Perfectly sweet…

I’m one of those people that starts thinking about Christmas gifts early. So in my mind, the holidays are here! This may be my last December as a student (aaahhhhhh! Yay!!!) but I am still in school, thus… I have no money. So as I’m on my quest for gifts that have meaning and come from the heart I decided to bake… southern girl style. I found these recipes in November’s Yoga Journal.
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Apple Cranberry Pie… Makes a 9-inch pie.
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Ingredients:
  • 1 recipe Buttery Double Crust (via YJ) rolled into two 12-inch circles
  • 2 cups cranberries
  • 4 cups peeled Granny Smith apples, sliced 1/4 inch thick or smaller (about 1-1/2 lbs.)
  • 1 tbsp lemon juice
  • 2/3 cup honey, warmed until pourable
  • 4 tbsp cornstarch
  • 2 tbsp almond milk
  • 1 tbsp evaporated cane juice sugar (optional)
Directions:
  • Preheat oven to 425F
  • In a large mixing bowl, combine the cranberries, apples, lemon juice, honey, and cornstarch. Mix gently until the cornstarch is dissolved.
  • Fit the bottom crust into the pie plate. Pile in the filling and gently press down to spread the filling until it’s level.
  • Using a sharp knife or a fluted ravioli cutter, cut the top crust into 8 strips, each about 1 inch wide. Place 4 strips evenly spaced across the top of the pie. Weave in the remaining 4 strips at a 90 degree angle, creating a lattice pattern.
  • Pinch the edges of the strips and the bottom crust together, trimming any excess dough. Crimp the edge of the pie crust if desired.
  • Brush the top of the pie with almond milk and sprinkle with sugar, if using.
  • Bake for 20 minutes. Reduce the oven temperature to 350F and continue baking for an additional 35 to 40 minutes, or until the filling bubbles up through the holes in the lattice. (Cover the pie with foil if the crust is getting very brown.) Remove the pie from the oven and allow it to cool for 30 minutes before serving.
To make it even more perfect I found this idea via Pure Joy Events blog… Pie in a Jar! How cute would this be with a ribbon and a personalized tag?!
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Don’t put it past me to take the easy way out and use the store-bought pie crust… but just incase you’re feeling like a regular Martha Stewart here’s the recipe for homemade crust.
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Homemade Buttery Double Crust… Makes enough dough for one 9-inch top and bottom crust.
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Ingredients:
  • 2-1/2 cups all purpose flour
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 8 tbsp vegan nonhydrogenated margarine, chilled
  • 8 tbsp nonhydrogenated shortening
  • 6 tbsp ice water
  • 1 tbsp apple cider vinegar
Directions:
  • In a large mixing bowl, sift together the flour and salt. Mix in the sugar. Add half the margarine and shortening, 1/2 tablespoon at a time, cutting it into the flour with your fingers or a pastry cutter until the flour mixer appears pebbly. Add the remaining margarine and shortening, cutting it into the flour.
  • In a cup, combine 4 tablespoons of the ice water with the apple cider vinegar. Drizzle it into the flour by the tablespoonful, gently mixing the flour after each addition. Gently knead the dough a few times, adding more water until it holds together. You may only need the 4 tablespoons of water, but add up to 2 more tablespoons if necessary.
  • Divide the dough in half a place one portion on a lightly floured board. Use a lightly floured rolling pin to roll the dough into a circle about 1/4 inch thick. For a uniform circle, roll the pin 1 or 2 strokes outward, turn the dough a few degrees, roll a few times more, and repeat. Repeat with remaining half of the dough and use as directed in recipe.
Yoga Journal noted that these recipes came from Vegan Pie in the Sky. I might have to buy this book!
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Merry Christmas! Here’s a pie…
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