BEST VEGAN PIE

Sassy Vegan Apple Pie

by Kathy Kemnitz

I love pie. I love making pie with my kids, with my friends, by myself. I love to eat pie and share pie. Mmm, pie.

Crust:

1 cup non bleached wheat flour (plus extra for dusting)

1 cup whole wheat flour (using this makes the crust grainy and hardy, which I think is yummy)

2 Tbs. turbinado

1 tsp. sea salt

10 Tbs. Earth Balance shortening (chilled and cut into little pieces, kids are good for this)

10 Tbs. Earth Balance Buttery Sticks (chilled and cut into little pieces, friends who don’t like to cook are good for this)

3-4 Tbs. ice water

Directions: Mix flours, salt and sugar. Scatter the Buttery Stick and shortening pieces over flour mixture. Using a pastry cutter, cut the fats into the flour until it looks like coarse cornmeal with the biggest pieces no bigger than peas. Sprinkle one tablespoon of ice water over mixture and fold mixture together pressing downwards. Add one tablespoon at a time until the dough sticks together but is not sticky. I find that I need much less water with the two Earth Balances than when I make pie with butter. Sometimes I only need one tablespoon. Divide the dough into two balls and flatten each into a little fat disc. Wrap ‘em up in wax paper and refrigerate for at least a half an hour or overnight before rolling out. This is a fabulous time to make the filling.

Filling:

2-3 Granny Smith apples

2-3 Fuji apples

2-3 Pink Lady apples (more if you feel like snacking)

1 c brown sugar

1/4 tsp. sea salt

1 whole nutmeg, grated

1 piece of ginger, about a square inch, grated

1 tsp. cinnamon

1 orange, peel grated, juice juiced

Directions: Peel half of the apples, core and slice them all up into, well, slices. Toss the apples with the rest of the filling ingredients. This is when I usually do the most apple snackin’. Turn on the oven to 425 degrees and move the rack to the middle of the oven.

Remove one of the dough discs and let set out until cool but workable. Roll the disc on a floured surface moving from the middle out until it is about three inches bigger than your pie pan. Carefully flip the dough every now and then when you are rolling it so it doesn’t stick. When it’s just right, fold the dough over into quarters then set in pie pan. Carefully unfold. If it tears, use a little water on your finger to glue the torn edges together...it’s okay if this happens, and if you’re doing this with kids, it almost always does. The edges will be all over the place right now...just chill the crust for a tad as is. Turn the apple mix into the chilled crust, juices and all. Gently press the mix down with a slight mound in the middle. Roll the second disk. I try a little harder not to tear this one but it’s okay too...pie does not have to be perfect! Paint some water along the edge of the crust where the two will meet. Lay the top on and gently press along the edges of the pan. Use a scissors or knife to cut along the outside edge of the crust. Cut a few slits around the middle of your pie to let steam escape. You can mash the edges together with a fork. If you have extra pieces of rolled out dough, you can easily make leaves to decorate the top...experiment...it’s easy, it looks pretty and people always say “oooooh....”

Plop that pie in the freezer for about ten minutes. Keeping the fats cold then heated rapidly in the oven makes the crust flakier and crisp. Bake until the crust is starting to brown, usually about 25 minutes, then reduce the temp to 325 degrees. Your pie will bubble (you may want a piece of tin foil under your pie to catch the drips) and brown until it’s done in about another half an hour. If you can, let it cool for a couple hours.

BEST TRADITIONAL PIE

Huckleberry-Rhubarb Pie
by Phoebe Scheel

2 1/2 cups all-purpose flour

1 Tbs. sugar

1 tsp. salt

8 Tbs. European-style butter

6 Tbs. vegetable shortening

8-10 Tbs. ice water

1 lb. rhubarb, cut into 1/2-inch pieces

10 ounces huckleberries (about 2 cups)

1 cup sugar

3 Tbs. cornstarch

1 tsp. lemon zest

1 tsp. fresh lemon juice

1/8 tsp. cinnamon

1 egg

1 Tbs. cream

Small amount of sugar

Directions: Sift flour, sugar and salt together in a large bowl and

place in the freezer for 30 minutes. Cut butter and shortening into 1/2-inch cubes and wrap loosely in plastic wrap and place in the freezer for 30 minutes. With pastry blender, cut in half the butter and shortening until mixture resembles coarse meal; cut in remaining butter and shortening until mixture resembles pea-sized lumps. Add one tablespoon ice water at a time, fluffing with fork, just until you can form a ball of dough that does not immediately crumble apart.

Turn the dough out and gather it into two balls, flatten each ball into a disk, wrap in plastic warp and refrigerate for at least two hours.

Roll out first dough disk and place in bottom of pie plate. Cover loosely with plastic wrap and refrigerate while you prepare the filling. Mix together all filling ingredients and let macerate while you roll out the second dough disk. Then add the filling to the pie dish and cut the top dough into 3/4-inch wide strips. Weave them over and under to create a lattice top. Trim edges, dab a little water under the end of each strip, fold the strips under the bottom crust, and crimp together with a fork. Cover loosely with plastic wrap and refrigerate for 30 minutes to an hour. Whisk together the egg and cream and brush this on the top of the pie; sprinkle with sugar.

Place a baking sheet on the lowest rack in the oven and preheat to 425 degrees. Bake for 15 minutes, then lower temperature to 350 degrees and bake for an additional 45-55 minutes.