Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.
Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.
I’ve never been a big fan of apple pie until I tried it with tangy spy apples. The apples are just sour enough to cut the sweetness of the sugar and the fat of the crust. The recipe would be just as good with granny smith apples.
Blueberry pie is a wonderful summer treat. There’s nothing like going to the berry patch to pick a pail when they are in season or picking wild blueberries from nature. Returning home I like to make muffins, crisps and scrumptious blueberry apple pie. It includes apples for a twist.
1 lb of vegetable shortening
1 tsp salt
5 cups flour
1 tbsp white vinegar
Beat one egg in a measuring cup and add 1 tbsp white vinegar. Fill cup with cold water. Blend flour, lard and salt. Gradually add liquid. Wrap and chill in refrigerator until cool. The pastry can also be frozen.