Move Over Apple, This Vegan Pear Pie Recipe Steals the Show

Aylin Erman — Tue, 16 Feb 2016 09:00:00 +0000

This vegan pear pie recipe is a custard dessert that offers decadent taste and texture but with the guilt-free goodness of animal and body-friendly ingredients. You won’t regret it!

Let’s be real. Our appetite for pie is a year-long reality that we all need to address. If you’re anything like me, you’re still getting over a Thanksgiving/Christmas-induced apple pie coma. So, why not turn to pears? They are among the highest fiber-containing fruits out there and match apple’s excellence in adorning a pie.

Vegan Pear Pie Recipe

Serves 10-12

Ingredients

For the crust

1 cup rolled oats
2 cups pecans (raw)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup maple syrup
1 tablespoon Earth Balance butter

For the custard

1 can BPA-free coconut milk
1 cup water
1/4 cup + 1 tablespoon arrowroot powder
⅓ cup sugar (or a low-glycemic substitute)
1 teaspoon vanilla extract
⅛ teaspoon turmeric powder

For the filling

3 Bartlet pears
1 tablespoon lemon juice

Directions

Preheat the oven to 350 degrees Fahrenheit.

Slice the pears in half. Remove the seeds and stems and then slice the halves thinly – about 1/4-inch thick – along their lengths. Place into a bowl and toss with the lemon juice. Set aside.

Pulse the oats in a food processor until they reach a fine flour-like consistency. Add the pecans and process until the mixture begins to clump. Meanwhile, in a saucepan, melt the butter with the maple syrup. Immediately fold into the crust mixture along with the other spices. Form the crust in the bottom and edges of a greased glass pie dish. Poke the crust with a fork to allow steam to escape while the pie cooks. Bake in the oven for 10 minutes. Remove and set aside.

While the pie crust bakes, prepare the custard. Add the coconut milk to a saucepan over medium heat with about 1/4 cup of the water. Add the vanilla and sugar and stir.

In a small bowl, whisk together the remainder of the water, arrowroot powder, and turmeric. Whisk until all is dissolved. Pour this mixture into the heating coconut milk while stirring. The mixture will thicken considerably. Reduce heat a medium-low and continue to stir for about 10 more minutes, until the texture is thick and lump-free. The thicker the better.

Pour the custard into the baked pie crust. Smooth with a spatula.

Arrange the pear slices fat on top of the crust in a decorative fashion. Place the pie into the oven and bake for 20-25 minutes, or until the pears are lightly browned and caramelized.

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Pear pie image via Shutterstock

The post Move Over Apple, This Vegan Pear Pie Recipe Steals the Show appeared first on EcoSalon.

Raw Vegan Lemon Custard Blackberry Pie Recipe

Aylin Erman — Fri, 28 Aug 2015 07:00:43 +0000

Instead of indulging in too much sugar and animal products in one sitting, opt for this raw lemon and blackberry pie recipe, which requires little labor and is absolutely delicious and satisfying.

The lemon filling in this blackberry pie recipe is reminiscent of custard, but without the egg. The blackberry topping is sweetened with maple syrup and made tangy with a bit of lemon and orange juice. The crust is a simple combination of nuts and dates. All you need is the foresight to soak the pecans and cashews the night before the day you plan to make the recipe. When it comes time for you to put the blackberry pie recipe together, you’ll be done in under 30 minutes. Enjoy!

Raw Lemon & Blackberry Pie Recipe

Serves 10-15

Ingredients

For the crust:

2 cups raw pecans, soaked in water overnight
½ cup pitted Medjool dates
¼ cup unsweetened coconut flakes

For the filling:

3 cups raw cashews, soaked in water overnight
¾ cup freshly squeezed lemon juice
¾ cup maple syrup
¾ cup raw coconut oil
1 teaspoon pure vanilla extract
½ teaspoon sea salt

For the glaze:

1 bag frozen blackberries
2 tablespoons maple syrup
1 tablespoon freshly-squeezed lemon juice
2 tablespoons freshly-squeezed orange juice

Directions

For the crust, sprinkle the bottom of a 9-inch round cake pan with coconut flakes. This helps to prevent sticking. In a food processor, process the almonds and dates until well combined and finely chopped. Press the mixture evenly along the bottom of the pan.

For the filling, blend all the ingredients in a food processor or high-powered blender until smooth. Pour the mixture on top of the crust and flatten with a spatula.

For the glaze, blend all ingredients in a blender. Pour over the creamy center and use a spatula to flatten it.

Place the pan in the freezer for a few hours. Let thaw slightly before serving. Cut with a serrated knife.

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Blackberries from Shutterstock

The post Raw Vegan Lemon Custard Blackberry Pie Recipe appeared first on EcoSalon.

pie recipe – EcoSalon

Move Over Apple, This Vegan Pear Pie Recipe Steals the Show

Vegan Pear Pie Recipe

Raw Vegan Lemon Custard Blackberry Pie Recipe