Vegan Whole Wheat Pecan Pie and Maple Pie

Vegetarian   Pecan pie, whole wheat and maple pie

Ed Tatton

Benefit from the easy pleasure of each chew of this pecan pie because the scent of recent pecans fills the air.

September 25, 2023

This shortbread-shaped pastry crust provides an exquisite buttery texture to this Maple Pecan Pie from BReD cooking e book. Garnish with fluffy, cloud-like whipped cream or decadent scoops of vanilla ice cream to cowl any meal with candy taste.

what do you want:

For crust:
1/2 cup chilly vegan butter, minimize into 1-inch cubes
¾ cup complete wheat flour
1 / 4 cup of vegetable powdered sugar
¼ teaspoon salt
2 tablespoons chilly water
1 tablespoon olive oil

To fill:
⅔ cup of liquid vegetarian egg
¼ cup cornstarch
¼ cup vegetable butter, melted
¾ cup maple syrup
Half a cup of golden syrup
2 tablespoons black molasses
2 tablespoons vanilla extract
¾ cup toasted bread
2 teaspoons floor cinnamon
½ teaspoon salt
2 cups + 2 tablespoons pecans or chopped pecans
¾ cup pecan halves, for topping

What do you do:

1. Place the bowl of the meals processor within the fridge for half-hour earlier than beginning.
2. Within the bowl of the cooled meals processor, add the butter, pastry flour, powdered sugar, and salt and course of till mixed, about 1 minute. Add chilly water and olive oil and blend till a dough is shaped.
3. Switch to a flour-free work floor and end mixing by hand. Convey the pastry collectively right into a ball with out dry spots.
4. Gently roll pastry between two 12-by-18-inch items of parchment paper right into a 5-inch disk. Transferring pastries
(between parchment) to a baking sheet and chill within the fridge for not less than 2 hours, however ideally in a single day. the
Pastry must be stored as chilly as potential to stop cracking or shrinking.
5. Place a 10-inch nonstick tart pan on a baking sheet lined with parchment paper or a silicone baking mat. Roll out the cooled dough between parchment paper right into a 12-inch circle, about 1/4 inch thick. Place it again within the fridge and let it cool for not less than half-hour.
6. Take away the highest layer of parchment paper. Gently flip the dough over the tart pan, fastidiously clean it out and press it into the corners. Return to the fridge and chill for half-hour.
7. Preheat the oven to 340 levels. Utilizing a small knife, trim off extra dough, leaving a 1/2-inch margin on the edges. Hold ornamental items, lined, and within the fridge, in case repairs are wanted. Make mild holes on the floor of the dough with a fork. Cowl the dough with a bit of plastic wrap, leaving some overhanging components, and fill with dried breadcrumbs
Chickpeas, or rice. Bake till edges are golden brown, 20 to 25 minutes.
8. Take away from the oven and punctiliously take away the plastic wrap and beans. If there are any holes or tears within the pastry, use the designated cutters to patch. There shouldn’t be any holes within the pastry, in any other case the filling will move by way of them. Return to the oven to bake till the bottom is mild golden brown and any repairable pastry has an opportunity to bake, 5 to 7 minutes. Take away from the oven and put aside.
9. In a big bowl, whisk the liquid vegan eggs and cornstarch till clean. Add the butter, maple syrup, golden syrup, molasses, vanilla, breadcrumbs, cinnamon, and salt and beat till clean. Add 2 cups plus 2 tablespoons pecan items and blend with a rubber spatula.
10. Into the baked dough, pour the filling and gently unfold it into a fair layer. Sprinkle with pecan halves. Fastidiously switch to the oven and bake till the filling is golden brown and set when shaken, 30 to 35 minutes. Take away from the oven and let cool on the baking sheet for half-hour.
11. Utilizing a serrated knife, fastidiously trim extra pastry at edge, then minimize away from pie to stop crumbling pastry over filling. Take away from tart pan. Benefit from the heat from the oven.
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