Cranberry chia apple pie! I have been making a lot of pie lately. Some for home some for work. I’ve helped to create this one with the Chosen Foods team and you can find the recipe here. It is studded with chia seeds and topped with an avocado oil crust. Hope you will give it a try! Happy Thanksgiving!
ORANGE PIE // From The Vanilla Bean Baking Book by Sarah Kieffer Makes 8 to 10 servings -I almost doubled Sarah’s recipe to make a bigger pie in a deep set tart pan. Ingredient amounts slightly adjusted here. Crust 2¼ cups graham cracker crumbs (or 17 whole graham crackers pulsed in a food processor) ¼ cup sugar ½ teaspoon salt ½ cup + 2 tablespoons unsalted butter, melted and cooled Filling 7 large egg yolks […]
YOSSY’S RED FRUIT GALETTES // yields 4 medium sized galettes – Adapted from Apt. 2b Baking by Yossy Arefi Dough 17 ounces all-purpose flour 1/4 ounce salt 1 ounce granulated sugar 12 ounces unsalted butter, cold and cut into cubes 8 ounces ice water (may use less or more of this) 2 teaspoons apple cider vinegar Combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in […]
BRÛLÉED BUTTERNUT SQUASH PIE *VEGAN // makes enough for two 9′ inch pies or six 4′ inch pies. Filling and crust recipes adapted from Andrew Weil, M.D. TAHINI-GRAHAM CRUST 1 box graham crackers 3 tablespoons sesame tahini 6 tablespoons maple syrup 2 tablespoons canola oil 1/8 teaspoon kosher salt 1 tablespoon water BUTTERNUT FILLING 6 cups pureed butternut squash, (from about 2 large butternut squash) 1/2 cup cashews 1 cup water 4 1/2 tablespoons arrowroot or […]
Mango-Sabayon Cream Tart // Makes enough for two 8′-10′ tarts 1 Basic Sweet Tart Crust Recipe 1 Sabayon Cream Recipe 5-6 large organic mangoes, (organic mangoes are most likely creamier and less fibrous) peeled, cut along sides of pit, and sliced Fresh berries, figs, mint leaves, or edible flowers Basic Sweet Tart Crust Slightly adapted from Mark Bittman // Makes enough for two 8′-10′ tarts 2 1/2 cups all-purpose flour, plus more for rolling 1 […]