Archive for Desserts
Lemon Blueberry Mini Loaves
Apr 03 2013 by | Comments
Add to Recipe Box
I’ve been in a breakfast rut lately and I’ve been looking for a much needed change of pace. One look at these amazing mini loaves and I knew I had found my newest obsession. I’m a big fan of the lemon blueberry combination and I love the thick, dense cake like texture of these loaves. This might just be one of my favorite Living On The Veg recipes! Enjoy.
As a child, I remember my mother being a fan of lemon flavored desserts, and I was a fan of dessert in general, so I became fond of this flavor as well. As an adult and chef, I have grown to appreciate the combination of fragrant citrus with a sweet touch, and continue to use this harmonious combination in many of the recipes I create. Spring is a refreshing season, the flowers in bloom, and the aromatic breeze enlighten our senses, and that what I have created with this recipe, thanks Mom!
~Chef Matthew from Living On The Veg
Ingredients:
- 2 cups garbanzo-fava bean flour
- 1/2 cup potato starch
- 1/2 cup arrowroot powder
- 1 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 2 tsp sea salt
- 2 cups hot water
- 2/3 cup melted extra virgin coconut oil
- 1 cup + 3 tbsp coconut crystals, divided
- 3/4 cup So Easy Applesauce
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp lemon zest
- 2 tsp vanilla powder
- 1 cup fresh blueberries
Preparation:
- Preheat oven to 350 degrees.
- Lightly grease loaf pans with coconut oil, and set aside.
- In a medium mixing bowl add the garbanzo flour, potato starch, arrowroot powder, baking powder and soda, sea salt and xanthan gum. Whisk gently to combine well.
- In a small bowl blend together the applesauce, vanilla powder, coconut crystals, lemon juice and zest. Add to the dry ingredients, as well as the coconut oil, and hot water. Bring together with a spatula and mix well.
- Once throughly mixed add in the fresh blueberries and fold in gently. Portion into loaf pans, top with a sprinkle of coconut crystals and place in the oven on the center rack.
- Bake for 15 minutes, rotate, and continue baking for an additional 15 minutes or until done. The finished loaves will be golden and bounce back when pressure is gently applied to center.
Yield:
Makes 6-8 loaves depending on the pan that is used.
Notes:
Once cooled stored leftover loaves in an airtight container in refrigerator for up to 3 days.
White Chocolate Bunnies
Mar 27 2013 by | CommentsAdd to Recipe Box
White chocolate!!! Need I say more?! The possibilities are endless and oh so sweet! Enjoy this spring inspired recipe from our favorite chefs at Living On The Veg.
During the holidays it is a little more difficult when you have children that eat different. It is hard for family to understand that your child dsoes not eat store bought items. It seems to my family that my children are always lacking at these times because they can not eat the wrapped junk food their cousins and friends are eating. So as my girls got older, and before they could notice the looks of sympathy from adults, I devised a plan. I encourage them to search for hidden treats around the foliage. It is fun for these extremely social little beings. After they collect the themed, shiny sugar laden tidbits we give them to their friends and family. Well now aren’t they the popular ones?! They do it with zeal because they are giving, and they are met with smiles. Then I have cute, delicious, and special treats waiting when they are done. Interestingly I notice they do not gorge on these foods, I believe since they are made with real ingredients. You can pour these into any theme mold to have White Chocolate anything!
~Chef Fuji from Living On The Veg
Ingredients:
- 1 cup cacao butter
- 1/2 cup macadamia nuts
- 1/2 cup coconut crystals (more or less depending on your desired sweetness level)
- 1/4 cup lucuma powder
- 2 Tbsp vanilla powder
- 1Tbsp mesquite powder
- 1 tsp pink salt or sea salt
Preparation:
- Melt the cacao butter in a small dish either in the dehydrator (for a raw version) or by placing the dish over a large pot with hot water.
- Add all ingredients including cacao butter to a high powered blender and blend until smooth, scraping down sides if necessary.
- Pour the chocolate into molds of your choice. (I used silicone bunny molds – silicone makes it very easy to remove the chocolate)
- Place in fridge until firm, about 20 minutes.
- Pop each chocolate from the mold and enjoy. They can then be wrapped in cute and shiny cellophane or foil to be enjoyed for the holiday.
Yield:
Makes about 8 candies but this will vary depending on which mold is used.
Notes:
Leftover chocolates can be stored in the fridge until ready to serve.
Single Serve Peanut Butter Cup Pie
Mar 11 2013 by | CommentsAdd to Recipe Box
I rarely get cravings for sweets. Mostly it’s weird things like Caesar salads, potstickers or onions rings. But the other day I happened to drive by The Cheesecake Factory and I was reminded of their cheesecakes which I used to love. I really wanted something creamy and delicious and there is nothing better than a chocolate peanut butter combo. I played around with this recipe until I got it just perfect – a crumbly cookie crust, a smooth and creamy peanut butter mousse filling and a delicious chocolate topping. There is a reason why I made these in single serving jars – you’d have a hard time not eating the whole dang pie! Luckily, these cute little mason jars hold a perfect serving of deliciousness. Enjoy!
~Sarah
Ingredients:
For the crust:
- 3/4 cup finely ground chocolate graham crackers (you can substitute with any of your favorite graham crackers or shortbread type cookies, for those on a gluten free diet make sure to use a gluten free cookie)
- 6 Medjool dates, pitted
- 1 tbsp coconut nectar
- 1/2 tsp vanilla extract
For the pie filling:
- 1 ripe avocado
- 1/2 cup creamy peanut butter
- 3 tsp cocoa powder
- 1/2 cup non dairy milk
- 1 tbsp + 2 tsp coconut nectar
- a pinch or two of sea salt
For the chocolate topping:
- 1/3 cup of your favorite chocolate chips, melted
Preparation:
- Place all the ingredients for the crust in a food processor and pulse until you have a sand like consistency. Evenly distribute the crust mixture into 6 half pint mason/canning jars.
- Press the crust down with your finger or the back of a spoon until you have an even single layer.
- Wipe your food processor clean and add the ingredients for the filling. Process until you have smooth consistency (stop once or twice and scrape down the sides of the processor as needed).
- Add a layer of filling to each of the mason jars. Use a spoon to smooth out the top.
- Add a teaspoon or so of melted chocolate on top and use a spoon (or your finger) to evenly distribute in a thin layer.
- Place the jars in the fridge for about 15 minutes or until the chocolate tops have hardened.
- Serve straight from the fridge or let sit for about 5 minutes at room temperature.
Yield:
Makes 6 single servings.
Notes:
Store any leftovers by placing the lid on each jar and storing in the fridge for up to 5 days.
Chewy Coconut Caramel
Mar 06 2013 by | CommentsAdd to Recipe Box
A while back I was thinking of a special treat to make for Sarah’s birthday and remembered how much she loves caramel. I made this recipe for her but Cliff ended up liking it even more than Sarah. It’s now become an all around family favorite.
Kristy
Ingredients:
- 1 1/2 cups coconut crystals
- 1 cup coconut nectar
- 2 cans coconut milk (not light)
- 3 tbsp coconut oil
- 1/2 tsp vanilla powder or scrape 1 vanilla bean
- course sea salt
Preparation:
- 24-36 hours ahead of time place the cans of coconut milk in the back of the refrigerator. After refrigerating carefully remove and open the cans. Spoon out the top layer of thick cream to equal 1 cup (save the leftover for smoothies or curries).
- Prepare a 9 inch square pan (not glass) by lining with parchment paper.
- Combine the milk with the remaining ingredients (see tip below) except the salt in a pot with tall sides (the caramel will bubble up as it cooks).
- Bring to a boil over medium high heat, reduce heat to keep from boiling over but high enough to keep a rolling boil.
- Using a candy thermometer cook until you reach 250 degrees usually about 30 minutes.
- Pour into the prepared pan and let cool until set. Some oil will pool on the top that you can lightly dab away with a paper towel.
- Sprinkle with sea salt.
- Remove to a flat surface and cut into bite size pieces. Wrap in wax paper.
Yield:
Approximately 60 pieces. The yield will depend on how big (or small) you cut your pieces.
Notes:
A helpful trick for measuring the sticky coconut nectar is to measure the coconut cream first, pour it into the pan and then measure the nectar in the same measuring cup used for the milk. The nectar will slide right out into the pan without sticking to the side of the cup.
Store candy at room temperature. Caramels will keep for about 2-3 weeks stored in a dark, cool place (like a pantry or cupboard).
Strawberry Vanilla Cupcakes with Buttercream Frosting
Feb 13 2013 by | CommentsAdd to Recipe Box
What better way to show your Valentine just how much you care than with a delicious, moist (and gluten free!) cupcake! And if this perfectly paired strawberry vanilla combo isn’t even to get their heart racing then the out of this world buttercream frosting should definitely do the trick. Happy Valentine’s Day!
~Sarah
Ingredients:
For the cupcakes:
- 1 cup garbanzo bean (chickpea) flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cornstarch
- 1 tsp salt
- 1/3 cup melted coconut oil
- 2/3 cup coconut nectar or brown rice syrup
- 5 tbsp Naked Apple Butter or applesauce
- 1 1/2 tbsp vanilla extract
- 1/2 cup hot water
- 1 cup finely diced strawberries
For the Buttercream Frosting:
- 2 cups coconut crystals
- 1 cup Earth Balance Organic Whipped Spread
- 3 tsp non dairy milk
- 1 1/2 tsp vanilla extract
Preparation:
For the cupcakes:
- Preheat the oven to 325 degrees.
- Line a standard muffin tin with 16 paper liners.
- In a medium bowl whisk together the flour, potato starch, tapioca starch, baking powder, baking soda, cornstarch and salt.
- In a small bowl add the oil, coconut nectar, apple butter and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and stir to thoroughly combine. Now add in the hot water and continuing mixing until the batter is smooth.
- Carefully fold in the strawberries.
- Pour 1/3 cup of batter into each prepared muffin cup.
- Place the cupcakes in the oven on the center rack and bake for 15 minutes, rotate the muffin tin and bake for another 8 minutes.
- Remove from oven and let the cupcakes sit, in the muffin tin, for 20 minutes. Transfer to a wire rack and let cool completely before frosting.
For the Buttercream Frosting:
- Add the coconut crystals to a high powered blender and process for 1-2 minutes or until you have a fine powder.
- Transfer the coconut crystals to a large bowl and add in the remaining ingredients.
- Using a hand mixer (you can use a whisk but be prepared for an arm workout!) on medium speed, mix the ingredients together for about 30 seconds. Switch to high power and beat the ingredients until light and fluffy or about 30 seconds.
- Use immediately or place in the fridge until needed.
Yield:
Makes 16 cupcakes and about 2 1/2 cups of frosting.
Notes:
Leftover cupcakes can be stored at room temperature for 24 hours. Any remaining cupcakes should then be place in an airtight container in the fridge for up to 3 days.
Frosting can be stored in an airtight container in the fridge for up to 1 week. It is best to let the frosting sit for 5-10 minutes at room temperature before using.
Jamaican Coconut Cream Pie
Jan 28 2013 by | CommentsAdd to Recipe Box
So many times when people think of raw foods their minds immediately go to green salads or plates of raw vegetables. But there is so much more to raw foods than just the basic salads and cut up veggies. One of my favorite raw food categories – desserts! Our very good friends at Living On the Veg will be serving up a new, delicious and mouth-watering raw recipe for you each and every week. This week they are starting out on a sweet note with an amazing raw pie that is sure to please every dessert lover. Enjoy!
I have a friend from Philly who would come by and reminisce about this Irish Moss Shake he would get at a local Jamaican Juice place located in his neighborhood. I have never had one, but his nostalgic fully loaded description gave me a wonderful idea! I love the fluffy texture Irish Moss gives to desserts and shakes. Irish Moss is not moss but actually a sea vegetable that grows in cold water in Ireland, but can also grow in North America. It contains vitamins A,B,C,D and nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Also notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed. Irish Moss is said to increase the libido and improve sexual function, so naturally most Jamaican men are lovers of the drink for its taste but also for the promise of a healthier sexual lifestyle. It is nearly tasteless, and works as an emulsifier. I adore Irish Moss and purchase mine through Raw Food World. You must soak Irish Moss at least 3 hours and then rinse off the sand before using. I know you will enjoy the taste of Jamaica in this wonderful Ital Pie!
~Chef Fuji from Living On The Veg
Ingredients:
For the crust:
- 1 cup raw almonds, soaked 12 hours, rinsed and dehydrated 24 hours
- 1 cup sun dried coconut flakes
- 1 cup dates, pitted, soaked for 10 minutes if very hard, not soaked at all if soft
- 1 tsp lemon zest
- 1/4 tsp vanilla powder
- pinch sea salt
For the filling:
- 1 1/2 cups coconut water
- 2 cups coconut meat
- 1/2 cup soaked Irish Moss
- 1/2 cup dates, pitted
- 1/4 cup coconut nectar
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp fresh ginger juice or ginger powder
- 2 tbsp lecithin
- 1/2 cup coconut oil
- pinch sea salt
Preparation:
For the crust:
- Place all of the ingredients into a food processor and blend until the crust rises up the sides of the processor. Stop and scrape down the mixture and continue blending until it is broken up and starts to stick together.
- Remove the crust mixture from the food processor and form into a ball of dough. Squeeze together to make sure the dough holds together. (If the dough is crumbly and dry, add 2-5 more dates and process again.)
- Press the dough into an 8 inch spring form pan, making sure to evenly cover the entire bottom of the pan.
- Set aside.
For the filling:
- Place all of the filling ingredients into a powerful blender.
- Start on low until the filling is well broken up. Slowly turn the blender to high until you reach a smooth consistency.
To assemble your pie:
- Pour the filling into the spring form pan and place in the freezer for 1-2 hours or until set.
- Transfer the pie to the fridge until ready to serve. Garnish with fresh fruit or serve as is.
Yield:
Makes 1 whole pie or 16 pieces.
Notes:
Store any leftover pie in a sealed container in the fridge for up to 3 days.
Cinnamon Vanilla Banana Bread
Dec 19 2012 by | CommentsAdd to Recipe Box
This past week we’ve been hit with some rainy weather and it always puts me in the mood for a nice warm breakfast. My kids love banana bread so I played around with my standard recipe and created this delicious cinnamon vanilla infused bread. It’s perfect for those rainy or snowy winter mornings.
~Sarah
Ingredients:
- 2 cups whole wheat pastry flour
- 2 ripe bananas, peeled and mashed
- 1/4 cup almond butter
- 1/4 cup neutral oil (safflower, canola, etc)
- 1/2 cup non dairy milk of your choice
- 1/2 cup raw coconut crystals
- 1 tbsp vanilla bean powder (you can sub with 1 1/2 tbsp vanilla extract or the seeds of 1 vanilla bean)
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground flax seed
- 2 1/2 tbsp water
- pinch or two sea salt
Preparation:
- Preheat oven to 350 degrees.
- In a small bowl whisk together the ground flax seed and water and let sit for 5 minutes or until thickened.
- Place the flour, coconut crystals, vanilla powder (if using vanilla extract skip for now and add to the wet ingredients), cinnamon, baking soda, baking powder and salt into a large bowl and mix well.
- Add the oil and almond butter to a small bowl and mix well. Stir in the mashed bananas, milk and soaked flax seeds.
- Empty the wet ingredients into the dry ingredients and stir until just combined.
- Place the mixture into a greased loaf pan and bake for 45 minutes to 1 hour.
- The bread is done when a toothpick inserted into the center comes out clean.
Yield:
Makes 1 loaf (1.5 quart dish size) or 8 slices.
Notes:
Leftover banana bread can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave if desired.
Pumpkin Spiced Donuts with Creamy Pumpkin Frosting
Nov 19 2012 by | CommentsAdd to Recipe Box
This time of year has always been one of my favorites. I love the crisp cool mornings, the warm and comforting foods and the beautiful colors that nature displays. It’s no wonder that our first ebook focuses on our favorite recipes from this time of year.
CELEBRATE! is a collection of 50 mouth watering recipes that you’ll be thrilled to have on your holiday dinner table. Along with classics like Cranberry Relish, Herbed Holiday Dressing and Just Like Mom’s Gravy, you’ll also find some new, original recipes like Fall Bruschetta, Wild About Squash Salad and Apple Walnut Lentil Loaf.
We want to help make your holiday meals as yummy and delicious as possible so we’ll be giving away a copy of our new book to 2 lucky winners! We’ll also be throwing in an official Naked Kitchen organic t-shirt, water bottle and apron! You have 3 different ways to enter (or do all 3 to increase your chances of winning!). You can leave us a comment below telling us what your favorite holiday tradition is, you can tweet about the giveaway or you can leave a comment on our Facebook page letting us know what your favorite holiday meal is.
EVERYONE is eligible to enter the giveaway below and the winner will be announced on Monday, November 26th, 2012. Merchandise products however, will only be mailed to those living in the 50 US states.
If you just can’t wait to get your hands on a copy of our ebook you can purchase it right now for only $4.99! You can buy a pdf version from our homepage or Facebook page.
To get you in the holiday mood we thought we’d share this delicious, seasonal donut with you. Moist and fluffy pumpkin spiced donuts with a creamy pumpkin flavored frosting – YUM! The donuts themselves are fantastic with or without the frosting but for those ultimate pumpkin lovers out there we decided to take it up a notch and create this fantastic pumpkin flavored frosting. Along with being delicious on your donuts, this frosting is also perfect for bagels, toast, other baked goods or as a yummy dip. It’s going to be such a yummy holiday season! Enjoy!
~Sarah
Ingredients:
For the donuts:
- 1 cup whole wheat pastry flour or brown rice flour
- 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp ground ginger
- 1/16 tsp nutmeg
- pinch of cloves
- pinch of allspice
- 1 tsp vanilla powder or vanilla extract
- 1/2 cup non dairy milk
- 1/2 tsp apple cider vinegar
- 1/4 cup cooked pumpkin puree (canned is fine)
- 3 tbsp melted coconut oil
For the frosting:
- 1 cup cashews, soaked for at least 2-3 hours then drained
- 1 cup cooked pumpkin puree (canned is fine)
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp sea salt
- 1/8 tsp cinnamon
- dash of nutmeg
- 1/8 tsp vanilla powder or vanilla extract
- 1 tsp coconut nectar
Preparation:
For the donuts:
- Preheat oven to 350 degrees.
- In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients). Mix well and set aside.
- Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat. Once the mixture is slightly warm add the coconut oil. Stir continuously until the coconut oil is completely melted. Set the mixture aside and let it cool down to room temperature.
- Add the wet ingredients to the dry ingredients and mix together. Do NOT over mix. You should have a light and fluffy batter.
- Lightly spray your donut tin with olive oil. Fill each donut mold with batter about 1/2 to 3/4 full. You should have just enough batter to fill each donut mold of a 6 count tin.
- Bake donuts in the oven for 12 minutes. Remove from the oven and let cool for 1 to 2 minutes.
- Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper. Gently tap the back of your donut pan and the donuts should pop right out.
- Let the donuts cool completely before adding any toppings. Enjoy plain or top with Creamy Pumpkin Frosting.
For the frosting:
- Place the cashews in a food processor and process 1-2 minutes.
- Add in the remaining ingredients and process until you have a smooth, creamy mixture.
- This frosting be used to frost donuts, cakes or other pastries. Also great in place of cream cheese on bagels and toast.
Yield:
Makes 6 donuts and 2 cups frosting.
Notes:
Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.
Frosting can be stored in an airtight container in the fridge for up to 1 week.
******GIVEAWAY NOW CLOSED********
Baked Stuffed Apples
Nov 14 2012 by | CommentsAdd to Recipe Box
The past week we’ve had some super chilly weather. The nights have been downright cold and I’ve looked for any excuse at all to turn on the oven. Not only does this recipe keep me nice and warm but the whole house smells wonderful! I’ve stuffed the apples with pistachios and almonds but you could easily use walnuts or pecans. Feel free to tweak the spices to suit yourself as well. I kept it simple with cinnamon and vanilla but a dash of nutmeg, allspice or cloves would be a great addition too. Enjoy!
~Sarah
Ingredients:
- 4 apples (Pink Lady, Honeycrisp or Fuji work well), cored
- 1/4 cup dried golden raisins or cranberries, chopped
- 1/4 cup unsalted pistachios, chopped
- 1/4 cup almonds, chopped
- 1 tsp cinnamon
- 1 cup apple juice
- 1/2 tsp vanilla powder or vanilla extract
- 2-3 tbsp lemon zest or 2 tbsp lemon juice
- 2 tbsp melted coconut oil
- 2 tbsp coconut crystals
Preparation:
- Preheat oven to 350 degrees.
- In a small bowl combine the raisins, pistachios, almonds and cinnamon. Set aside.
- In a small saucepan, combine the apple juice, vanilla powder, coconut oil and coconut crystals. Bring to a simmer for 5 minutes and then remove from heat and let it cool.
- Core the apples and cut about 1/4 of the top off, reserving the tops. Use a spoon or melon baller to scoop a bit of the middle out, forming a cup-like shape.
Divide the nut mixture evenly between the apples, replace the tops and pour the apple juice mixture over top.
- Place the apples in an ovenproof dish and divide the nut mixture evenly between the apples.
- Cover the apples with their tops and pour the apple juice mixture over the top.
- Bake for 1 hour or until the flesh is tender, regularly spooning the cooking juice over the apples.
- Remove from the oven and serve warm, topping with leftover cooking juice. Garnish with a scoop of ice cream or Homemade Whipped Cream.
Yield:
Makes 4 servings.
Notes:
This dish is best served right away. Make only the serving amount that is required.
Perfect Apple Pie
Nov 12 2012 by | CommentsAdd to Recipe Box
During the holidays, in my family, pie was always the only dessert choice on the menu. Pumpkin, apple and usually cherry were the choices we got to choose from. I can’t even remember a Thanksgiving or Christmas without pie. My husband is a big fan of apple pie. It’s usually his one food request for Thanksgiving and Christmas dinner. I am most definitely not a pastry chef but I can make one mean apple pie! This recipe is fairly simple and is the perfect use for all the yummy varieties of seasonal apples that are available this time of year.
~Sarah
Ingredients:
- 1 batch Perfect Pie Crust
- 2-3 cups (or enough to fill your pie crust) sliced apples of your choice (Granny Smith, Golden Delicious or Honeycrisp are great choices)
- 3-4 tbsp coconut nectar, raw honey or brown rice syrup
- 1/4 tsp ground allspice
- 1/8 tsp nutmeg
- 1-2 tbsp cinnamon (amount will depend on how much cinnamon you want in your pie)
- 1/2 tbsp vanilla powder or a dash of vanilla extract
Preparation:
- Preheat oven to 375 degrees.
- Prepare your crust by following the directions as stated for the Perfect Pie Crust, including pre-baking the bottom crust.
- In a large bowl mix together the apples, coconut nectar, allspice, nutmeg, cinnamon and vanilla. Transfer the mixture to the pre-baked bottom pie crust.
Use a fork or your fingers to crimp around the edge.
- Roll out the remaining dough to the same size and thickness as the bottom crust. Place on top of the apple filling and trim off the excess dough leaving about 1/2 inch overhang. Crimp the edges of the pie with your fingers or a fork. Score the top of the pie crust with 4 or 5 cuts (I use a cookie cutter to cut out shapes before I place the top piece over the filling).
- Transfer the pie to the oven and bake for 20 minutes. Reduce heat to 350 degrees and continue baking for 30-45 minutes (time will depend on type of apple used) or until the apples are soft and tender and the top is golden brown.
- Remove from the oven and let sit for 1 hour before serving. Serve warm or at room temperature. Garnish with Homemade Whipped Cream or vanilla ice cream if desired.
Yield:
Makes one 9 inch apple pie.
Notes:
Leftover pie can be stored at room temperature for up to 1 day. Leftovers can also be covered and stored in the fridge for up to 3 days.
