All Photos © Christine Elise McCarthy 2020
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Vegan Blueberry Apple Pie with Rosemary
4 cups blueberries (fresh or frozen)
2 apples – sliced very thinly
1 cup sugar
1-2 tsp of fresh rosemary chopped VERY finely (use less for a more subtle flavor)
1 tsp vanilla extract
3 TBS cornstarch
1 package of two pie crusts or the recipe below.
Heat the oven to 375 degrees with a cooking sheet in there on the middle rack.
Core & slice the apples – slice them very thinly – and squeeze the juice of half a lemon on them.
In a sauce pan over medium heat – combine the berries, apple slices, juice from the other half of the lemon, sugar, rosemary, vanilla & cornstarch. Warm until sugar dissolves & cornstarch is incorporated. Allow to cool while you prepare the crust.
Divide the dough in two and roll out each half until they are both large enough to line your pie dish. Layer on crust in the dish & fill with the fruit mix.
Cut the other crust into 1/2- 3/4 inch strips, twist them & coil the strips on top if the pie – starting from the center & working outward until the top is covered. Put any extra dough in the spots where fruit shows. (Watch the video if this seems confusing.)
Cover with foil. Place on the hot cooking sheet & bake at 375 for 20 minutes. Remove foil & bake another 20-25 minutes or until your crust is golden & the fruit is bubbling.
Cool & serve.
Vegan Buttery Pie Crust
3 1/2 cups flour
1/2 tsp salt
2/3 cup VERY COLD vegan butter
8-10 TBS VERY COLD water
In a large bowl or food processor, mix the flour & salt. Slice the butter up & work it into the flour. I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay. Add the water a tablespoon at a time until the dough just comes together. Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while the pie filling cools.