Vegan pie guide
I went a little overboard and made five pies for Thanksgiving. Here are the recipes I used, and how we liked them. I know I will be glad next year that I wrote this down!
Oil pastry. This is my go to pie crust, and I used it for the pupmkin, pecan, and apple pies. I figured out a few years ago that rolling it out between parchment paper sheets makes the difference between a fun experience and tearing your hair out. Use the parchment. Buy some if you don't already have it. It will change your life.
Key lime. I made this recipe in a storebought graham cracker crust and I skipped the meringue. This was our only flop. The filling was delectable, but it was runny even after setting for over 24 hours. Next year I'm going to make this again, but I'll add 1/4 cup cornstarch instead of 2 tablespoons.
Chocolate. This was a great base recipe. I used another storebought graham cracker crust, and I skipped the spices since I just wanted a plain pie, not a Mexican one. Very good and very rich!
Pumpkin. I've made this recipe twice now and love it! My only note is to make sure it is completely chilled before serving: it just tastes better cold. Make it the day before so it has a chance to cool.
Pecan. I wasn't sure how vegan pecan pie was going to taste, but I liked it! It has a wonderful flavor, and I'm glad I tried it. What a great recipe!
Apple. Betty Crocker never lets you down. This recipe worked out beautifully, even though I forgot to dot the apples with butter before sealing them into the top crust (what's the point of that anyway? does it really make a difference?). My pie was piled high with apples, so it had a tall dome, but the apples shrank in cooking so there was a big space in the crust. It was still great for our purposes, and I'd still make this recipe again in a heartbeat because I'm too lazy to precook the filling, which as far as I know is the best way to avoid the gap.