makes one 9-inch pie
The Holidays are here and that means homemade pies!
Wanna impress your guests this year? Give our homemade Cranberry Pear Pie a go!
It’s sweet n’ tart, and will be the perfect guest at your soirée.
While you’re at it, check out our first #HolidayHack and make your own vegan pie crust! Get creative and fill it with your fall favs, or try our recipe for Mocha Mud Pie!
CRUST
1 homemade vegan pie crust, refrigerate until ready to use
CRANBERRY FILLING
2 Tbsp cornstarch or arrowroot
2 Tbsp water
1 12 oz bag of fresh or frozen cranberries
1 cup pure maple syrup
2 Tbsp orange juice
2 pears, peeled and diced
2 tsp balsamic vinegar
1 tsp pure vanilla extract
non-dairy milk for brushing
organic sugar for sprinkling
1/8 sea salt
*Recipe + Photo: Chloe’s Vegan Desserts
prep
Preheat oven to 350°.
Lightly grease a 9-inch pie pan.
CRANBERRY FILLING
In a small bowl, whisk together cornstarch/arrowroot and water. Set aside.
In a medium saucepan, combine cranberries, pure maple syrup, and orange juice, and bring to a boil. Reduce heat and let simmer for about 5 to 10 minutes, or until cranberries have popped.
Add diced pears, cornstarch/arrowroot mixture, and sea salt, and let cook a few more minutes, stirring frequently until mixture begins to thicken.
Remove from heat, stir in balsamic vinegar and pure vanilla extract, and let cool completely.
Cover and refrigerate for a few hours or overnight.
BUILD
Remove the vegan pie crust from the refrigerator. If the dough is difficult to roll, let it soften at room temperature until it is easier to work with.
On a lightly floured surface, roll out one disc of dough until it is about 1/8 inch thick. Carefully lift the dough and fit it into the prepared pan, letting about one inch hang over the sides. Fill the pie shell with the Cranberry Filling.
On a lightly floured surface, roll out the second disc of dough until it is 1/8-inch thick. Carefully lift the dough and place it over the pie. Crimp the dough between your two index fingers to make a decorative border. Cut slits into the top.
Brush the top and edges of the pie crust with non-dairy milk and sprinkle with organic sugar for an extra sweet, crisp top.
Bake for 50 to 55 minutes, until the crust is nicely browned. If the piecrust edges brown too quickly, loosely wrap a piece of foil around the rim.
NOTES + SERVING TIPS
Serve warm.
Wanna advance to the next lev? Top with by CHLOE. vegan ice cream for the perfect end to any Holiday feast.
