After a holiday meal, the choice always comes down to apple or pumpkin. But why pick between two amazing pies when you can have both?
Vegan Apple Crumble Pie
Vegan Pumpkin Pie
Ingredients
Crust
3 cups gluten free flour, plus more for rolling
2 tablespoons vegan granulated sugar
2 tablespoons white wine vinegar
A pinch of fine salt
1 cup unrefined virgin coconut oil (packed)
8-12 tablespoons ice water
Filling1 15-oz can of pumpkin puree
8 oz silken tofu
2/3 cup vegan granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon vanilla extract
A pinch of fine salt
Method
For the crust, pour all the ingredients except the coconut oil in a food processor and pulse to combine. Add the coconut oil in small spoonfuls and pulse until the largest pieces are pea-sized. Add 6 tablespoons of ice water and pulse until evenly combined. Squeeze a handful of the dough; it should just hold its shape. If the mixture is too powdery, add an additional 1 tablespoon of water at a time. Turn the dough out onto a large piece of plastic wrap. Separate the dough into two halves. Pat each halve into a 1/2 inch thick disc and chill overnight or at least for several hours.
Take the dough out of the fridge and let soften for a few minutes (maybe 20-40 depending on the temp of the room). Roll the discs into a 12 inch round each. Use a lightly floured surface or roll between two pieces of parchment paper. Ease one crust into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge as desired. Chill for 30 minutes.
While the first dough is chilling, use a cookie cutter (I like a small leaf) to cut several shapes out of the second disc. Place the small pieces on a parchment-lined baking sheet and chill.
Remove the pie crust/tin out of the fridge and poke several times with a fork. Line the pie crust with foil and fill with pie weights. Bake in a 350-degree oven for 20-25 minutes. Transfer to a rack and let cool completely. Remove the pie weights and foil while cooling.
Remove the baking sheet from the fridge and brush each shape with a couple tablespoons of almond milk or water. Sprinkle lightly with sugar and bake for about 25 minutes in a 350-degree oven. Remove from oven and let cool on a wire rack.
For the filling, process all the filling ingredients in a food processor until completely smooth. Scrape down the sides of the bowl as needed.
Pour the filling into the completely cooled parbaked pie shell and bake until firm and set, about 45-55 minutes, depending on oven time. Remove from oven an let cool on a wire rack. About 15 minutes later, place the shapes on top of the cooling pie in a decorative fashion. Once completely cool, chill for at least two hours, or ideally overnight. Slice and serve. Enjoy!
Vegan Apple Crumble Pie
Ingredients
For the crust:
¾ cup whole-wheat pastry flour (3.25 ounces)
¾ cup all-purpose flour (3.25 ounces), plus more for rolling
1 tablespoon cane sugar
½ teaspoon sea salt
½ cup plus 1 tablespoon coconut oil, solid, but still
scoopable*
3 to 5 tablespoons ice water
For the crumble topping:
¾ cup whole-wheat pastry flour
⅓ cup whole rolled oats
⅓ cup brown sugar
¼ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon nutmeg, cardamom, or ground ginger
⅓ cup firm coconut oil*
For the filling:
3 pounds (8 medium) Granny Smith or Gala apples, peeled
& thinly sliced
1 tablespoon fresh lemon juice
1 teaspoon vanilla
2 tablespoons maple syrup
1 tablespoon cornstarch
Method
For the crust: In a medium bowl, whisk together the flours,
sugar, and salt.
Transfer half of the flour mixture to a food processor and
scoop in the coconut oil by large separate tablespoonfuls, about 8. Pulse until
the mixture starts to crumble, 12 to 16 pulses, then add the remaining flour
and pulse until the mixture resembles coarse sand, about 8 more pulses.
Transfer the crumbly dough back to the original bowl.
Sprinkle in the ice water, 1 tablespoon at a time, and use a rubber spatula to
fold and form the dough until it sticks together in a cohesive ball. Knead the
dough a few times to get it to come together in a smooth ball, but be careful
not to overwork it. Form the dough into a 1½-inch thick disk, wrap it in
plastic wrap, and chill for 30 minutes.
Place the chilled dough onto a lightly-floured surface, or
floured parchment paper. Roll the dough into a 7-inch circle, then flip and
dust your surface with a bit more flour before placing it back down. Continue
to roll into a 12-inch circle. If the dough is too firm, let it sit for 10
minutes at room temperature. If it’s too sticky, add more flour. If the dough
cracks, patch it and continue rolling. Gently transfer the dough to a 9-inch
pie plate. Trim the overhanging to about ½ inch, then tuck it under and crimp
the edges with your fingers.
Lightly cover the pie crust and chill for 30 minutes while
you make the crumble topping and filling.
For the crumble topping: In a food processor, pulse together
the flour, oats, brown sugar, salt, cinnamon, and spice until combined. Add the
coconut oil and pulse until crumbly. If it's too dry, add cold water 1
tablespoon at a time until larger crumbles form. Set aside.
For the filling: Preheat the oven to 375°F.
In a large bowl, combine the apples with the lemon juice,
vanilla, maple syrup, and cornstarch and toss well to coat. (You could also add
a few more pinches of cinnamon, if desired.)
Fill the pie crust with the apple mixture and sprinkle
evenly with the crumble topping. Bake for 30 minutes and then lightly cover
with foil and rotate the pan in the oven. Bake 15 to 20 more minutes or until
the apples are tender and the crust is golden brown.
Cool 1 hour at room temperature before serving. Serve with
scoops of vanilla ice cream or dollops of coconut whipped cream.
Ingredients
Crust
3 cups gluten free flour, plus more for rolling
2 tablespoons vegan granulated sugar
2 tablespoons white wine vinegar
A pinch of fine salt
1 cup unrefined virgin coconut oil (packed)
8-12 tablespoons ice water
Filling1 15-oz can of pumpkin puree
8 oz silken tofu
2/3 cup vegan granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon vanilla extract
A pinch of fine salt
Method
For the crust, pour all the ingredients except the coconut oil in a food processor and pulse to combine. Add the coconut oil in small spoonfuls and pulse until the largest pieces are pea-sized. Add 6 tablespoons of ice water and pulse until evenly combined. Squeeze a handful of the dough; it should just hold its shape. If the mixture is too powdery, add an additional 1 tablespoon of water at a time. Turn the dough out onto a large piece of plastic wrap. Separate the dough into two halves. Pat each halve into a 1/2 inch thick disc and chill overnight or at least for several hours.
Take the dough out of the fridge and let soften for a few minutes (maybe 20-40 depending on the temp of the room). Roll the discs into a 12 inch round each. Use a lightly floured surface or roll between two pieces of parchment paper. Ease one crust into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge as desired. Chill for 30 minutes.
While the first dough is chilling, use a cookie cutter (I like a small leaf) to cut several shapes out of the second disc. Place the small pieces on a parchment-lined baking sheet and chill.
Remove the pie crust/tin out of the fridge and poke several times with a fork. Line the pie crust with foil and fill with pie weights. Bake in a 350-degree oven for 20-25 minutes. Transfer to a rack and let cool completely. Remove the pie weights and foil while cooling.
Remove the baking sheet from the fridge and brush each shape with a couple tablespoons of almond milk or water. Sprinkle lightly with sugar and bake for about 25 minutes in a 350-degree oven. Remove from oven and let cool on a wire rack.
For the filling, process all the filling ingredients in a food processor until completely smooth. Scrape down the sides of the bowl as needed.
Pour the filling into the completely cooled parbaked pie shell and bake until firm and set, about 45-55 minutes, depending on oven time. Remove from oven an let cool on a wire rack. About 15 minutes later, place the shapes on top of the cooling pie in a decorative fashion. Once completely cool, chill for at least two hours, or ideally overnight. Slice and serve. Enjoy!
