Basic apple (fruit) pie is another vegan recipe from Shemirah that can be made with any almost any fruit.
makes a 9-inch, double crust pie
Basic Apple (Fruit) Pie Ingredients:
1/2 cup Sucanat
1/8 tsp. sea salt
1 Tbsp. arrowroot or cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 recipe Pie Dough For Any Occasion, rolled out into a bottom and top crust
5 cups apples ( or pears, or fresh berries, or any combination)
1 1/2 tbsp. dairy-free margarine (see suggestions)
Basic Apple (Fruit) Pie Preparation:
Line a 9-inch pie plate or tin with the bottom crust (1/2 of the pie dough). Preheat oven to 450˚. Sift the dry ingredients together into a large mixing bowl. If using apples or pears, there is no need to peel them. Simply core and slice them thinly.
Place all fruit into the bowl with the dry ingredients, mixing them until the fruit is thoroughly coated. Spoon the mixture into the bottom pie crust. Place dabs of margarine all over the top of the fruit.
Cover the pie with the top crust, folding the edges UNDER the lip of the bottom crust to keep the juices in, then press the outer rim down with the tines of a fork. Prick the upper crust in several places to let the steam escape during baking.
At this point, you may wish to sprinkle the top with a dusting of cinnamon & sugar, or brush with a light coating of vanilla-enriched rice milk or Crème de la Soy.
Bake for 10 minutes, then turn the oven down to 350˚. Bake until golden brown, about 40 minutes more.
NOTE: Keep the edges of your pie from becoming overly browned by covering the outside rim of the crust with aluminum foil.
Return to Shemirah’s Dessert Recipes
Return to Shemirah’s Recipes
Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.
“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.
Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.
Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.
Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.
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