Vegan Entire Wheat Pecan and Maple Pie

Vegan Whole Wheat Pecan and Maple Pie

Ed Tatton

Relish within the easy pleasure of each chew of this nutty pie because the aroma of freshly baked pecans fills the air. 

A shortbread-style pastry crust provides great butteriness to this maple-pecan pie from the BReD cookbook. High with cloud-like, fluffy whipped cream or decadent scoops of vanilla bean ice cream to cap off any meal on a candy notice. 

What you want:

For the crust:
½ cup chilly vegan butter, minimize into 1-inch cubes
1¾ cups complete wheat pastry flour
¼ cup vegan powdered sugar
¼ teaspoon salt
2 tablespoons chilly water
1 tablespoon olive oil

For the filling:
⅔ cup vegan liquid egg 
¼ cup cornstarch
¼ cup vegan butter, melted
¾ cup maple syrup
½ cup golden syrup
2 tablespoons blackstrap molasses
2 tablespoons vanilla extract
¾ cup sourdough breadcrumbs
2 teaspoons floor cinnamon
½ teaspoon salt
2 cups + 2 tablespoons pecan items or chopped pecans
¾ cup pecan halves, for topping

What you do:

1. Place bowl of a meals processor in fridge for half-hour earlier than beginning. 
2. Into chilled bowl of meals processor, add butter, pastry flour, powdered sugar, and salt and pulse till mixed, about 1 minute. Add chilly water and olive oil and pulse till a dough kinds.
3. Switch to an unfloured work floor and end mixing by hand. Deliver pastry collectively right into a ball with no dry patches.
4. Gently roll pastry between two 12 × 18-inch items of parchment paper right into a 5-inch disc. Switch pastry
(between parchment) to a baking sheet and chill in fridge for not less than 2 hours, however ideally in a single day. The
pastry wants to remain as chilly as doable to stop splitting or shrinking.
5. Place a 10-inch non-stick tart pan on a baking sheet lined with parchment paper or a silicone baking mat. Roll out chilled pastry between parchment paper right into a 12-inch circle, about ¼-inch thick. Place again into fridge and chill for not less than half-hour.
6. Take away prime sheet of parchment paper. Gently flip pastry over tart pan and thoroughly ease and press into corners. Return to fridge and chill for half-hour.
7. Preheat oven to 340 levels. Utilizing a small knife, trim off extra dough, leaving ½ inch on sides. Preserve trim, lined and in fridge, in case repairs are wanted. Flippantly prick holes throughout floor of pastry with a fork. Line pastry with a sheet of plastic wrap, leaving some overhang, and fill with baking beans, dried
chickpeas, or rice. Bake till edges are golden brown, 20 to 25 minutes.
8. Take away from oven and thoroughly carry out plastic wrap and beans. If there are any holes or tears in pastry, use reserved trim to patch. There have to be no holes in pastry, or filling will run by it. Return to oven to bake till base is mild golden brown and any restore pastry has had an opportunity to bake, 5 to 7 minutes. Take away from oven and put aside .
9. In a big bowl, whisk vegan liquid egg and cornstarch till easy. Add butter, maple syrup, golden syrup, molasses, vanilla, breadcrumbs, cinnamon, and salt and whisk till easy. Add 2 cups plus 2 tablespoons pecan items and blend with a rubber spatula.
10. Into baked crust, pour filling and gently unfold into an excellent layer. Sprinkle with pecan halves. Fastidiously switch to oven and bake till filling is golden brown and simply set when jiggled, 30 to 35 minutes. Take away from oven and let cool on baking sheet for half-hour.
11. Utilizing a serrated knife, fastidiously trim extra pastry from rim, reducing away from pie to stop pastry crumbling onto filling. Take away from tart pan. Get pleasure from heat from the oven. 

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