This MoFoing urvry-day is crayzay. I have to say, I’m sorta enjoying it though. Before I started this blog, I used to just post pictures on Facebook of what I was cookin’ up. I admit I kinda miss doing that, but I think a food blog is a much more appropriate forum. Plus, these WordPress posts link to my Facebook, so if there were people out there who enjoyed the slideshow, well, now they can enjoy it here? I’m Ron Burgundy?
So, for today’s MoFo post I bring to you another glorious pie. So many pies to make a so little time I say. I was originally doing this radical spiced pumpkin pie with black cumin and things, but I didn’t like the way it turned out. It was inspired by a cookbook recipe, but meh…. The taste of the filling was delish, but it left something to be desired….which….unfortunately, I think most vegan pumpkin pies do. I’ve made several different versions throughout the years and I haven’t been in love with any of them. They generally come out tasting good. But just good. And for pie, just “good” is not acceptable to me. I have, on the other hand, made ridiculous vegan pumpkin cheesecake. I think what I’m going to do is just make pumpkin cheesecake from now on and call it pie. Unless anyone out there wants to point me in the direction of a delicious vegan pumpkin pie recipe? Maybe there will be a crazy delicious one in Isa’s new book.
So, hopefully before MoFo ends, I will bring you a delicious recipe for a black cumin spiced pumpkin cheesecake pie. Like the one above, but better! But better.
For now, I bring you this delicious Apple-Cranberry Pie with a hint of Orange.
Apple Cranberry Pie
2/3 c unbleached all-purpose flour
1/3 c whole wheat flour
1 tsp unbleached pure cane sugar
1/2 tsp salt
6 tbsp Earth Balance
2 tsp apple cider vinegar
2 tbsp ice water–reserve at least 4-5 tbsp in the fridge in case you need more
Juice of 1 orange
zest of 1 orange
5 medium apples, peeled and sliced–you want about 5 c
1/2 c unbleached pure cane sugar
1/2 c fresh cranberries—you can use frozen too, but don’t thaw them if you use frozen
1/2 c dried cranberries
1/4 c all purpose flour
1 tsp cinnamon
1/4 c unbleached all purpose flour
1/4 c golden brown mascobado sugar
2 tbsp oats
1/2 tsp cinnamon
2 tbsp Earth Balance, melted
First, make the crust. Combine both flours, sugar & salt. Add your Earthy B in tablespoons or chunks. Use a pastry whisk to cut in the Earthy B and mix until you have that wet sand consistency. Add the cider vinegar and water. Mix until your dough comes together. Roll your dough out and shape into a flat disk or place in your pie plate and stick it in the fridge.
To make the filling, core-peel and slice the apples if you haven’t done so already. Then combine all of the other ingredients (including the apples) in a large bowl.
For the topping, melt your Earthy B in the microwave for a few seconds. Combine the Earthy B with the remaining ingredients in small bowl.
Preheat oven to 400°F. Roll out your dough and fit it into a pie plate if you haven’t done so already. Pour your filling into the prepared crust. Scatter the topping all over your filling. Bake the pie at 400°F for about 30 to 40 minutes, then lower the heat to 350°F and continue to bake an additional 20 minutes or so. If you have a pie crust ring, use it. If you don’t have one, check on your pie after 25-30 min–if the crust or topping is browning too quickly, place some foil over the pie loosely. You want the juice in the center of the pie to be bubbling. If you’re worried about burning, just keep your eye on the pie and it will turn out great. 🙂