I’ve been teasing this recipe on my Instagram for a while now. I’ve made it so many times over the past 6 months because I wanted it to be PERFECT!

This recipe is similar to my Coconut Oil Pie Crust recipe (which is great if you’ve never tried it!). But, honestly, nothing beats a good flaky and buttery pie crust. This recipe 1000% hits the SPOT!

As the plant based lifestyle has grown in popularity recently, SO MANY great butter alternatives have popped up on the market and I am HERE for it. I feel like most stores used to have just one vegan butter option but now, many of them have 3-4 different brands to choose from and I love it. I’ll discuss my favorites in a moment but first let’s go over all of the ingredients in this pie crust:

• All purpose flour– this is the only kind of flour that I have tested this recipe with. If you would like to make it gluten free, the only thing I can suggest for this recipe is to simply use a gluten free 1-1 flour.
• Salt & sugar– just a *little* bit!
• Vegan Butter- I tried out quite a few different brands with this recipe. See below for my recommendation!
• Ice water

If you’re familiar with traditional pie crust then you’ll see that this is exactly that…..just with vegan/ plant based butter instead!

The best vegan butter for this pie crust:

I’ve tested this recipe with quite a few different vegan butters. I’m going to list them out and tell you my thoughts on each. TL;DR—->> my favorite so far for this crust is Earth Balance.

• Country Crock Plant Butter: this has been a favorite of mine over the past year! It’s also the least expensive plant based butter that I’ve found on the market. It can typically be found in 2 different forms: one made with olive oil and another made with avocado oil. I’ve also seen a new one out that’s made with almond oil but I haven’t tried that one yet. Honestly, they original 2 taste about the same to me and cook/ bake the same as well. BOTH work great in this pie. One thing to note: I’ve noticed that this particular butter melts much quicker than others so you’ll want to work quickly.
• Earth Balance: This one is my FAVORITE for making this pie crust. It’s extra salty (which sometimes I don’t prefer) but it works well in this recipe! It just bakes like a charm and I highly recommend this one.
• Melt Butter: this is a new to me butter! I think it might only be available in certain areas (compared to the others that are more nationwide). I’ve only used this butter to make this pie crust (which turned out delicious!) AND my Vegan Skillet Cookie which was also great!
• Miyokos: this was one of the very first vegan butters that I ever tried. I LOVE this butter on it’s own, spread on toast etc. But I’m not a huge fan of it in baking. It just doesn’t seem to work as well as the others. it also typically ends up being the most expensive of all the vegan butters that I have tried.

Tips for making this pie crust:

• After you add the water and pulse it all together, it will be VERY crumbly (see the video below!). As long as it holds together when you press it between your fingers then it’s good to go.
• When you go to roll it out, it will likely be very crumbly and may even crack apart a bit. If it does that, I simple gather it all together and work the disk in my hands for a minute to warm up the dough a bit until it’s at the point that it can easily be rolled out.
• To make the rolling process a lot easier, you can place the dough in between 2 large pieces of parchment paper and roll it out that way. This avoids any sticking to the counters or the rolling pin.
• If you’re making a double crust pie, I like to roll out the bottom crust, position it in the pie pan, and let it sit in the fridge chilling while I roll out the top crust.

Can you Freeze Pie Crust?

Why YES, you can!

Make sure that your discs of dough are tightly wrapped up and then they can keep in the freezer for about 6 months. When you’re ready to use them, let them thaw in the fridge about 1 day before you’re ready to roll it out and use it.

Other delicious vegan recipes:

• Vegan Pumpkin Pie
• Vegan Sweet Potato Pie
• Chickpea Pot Pie
• Coconut Oil Pie Crust
• Vegan Apple Pie
• Vegan Cinnamon Rolls
• Vegan Chocolate Chip Cookies
• Chocolate Chip Vegan Muffins
• Strawberry Shortcake
• Vegan Zucchini Bread
• Vegan Banana Bread
• Vegan Sugar Cookies
• Vegan Brownies

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Vegan Pie Crust Recipe

This is just like a classic pie crust but made with dairy free butter. It’s still flaky and delicious and easy to make!

Course baking

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 2 pie crusts

Calories

Author Brita Britnell

Ingredients

• 2 ½ cups of flour*
• 1 cup of vegan butter diced into 1/2 inch cubes and chilled*
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 6 tablespoons of ice water plus more as needed

Instructions

• In the bowl of a food processor*, combine the flour, salt, and sugar. Pulse a few times to combine.
• Add in HALF of the cold butter cubes and pulse a few more times. Add in remaining butter and pulse a few additional times so that the butter is roughly the size of peas.
• Add in the cold water, starting with just 4 tablespoons, and pulse 2 times. Add in 2 more and pulse a couple more times. Test out the dough by pressing some together between your fingers. If it holds together then it’s ready. If it’s still really crumbly then add in more water, 1 tablespoon at a time. Mine is always perfect with 6 total tablespoons but you may need a little more less. SEE VIDEO ABOVE FOR REFERENCE ON DONENESS.
• On a lightly floured surface, pour out the dough and work it so that’s it’s mostly pressed together. Split it in half evenly and form 2 discs with the dough. Wrap the discs individually in plastic wrap and CHILL for 1 hour or up to 2 days.
• When ready to use the dough, let it sit on the counter for about 10 minutes to warm up a bit. If you’re making a double crust pie, I like to roll out the bottom crust and let it sit in the fridge chilling while I roll out the top crust.
• To make things easier, roll the dough out on a floured piece of parchment paper using a floured rolling pin. It will likely be very crumbly at first but work it with your hands a few times so that it’s pliable and easy to roll out. Roll it out so that it will fit in your pie dish with about 1/2 an inch hanging over. Place it in your greased pie dish (a standard 9″ pie dish is perfect) and proceed with your pie recipe!

Video

Notes

*I have never tried this with any other kind of flour. If you would like to make it gluten free, the only thing I can suggest for this recipe is to simply use a gluten free 1-1 flour.

*I like to dice the butter and then place it in the freeze for a few minutes while I prep the rest of the ingredients.

*You can also make this crust in a large bowl using a pastry cutter

The post Vegan Pie Crust Recipe appeared first on Food with Feeling.

If you’re looking for more yummy holiday desserts, I suggest trying out my Dutch Apple Pie, this Cherry Crumble Pie, my amazing Vegan Apple Turnovers, OR my Vegan Sweet Potato Pie.

It’s so soft with a creamy texture and sweet and just…perfect. This is the vegan pumpkin pie to fool the harshest of pumpkin pie critics in your life. They’ll never know it’s vegan and will most certainly be asking you for the recipe before they’ve even finished their (first) slice. That is, if you can even bring yourself to share any of your pie. It’s. so. good.

You can make this with pumpkin puree from a can (like I did with this pie) or you can roast and then puree your own pumpkin (as I’ve done quite a few times before). Fresh pumpkin has a much lighter color and results in a browner (less orange) pie. Just an fyi in case you care about that :)

How to make it

The hardest part about making Vegan Pumpkin Pie is making the crust first (which isn’t very hard, actually). Once you have the crust ready, the actually pumpkin part is RIDICulously easy!

If you’re in need of a good vegan pie crust, might I recommend THIS Perfect Vegan Pie Crust or this coconut oil pie crust? It’s SO GOOD and I have a video coming out soon on how to make it :D DO IT!

Okay, you have your crust ready. Now for the filling. All we’re going to do is blend all of the ingredients in a blender and then pour it into the crust. DONE. That’s it.

You *could* whisk everything together but I’ve found it gets a lot smoother and creamier if you just blend it. It’s a dirty dish well spent.

The filling is then poured into the crust and baked for almost an hour. But then you also have to let it chill for a bit which is MUCH more difficult than you’d imagine.

I’m so excited for you to try this pie! It’s seriously the best pumpkin pie I’ve ever made and I’m happy that there is plenty of pumpkin season left this year.

Frequently Asked Questions

If you try this Roasted Garlic Mashed Potatoes recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling !

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Vegan Pumpkin Pie

Vegan Pumpkin Pie Recipe that’s easy to make and SO DELICIOUS!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 213kcal

Author Brita Britnell

Ingredients

• 2 ½ cups pumpkin puree
• ⅓ cup brown sugar
• ¼ cup maple syrup or agave
• ¾ cup milk I tested this with plain almond milk AND coconut milk
• 1 teaspoon vanilla
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 3 tablespoons cornstarch
• 1 unbaked vegan pie crust THIS coconut oil pie crust is also great!

Instructions

• Pre-heat your oven to 350 degrees F.
• In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.
  2 1/2 cups pumpkin puree, 1/3 cup brown sugar, 1/4 cup maple syrup or agave, 3/4 cup milk, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 3 tablespoons cornstarch
• Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.
  1 unbaked vegan pie crust
• Bake in the oven for 55-60 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use

  pie protectors.
• Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain :)
• Top with some whipped coconut cream and ENJOY!!

Video

Notes

**If you’re making my vegan pie crust or my coconut oil pie crust: make the crust as called for and put it in the fridge while you make the filling. I do not pre-bake my crust for this pumpkin pie recipe. The amount of time it takes to make the filling is the perfect amount of time for the crust to sit in the fridge and harden back up a bit.

Tips for Success:

• For the creamiest texture, make sure to blend the filling until it’s completely smooth.
• If using coconut milk, opt for full-fat for a richer pie!
• Let the pie sit in the fridge for at least 4-6 hours before slicing so that the pie is fully set!

Nutrition

Calories: 213kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 249mg | Potassium: 251mg | Fiber: 3g | Sugar: 19g | Vitamin A: 11954IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg

The post Vegan Pumpkin Pie appeared first on Food with Feeling.

I’ve had this Apple Tart recipe in my back pocket for YEARS! I test it out every year and then never get around to photographing it until apple season is long gone. SO, I was determined not to miss it this year!

Admittedly, I haven’t actually gone apple picking yet but we weren’t going to let another year pass before getting this one up on the blog. So, I guess I’ll just have to make it a few more times this season once I do finally make it to an apple orchard.

I had originally planned to make a really pretty design with the apples like I’ve seen on some other apple tarts. HOWEVER, that felt like it was going to be SO much work and I really wanted this tart to feel simple and approachable. So, we’ve found a good middle ground that’s EASY but still really pretty and a definite show stopper.

Instead of an intricate design with the apples, we’re simply slicing them and then gently fanning them out before placing whole sections on the tart at once. It took me no more than 2 minutes to arrange the apple slices (compared with a solid 20+ minutes that it took me to make apple roses on a tart last year!).

Ingredients in this Apple Tart:

• Apples (obviously!). You can use whatever type you’d like for this recipe. Tart apples (such as granny smith) are often used in baking but I used gala apples for this.
• Brown sugar for sweetness
• Cinnamon and vanilla for flavor
• Crust- I made a pretty basic crust for this so that the apples could really shine!

How to make this tart:

One of the things that I love about this tart is that it’s super simple to make!

First you’ll make the crust by combining all of the ingredients and pressing them into the tart pan.

Next you’re mix the apples with brown sugar, lemon juice, and some spices before adding them into the tart pan. You could make an intricate design, do something simple like what I did (see photos) OR just dump them in and spend a few moments making sure that they’re all in there.

Anyway works!

Finally, you’ll dot the top of the tart with cold butter before baking it for about an hour! Super simple but absolutely delicious!

As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from my blog.

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Easy Apple Tart

These SIMPLE Apple Tart comes together in no time and is the perfect fall treat!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories

Author Brita Britnell

Ingredients

For the crust:

• 1 ⅓ cup of all-purpose flour
• ¼ cup packed brown sugar
• ½ teaspoon of salt
• ½ teaspoon of ground cinnamon
• 10 tablespoons of unsalted butter melted

For the filling:

• 4 apples peeled and sliced*
• ⅓ cup of light brown sugar packed
• Juice of 1/2 a lemon
• ½ tablespoon of ground cinnamon
• ½ tablespoon of pure vanilla extract
• ½ tablespoons of sugar
• 2 tablespoons of unsalted butter cut into small cubes

Instructions

• Pre-heat the oven to 350 degrees F and grease a 10 inch tart pan (ideally one that has a removable bottom).
• Start by prepping the apples: In a large bowl, toss together the apples, 1/3 cup of brown sugar, lemon juice, and 1/2 tablespoon of cinnamon + vanilla. Mix until the apples are coated and set aside.
• Make the crust: In a large bowl, whisk together the flour, brown sugar, sat, and cinnamon and then use a rubber spatula to fold in the melted butter until fully combined.
• Press the crust into the pan with your fingers so that it goes up the sides evenly and is tightly packed into the pan.
• Arrange the apples in clusters that are lightly fanned out and place them neatly into the crust. I like the alternate the direction that the apples are going to make it visually pleasing. You can also arrange the apples in the tart one at a time so that they make a circular patter starting from the center and going outwards.
• Sprinkle the tart with 1/2 tablespoon of sugar and place the small cubes of butter all around the tart (see photo for reference).
• Bake for 50-60 minutes or until the crust is a deep golden brown and the apples are tender. Optioanal: brush with a little additional butter to keep the apples moist and ENJOY!

Notes

*tart apples such as granny smith are often used in baking but really whatever you have on hand will work well. I used gala apples!

The post Easy Apple Tart appeared first on Food with Feeling.

Ingredients needed

This peanut butter pie no bake recipe could not get any easier! Here’s what you’ll need to make it:

• Crust. We’re using a graham cracker crust for this pie. You can buy a pre-made graham cracker crust from the store to save time, but I prefer a homemade crust. It’s quick + easy to make with graham cracker crumbs, melted butter, sugar and a touch of cinnamon.
• Filling. The filling is made up of powdered sugar, vegan cream cheese, peanut butter and vegan whipped cream. If you want to make this a peanut butter chocolate pie, you’ll want to add 3 tablespoons cocoa powder too.
• Toppings. I typically top this pie with coconut whipped cream and shaved chocolate, but some other options are chopped peanut butter cups, graham cracker crumbs and/or fresh fruit.

Steps for making this dessert

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Prep. Preheat the oven to 375 degrees F and lightly grease an 8-inch pie pan.
2. Make the crust. Place the graham crackers in a food processor and pulse until you get the texture of bread crumbs. Add in the sugar, butter and cinnamon, and pulse to combine. Pour the mixture into the pie dish and firmly press into the bottom and the sides of the dish. Bake for 7 minutes and let cool in the fridge while you prepare the filling.
3. Make the filling. Mix the powdered sugar, cream cheese, peanut butter and whipped cream (plus the cocoa powder if using) in a medium bowl. You can do this with a hand mixer as desired. Pour the peanut butter filling into the crust and spread the mixture out evenly and then place it in the fridge for at least an hour (2-3 hours if you have a bit more patience).
4. Serve. Add toppings of choice and ENJOY!

Frequently asked questions

How can I make a gluten free chocolate peanut butter pie?

To make this pie gluten free, simply use gluten free graham crackers for the crust. All of the other ingredients in the recipe are naturally gluten free!

Is there a way to make the crust without a food processor?

Yes, if you don’t have a food processor, you can use a high-powered blender. You also can crush them manually, by placing the graham crackers in a large ziplock bag, and rolling over them with a rolling pin, wine bottle or something else heavy. Just make sure to get all of the crackers good and crushed!

Is it necessary to bake the crust?

The crust will hold together best if baked, however, if you prefer not to bake it that will work. I recommend still placing it in the fridge while you’re making the filling.

Can you make this pie ahead of time?

Because of the necessary refrigeration time, chocolate peanut butter pie is a great make-ahead dessert! You can make the pie up to 2 days in advance. Cover and refrigerate before adding any toppings. You can also make just the crust up to 2 days ahead of time. Cover and refrigerate up to 2 days before adding the filling.

Can I freeze this pie?

This pie actually does freeze really well! I do however suggest freezing it without any topping. Once frozen it can be stored for up to 3 months. When you’re ready to enjoy the pie just place it in the fridge overnight to allow it to thaw. Then top with whipped cream before serving!

Storage tips

Leftover pie will keep well, covered, in the refrigerator for up to about 4 to 5 days. I seriously doubt it will last that long, though!

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Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie is a family-favorite dessert! This simple vegan recipe features a creamy chocolate peanut butter filling nestled in a graham cracker crust that’s topped with coconut whip. It looks impressive and tastes amazing, but is so quick and easy to whip up! Perfect for special occasions or your next potluck or summer barbecue.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories

Author Brita Britnell

Ingredients

For the crust:

• 1 ½ cups of graham cracker crumbs chocolate or regular* about 10 sheets of graham crackers*
• ¼ cup of white sugar
• 6 tablespoons of vegan butter melted
• ½ teaspoon of cinnamon

For the pie filling:

• ½ cup of powdered sugar
• 7 oz of vegan cream cheese softened
• ½ cup of peanut butter
• 1 ½ cup of vegan whipped cream I love the Coco Whip brand
• 3 tablespoons of cocoa powder optional

Optional toppings:

• Coconut whip
• Chopped dairy free peanut butter cups
• Shaved chocolate
• Graham cracker crumbs
• Fruit

Instructions

• Preheat the oven to 375 degrees F and lightly grease an 8-inch pie pan.
• To make the graham cracker crumbs, place the crackers in a food processor and pulse until you get the texture of bread crumbs. 
• Add in the sugar, butter, and cinnamon, and pulse to combine.
• Pour the mixture into the pie pan and firmly press the mixture into the bottom and the sides of the pan. Bake for 7 minutes and let cool in the fridge while you prepare the filling.
• Mix the powdered sugar, cream cheese, peanut butter and whipped cream (plus the cocoa powder if using) in a medium bowl. You can do this with a hand mixer as desired.
• Pour the peanut butter mixture into the graham cracker crust and spread the mixture out evenly and then put in the fridge for at least an hour (2-3 hours if you have a bit more patience).
• Add toppings of choice and ENJOY!

Notes

*Many graham crackers have honey in them, so check that yours don’t if you want it to be fully vegan. The Kroger brand of graham crackers are plain without any honey. Many of the chocolate ones also don’t have honey.

The post Chocolate Peanut Butter Pie appeared first on Food with Feeling.

I’m partnering up once again with Natural Delights which is my GO TO source for fresh and delicious Medjool Dates. Today I’m using their Pitted Medjool Dates which are my absolute favorite for how easy they are! I KNOW it’s not actually that difficult to pit dates myself but I always love a shortcut that makes cooking in the kitchen just a little bit quicker and easier.

I also love the pitted Medjool Dates from Natural Delights for snacking! When I’m (inevitably late) running out the door and realize I need to eat something, I often just grab the whole box and take it with me. SERIOUSLY such a great snack because they’re sweet and delicious but also nutrient dense and a nice boost of energy.

OKAY so THIS PIE 🤤😍🍫

A few weeks ago, I posted THIS Vegan Chocolate Mousse and it blew up on both Instagram and Tiktok! People loved the fun secret ingredient in it and several people said that I should try turning it into a pie. YES PLEASE!

I originally thought about making this with a graham cracker crust BUT I thought it would be really fun to keep the WHOLE pie no bake. So instead, we’re making a plant based NO BAKE Medjool Date and nut pie crust.

The whole pie comes together with about 10 minutes of work and keeps in the fridge for a good 5ish days (which makes it great if you need a delicious make ahead dessert!).

Main ingredients we’re working with:

• Natural Delights Pitted Medjool Dates- these not only help to hold the crust together BUT they add such a delicious sweetness to the whole pie!
• Raw nuts- you can choose the nuts you’d like but I used a mix of cashews and walnuts
• Oat flour
• Silken tofu- this is the base of the pie filling. Its tasteless but provides a nice bit of protein and silkiness to the whole pie.
• Melted chocolate- I used an extra dark chocolate but you can use any kind really!

If you tried the mousse and loved it (of course you did because it’s delicious!) then you should definitely give this vegan no-bake pie a try!

As usual, if you end up making this recipe, be sure to come back and let me know what you think! Or snap a quick photo and tag me on Instagram @foodwithfeeling! I ALWAYS love to see what y’all are making from the blog!

And thanks for supporting the amazing brands that make my blog possible. Be sure to check out Natural Delights Medjool Dates (and all of their products!) and find out where you can buy them near you!

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No Bake Vegan Mousse Pie

This Vegan Chocolate Pie is so simple to make and fully NO BAKE!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories

Author Brita Britnell

Ingredients

• 1 ½ cups of raw nuts I used a mix of cashews and walnuts but almonds and pecans would also work well!
• 1 ½ cups of pitted Natural Delights Medjool dates
• ⅓ cup of oat flour
• 1 tablespoon of coconut oil melted
• 1 package of silken tofu 1 pound or about 450g*, drained
• 150 g of dark chocolate or other dairy free chocolate, melted
• 1 tablespoon of maple syrup
• 1 teaspoon of vanilla
• Optional for topping: whipped cream fresh fruit

Instructions

• To make the crust, add the nuts, medjool dates, oat flour, and coconut oil to a food processor and blend until combined and very few chunks remain. This may take about 2 minutes. See video for reference.
• Dump the mixture into a round pie pan and press it firmly into the bottom and sides so that it looks like a traditional pie crust. Place in the freezer while you make the filling.
• To make the filling, add the remaining ingredients into a blender: tofu, melted chocolate, maple syrup, and vanilla. Blend until creamy and smooth, about a minute.
• Pour the chocolate mixture into the prepared crust and smooth out the top as best you can. Cover and place in the fridge for about an hour. Top with optional fruit or whipped cream and ENJOY!
• Store leftovers, covered, in the fridge and serve chilled. The crust softens a decent bit if left at room temperature so best to serve it cold.

The post No Bake Vegan Mousse Pie appeared first on Food with Feeling.

This Dutch Apple Pie recipe is the perfect way to enjoy fall flavors and fresh-picked apples this season! If the thought of making an apple pie intimidates you, it’s because you just haven’t found the right recipe yet! This apple pie recipe can easily be made with a store-bought pie crust (shh, don’t tell!), and topped with a rich, buttery crumble that’s totally irresistible.

What is the difference between Dutch apple pie and regular apple pie?

This recipe is meant for all the streusel topping lovers out there, like me! Truly the only difference between your traditional apple pie and a Dutch apple pie is the topping. A Dutch apple pie is simply an apple pie with a crumb or streusel topping, as opposed to a pastry crust topping.  Call it what you want – Dutch apple pie, apple streusel pie, apple crumb pie… it’s delicious no matter what!

Ingredients for Homemade Dutch Apple Pie

Not only is this apple pie absolutely delicious, but it uses simple baking ingredients that you likely have on hand. Here’s everything you need:

• Pie crust – You can definitely use a homemade pie crust! HERE is a link to my classic vegan pie crust and HERE you can find my coconut oil pie crust. I often use a store-bought frozen crust for this pie because it comes together SO quickly and always turns out great!
• Apples – Use an apple that will stand up to baking. More suggestions on what type of apple to use, below. I like to use a mix of Honeycrisp and Granny Smith apples in my pie for a nice balance of sweet and tart.
• Lemon juice – This brightens the flavor of the apple filling and reduces browning of the apples.
• Sugar – We’re using a mix of granulated sugar and brown sugar to sweeten the apple pie filling and brown sugar for the crumb topping. 
• Spices – A combination of cinnamon and nutmeg pairs wonderfully with the apples and gives the pie a warm, cozy flavor.
• Butter – You’ll need melted butter for the streusel topping. Feel free to use a vegan butter of your choice.
• All-purpose flour – A quarter cup of flour is added to the filling to thicken it up and you will also need flour for making the crumb topping.

Best Apples for Apple Pie

Firm, crisp apples work best for making apple pies. I like to use a mix of apples for a delicious balance of sweet and tart. My favorite two types of apples I like to use in this apple pie recipe are Granny Smith and Honeycrisp. These two varieties complement each other wonderfully with varying levels of sweetness and different amounts of tartness. A few other apples that work well in apple pie are: Pink Lady, Jazz, Gala, Braeburn and Fuji apples. If you would like to just use one type of apple for your pie, I recommend Honeycrisp for a sweeter pie and Granny Smith for a more tart pie.

How to Make a Dutch Apple Pie

This apple pie is seriously SO easy to make! The most time consuming part is prepping the apples. Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

• Prep crust and apples. Whether you’re using a homemade pie crust or store-bought, prepare it and put it in the fridge to chill. Preheat the oven and peel, core and slice your apples. 
• Make apple filling. In a large bowl, mix together the apples, lemon juice, sugar, brown sugar, flour, cinnamon, and nutmeg. Set aside while you make the topping.
• Make the topping. Mix together the flour, brown sugar, nutmeg, cinnamon and butter until large clumps form. You may need to press the mixture together with your fingers a bit to form larger chunks as desired. Place in the fridge.
• Assemble the pie. Begin by stacking the apples neatly into the crust. Depending on the size of your pie pan, the apples will likely be stacked up pretty high, but they really compact down as the pie bakes and then much more as it cools.
• Add the topping. Sprinkle the crumble topping evenly over the apples.
• Bake. Place the pie on a baking sheet (in case of spillage) and bake for 45-55 minutes. 
• Cool and serve. It’s important to let the pie cool completely in the fridge. If you cut into it right away, it’ll be a little runny and won’t hold together as well. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. 

Tips for the Perfect Pie

• Apples. Be sure your apples are sliced in similar thickness – about 1/4″ is perfect. Once your pie is baked, you don’t want some solid apples and some thin, mushy apples.
• Remove excess liquid from apples. Tossing the apple slices in sugar will cause excess liquids to naturally release. The longer the apples sit, the better. Then, you’ll want to drain off as much of the excess liquid as possible to avoid making the crust soggy.
• Assembling the pie. The apples will be stacked a little high but as the pie bakes and they soften, they will be compressed down and create amazing dense layers once the pie cools. Also, I recommend spending a few extra minutes to neatly stack the apples in the crust, as opposed to just dumping them into the crust. This avoids pockets or holes in the pie and makes it so that the apples lay nicely in the crust.
• Cooling time. Be sure to allow plenty of time for your pie to cool. I like to place my baked pie in the fridge to speed up the process. If you like your pie warm, simply reheat in the microwave for about 20-30 seconds.
• Topping. The two classic toppings for an apple pie are vanilla ice cream or whipped cream. I personally LOVE this apple pie topped with my cold and creamy vegan ice cream.

Make Ahead

Dutch Apple Pie is a great dessert to make ahead of time, especially if you’re prepping it for the holidays. This pie can be baked up to 2 days ahead of time. Allow it to cool at room temperature, cover tightly and keep at room temperature. After a few days transfer to the fridge to keep fresh.

Storing and Freezing Apple Pie

• To store leftovers. After this pie has baked and cooled completely, store covered at room temperature for 1 to 2 days and then in the refrigerator for up to 5 days.
• To freeze. Baked Dutch apple pie freezes well for up to 3 months. To freeze, wrap the cooled apple pie in aluminum foil and then place it in a freezer bag before storing it in the freezer. Thaw overnight in the refrigerator and allow it to come to room temperature before serving. Reheat at 350 degrees F for 20-30 minutes or until warm.

As usual, PLEASE let me know if you make this delicious Dutch Apple Pie recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Dutch Apple Pie

Dutch Apple Pie is made with spiced apple filling nestled on top of a flaky crust and covered with a buttery streusel crumb topping. Serve warm with a scoop of vanilla ice cream for the ultimate dessert.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories

Author Brita Britnell

Ingredients

FOR THE APPLE FILLING:

• 8 cups of apples peeled, cored, and thinly sliced about 3 pounds of whole apples
• 1 tablespoon of lemon juice
• ¾ cup of sugar
• ¼ cup of brown sugar
• ¼ cup of flour
• 1 teaspoon of cinnamon
• ¼ teaspoon of nutmeg
• 1 prepared pie crust *

FOR THE CRUMBLE TOPPING:

• 1 cup of all purpose flour
• ½ cup brown sugar
• ½ tsp nutmeg
• 1 teaspoons of ground cinnamon
• 6 tablespoons of butter melted (vegan as needed)

Instructions

• If you haven’t already done so, prepare your pie crust and put it in the fridge to chill while you prepare the apples. I typically make mine in a 9 inch pie pan. Pre-heat the oven to 400 degrees F.
• In a large bowl, mix together the apples, lemon juice, sugar, brown sugar, flour, cinnamon, and nutmeg. Set aside while you make the topping.
• Make the topping by mixing together the flour, brown sugar, nutmeg, cinnamon and butter until large clumps form. You may need to press the mixture together with your fingers a bit to form larger chunks as desired. Place in the fridge.
• Assemble the pie by stacking the apples neatly into the crust. This doesn’t need to be immaculate but I find that the pie turns out best if you arrange the slices as opposed to dumping it all into the crust (see video for reference). Depending on the size of your pie pan, the apples will likely be stacked up pretty high but don’t worry! They really compact down as it bakes and then much more as it cools.
• Sprinkle the crumble topping evenly over the apples. Place the pie gently on a baking sheet (in case of spillage) and bake for 45-55 minutes. Let cool completely and enjoy!

Notes

Apples- I like to use a mix of sweet and tart apples for this pie but really anything works well!

*Crust- HERE is a link to my classic vegan pie crust and HERE for my all coconut oil crust. I often use a store bought frozen crust for this pie because it comes together SO quickly that way and I love it. 

 

The post Dutch Apple Pie appeared first on Food with Feeling.

Thank you to Chicago Metallic for sponsoring this post. They’re a long time sponsor of Food with Feeling and half of what I own in my kitchen is made by them because I love it all so much! Thank you for supporting the brands that make my blog possible.

This pie is my LAST NEW recipe of Thanksgiving Week (although, there are a few more delicious holiday recipes coming before Thanksgiving!). I’ve been wanting to test out this recipe for years now and I’m so glad that I finally managed to get it done.

While I love a good ole classic pumpkin pie, this sheet pan pie just changes the whole game.

FIRST of all, it’s just so easy. No messing with crimping a crust or trying to get it to look perfect. The filling also comes together in a blender. Like, throw ALL of the ingredients in and blend until smooth. SO SO simple and I love it for that.

The other thing that makes this pie so great is that it is perfect for smaller portions to feed a crowd (or just a few people with lots of amazing leftovers). We always have multiple desserts served at Thanksgiving and I can never pick just one. HOWEVER, I’m also always full and rarely have much room left for dessert. SO, this pie is great because it’s so much easier to cut into smaller portions for perfectly snackable portions.

But before we dive into this post, I want to tell you a little bit more about Chicago Metallic.

For this pie, I used their classic 12 x 17 inch sheet pan for this pie as well as their adorable pie crust cutters to cut out the pumpkin and leaf shapes.

I cannot tell you how much we love their baking sheets. They’re just so thick and durable and do not stain easily at all. PLUS they won’t break that bank and for that, I absolutely love them. I highly recommend picking up one of these pans to just have around, especially if you’re in the market for new baking dishes.

What’s in this VEGAN sheet pan pie:

• Pie Crust– I modified my original vegan pie crust recipe to make it work perfectly with this particular size sheet pan. It’s simple to make and so so good with this pie.
• Pumpkin puree– since this is a larger than usual pie, we’re using TWO whole cans of pumpkin.
• Cornstarch– in lieu of eggs in this recipe, we’re using the cornstarch to thicken things up and really help with pie set.
• Brown sugar + maple syrup– for the perfect sweetness level
• Seasonings– because what is a pumpkin pie without a hefty dose of pumpkin pie spice?
• Milk of choice– I’ve tried my pumpkin pie recipe with pretty much every dairy-free milk out there and they all worked great!

ALRIGHT that’s it for today!  As always, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

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Sheet Pan Pumpkin Pie

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 18 pieces

Calories

Author Brita Britnell

Ingredients

For the crust:

• 4 cups flour
• 1 cup vegan butter
• 1 ½ tsp sugar + salt
• 7-9 tbs ice water

For the filling:

• 2 15- oz cans of pumpkin puree
• ⅔ cup of brown sugar
• ⅓ cup of maple syrup or agave
• 1 ¼ cup of milk I tested this with plain almond milk AND coconut milk
• 1 ½ teaspoon of vanilla
• 2 teaspoons of pumpkin pie spice
• ½ teaspoon of salt
• ¼ cup of cornstarch

Instructions

• Lightly grease a 12 x 17 inch baking sheet and set aside.
• In the bowl of a food processor*, combine the flour, salt, and sugar. Pulse a few times to combine.
• Add in the cold butter cubes and pulse a few more times so that the butter is roughly the size of peas.
• Add in the cold water, starting with just 4 tablespoons, and pulse 2 times. Add in 3 more and pulse a couple more times. Test out the dough by pressing some together between your fingers. If it holds together then it’s ready. If it’s still really crumbly then add in more water, 1 tablespoon at a time. Mine is always perfect with 7 total tablespoons but you may need a little more less. SEE VIDEO ABOVE FOR REFERENCE ON DONENESS.
• On a lightly floured surface, pour out the dough and work it so that’s it’s mostly pressed together. Tear off roughly 20% of the dough to be used separately and form form ball (large and small), into discs. Wrap the discs individually in plastic wrap and CHILL for 20 minutes or even overnight.
• When ready to use the dough, let it sit on the counter for a couple minutes to warm up a bit. Roll the dough out so that it will fit in your prepared pan with about 1/2 an inch hanging over the edges. Place it in your pan and place in the fridge while you make the filling.
• Pre-heat your oven to 350 degrees F.
• In a high speed blender or food processor, combine all of the pie ingredients and blend until creamy and smooth.
• Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.
• Bake in the oven for45-50 minutes. The top should be firm and the crust should be lightly browned around the edges. 
• Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain :)
• Roll out the remaining 20 of dough to use as decoration. Cut out shapes as desired and bake for 7-10 minutes until lightly browned. Place on top of pie as desired. Serve and ENJOY!

The post Sheet Pan Pumpkin Pie appeared first on Food with Feeling.

Can you tell that I’m a bit cherry obsessed this year!? There are SO MANY good cherry farms here in Oregon and they’re in great abundance at all of the stores. SO, I’ve been finding all kinds of ways to use them.

So far this year we’ve made this cherry smoothie, this chocolate cherry coffee cake (OMG SO GOOD!), and today I photographer a cherry cocktail that I’m really excited to share. ?????

And of course, I really wanted a good, vegan, Cherry Pie recipe on the blog. Ta-da:

Here’s the thing about pie, sometimes I’m in the mood to go all out on baking and do a fancy lattice crust. But, more often than not, I do NOT have patience for fiddling with the top crust. AND in walks this delicious and buttery crumble topping:

First of all, I LOVE love love how delicious this topping is. It’s minimally sweet (which is good considering how sweet the filling is) AND it’s so super easy to mix together in a bowl and quickly crumble on top of the pie. I adore that crumble for saving me all the time of having to deal with a lattice crust (as pretty as they may be :)).

For the bottom crust, I used my Vegan Pie Crust recipe. I also have a coconut oil pie crust recipe if that’s of interest to you. And if all else fails, there’s nothing wrong with a good ole store bought pie crust to keep things extra simple and easy!

Ingredients in this simple cherry pie:

• Fresh cherries– I know that I’m going to get asked if you can use frozen cherries and the answer is “I don’t think so”. I’ve never tried it in this recipe so I can’t say for sure. I think that it might end up in a runny pie from the excess moisture in the frozen fruit.
• Bottom crust– see above or in the recipe card for my crust recommendations
• Crumble topping– this consists of flour, sugar, butter, and some cinnamon. Simple and delicious!

That’s all I have for today! If you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog.

More vegan pies and cakes to try:

• Vegan Key Lime Pie
• Perfect Vegan Pie Crust
• Sweet Potato Pie
• Vegan Pumpkin Pie
• Vegan Apple Pie
• No Bake Peach Pie
• Vegan Chocolate Cake
• Chocolate Cherry Coffee Cake
• See how to make the Cherry Crumble Pie here:

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Cherry Crumble Pie

This Cherry Crumble pie is fully vegan and so super simple to make! Perfect for peak cherry season or even with frozen cherries!

Course Pie

Cuisine American

Prep Time 3 hours hours 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 1 pie: 8 slices

Calories

Author Brita Britnell

Ingredients

For the pie:

• 1 bottom crust such as this VEGAN PIE CRUST or this COCONUT OIL PIE CRUST*
• 5 ½ cups of pitted fresh cherries halved*
• ⅔ cup cup of granulated sugar
• ⅓ cup of cornstarch
• 1 tablespoon of lemon juice
• 1 teaspoon of vanilla extract
• ¼ teaspoon of almond extract

For the crumble topping:

• 1 cup of all purpose flour
• 4 tbs of sugar I use cane sugar
• ¼ cup of light brown sugar packed
• 1 teaspoons of ground cinnamon
• ¼ cup of butter melted (vegan as needed)

Instructions

• Prepare your pie crust: roll it out so that it fits into a greased 9″ pie pan. Crimp the edges or simple fold them under. Place the crust into the fridge to cool while you prepare the rest.
• Pre-heat the oven to 400 degrees F.
• In a large bowl, mix together the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir until the cornstarch mostly dissolves. Place the filling in the fridge while you prepare the topping.
• Make the topping by combining the flour, sugar, brown sugar, cinnamon, and the butter. Stir with a fork until fully combined.
• Assemble the pie by pouring the cherry mixture into the prepared crust. Sprinkle the crumble topping evenly over the top of the pie. I like to leave a little empty space around the crust so that the pie filling can bubble up a little but that is not necessary.
• To prevent spilling in the oven, put the pie on a large baking sheet (I usually line my baking sheet with a silpat mat to prevent slipping but that is not necessary). Bake for 20 minutes. Leaving the pie in the oven, turn the temperature down to 375 degrees F and bake for an additional 35-40 minutes.
• Once out of the oven, let cool for 3+ hours. I usually let mine cool on the counter until I can safely handle the pan and then transfer it to the fridge. This is essential to firm up the pie otherwise it will be very runny.
• ENJOY! Store leftovers in the fridge for up to 4 days!

Notes

*For the crust: most crust recipes (like the 2 that I linked) make a bottom AND a top crust. We only need a bottom crust for this recipe.

*For the cherries: I have not tried this with frozen cherries and fear that the excess liquid would not work well with this particular recipe.

The post Cherry Crumble Pie appeared first on Food with Feeling.

As I often do with baked goods, I teased this recipe on my Instagram stories a couple of weeks ago and had SO MANY people asking for the recipe. There’s something really fun about keeping a recipe secret until I’m ready to fully release it into the world HOWEVER, I typically can’t contain my excitement when it comes to sharing sweets :D

I’m happy to finally be sharing the recipe because it’s GOOD (yea, okay…I do say that about pretty much every recipe but this one ?).

I almost called this a “no bake” pie but that’s not technically true. If you want to serve it with a homemade graham cracker crust then the crust require 8 minutes of baking.

HOWEVER, if you go the easy route (which I often do) and buy a pre-made graham cracker crust, then this is FULLY a NO-BAKE pie :D I love it for that!

On the other hand, I do really love my THICK homemade graham cracker crust recipe so…I could go either way.

The post Vegan Key Lime Pie appeared first on Food with Feeling.

If you’ve been around for a while then you might remember that I’ve posted a couple recipes using this split decision pie pan before! The first one was THIS Dinner and dessert pie that featured chicken pot pie on one side and an apple pie on the other. LOVE how that one turned out and if you want to recreate it in a vegetarian fashion, you could use THIS recipe cut in half for the pot pie side!

The other split decision pie that I posted was THIS Healthy Ice Cream pie with oreo ice cream on one side and peanut butter chocolate ice cream on the other. It’s been a while since I made that recipe and with the warmer weather approaching, I think its about time.

One of the things that I really like about this pie pan is that it comes with 2 bases. So, you can make these fun split decision pies OR you can use the regular base and use it as a normal pie pan as needed!

You can find the pie pan HERE on Amazon!

(more…)

The post Split Decision Pie: Strawberry & Chocolate appeared first on Food with Feeling.