Easy As Vegan PieOne-of-a-Kind Sweet and Savory Slices

 Classic Crust

Nutterscotch Pie

Gingerbread Walnut Pie

Snickerdoodle Pie

 

 

Classic Crust

 

Makes 1 or 2

 

Two Crusts (For a Double-Crust):

2½ Cups All-Purpose Flour

2 Teaspoons Granulated Sugar

½ Teaspoon Salt

¾ Cup Non-Dairy Margarine, Chilled, Cut into Small Pieces

1 Tablespoon Lemon Juice

2–4 Tablespoons Ice-Cold Water

OR

Single Crust:

1¼ Cups All-Purpose Flour

1 Teaspoon Granulated Sugar

¼ Teaspoon Salt

6 Tablespoons Non-Dairy Margarine, Chilled, Cut into Small Pieces

1½ Teaspoons Lemon Juice

1–2 Tablespoons Ice-Cold Water

 

This “Old Reliable” is a baker’s best friend, capable of standing and delivering anything loaded into it. It has stood by my side through thick and thin, gooey and gloppy, crunchy and chewy. The ingredients are nothing noteworthy—it’s all a matter of how they’re treated for the magic to happen. Keep everything, including bowls and utensils, as cold as possible so as not to melt the fat. Though a point of contention, I do adhere firmly to the belief that an all- ”butter” crust is best. You may lose a little bit of flakiness, but the added flavor and crisp texture is worth that small sacrifice. For a lighter texture, feel free to sub out half of the margarine for pure vegetable shortening, and proceed as written otherwise. Do not be tempted to play around with coconut oil or any liquid oils in this one, as the structure simply isn’t built for that kind of tinkering.

 

Even when I’m planning to make a single-crusted pie, I always use the double-crust proportions, to make the most of my time. The extra disk of dough can be frozen for up to 6 months with no harm, as long as it’s thawed gradually in the fridge before use. That way, you’re always prepared to whip up a pie at a moment’s notice.

 

The easiest, quickest way to make a traditional pie crust is to get a helping hand from your food processor. Some say this approach sacrifices flakiness in favor of convenience, but I don’t believe that any of my pies have suffered as a result.

 

If you have the equipment, my advice is to use it! Place the flour, sugar, and salt in the bowl of your food processor and pulse to combine. Add the margarine and pulse 6–8 times, until the mixture resembles very coarsely ground almond meal. A few small chunks of margarine should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and the first tablespoon of water in while pulsing a few times to incorporate. If the dough holds together when squeezed, you’re good to go. If it remains crumbly, keep adding water while pulsing, just a teaspoon at a time, until the dough is cohesive.

 

Nutterscotch Pie

Makes 8–12 Servings

 

Salted caramel has been going through a renaissance lately, but the other amber-hued elixir known as butterscotch can be brightened in just the same way with a modest saline addition. At the intersection of brown sugar and creamy almond butter, the flavors really come to life with hints of vanilla, real scotch, and of course a bit of salt to seal the deal.

 

1 Blind-Baked Classic Crust (page 36)

 

Almond-Butterscotch Pudding:

¼ Cup Non-Dairy Margarine

1 Cup Dark Brown Sugar, Firmly Packed

¾ Teaspoon Salt

¼ Cup Cornstarch

2½ Cups Plain Non-Dairy Milk

½ Cup Creamy Almond Butter

1 Tablespoon Scotch or Bourbon (Optional)

1 Teaspoon Vanilla Extract

 

To Finish:

1 Batch Whipped Coconut Cream (page 52)

Toasted Sliced Almonds (Optional)

 

In a medium saucepan, melt the margarine over low heat. Add the brown sugar and whisk until the brown sugar dissolves and begins to bubble all over.

 

Meanwhile, whisk together the salt, cornstarch, and non-dairy milk in a separate bowl, stirring vigorously to break up any stubborn lumps of starch that may form. Once the sugar is starting to sizzle, slowly pour the “milk” mixture into the pan, standing back slightly to protect yourself from any potential splatters. Whisk thoroughly to incorporate.

 

Allow the mixture to cook, stirring every minute or so, until it bubbles slowly around the edges and begins to thicken. Add in the almond butter, beating with the whisk to disperse it smoothly throughout the custard. Whisk constantly from this point on, scraping the sides and bottom of the pan repeatedly to prevent scorching. Allow it to come up to a full boil, and then immediately turn off the heat. Finally, stir in the scotch or bourbon, if using, along with the vanilla.

 

Pour the hot butterscotch pudding into your prepared pie shell and let cool to room temperature. Chill for at least three hours, or overnight to yield the cleanest slices.

 

Right before serving, smooth dollops of whipped coconut cream over the entire exposed surface, swirling decoratively as desired. For an extra flourish, go all out and sprinkle slices with almonds.

 

 

Gingerbread Walnut Pie

 

Serves 10–12

 

Gingerbread holds a special place in my heart, but not just any pale cookie or wan spiceflavored latte will do when a craving strikes. It’s got to be cake, and the darker and denser, the better. The fact is that I chose my Bat Mitzvah reception venue based entirely on the transcendent gingerbread cake they served. Redolent of molasses and finished with a fluffy halo of whipped cream towering over the plate, it’s now all I remember about that meal. It took many years to even consider that any pie might match, let alone surpass, that decadent gingerbread experience. The subtly bitter edge of walnuts pairs perfectly with the brash flavor of molasses, bringing out the best of each ingredient. Every bit as rich and intense as the best cakes, I daresay this pie might be the new gingerbread vehicle of choice.

 

1 Unbaked Classic Crust (page 36),

Wholesome Whole Wheat Crust (page 44), or Chocolate Pastry Crust (page 37)

2 Tablespoons Non-Dairy Margarine, Melted

1 Cup Unsweetened Applesauce

2/3 Cup Granulated Sugar

1/3 Cup Molasses

3 Tablespoons Water

½ Cup All-Purpose Flour

2 Teaspoons Ground Ginger

1 Teaspoon Ground Cinnamon

½ Teaspoon Ground Nutmeg

¼ Teaspoon Ground Cloves

¼ Teaspoon Salt

1 Cup Chopped Raw Walnuts

¾ Cup Raw Walnut Halves

 

Preheat your oven to 375 degrees.

 

In a large bowl, mix together the melted margarine, applesauce, sugar, molasses, and water.

 

Separately, sift the flour and whisk in all of the spices and salt. Pour the liquid mixture into the dry, and whisk just long enough to smooth out any lumps. Add the chopped walnuts and stir to incorporate.

 

Transfer the filling into your pie pan lined with unbaked crust. Arrange the walnut halves in concentric circles on top. Precision isn’t critical, as long as the halves are fairly evenly spaced; the overall result will be impressive no matter what, and any small errors will be easy to overlook when the design is cut into wedges for serving.

 

Bake for 45–50 minutes, until the crust is lightly browned and the center has firmed up enough that it doesn’t slosh about when you gently tap the pan.

 

Let cool to room temperature before slicing and serving.

 

 Snickerdoodle Pie

 

Makes 8–12 Servings

 

A crisp, lightly caramelized topping of cinnamon sugar gives way to soft cookie dough, redolent of buttery vanilla. Easier than rolling out individual snickerdoodles and more gratifying than eating plain, cold cookie dough, there’s no compromising with these rich slices. Though fantastic eaten at room temperature, it’s even better when warmed and slightly gooey inside.

 

1 Unbaked Classic Crust (page 36) or Chocolate Pastry Crust (page 37)

 

Cookie Dough Filling:

2 Tablespoons Whole Flaxseeds

1 Cup All-Purpose Flour

½ Cup Granulated Sugar

¼ Cup Dark Brown Sugar, Firmly Packed

9 Tablespoons Non-Dairy Margarine

1 Tablespoon Vanilla Extract

½ Teaspoon Salt

¼ Teaspoon Baking Powder

¼ Teaspoon Ground Cinnamon

Cinnamon-Sugar Topping:

¼ Cup Turbinado Sugar

1½ Teaspoons Ground Cinnamon

 

Preheat your oven to 325 degrees.

 

For the filling, first grind the flaxseeds into a fine powder, and add it to a large bowl, along with the flour and both sugars. Melt the margarine and stir it into your dry ingredients. Follow with the vanilla, salt, baking powder, and cinnamon, stirring thoroughly to combine. This mixture will be very thick, similar to your standard cookie dough.

 

Press the dough-like filling evenly into your prepared crust, smoothing it out with a spatula. Mix together the turbinado sugar and cinnamon in a small bowl before sprinkling it evenly all over the top of the filling. Bake for 35 to 45 minutes, until the center appears to have puffed up a bit and the crust is golden brown. A toothpick inserted into the center should pull out cleanly. Let the pie cool for at least 20 minutes. If you let it cool all the way down to room temperature, reheat individual slices in the microwave to serve warm.