Pies and Tarts

Favorite Pies and Tarts
Crusts:

1 Traditional Pie Crust

1 Cup Whole Wheat Pastry Flour
1 Cup Unbleached White Flour
1 tsp Sea Salt.
1¼ Cups of Butter
½ Cup Spring or RO water well iced.

Mix the flours and sea salt in a large bowl, cut in the butter. Add iced water to the flour a bit at a time and gathering together with a fork forming a ball. Do not over work the dough or it will be tough.
Chill for an hour and roll out.

For a single crust pie, pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm. Remove from the oven. Cool on a wire rack. Remove and reserve the pie beans putting them into a jar for future use.

*For double crust pies fit the bottom crust into the pan, trimming the dough to the pan. Fill with your choice of filling. Roll out the top crust fold and place on top. Trim the edges, folding under the bottom crust and fluting the edges with your finger and thumbs. Bake.



2 Surprising Pie Crust

½ Cup each Millet and Oat Flours
1 Cup Unbleached White Flour
1 tsp Sea Salt
2½ Tbs. Toasted Tahini
1¼ Cups of Butter
¾ Cup less 2½ Tbs. Spring or RO water well iced.

In a large bowl, mix the flours and sea salt, cut in the butter.
Mix the Tahini and water together; adding to the flour a bit at a time and gathering together with a fork form a ball.
Press into the bottom and sides of a pie plate fluting the edges with your fingers.
Or, chill for an hour and roll out.
Pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm.
Remove from the oven. Cool on a wire rack. Remove and reserve pie beans putting them into a jar for future use.*
Fill with your desired filling and proceed as the recipe dictates.

I keep a jar of designated pie beans for this purpose, however, using them does not prevent you from putting them into a soup or stew. Should you elect to cook them at some future time they will be just as delicious as ever.


3 Nutty Pie Crust

¾ Cup Rolled Oats
½ Cup Almond Meal
½ Cup Hazelnut Meal
½ Cup Dried Coconut
½ Cup Maple Syrup
⅓ Cup Corn Oil
1 tsp Almond Extract
1 tsp Sea Salt.
½ Cup. Almond Butter

Mix together in a food processor. Press into pie plate. Flute edges with a fork. Pre bake at 350º for 10 minutes.

4 Chocolate Coconut Crust

Melt in a double boiler:
2 oz. Callebaut or Scharffen Berger Unsweetened Dark Chocolate Melted
2 oz. Butter
Heat 3 Tbs. Rice Milk
Pour over ½ Cup Shredded Coconut in a medium sized bowl
Add 1½ Cups Confectioner’s Sugar
Mix well.
Pour into an 11” pie plate lining it and shaping with your hands and a flat bottomed, flat sided glass.
Place in the refrigerator until chilled.

Pies:

1 Perfect Pecan Pie

3 Cups toasted Pecans:

• 2 Cups chopped broken pieces


• 1 Cup perfect halves for the top of the pie

In a sauce pan place: Maple Syrup, Vanilla, Ginger and Salt. Simmer 5 minutes. Cool. Pour into a blender -- combine Flaxseed, Arrowroot, Soy Milk add to the Maple Syrup mixture. Buzz it up. Coat the pecan halves with the mixture. Pour the rest over the broken/chopped pieces. Place in a prepared 11” pie shell. Using the perfect halves decorate the top in a circular pattern. Bake at 350º for 30 minutes. Allow to cool.

2 Perfect Apple Pie

*Preheat oven to 400 º

3 # Firm Cortland or Macintosh Apples cored peeled and sliced into salted RO or Spring Water.
Drain and put the apple slices into a large bowl
Add ½ Cups Real Maple Syrup
1 Tbs. Chopped Candied Ginger (optional)
2 Tbs. Unbleached Flour
2 tsp. Cinnamon Powder
½ tsp. Allspice (optional)

Toss well.
Pile into a prepared 11” pie shell and dot with 6 pats of Butter.
Put top crust in place, trim and flute. Score with a fork to allow the juices and steam to escape.
Place a single strand of uncooked spaghetti upright in the middle of the pie.
Place on a lined cookie sheet in the oven.
Bake at 400º for 45 minutes to 1 hour.
Serve warm as is or with Ice Cream, or Sliced Cheddar Cheese.


3 Ginger Peachy Pie

*Preheat oven to 400 º

Peel and Slice 6 Cups Organic Peaches
Add ½ Cups Real Maple Syrup
3 Tablespoons Arrowroot
1 Tablespoon Chopped Candied Ginger
½ tsp Ground Ginger
1 tsp. Cinnamon

Pile into a 11” prepared pie shell and dot with 6 pats of Butter.
Place on a lined cookie sheet in the oven.
Bake at 400º for 45 minutes to 1 hour.
Serve warm as is or with Ice Cream, or Sliced Cheddar Cheese.

4 Pumpkin Tofu Pie (V)

*Preheat oven to 350 º

2 Cups Pumpkin Puree
1 Package Silken Tofu
Add ½ Cups Real Maple Syrup
1½ Tablespoons Ener-G Egg Replacer
1 Tablespoon Pumpkin Pie Spice
1 tsp. Pure Vanilla Extract

Whip together in food processor until smooth and creamy.
Pour into pre-baked pie shell.
Bake at 350º for 45 minutes to 1 hour
Remove to wire rack to cool.

5 Mango Cream Pie (V)

*Preheat oven to 350 º

2 Cups Mango Puree
1 Package Silken Tofu
Add ½ Cups Real Maple Syrup
1½ Tablespoons Ener-G Egg Replacer
1 tsp. Pure Vanilla Extract
Whip together in food processor until smooth and creamy.
Pour into pre-baked pie shell.
Bake at 350º for 45 minutes to 1 hour
Remove to wire rack to cool.

6 Mango Cream Pie II (V)

In a pan simmer:

2 Tbs. Granulated Agar Agar in
½ Cups Mango Juice brought to a simmer until dissolved
Pour into Food Processor along with
2 Cups Mango Puree
Package Silken Tofu
Slowly pour in ½ Cups Real Maple Syrup
1 tsp. Pure Vanilla Extract
Whip together in food processor until smooth and creamy.
Pour into pre-baked pie shell.
Refrigerate.

7 Pumpkin Pie (V)

*Preheat oven to 350 º

2 Cups Pumpkin Puree
1 Package Silken Tofu
Add 1 Cup Real Maple Syrup
2 Tablespoons Ener-G Egg Replacer
¼ Cup Soy Milk
1 tsp. Pure Vanilla Extract
2 tsp. Pumpkin Pie Spice

Whip together in food processor until smooth and creamy.
Pour into pre-baked pie shell.
Bake at 350º for 45 minutes to 1 hour
Remove to wire rack to cool

8 Pumpkin Pie (LV)

*Preheat oven to 350 º

2 Cups Pumpkin Puree
1 Package Silken Tofu
Add 1 Cup Real Maple Syrup
2 Tablespoons Ener-G Egg Replacer
¼ Cup Milk
1 tsp. Pure Vanilla Extract
2 tsp. Pumpkin Pie Spice

Whip together in food processor until smooth and creamy.
Pour into pre-baked pie shell.
Bake at 350º for 45 minutes to 1 hour
Remove to wire rack to cool.

9 Sweetest Potato Pie (LV)

*Preheat oven to 350 º

2 Cups baked, mashed Sweet Potato
¼ Cup Milk
¾ Cup Turbinado Sugar
2 Tablespoons Ener-G Egg Replacer
¼ Cup Milk
1 tsp. Pure Vanilla Extract
2 tsp. Cinnamon
½ tsp Nutmeg
½ tsp Mace
¼ tsp Allspice

Whip together in food processor until smooth and creamy.
Pour into pre-baked pie shell.
Bake at 350º for 45 minutes to 1 hour
Remove to wire rack to cool.

10 Deep Dish Blueberry Pie

*Preheat oven to 400 º

6 Cups Organic Blueberries
Add ½ Cups Real Maple Syrup or Turbinado Sugar
3 Tablespoons Unbleached Flour (or quick cooking Tapioca Pearls)
½ tsp Ground Ginger
1 tsp. Cinnamon
6 pats of Butter

Mix dry ingredients.
Toss blueberries in the Maple Syrup.
Add the flour mixture coating the berries evenly (or just add Tapioca Pearls.)
Pile into a 11” prepared pie shell and dot with 6 pats of Butter.
Top with lattice work crust.
Place on a lined cookie sheet in the oven.
Bake at 400º for 45 minutes to 1 hour.

11 Strawberry Rhubarb Pie

*Preheat oven to 425 º

Cut 4 Cups of ½” slices of Rhubarb stems
(Avoid any part of the leaf as it is poisonous)
2 Cups sliced Strawberries
⅛ tsp. Sea Salt
1½ Cups Sugar (or 1 Cup Honey)
4 tsp Quick Cooking Tapioca Pearls
4 pats Butter

Place in prepared pie crust.
Top with lattice work crust.
Place on a cookie sheet and in the preheated oven for 10 minutes. Then reduce heat to 350 º.
Bake for an additional 45 minutes

12 Maple Chocolate Cream Pie

In a heavy bottomed pan heat:

2½ Cups Chocolate Milk or Chocolate Silken Soy Milk
½ Cup Maple Syrup
3 oz. Callebaut or Scharffen Berger Unsweetened Dark
Chocolate
1 tsp. Pure Vanilla Extract

Add
3 Tbs. Corn Starch or Arrowroot or Kudzu dissolved into ½ Cup Fat Free Half and Half (or Dairy Free Kefir).
Stir until the mixture is thickened.
Pour into prepared Chocolate Coconut crust.

13 Banana Coconut Cream Pie

In a double boiler heat:

2½ Cups Milk
½ Cup Maple Syrup
1 tsp. Pure Vanilla Extract

Add:
3 Tbs. Corn Starch or Arrowroot or Kudzu dissolved into ½ Cup Fat Free Half and Half.
Stir until the mixture is thickened.

Whisk in:
1 Cup well mashed over ripened Bananas
1 Tbs Tahini

Pour into prepared Chocolate Coconut crust.
Top with toasted Coconut
Chill in refrigerator at least an hour

14 Mince Pie

*Preheat oven to 425 º

4 Cups of peeled, cored and minced Cortland or Macintosh Apples
1½ Cups Mixed Candied Fruit
½ Cup Sultanas
½ Cup Raisins
½ Cup Currents
½ Cup Candied Citron
¼ Cup Candied Orange Peel
¼ Cup Candied Lemon Peel
1 Tbs. Lemon Zest
1 Tbs. each freshly squeezed Lemon, Orange and Tangerine Juice
1 Cup Brown Sugar
1½ Cups Maple Syrup
1 Cup Apple Cider
½ Cup Orange Muscat Vinegar
2 Tbs. Arrowroot
½ tsp Mace
½ tsp Nutmeg
½ tsp Allspice
2 tsp Cinnamon
1 Tbs. Brandy Extract
2 Tbs. Sesame or Almond Oil

Mix well and pile into unbaked 11” pie shell
Bake at 350º for 40 minutes.


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