Vegan Pies for Dessert

Act 2 Sc. 1 page 49

S.D. (stage directions) Paulie serves up a large piece of pie for Gerald

Vegan Apple Pie

This easy vegan apple pie recipe uses a pre-made pie crust and very few ingredients, so it's very simple to prepare. Chopping the apples does take some time however, so if you've got an apple slicer you may want to use that to save time. There's nothing like fresh homemade apple pie!

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

• 4-5 Granny Smith apples, cored and thinly sliced
• 1/3 cup vegan margarine, softened
• 1/3 cup packed brown sugar
• 1 tbsp ground cinnamon
• 1 tsp grated nutmeg
• 1 pre-made 9 inch pie crust

Preparation:

Preheat the oven to 350 degrees.

Places the apples in the crust. Dot with half the vegan margarine. Stir the rest of the margarine into the brown sugar and spices and crumble this mixture on top of the apples.

Bake for 45 to 50 minutes, or until apples are very soft when pierced with a knife.

Enjoy your vegan apple pie!

http://vegetarian.about.com/od/desertrecipes/r/ApplePieRecipe.htm

Vegan Pumpkin Pie

No cream or eggs, none none none. Sure, it tastes different. But think of it this way: it's almost healthy! Aren't we all being told to eat more soy all the time? Here, try this recipe and see how easy it can be to eat tofu. It turns out well with canned pumpkin or with pumpkin you cook yourself.

Also included are instructions for cooking a whole, raw pumpkin, preparing a vegan fresh pie crust, and using leftover cooked pumpkin.

Ingredients:

• 1 350-g box of silken firm tofu, drained
• 1 heaping cup of cooked or canned pumpkin
• 1 to 1 1/4 cups brown or golden sugar, not packed tight (read this first)
• dash salt
• 4 teaspoons blended "pumpkin pie spice" OR:
• 1 teaspoons cinnamon
• 1/2 teaspoon ground dry ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1 teaspoons nutmeg
• 1 pie crust

Method:

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu.

Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).

Serve warm or chilled, plain or topped with whipped cream or ice cream.

Notes:

This pie takes about two hours to prepare, depending on how you budget your time preparing all the ingredients, and whether you have pie crust and cooked pumpkin available.

A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily.

The pie refrigerates and freezes well.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

http://www.boutell.com/vegetarian/pumpkin-pie.html

Pie Crust Recipe - The Perfect Vegan Pie Crust

Light, tender, flakey, and easy to make this will be a staple in your baking collection of easy pie crust recipes.

Ingredients:

• 3 cups whole wheat pastry flour pastry
• 1 teaspoon salt teaspoon
• ¾ cup margarine
• 5 to 6 tablespoons cold water

Directions:

1. In a medium bowl with fork, lightly stir together flour and salt.
2. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. crumbs
3. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
4. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so). refrigerate
5. For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
6. On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
7. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
8. For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
9. With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
10. Fold overhang under; pinch a high edge. Bake pie as recipe directs.

http://www.vegfamily.com/vegan-recipes/desserts/vegan-pie-crust.htm

This super easy chocolate peanut butter tofu pie, similar to a French silk pie, is vegan and can be prepared in just a few minutes. Just be sure to use vegan chocolate.

Quick Vegan Chocolate Pie

Prep Time: 5 minutes

Cook Time: 0 minute

Ingredients:

• 1 container tofu, silken or firm (approx 12 oz)
• 1/2 cup chocolate chips (check the ingredients if you're vegan)
• 1/2 cup peanut butter
• 2 tbsp soy milk
• 1 pre-made pie crust

Preparation:

Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn't burn. You can use a double boiler if you have one.

Once the chocolate is melted, blend together the peanut butter, silken tofu, chocolate and soy milk in blender until smooth and creamy, adding a bit more soy milk if necessary. Pour into pie crust and refrigerate until firm, at least one hour.

http://vegetarian.about.com/od/desertrecipes/r/tofupie.htm