Monday, November 19, 2012

Making Unusual Vegan Pies

When contemplating dessert plans at this time of year, one’s mind naturally turns to thoughts of pie. Just like cookies at Christmas and cake for birthdays, pie is the dessert most associated with Thanksgiving, and with autumn in general.

Pie is often considered a little bit intimidating, though.  And that’s a shame because it’s actually one of the most forgiving desserts as far as dietary modifications are considered.  It’s no harder to make a vegan pie than a regular one, and the same goes for a sugar free one.  Even gluten free is pretty doable. 

Pie is also amazingly versatile.  Different fillings can make for a very wide variety of desserts. And when you make your own pie from scratch, you can widen the pool even further by designing some truly unusual (even unique) pies.

Here are a few unusual pies I’ve made lately that might make an interesting addition to your holiday meal.

Ground Cherry and Rhubarb Pie
Ground Cherry and Rhubarb Pie

Ground Cherries
Ground cherries are supposedly common on the east coast, but this was the first time I’d ever seen them available locally, so I couldn’t resist pie-ing them up. Ground cherries are a funny little fruit that looks like a miniature tomatillo and tastes like a gooseberry. Combined with rhubarb they made for a very distinctive, tangy pie.

1 ½ cups ground cherries, husks removed and rinsed
4 ½ cups rhubarb, chopped
1 ½ - 2 cups sweetener or sugar
¼ cup flour
1 Tbsp lemon juice
½ tsp vanilla
½ tsp almond extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom

1/3 cup flour
2 ½ Tbsp ground almonds or other nuts
½ cup oats
1/3 cup sugar or sweetener
½ tsp cinnamon
dash each nutmeg and cardamom
1 or 2 dashes salt
3 ½ Tbsp oil

1 pie crust

Ground Cherry Rhubarb Filling
Prepare fruit and mix with other filling ingredients. If the mixture looks overly dry, drizzle in a couple tablespoons of water.

Prepare topping by whisking together dry ingredients, then mix oil in with your fingers until it looks like clumpy wet sand.

Pour fruit filling into pie shell, then sprinkle topping over top.  Bake at 350 degrees F for 25 minutes, then cover with foil and bake 25 minutes more.

Zucchini Cream Pie (Mock Coconut)

Zucchini Cream Pie

This one was really interesting. It tastes quite a bit like a coconut cream pie, only very light and refreshing. Some people like to use a light golden zucchini or summer squash in order to be sneakier, but I don’t mind people knowing they’re eating zucchini, and the little flecks of green are pretty.

2 cups grated zucchini (a little more or less is ok)
1 12 oz box form silken tofu
1/3 cup soymilk (or coconut milk, if you like)
½ cup flour
1 cup sweetener
1 tsp coconut extract
½ tsp vanilla
¼ tsp almond extract
1/2 tsp cinnamon
¼ tsp nutmeg (plus dash)
¼ tsp salt
1 Tbsp shredded coconut

1 pie crust (graham cracker/ginger snap crust is fine)

Preheat oven to 350 degrees F.
Puree tofu with all ingredients down to salt in a food processor. Pour into a bowl and stir in half of the zucchini.  Pour into pie crust. Sprinkle rest of zucchini on top and press down lightly to submerge. Sprinkle coconut on top and top with a dash of nutmeg.

Bake for about 35 minutes, until golden brown.

Easy Hand Pies/Turnovers
Turnover, filled with gooseberry jam and dried cranberries

These are an awful lot of fun for how simple they are. The playing with dough part might be good for kids to try.

1 can ready to bake vegan biscuits (any homemade rolled biscuit dough recipe works too)
about 2/3 cup jam or preserves (any flavor—sugar free works too but will ooze a bit)
about 1/3 cup raisins, dried cranberries or other bite sized dried fruit

Flour for rolling
Soymilk for brushing
Turbinado sugar for sprinkling

Pop the can of biscuits. After flouring your board and rolling pin, roll each biscuit out until it is an approximately 5-inch diameter disc. Place about 1 tbsp of jam in one half of the center of each dough disc and sprinkle with a few pieces of dried fruit. Wet the inside edges of the disc and fold over.  Crimp edge with a fork to seal.  Poke a few holes in each turnover with a fork or knives. Place turnovers on a cookie sheet (parchment lined would probably be best). Brush them lightly with soymilk and sprinkle with turbinado sugar.

Bake at 350 degrees F for 20- 30 minutes, until golden brown.

Easy Hand Pies/Turnovers

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