash puree. Side note: some people like that sort of texture in their pumpkin pies!So, how do we replicate a custard, plant-based style? We rely on another type of suspension (truly a colloid) or gel: a starch-based gel. Now, this could get complicated...but it is pie, so I won't make it so. Essentially, I am telling you one thing: you will get close to the classic custard texture, but you will not mimic it 100% and fool your grandma. A starch-based gel has very different properties than a protein-based gel.

    But fortunately, our starch-based gel is still delicious. Creamy, smooth, thick, and flavorful. All without dairy or eggs. Topped with your favorite whipped cream, either one of these is sure to satisfy a hankerin' for pumpkin pie. I really hope you try either version...I did a lot of baking, and WE did a a lot of pie eating for you! 

    Our plant-based "custard" secret weapons:

    • Arrowroot Starch: provides the primary gel structure; it forms a semi-ridgid gel, thickens the filling upon heating (starch gelatinization), and provides stand-up properties.
    • Coconut Cream: Provivdes air and lift. Eggs, when mixed into traditional filling, help increase viscosity of the custard, and while mixed, help trap air for slightly lighter filling.
    • Soaked Raw Cashews: lends fat and a nutty "cooked" flavor that cooked/baked milk takes on. Helps shorten the firm starch gel structure, leaving you a beautifully creamy and tender filling. 

    So if I haven't sold you on this "starch based gel pumpkin pie", I really urge you to try it for yourself. As I mentioned, I have tested TWO recipes several times, and have had two (unofficial) taste testers for each. The verdict:

    • Version 1: very tasty, but a firmer, ridgid texture. However, not as firm as traditional pumpkin pie. Spices are strong, to which I suspect is the lower fat content since fat helps dampen the impact of flavors and spices. Great cold and room temperature, but room temperature is softer if you like that texture better.
    • Version 2: again, very tasty; texture is less ridgid, and more "voluptuous" thanks to the addition of both cashews and coconut cream, and slightly less arrowroot. The added fat from the cashews and coconut helps replace some of the stand-up properties of the starch in the finished filling, leaving you with a firmer but more tender "custard". The flavors and spices are warm, not overpowering. The color is more opaque, more like the traditional pumpkin pie. The texutre is still soft and pudding-like at room temperature, but firms once chilled. 

    In sum: both get darn close, with version 2 coming in slightly closer. If you do not like or cannot eat cashews, then version 1 is still an incredibly tasty contender. If you cannot consume coconut, feel free to substitue the 1/4 cup with 1/2 cup of your favorite unsweetened plant-based milk, leaning more towards a  organic soy-based one as it has more fat and protein for a firmer filling. But, almond milk works well, too.

    And now, for the crusts:

    • Traditional Style: cut-in-solid fat type, using virgin coconut oil, was what it always is: tender, flakey, but substantial enough to stay firm, even without a blind-bake. Best when you plan on serving the pie sooner, rather than later, as it gets soggy after a day or so. In addition, it requires a chilling period, as all traditional pastry for crusts do. However, can be made a few days ahead of time and stored in the fridge until you are ready to roll. I love using the crust in fruit-based  pies (exhibit A and B). 
    • Melted Fat & Plant-Based Milk Style: overall a more "rustic" texture, much more crispy, and held up to the moisture in the filling for 2 whole days, making it ideal for serving the next day. In contrast to the traditional style, you can roll out this one immediately, no chilling required or recommended, although it is a bit fragile to handle. 

    So, you pick your ideal filling and crust. MY FAVORITE??? I'd have to go with the traditional crust and filling option #2!!

    Don't forget the whipped cream, coconut or otherwise! Happy Pumpkin Pie'ing! If you do make any of these combinations, I would love to know how it went!! 



    Pumpkin Filling Option 1 // plant-based, vegan, soy-free option, nut-free option // makes 1 9" or 10" pie //

    • 2 1/2 cups pumpkin or squash puree, homemade or canned
    • 1/4 cup coconut cream or 1/2 cup plant-based milk of choice (using a soy-free milk if desired)
    • 1/2 cup organic sugar of choice, like white, brown, coconut or sucanant
    • 3 TB arrowroot starch 
    • 2 tsp molasses 
    • 2 tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger, or 1/2" hunk grated fresh
    • small pinch cloves
    • 1/4 tsp sea salt
    • 2 tsp vanilla 
    • 1 TB bourbon (optional, but very tasty)

    Traditional Cut-In-Solid Fat Crust // plant-based, vegan, soy-free option, nut-free // makes enough pastry for TWO 9" or 10" pies //

    • 2 1/4 cups whole wheat pastry, unbleached all-purpose or spelt flour, or any combination thereof
    • 1 tsp sea salt
    • 1 TB sugar 
    • 1/2 tsp cinnamon (optional)
    • 1/2 cup virgin coconut oil OR a 50:50 ratio of virgin coconut oil:Earth Balance (use soy-free Earth Balance if desired)
    • 1/2 tsp apple cider vinegar or other vinegar
    • 5-7 TB ice water, or very cold water

    1. Make the pie crust (can be made up to 3 days in advance, or frozen for up to 1 month): Sift the flour, salt, sugar and cinnamon in a large bowl. In small spoofuls, drop the coconut oil over the dry ingredients. Place in the fridge for 10 minutes to firm the fat up again. While waiting, prepare ice water and get vinegar. Once fat has firmed up, cut the fat into the flour using a pastry cutter or fork. You want medium-small pieces, think pea size. Add the water, starting with 5 TB, and all of the vinegar. Cut the water into the dough, adding more by the TB until you can squeeze the pastry togeter into a mass that sticks together but is not sticky/wet. In the bowl, form pastry into a disk, cover with a tea towel and let sit in the fride while you prep the filling. Or, you can wrap the pastry tightly in plastic wrap and place in a storage bag, and chill it for a few days, or even freeze it for up to 1 month.

    3. When you're ready to make the pie, preheat oven to 450F. Make the pie filling: mix the sugar and the arrowroot together with a whisk in a large bowl. This helps prevent the arrowroot from clumping together. Add the remaining ingredients, whisk until smooth, and taste for spices. Adjust as needed. Alternatively, add everything into a blender, and blend until smooth. If you like more texture to your filling, and still want to blend it, simply reserve 1 cup of the pumpkin puree to mix in after you have blended the filling (that is my favorite method)

    4. To roll out the pie pastry, be sure that it is not too firm from chilling in the fridge. If it is, allow it to sit for 10-15 minutes until you can easily roll it out (alternatively, thaw frozen pastry overnight in the fridge, and allow it to sit for 10-15 minutes at room temperature once thawed). Cut the dough disc in half (freeze the other half or use for another pie). Use plenty of flour to help prevent sticking. Pick up and rotate the pastry as you roll it out every few passes of the rolling pie to re-flour if it is sticking. Roll about into a ~12" diameter circle (or large enough to have a 1" overhang on a 9" to 10" pie dish). Fold the pasty into quarters or roll-up on the rolling pin, and place into pie dish, gently coaxing it into place. If a tear happens, simply patch it up or press together again when the pastry is in place. Trim, or patch pastry in place if necessary, around the edges for a 1" overhang. Turn the 1" overhang under, and crimp as desired.

    5. Fill the pie crust with the pumpkin filling. Gently tap the pie on the counter to get rid of any air pockets. Smooth out top with a spatula or spoon. Bake for 15 minutes at 450F, then for 35-40 additional minutes at 350F. If the crust is browning too much, simply shield it with tin foil or parhment. The filling will be firm, but may wiggle just a bit when moved. Cool the pie completely on a cooling rack for a few hours, and then in the fridge for up to overnight, at a minimum for 4 hours. This allows the filling to set completely. Slice and serve with your favorite whipped cream. Pie will last for 4 days, covered in the fridge, but crust will get a bit moist over time. 


    Fat + Flour = Crust Power!The pastry, with just enough water to hold it together.Roll, fit and crimp. I really like using a scissors to trim excess pastry.Now, mix the filling. Taste it, too. No one likes an under-spiced pumpkin pie.Pour into crust, no pre-baking required. Bake, admire how awesome your kitchen smells, and contemplate whipped cream toppings.

    Pie for breakfast = breakfast of champions. With extra whipped coconut cream, please!!


    Pumpkin Pie Filling Option 2 // plant-based; vegan; soy-free // makes 1 9" or 10" pie //

    • 2 ½ cups pumpkin puree
    • ½ cup raw cashews, soaked, drained and rinsed
    • ¼ cup coconut cream
    • ½ cup organic sugar of choice, like white, brown, coconut or sucanant
    • 2 tsp molasses
    • 1 TB agave, maple syrup or honey
    • 2 TB arrowroot powder 
    • 2 tsp cinnamon
    • ½ tsp ground ginger or ½” piece fresh, grated
    • ¼ tsp freshly grated nutmeg
    • pinch cloves
    • ¼ tsp sea salt
    • 2 tsp vanilla
    • 1 TB bourbon (optional)

    Quick Crispy Spelt Crust // plant-based; vegan; soy-free; nut-free // makes one 9" or 10" pie crust //

    • ¾ cup spelt flour (I use Bob's Red Mill)
    • ¾ cup whole wheat pastry flour OR other flour of choice
    • 1 TB ground flax seeds
    • 6 TB virgin coconut oil OR a 50:50 ratio of virgin coconut oil:Earth Balance (use soy-free Earth Balance if desired)
    • 6 TB plant-based milk (use a non-soy milk if desired)
    • ½ tsp sea salt
    • ½ tsp apple cider or coconut vinegar
    • 1 TB white sugar, brown sugar or sucanant
    1. To make the pie crust, sift flours, sea salt, flax seeds, sugar together. Melt the milk and coconut oil together, and then add to the flour mixture. Stir briefly, but make sure everything is mixed well.
    2. Allow pastry to sit for 5 minutes. Then, roll out as any pie crust, following the directions for the traditional pie crust above. The pastry for this crust will be more delicate, and can stick to the rolling surface so be sure to use plenty of flour to help roll the pastry out.
    3. Although I do not recommend chilling the pie dough in a disc as the traditional crust as it gets too firm, you CAN chill in the fridge once in pie plate, up to 1 day ahead of time, covered tightly with plastic wrap to prevent drying.
    4. When you are ready to make the pie, preheat oven to 450F. Make the filling by adding everything into a blender, and pureeing until the cashews are completely smooth. If you want more texture to the filling, simply reserve 1 cup of the pumpkin puree ad stir it in after pureeing the filling. That is my favorite method to use! Taste the filling, adjusting spices if necessary.
    5. Pour the filling into the prepared crust, tap on the counter one or two times to get rid of air bubbles, and smooth the top out with a spoon or spatula. Bake for 15 minutes at 450F, and then for another 35-40 minutes at 350F. If your crust is getting too brown, simply shield it with tin foil or parchment. The filing will be soft, and may wiggle a bit. Cool the pie completely on a cooling rack for a few hours, and then in the fridge for up to overnight, at a minimum for 4 hours. This allows the filling to set completely. Slice and serve with your favorite whipped cream. Pie will last up to 4 days covered in the fridge, with the crust getting only slightly less crispy.

     Crust time: simply sift, mix and roll. No chilling required for this one. Mix it all up...being gentle, don't over mix or else you will have a tough crust.Crust purists would prbably sneer at you now, but eh...whatever.This crust is a bit more delicate than others, so just be gentle, use enough flour to prevent sticking, and when in doubt, just patch up any holes or tears that happen. Gingerly put into your pie pan, trim the edges, fold under and crimp.Ok, now onto the filling! Our secret weapons: soaked cashews and coconut cream!I put 1 cup of pumpkin puree in a bowl, and then everything else in a blender to puree. I did this to keep some texture to the filling.Puree until smooth...this took me about 2 minutes in a Vitamix, but let your blender run as long as you need to. Your neighbors may hate you, buuuut pie!Mixed with the other 1 cup of pumpkin puree.Pour into prepared pie shell, tap on the counter to rid any air bubbles, smooth out and bake!You're well on your way to pie...it should smell like autumn-spice heaven, and give any stupid pumpkin spice latte a run for it's money.After you've let the pie cool and set, you can slice and enjoy! Pie for breakfast, as I already stated, is pretty much the best thing on a chilly fall moring. With hot coffee, of course.Enjoy!

  • Homemade Pumpkin Puree

    The leaves are turning colors, the air is crisp, my fruit bowl is full of Honey Crisp and Spartan apples (need to do something about that...), and there are squash/pumpkins scattered around our apartment. That meant only one thing this past week: it was time for pie. Pumpkin pie.

    At first, I was going to go present to you a post all about 1) how to make your own pumpkin puree and 2) how to make a delicious, scrumptious, perfect plant-based pumpkin pie, complete with a coconut oil crust. I have two filling options and two crust options to share with you, both yielding a perfect plant-based pumpkin pie.

    However, as I typed the post out, I realized that it was going to be a BEAST. A pumpkin beast. So, this week, I present to you two installments: 

    • First: how-to make your own pumpkin puree    

    and....

    • Second: how-to make your very own, shove-you-entire-face-in-it-because-you-made-it-yourself plant-based pumpkin pie. It tastes amazing, has a texture very similar to the traditional pumpkin custard pie, and is full of those autumn spices that we all know and love.

    **Disclaimer: both versions of the classic pumpkin pie were tested not once, not twice, but three times. Each trial was tested and approved by at least 2 pumpkin pie taste testers, professionals in the realm of traditional pumpkin pie eating. Later in the season, I will share with you another version that has been approved by my dairy-farming family members. Yeah, it is that great, and a real show-stopper.**

    I love pumpkin pie. However, did you know that there is a secret among the old-skool bakers? The sneaky grandmas? Maybe even your parents? Well, I'll save you a childhood of lies (that is a bit dramatic!), deceit and folly: your pumpkin pie, the best one you've ever tasted, is made from squash. Yep-squash. Technically, pumpkin is squash, but I am talking about what we know as squash: butternut, kabocha, butterkin...a dense, sweet, intensely orange, not-too-stringey squash variety works wonders in a pumpkin pie. Why? Well, did you ever purchase a "pie" pumpkin and have it turn out to be too stringey, fiberous or not sweet enough? There is your answer. Legit squash is a fail-safe: always dense, sweet and never stringey. 

    My grandma...she is so sneaky...she had been using her homegrown butternut squash in her pies for years. YEARS. before my mom broke the news to me and my sister. I still remember that day: I was young, we were baking pies together, and my mind was blown. Squash? Ew. At the time, I hated squash. But after I tried that squash pie the next day, I knew my grandmother's secret: Perfect pumpkin pie=butternut squash pie. Still delicious, with a scoop (ok, ok...mound) of real whipped cream on top. I was in heaven as a kid, right there. The sweet, dense spicy pie contrasting with the cool, creamy, rich whipped cream. Today, a high-quality can of coconut cream with a touch of maple syrup, whipped to perfection, makes for a perfect topping for the perfect plant-based pumpkin pie. 

    Really, I should have known: she never grew pie pumpkins...only squash....silly me. Silly pumpkins.

    Making your own pumpkin or squash puree is SO. EASY. It is a perfect task for a weeknight that is chilly, or do it over the weekend. The canned stuff is great for in a pinch-but if you have the time, roast a few sugar/pie pumpkins and butternut squash (kabocha and butterkin work too), and puree the sweet, bright-orange flesh for a real treat for your next pie, loaf of pumpkin bread, soup, or even homemade pumpkin spice latte (yes, I did say that).

    Keep your eyes on the prize: PIE!!! 

    The pumpkin puree will keep for 1 week in the fridge in a covered container, or freeze it for a few months. I like to portion mine out into 16oz (~2 cups) portions, enough for a pie, in bags, label it (I forget everything) and freeze it for future pumpkin needs. Be sure to squeeze our the air when you do freeze to prevent freezer burn. Totally worth it. So do it. Now!!



    Pumpkin Puree // yield depends on how many pumpkins or squash you roast, and how big they are // plant-based; vegan; soy-free; nut-free; gluten-free; oil-free option //

    • Pie Pumpkins or Butternut Squash (or other variety of dense, sweet squash, like Kabocha)
    • Olive or other neutral cooking oil (optional, but helps prevent occasional sticking)

    1. Preheat oven to 350F. Line a large sheet tray with parchment. Cut the stem end or remove the stem from the pumpkin, cut in half the down the stem end, and scoop out the seeds and pulp (save those for making roasted pumpkin seeds if you like).

    2. Lightly oil the insides of the pumpkin (optional, but helps prevent occasional sticking), place cut side down on the parchment, and roast until tender. This depends on your pumpkin and oven. It took me about 1.25 hours. The pumpkin should be easily pierced with a fork when it is done. Take the cooked pumpkins out, and allow to cook as-is on the tray until they can be handled, about 30 minutes up to overnight.

    3. When cool, simply peel off the skin or scoop the flesh out. Puree to desired smoothness in a blender or food processor or with an immersion blender. Store in the fridge or freeze in desired quantities until you want to use it. 



    First things first, find a pumpkin...or squash, or two or three. I roasted 2 larger pie pumpkins, and got about 8 cups of puree. I would suggest you roast at least 2 at a time to make this process worth your while. It is worth your while...because pie!!Next, be-head the pumpkin, and carefully chop in half down the stem end.Ta daaaa!Scoop out the goop and seeds, reserving the seeds if you wish to roast them later.Ok, now plop cut side down on a lined baking tray and if desired, *lightly* coat with a neutral cooking oil. I used olive oil. This helps prevent the pumpkin from drying out and also sticking to the sheet, but is not necessary.Bake for 1 to 1.5 hours, or until a fork is easily poked into the pumpkin or squash. Allow to cool until you can safely handle them, and either scoop the flesh out OR simply peel the skin off. Puree in a blender, food processor or with an immersion blender. Now, you're ready to make a pie, or use this puree in any recipe that calls for pumpkin puree: bread, muffins, soups, hummus/dips...pumpkin galore! 

    Or, simply portion it out and freeze it for a few months.


  • Summer Strawberry & Rhubarb Pie with Coconut Oil Crust

    Wow! How good does summer feel? Well, besides the humidity here in WI, it is glorius. I have a hard time focusing (well, even more so!) in the summer because it feels like a weekend all. the. time. I wish it were so...but then, we wouldn't appreciate the time we do have to relax. The same goes with seasonal fruit: I seem to appreciate it so much more, each and every year, when it rolls around. This year, I was so excited about strawberry picking. My Mom and I went to Carandale's in Oregon, WI and rocked out some great picking. The berries were perfect, not soggy like last year from all the rain, and were so easy to pick. 

    Ever since I was little, I remember picking berries of all sorts in the summer. Strawberries at Carandale were my favorite, but going back into my Aunt and Uncle's woods, geared up with long sleeved shirts, pants, tied around the leg with twine to prevent ticks and mosquito bites, to pick black caps and raspberries is also a great memory. Oh, and don't forget the twine around the waist to hold a plastic ice cream bucket for putting the picked berries in! My grandma really knew how to be a functional fashionista whilst picking seasonal produce. She still is a rockstar in that department, btw. 

    My favorite way to enjoy them, besides right off the plant, is with vanilla ice cream. My grandma preserves heres with plain ol' sugar, so the juices come out, making for the perfect ice cream topper. Nothing else needed: just ice cream, sugar and those juicy berries. Now, in my ripe middle-age, I enjoy those naturally sweet super-ripe berries, smashed a bit, with some coconut ice cream (uhh, thanks again Luna and Larry's!!). But there is nothing wrong with some good old fashioned locally produced vanilla ice cream or custard, too. 

    Second runner up? Strawberries and my grandma's angel food cake. Still haven't figured out how to make that one vegan...working on it. Goal for summer. Any suggestions or tips are welcome!!

    Ok, and third: now a 3-year tradition in my kitchen, is the strawberry and rhubarb pie. This year, it was so special. Freshly picked berries with my Mom, rhubarb from my Grandma's garden, and an all-vegan coconut oil crust were put together for a super seasonal, fresh and delcious pie for my Dad on Father's day. Lattice top and all, cause this is summer...and lattice tops are where it is at! It is easy-I'll show you how. Don't be afraid...the pie pastry can smell fear. But you can do it!  Bonus: there is no blind-baking required for this pie. I have a baking method that works like a charm, and produces prefectly crisp bottom crusts every time. 

    Don't like coconut oil in your crust? Try this one. It is a no-fail, and works like a charm. It makes enough for a double crust or lattice-topped pie that will fit a 9", 10" or even 11" tin (yes, I have tried all three sizes). In fact, I have had great-dare I say better results-when I replace half the butter in that recipe with virgin coconut oil. Whatever you choose to do, do not use a pre-made crust. Seriously, people, we are adults here. It is too simple and gratifying to make your own pie pastry! So get with it!! You may need to practice, but I assure you that the outcome each time will be better and better. And what better excuse to make and share more summer pies? Make the pastry, suit it to your diet/food mantra, and revel in the summer season and the bounty it brings us...it won't last long, so get on it, NOW!!

    Note: the coconut oil pie pastry is straight from Gena Hamshaw, see recipe here. It is a rich pastry, perfect for holding in all those summery fruit juices. The pastry can be made up to 2 days ahead, and chilled. Additionally, you can make it and then freeze it for up to 1 month, tightly wrapped in plastic wrap and placed into a plastic bag with excess air pressed out to prevent freezer burn and drying. The coconut oil pastry makes enough for 1 9" or 10" double-crusted or lattice topped pie; if you use a larger pie tin, say 11" or 12", the recipe will make enough for 1 single-crusted pie. 

    The tapioca starch (not whole pearls!) used in the filling is my go-to thickener. I do not like arrowroot, or cornstarch, as I find they produce a slime-like filling when cooked (ew). Furthermore, they are not acid or freeze/thaw stable if you choose to use any citrus in your filling, or freeze your pie. I make tapioca starch by buying tapioca pearls (any size), and grinding them up in my coffee/spice grinder into a fine powder. 



    Strawberry Rhubarb Pie with Vegan Coconut Oil Crust // makes one 9" to 10" pie // vegan, nut-free, soy-free //

    For The Coconut Oil Pie Pastry:

    • 1/2 cup virgin coconut oil
    • 2 1/4 cups flour (all purpose or whole wheat pastry, or a combination)
    • 1 TB organic cane sugar or sucanant
    • 1/2 tsp sea salt
    • 4-6 TB ice water 
    • optional: freshly grated nutmeg (strawberries and nutmeg are best buds)

    For The Filling

    • 3 1/2 cups sliced cleaned and hulled straberries (I slice mine ~1/4"-1/3" thick)
    • 3 1/2 cups rhubarb, cut into ~1/2" pieces
    • 4 TB tapioca starch (see note above)
    • 2-3 TB organic cane sugar, sucanant (plus more to taste)
    • 2-3 TB honey, agave or maple syrup (plus more to taste)
    • 1/2 tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1-2 TB lemon juice
    • Zest of 1/2 lemon
    • small pinch sea salt

    1. For the pastry, it can be made in advance and refrigerated or frozen (see above). Start by sifting the dry ingredients into a large bowl. Plop the coconut oil into 1-2 TB pieces on top of the dry mixture, and place into the fridge or freezer for a few minutes until the oil is firm. 

    2. With a pastry cutter or a fork, cut in the solid oil until pea-sized-ish piecs remain; some larger ones are ok, too. Sprinkle on the iced water by the TB, starting with 4 TB. Mix, adding more water by the TB until a shaggy dough that holds together when squeezed in your palm forms. Some crumbs are ok! The less water, the flakier the pastry.

    3. Dump the pastry and crumbs out on a clean surface. With a rolling pin, gently roll the round lumps of solid coconut oil into flatter pieces, as this prevents large round balls of coconut oil poking through the crust. Gather the dough into a ball, kneading gently and as little as possible. Flatten into a disk, and wrap. Store in the fridge for at least 1 hour before baking. This helps prevent the crust from shrinking when baked.

    4. Before using, be sure to take the pastry out of the freezer or fridge with enough time for it to come to room temperature for easy rolling; the coconut oil will warm up quite fast so this may only take 30 minutes from the fridge depending on the temperature of your kitchen. If you find your pastry is too warm at any point, simply pop it back into the freezer for a few minutes. 

    5. When you are ready to make the pie: preheat the oven to 400F. On a floured surface, place the disk of pastry. Cut ~2/3 for the bottom crust, leaving a bit more than ~1/3 of the pastry for the lattice top. Starting from the middle and going out towards the edges each time, roll the pastry into a 1/4" thick circle, moving the pastry around every few rolls of the pin to ensure it is not sticking to the counter. Add more flour if sticking occurs. To make sure you have rolled it out enough, place your pie tin in the center and make sure there is enough to cover the entire tin plus 1" overhang.

    6. To transfer the rolled pastry, roll the entire thing onto the rolling pin and then roll out over the pie tin. Or, fold the pastry in half, and gently lift into the pie tin. Gently coax the pastry into the edges and sides of the pie tin, being careful to not puncture or tare (but if you do, just press the dough together to seal it back together). Trim around the edges, leaving a 1" overhang. If you find that you don't have enough, simply patch on some pastry that you have trimmed off. 

    7. Make the pie filling by tossing all the ingredients in a large bowl. Taste for sweetness. I needed to add 2 TB more sugar to mine this year. Add the filling to the pie tin lined with the pastry, slightly mounding in the middle. 

    8. Make the lattice by rolling the remaining ~1/3 pastry out to ~1/4" thickness. Cut into ~1/2"-3/4" strips using a sharp knife or pizza cutter. Place half the strips evenly accross the pie. To weave, simply pick up every-other strip, and lay another one perpindicular accross (see photos below). Tip: use a butter knife or small off-set spatula to help get the thin strips off the floured surface. When done, trim any strip overhand to match the 1" bottom crust overhang, gently press both together, and fold under to make a smooth edge. Now, crimp by using whatever method you desire (see here for a great tutorial!). Brush the top of the lattice and edges of the pie with plant-based milk. If you found that your coconut oil pastry was getting a touch oily, simply pop the entire pie into the freezer for 5-10 minutes to allow it to firm up again; this will make for a flakier crust.

    9. Place the pie on a sheet tray lined with parchment (to catch drips and for easy clean up), and bake the pie at 400F for 10-12 minutes, then turn the oven down to 350F and bake for another 40-55 minutes, or until the top and edges are golden and the filling is bubbling throughout the entire pie. Place on a cooling rack, and allow the pie to cool for at least 2 hours. The juices will thicken and settle during this time! Slice into generous pieces, and serve with your favorite ice cream or whipped topping! 



    Pastry ingredients, ready to party:

    The cold coconut oil cut into the dry ingredients. Pea-ish size chunks are the goal!

    The pastry. I put mine back into the bowl, covered and chilled for 1 hour to let the gluten relax and coconut oil firm up a bit again. You want all those lovely specs of coconut oil, that will make for a super flakey pie crust!

    Now, the filling! The stars of the pie: freshly piced strawberries and rhubarb. So beautiful!!

    Some simple slicing, chopping and measuring for the filling!

    A gentle toss with a few spices, some sugar and sweetener, pinch of salt and some lemon.

    Now, roll the pastry...you can totally do this! Doesn't have to be perfect-it is a pie! Call it rustic...

    For the lattice top, I like to use a pizza cutter for easy strip cutting and a small offset spatula to help me get them off the floured surface. Simply cut 1/2" to 3/4" strips from the reserved ~1/3 pie pastry. Lay half all accross the filled pie: 

    Now, simply pull back every-other strip you just placed on the pie, and lay another strip down...see, easy! Martha and Betty have nothing on you. You can weave pie pastry!!!It is ok if a few strips break...just piece them back together-no one needs to know. And DONE! You did it! Trim the excess strips, tuck under with the 1" overhang of bottom pastry, and crimp. 

    Brush with milk of choice (I used almond), and if needed, pop into the freezer to firm-up that coconut oil. This ensures that the coconut oil is solid when it goes into the oven, which is key for that flakey crust we all love. No shame in having 3 giant freezer bags full of strawberries and a pint jar of gin in your freezer at this time of year! (ps: yes, that image is sideways, my real-life freezer is not). 

    Ok-we are ready to bake! The first minutes at 400F ensure lots of heat to melt the solid oil FAST, and create lots of steam to make the crust flakey. This also helps cook the crust fast, so less of the fruit juices seep in. No one likes a soggy bottom. We turn the oven down to 350F for the last 40-55 minutes to cook the fruits, concentrate the juices, and crisp the crust even more. 

    Be sure that the crust is nice a brown, and that the filling is bubbling throughout the pie. You want to see bubbles in the middle before you take the pie out. This tells you that the filling is cooked through, and won't be super soupy when cut into. Also, I highly recommend that parchment paper-this pie has no mercy when it comes to overflowing! Totally worth it. 

    And pat yourself on the back, because you are now a pie master! Serve with your favorite ice cream or whipped topping. I love Luna and Larry's Coconut Bliss in Vanilla Island. Happy Summer-ing!