If you are working your way through Veganuary and it seems difficult, don’t worry. You’re half the way there (congratulations!). If you are unfamiliar with the term, it refers to a challenge to try vegan throughout the month of January.
Eating vegan can be tough for some, especially when it comes to dessert. Many pastries include eggs and butter and can appear impossibly hard to make at high altitude. But, today I offer you sweet encouragement.
I wanted a recipe that wasn’t too complicated, so I decided to use a pre-made pie shell. Never having baked one, it was an experiment for me. In the vein of experimentation I decided to go with a gluten-free version as well. The results were surprisingly delicious.
The dessert recipe I found was vegan once I used the pre-made crust. No changes were needed for high altitude, but I did have to adjust filling quantities for the smaller ready-made shell.
After ingredient amounts were altered, I added blueberries because you can always use extra antioxidants, right? I then removed the nuts to make it very allergy-friendly. May this decadent treat get you through the rest of the month, and beyond.
Apple Blueberry Streusel Pie adapted from Apple Crumble Pie
for the pie
4 apples, cored, peeled, and sliced into 1/8” slices
1/2 cup fresh blueberries, washed and patted dry
4 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup gluten free flour
1.75 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup vegan sugar
1 store bought pie shell (I used a gluten free one by Wholly Gluten Free)
for the streusel topping
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 cup gluten free flour
1/3 cup unsalted vegan butter, melted and cooled slightly
Add the apples, blueberries, lemon juice, vanilla, and 1/4 cup flour to a large bowl. Stir carefully with a spatula to coat the fruit. Place 1.75 teaspoons cinnamon, cloves, nutmeg, ginger, and sugar in small bowl. Stir to combine, then sprinkle over the fruit. Stir carefully with a spatula until the fruit is evenly coated with the spices. Set aside while the oven preheats.
Preheat the oven to 400F. Take the pie shell out of the freezer to defrost per manufacturer’s instructions. Meanwhile, make the streusel topping.
Put the brown sugar, 1 teaspoon cinnamon, and 3/4 cup flour in a medium bowl. Stir in the melted butter with a spatula. Break it up into small clumps using the spatula or your fingers. When the pie shell is defrosted, pile the fruit into it. Then sprinkle the topping over the fruit.
Place the filled pie shell onto a baking sheet and bake for 20 minutes. Leaving the pie in the oven, carefully place a pie crust shield over the crust. Close the oven door and reduce the heat to 375F. Bake for an additional 30 minutes.
Place the pie with the baking sheet on a wire rack to cool for 3 hours. Cover leftovers tightly with plastic wrap and store in the fridge.
Until next time, happy baking!