Thursday, March 28, 2013

For You Aunt Kappy! Love, Leonard

Not only are pie crusts made with oil not as picky about being over worked, they are good for vegans too!

Jennie is still riding the woop woop for cherries train all the way to pie town today.  This is all her talent and I am so glad to be posting it!

Preheat oven to 425.

Crust

1-1/2 cup GF baking mix
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3-4 tablespoons Very Vanilla Soymilk

Whisk together the baking mix, salt, sugar, and baking powder.  Combine the oil and Soymilk and add to dry ingredients.  Stir with a fork until moistened.  It can be crumbly, a lot, as long as it presses together when you squeeze it.  Jennie made mini pies in muffin tins.  No need to grease the muffin cups.  Press the dough to cover all around the muffin cup.  This recipe made 6 mini pies.

Cherry Filling

2 cups frozen pitted cherries
1/2 cup sugar
1/2 cup water
1 tablespoon tapioca starch

In medium saucepan, cook the cherries and water on medium-low heat for about 10 minutes.  Whisk the sugar and tapioca starch together making sure there are no lumps.  Add to the cherries, stirring constantly until mixture boils.  Continue to cook until thickened, about one minute.

Fill the crusts you have pressed into the muffin tins with the cherry filling.  Bake for approximately 12 minutes or until cherry filling is bubbly.

Cool in the pan.  Remove from muffin cups with a spoon.





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