It’s a wonderful day for pie! In case anyone hasn’t seen this, you should probably watch right now:
Any day is a wonderful day for pie! But really, pie is the best. The November issue of Vegetarian Times featured a whole section on pies. I haven’t gotten around to making any of them until now. There was an Eggnog Pear Pie featured as part of the pie spread and I thought that sounded deliciously interesting. Naturally I get to the recipe and it’s basically eggs and milk. Never fear, veganization to the rescue! I swapped out some things and added some other, better things and got myself an Eggnog Pear Pie. Unfortunately, the top of my pie cracked like an unruly cheesecake and so boo. Boo to cracks. But cheers to delicious tasting pie, which this is.
Eggnog Pear Pie
Adapted & Veganized from Vegetarian Times
About 20 gingersnaps (storebought or homemade) crushed or pulsed in the food processor, you want fine crumbs
1 tbsp Earth Balance
4 medium pears, peeled, cored and sliced
1 tbsp finely minced fresh ginger
1 1/2 tsp lemon juice
1/2 c sugar
heaping 1/2 c firm silken tofu (Mori-Nu Brand)
large pinch salt
2 1/2 tsp vanilla extract
1/4 tsp ground nutmeg
1 tsp agar agar powder (do not use flakes)
cinnamon for dusting
Preheat oven to 350°F. Pulse your snaps in a food processor to get them into fine crumbs if you haven’t done so already. Use a mini food processor if you have one, or if you have a smaller bowl attachment that fits into your big bowl, use that. Melt your Earthy B and combine it with your crumbs. Press the mixture into a pie plate and bake about 8 minutes.
Toss pears in a bowl with ginger and lemon juice. Once your crust has baked for the 8 min, remove it and arrange your pear slices in the crust, or just dump them in. You won’t really be able to see them, so do whatever you fancy.
Wipe out your food processor and add in the tofu, nog, salt, sugar, vanilla, nutmeg and agar. Run until everything is completely smooth and there are no chunks of tofu. You may have to scrape down the sides of your food processor once or twice. Pour the nog and tofu mixture over the pears and bake for about 45 min. Let pie cool to room temp and then refrigerate if desired. It will continue to set a bit more in the fridge, but should still hold a slice at room temp. When you are ready to serve, or eat the pie by yourself (what? who me?!) give it a light dusting of cinnamon. I used ceylon cinnamon, but use whatever variety you like. 🙂