3 Vegan Holiday Pies

Fall Harvest Pie

This pie is a unique blend of foods that are bountiful in the fall—sweet potatoes, apples, and cranberries—whose flavors naturally complement each other.

(Makes 10 servings)

Preparation time:

Filling, 15 minutes
Crust, 10 minutes
Crumbs, 5 minutes
Baking time: 25 minutes

Ingredients:

Standard Vegan Single Piecrust (refer to crust recipe at the end of this article)
3 medium-size sweet potatoes, peeled and diced
4 medium-size baking apples (such as Macintosh or Rome), peeled, cored and sliced
? cup water
1 cup dried cranberries
? cup pure maple syrup
1 tablespoon vanilla extract
2 tablespoons arrowroot
1/3 cup chopped walnuts

Crumb topping:

? cup canola oil
1/3 cup Sucanat or brown sugar
1/3 cup whole wheat flour

1. Preheat the oven to 400 F. Coat an 8-inch pie plate with nonstick cooking spray.

2. Prepare the piecrust. Weight the crust with another empty pie plate filled with a little water or pie weights to keep the crust from bubbling or shrinking while it bakes. You can also line the piecrust with aluminum foil and fill the foil with dried beans. Bake the piecrust for 10 minutes, or until the edges begin to brown slightly.

3. While the crust is baking, make the filling. Place the sweet potatoes in a small pot and cover with water. Cook until soft when pricked with a fork. Drain the sweet potatoes and set aside. Place the apples in the same pot. Add ? cup of the water and the cranberries. Cook until the apples begin to soften. Return the sweet potatoes to the pot. Add the maple syrup and vanilla.

4. In a small cup, mix the remaining ? cup of water with the arrowroot. Add to the hot filling mixture and stir until the mixture thickens—do not boil. Remove from the heat and stir in the nuts. Pour the filling into the prepared crust when it is ready, making sure to remove the pie weights before putting the filling in the crust.

5. To make the topping: Place all the topping ingredients in a bowl and cut the oil into the flour with two knives until the dough forms pieces no larger than a pea. Sprinkle the filling with the topping.

6. Bake for 15 minutes, or until the crumb topping begins to brown.

Per serving:

  • 154 calories
  • 17 g fat (1 g saturated)
  • 92 g carbohydrate
  • 7 g dietary fiber
  • 10 g sugar
  • 4 g protein
  • 0 mg cholesterol
  • 18 mg sodium
  • 213 mg potassium
  • Calories from fat: 26 percent

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