Saturday, January 26, 2013

Vegan apricot pie!

It only occurred to me after the pie was half gone: there were no animal-based ingredients in this pie.

Crust (source:
I used to use the Joy of Cooking recipe, which used 2c flour and 2/3c shortening split in halves. You'd cut half the shortening into the flour until it was the size of corn meal, then cut in the other half until "pea size." This often seemed to produce not enough pastry for two crusts, besides involving more steps. So this one is my new favorite pie-crust recipe, even though it makes a little too much pastry.

Preheat oven to 220°C/425°F.
Sift together:
  • 2½ cup flour
  • scant 1 tsp salt
Using a pastry cutter or two knives, cut in:
  • 1 cup vegetable-based shortening
until it looks like sand. Large sand.
  • 6 Tbsp cold water
and sprinkle it into the flour mixtrure, a little at a time, while lifting ingredients with a fork. Stop when the dough ball just sticks together. Roll half the dough-ball into a pie pan and put the other aside.

Filling (source:
In a mixing bowl, combine
  • 1 cup sugar
  • 2 Tbsp quick-cooking tapioca
  • 4 cups (1 pound) fresh or frozen sliced apricots
  • 1 Tbsp lemon juice
and toss to coat. Let stand 15 minutes.
Turn fruit mixture into pie pan.
Roll out the other half of the pastry to form a top crust.
Cover the pie with top crust, pierce top crust with fork (or cut slots); flute edges.
Bake 35-45 minutes, until crust is browned and filling is bubbling.
Cool on a rack.

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