I grew up pretty spoiled, but my biggest privilege was probably my mom's pies. She is a master of the lattice crust, always cooking it to crispy golden perfection. She's also an outdoors(wo)man and would put in the work to pick delicious fresh berries. Since moving out for college, it's been hard to find anything close to the pies I grew up on. This weekend we came close.
Vegan fruit pies are not any more difficult than pies with dairy, eggs, or lard ingredients. Why should they be? The real star of a good pie is fresh fruit and a well made crust.
The fruit part of our pie was easy. During our weekly pilgrimage to the Columbia Heights Farmer's Market (blocks from our apartment) we picked up some rhubarb and some of the last strawberries of the season. The strawberries were a deep red, ripe and juicy. Good fruit is essential for a good pie.
For the recipe we consulted our cookbook library and chose a recipe from Vegan Pie in the Sky. You can't really go wrong with this handy little cookbook that has recipes for 75 pies, tarts, cobblers and more. We followed the strawberry rhubarb crumb pie on page 67 and it turned out very nicely.
To top off our pie, we made a batch of ice cream. A future post will delve more into our ice cream churning, but we received an underutilized ice cream maker from a parent and have been putting it to good use. We follow the cookbook Vegan Scoop. This cookbook has also served us well. We tend to follow their recipes almost exactly, but we add a quarter teaspoon of xantham gum to keep ours creamy. Since our pie was heavy on flavor, we chose a plain vanilla ice cream recipe.
Vegan pie and ice cream, what could be better?
For the full recipes, checkout the two cookbooks we used.
No comments:
Post a Comment