dIt’s been quite a while since I’ve updated anything on here. Since I last wrote I am about 95% rehabbed. I can run, bike, yoga, hike, SKI, all pain free! Since then, I’ve also been back in the states since mid-October and driven over 3,000 miles in search of warm weather and friends around the southwest of the USA. Since then, I’ve also celebrated Thanksgiving 3 times. You know what Thanksgiving means? Pie. Lots of pie. I’ve had a few requests for this years recipe(s) so I thought I’d share.
I use the same dough recipe all the time. It turns out brilliantly even in a high altitude, low humidity environment. Great for any kind of pie. If going the savory route, omit the sugar. Easy as.
Then this year’s holiday pie I chose was a No Corn Syrup Chai Pecan Pie. Enjoy!
Vegan Almost Foolproof Pie Dough
*adapted from Cook’s Illustrated Pie Dough Recipe
yield: (1) 9-inch double crust or (2) 9-inch single crust
- 2 1/2 cups unbleached all purpose flour (12.5 ounces)
- 1 tsp salt
- 2 tbsp sugar
- 12 tablespoons COLD vegan butter cut into slices (I prefer Earth Balance Soy-Free Sticks)
- 1/2 COLD coconut oil or vegetable shortening cut into 4 pieces
- 1/4 cup COLD water
- 1/4 cup COLD vodka
- Combine 1 1/2 cups flour, salt, and sugar in mixing bowl. Hand cut with pastry blender or be lazy like me and get the Kitchen Aid Stand Mixer turned on. Mix until mixture is well combined and a bit clumpy.
- Add vegan butter and coconut oil or shortening and process until homogeneous dough just starts to collect in uneven clumps. Scrape bowl with rubber spatula and redistribute dough. Add remaining cup flour and mix until mixture is evenly distributed around bowl and mass of dough has been broken up.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Make some pie!
No Corn Syrup Chai Pecan Pie
I unfortunately have ZERO photo evidence that this happened. But it did. It was delicious and different and disappeared at both houses it was delivered to. Great richness, great texture and incredible flavor, all without being overbearing in any one way.
- 3 cups Chai Concentrate of your choice (I used Third Street Festivus Chai as it was what was on sale)
- 1/2 c Dark Brown Sugar, packed
- 1/2 c Granulated Cane Sugar
- 1/4 + 1/8 tsp. Kosher Salt
- 3 Large Eggs + 3 Egg Yolks
- 1 1/2 c. Lightly Toasted Pecans, coarsely chopped
- Roll out dough and line pie pan. Refrigerate while completing the next steps.
- Preheat oven to 350
- Boil Chai Concentrate in a saucepan over medium heat until it is reduced to 1 cup. Set aside to cool. While Chai Concentrate is reducing, briefly toast chopped pecans in the heating oven.
- In a medium bowl whisk together brown sugar, cane sugar, salt, eggs, and egg yolks. Whisk in reduced Chai. Sprinkle chopped pecans in the bottom of the partially baked pie shell. Pour filling mixture over the pecans.
- Place the pie in the middle of the oven and bake for 40-45 minutes, or until the filling has puffed up and is firm when pressed in the center.
- Let cool 20-30 minutes or longer before slicing. Awesome and totally guilty with some coconut whipped cream or coconut ice cream.