#vegan pie

[concobhar13thevegan]

Raspberry pie for the return party

Filling: 4c raspberry, 1c sugar, 1/3c cornstarch

Dough with earth balance vegan butter, canola oil. It was pretty crumbly but rolled out fine, and probably had enough for a 3rd crust.

I didn’t trim the excess, just folded it over, so the crust is like super thick on the ends. I don’t have high hopes for that, but we’ll see.

Glaze was almond milk.

20 min 425, 25 min 375, 8 min uncovered

I think this’ll be the first and last time it’ll actually cool before it’s cut into, so let’s hope it sets.

[projectbatman193]

Last night I was wondering if I should cook today or not, but I wasn't really into it to be honest, until I saw this post from a comic thar says Bruce Wayne studied in France at the Le Cordon Bleu (most famous cooking school) so I got excited to cook again 😊

This is what I made, bruschetta/canapes with a Polenta base.

Salade Lyonnaise

Longe de Porc Braisée au Pommes et Pruneaux

And to finish a vegan apple pie

[theacecouple]

Happy Ace Week! We've got our cake and we're ready to dig in!

Learn more about the history and significance of cake in the Asexual community in Courtney's article for Bon Appetit!

[fruityvegita]

Watch "Best Ever Strawberry Pie with Almond Crust - Vegan Pie Recipe" on YouTube

https://www.fruityvegita.com

I love strawberry pie😋

[aveganeverywhere]

https://youtu.be/xyFYNgvN4GI

[disabilitymissunderstood]

I made a vegan pumpkin pie for thanksgiving

[fullcravings]

Blueberry Pie Crumble Bars (V/GF)

[tinykitchenvegan]

Vegan Apple Crumble Pie

[fattributes]

Creamy Mushroom Pot Pie

[vegan-nom-noms]

Apple Pie Cookies

[everythingwithwasabi]

Vegan Chicken Pot Pie

[concobhar13thevegan]

New oven, new pie bird.

So there's a peach tree here, so it's been a flood of peaches recently. I decided to make some peach wine, which called for 3# of peaches and 3# of sugar, soaked 2 hr to pull out the juices, then rinsed to get the remaining juices. I took the fruit pulp remaining from that, added 1/4 c cornstarch and that was the filling (it was ~4-5c fruit/sugar pulp). It was maybe a little less sweet than the normal berry pie filling I make, but didn't taste like cornstarch.

Couldn't find any AP flour, so this crust was 2.5c bread flour, 2 T sugar, 1.5 sticks country crock salted plant butter (palm oil, palm kernel oil, canola oil, pea protein), 6T olive oil, 3T vodka +4T water from the freezer, then additional 1T water to bring it together. The glaze was sugar and oat milk. 425* for 20 min, then 375* for 25 min, then uncovered for another 20 min. I turned it around ~12 min thru because it was just beginning to brown on the back. So I guess maybe this new oven runs cold and heats unevenly, so that's a fun new flavor.

Welp, It didn't set at all after cooling for ~7 hours, which I think it means it didn't heat enough. So I think the next time I'll do more like 425* x 30m, 375* x 25m, uncovered x 5m. Maybe different temperatures in the future. The crust was flakey in some parts, but some other parts were pretty goopy yet. Not sure if that means undone or soaked in the filling, but either way probably just means it didn't finish cooking. It tastes fine, but I do think it would be better with a little more sugar, and the might've helped it to set, too. We'll see next time when I use a regular filling, probs.

[morethansalad]

Tarte Crumble Vegan Citron & Myrtilles / Vegan Lemon Blueberry Streusel Pie

[tilbageidanmark]

(From)

[imaf00die777]

Vegan chicken pot pie with Red Lobster cheddar bay biscuits

[whatpennymade]

Your annual reminder that those summer fruits aren’t going to bake themselves. 😋🥧🫐🍃🦋