America's Best Pies by American Pie Council Linda Hoskins

Author:American Pie Council, Linda Hoskins
Format: epub
ISBN: 9781620871652
Publisher: Skyhorse Publishing (Perseus)

For the filling: Preheat oven to 425°F. In a large bowl, combine berries. In another bowl, combine sugar, tapioca, salt, cinnamon, and nutmeg. Sprinkle over berries, add lemon juice, and gently stir together. Brush egg glaze on bottom of pastry shell, then spread ¼ cup of blueberry preserves on bottom as well. Pour filling into pie shell and dot with butter. Attach top crust either as a whole or in pastry cutouts. If using a whole top crust, poke holes for steam to vent. Brush with egg glaze and sprinkle with sugar.

Bake at 425°F in lower third of oven for 15 minutes. Raise rack to center, lower temperature to 350°F, and then bake an additional 50 to 55 minutes. Cover half-way through with foil if browning too much.

Transfer to wire rack and cool for at least 2 hours or longer. Slice and serve. Refrigerate leftovers covered with loosely tented foil.

BLUEBERRY—CRANBERRY PIE

WITH PECAN STREUSEL TOPPING

Susan Asato, Aliso Viejo, CA

2011 APC Crisco National Pie Championships Amateur Division 1st Place Fruit/Berry

CRUST

8 tablespoons Earth Balance vegan butter, chilled (1 stick or 4 oz. by weight)

3 tablespoons Earth Balance vegan shortening, chilled (1.5 oz. by weight)

1 ⅔ cups all-purpose flour (8 oz. by weight)

2 tablespoons organic sugar

¼ teaspoon salt

3 to 6 tablespoons ice-cold water

FILLING

5 cups blueberries (24 oz. by weight)

2½ cups cranberries (12 oz. by weight)

1 tablespoon lime juice (juice from from 1 to 2 limes)

½ cup sugar (4 oz. by weight, nonbone char processed)

1 tablespoon light brown sugar (nonbone char processed)

6 tablespoons tapioca flour (1.5 oz. by weight)

2 tablespoons all-purpose flour

1 teaspoon cinnamon

½ teaspoon salt

TOPPING

6 tablespoons Earth Balance vegan butter, melted (¾ of a stick or 3 oz. by weight)

1 cup pecans, coarsely chopped (4 oz. by weight)

½ cup rolled oats (1.75 oz. by weight)

⅔ cup light brown sugar (4 oz. by weight, non-bone char processed)

⅔ cup all-purpose flour (3 oz. by weight)

½ teaspoon cinnamon

Glaze

½ cup organic powdered sugar (2.5 oz. by weight, non-bone char processed)

2 to 3 tablespoons lime juice (juice from about 1 lime)

For the crust: Preheat oven to 350°F. Combine flour, sugar, and salt in the bowl of a food processor. Cut the vegan butter stick and shortening into about ½ inch pieces. Pulse in food processor with flour, sugar, and salt about 10 times or until crumbly. Add 3 to 6 tablespoons ice water (amount will vary depending on kitchen temperature and humidity) and pulse about another 5 times or until mixture holds its shape when a small amount is squeezed in fist. Place dough in an airtight container and refrigerate for at least 1 hour. Roll out dough to about ⅛ inch thickness and press into a 9-inch deep-dish pie plate. Dock bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 14 to 16 minutes or until very lightly browned.

For the filling: When crust has cooled, preheat oven to 375°F. Gently mix together all filling ingredients, then fill pie crust.

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