Friday, November 5, 2010


We had a Relief Society meeting last night and learned how to make pie crust. After watching the demo, I was bound and determined to make a whole wheat, vegan pie crust without using shortening. Here it is. It's not a flaky, melt-in-your mouth crust, but it's not too hard or tough either. I'm not sure if the non-flakiness was due to my inexperience (probably handled the dough too much), or just because coconut milk doesn't act like shortening. But, it was tasty, and for my first pie ever, I'll call it a success.

I took elements from this recipe and this one, along with a crust recipe my friend sent to me.


6 c. apples, peeled and thinly sliced (food processor)
2 T. lemon juice

2/3 c. apple juice
3 T. flour
3/4 c. sucanat
1 dash salt
1 t. cinnamon
2 t. lemon zest
  • Peel and slice apples (reserve and freeze peels for later use in green drinks), toss with lemon juice, and set aside.
  • Combine flour, sucanat, salt, and cinnamon in a small saucepan.
  • Over medium heat, slowly add apple juice, stirring (whisking) constantly.
  • Add lemon zest and continue to stir.
  • Bring to a boil.
  • Remove from heat and set aside.


2 1/2 c. whole wheat flour
1/2 t. salt
1 c. hardened half of chilled Thai Kitchen coconut milk
Up to 6 T. cold water (put ice in some water to make it really cold)

  • Put coconut milk in fridge to chill for at least a couple of hours, better overnight.
  • Combine flour and salt in a large mixing bowl and put in the freezer to chill, at least one hour.
  • Put rolling pin and pastry blender (or knife and fork) in freezer to chill.
  • After everything has chilled for long enough, puncture bottom of coconut milk can to allow liquid to drain out. (Reserve and freeze for later use in pina colada shake!)
  • Scoop out solid(ish) part. Should be about a cup. If not, add liquid back to make 1 cup.
  • Cut into flour, using a pastry blender or knife and fork, until the dough resembles small peas.
  • Sprinkle water 1 T. at a time, and mix with a fork, just until dough starts to hold together.
  • Form into 2 balls, one slightly larger than the other. (Handle dough as little as possible.)
  • Roll out on floured parchment paper until slightly bigger than a 9" pie dish.
  • Carefully pick up parchment paper and fold over to lay crust into dish.
  • Pour apples into crust.
  • Pour sauce slowly over apples. If you pour too fast, it will run off the pie instead of seeping down into the apples.
  • Cover top with 2nd crust.
  • Fold edge of bottom crust over top crust and make a fluted edge.
  • Cut design in top.

  • Brush with non-dairy milk.
  • Cover edges with foil to avoid over browning.
  • Bake at 375 for 25 minutes.
  • Remove foil and bake for another 25-30 minutes.


Rebekah said...

yum! this tasted even better 2 days later, after being in the fridge.

The Cooking Lady said...

I was debating on whether or not I should make an apple pie this Thanksgiving, now my mind has been made up. And I do not care of Loretta Lynn will be disappointed if my pie crust is not flaky like hers, mine is healthier and just as good tasting.