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Vegan cranberry and pear holiday pie recipe

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Photo by Joy Skipper / Getty Images
A simple vegan cranberry and pie recipe using little more than cranberries, pears, maple syrup and sugar. The recipe includes a crumbly sweet topping, but this pie can also be used with a lattice-top or a double-crust (don't forget to poke holes!), or even open, with no topping at all.

See also: Pictures of vegan pies

Ingredients:

  • 5 cups pears, cut into 1/4-inch slices (about 4-5 medium pears)
  • 1 1/2 cups fresh cranberries
  • 1/4 cup sugar
  • 1 Tbsp. vegan margarine, melted
  • 2 tbsp apple cider
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 prepared vegan deep-dish pie crust, unbaked
  • For the Crumb Topping:
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 cup margarine, at room temperature

Preparation:

Preheat the oven to 375 degrees.

Place the cranberries in a saucepan with the apple cider, sugar and maple syrup. Simmer, stirring frequently, for 3-4 minutes, just until cranberries start to "pop".

Remove the cranberries from the heat and allow to cool.

Gently toss the pears with the cranberries and add sprinkle with cinnamon and nutmeg until evenly coated, then place into prepared pie crust.

Prepare a topping by crumbling together the remaining sugar, flour and vegan margarine, mixing until crumbly. You may need to add a little more or less flour. Sprinkle over the top of the pie.

Bake for ten minutes, then reduce the heat to 325, and bake for an additional 25-30 minutes, until crumb topping is lightly browned and the pears are soft.

Pie will be very hot, so allow to cool before serving.

Pair this pie (Nice pun!) with a scoop of vanilla bean ice cream and a drizzle of caramel sauce. Perfection!

Makes 8 slices of pie.

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