RECIPES

Vegan and fabulous shortcrust pastry

We can say that we were never big fans of pies, salty, sweet, I never understood how, at the restaurant between a chocolate cake or an apple pie, we could choose the second option.

If you followed our adventures on Instagram, you may saw that we had rescue four little kittens born in the street. Two of these beauties have already been adopted, and one of the families brought us 1kg of plums from their garden to thank us. We wish you saw our faces, what the hell we could do of all these fruits that we never eat ?

And then I said “why not make a pie ? ” I searched for a recipe of shortbread, I veganized very easily, plums, sugar. And hop in the oven ! And it was fabulous !! The next day, with the rest of the fruit, I added peaches and made another pie. Yesterday it was an apple pie, today apples-raspberries. Am I addicted to pies ?

This dough is very crisp, it holds well and has a good taste of salted butter (yes we come from Bretagne !). It is almost enough to itself, I think to make small shortbread very soon.

One thing is for sure I’ll think twice now between the chocolate cake and the apple pie.

Ingredients
– 240 g of wheat flour
– 30 g of almond powder
– 35 g icing sugar
– 10 g of hazelnut puree
– 40 g of vegetable margarine and without oil of palm (Saint Hubert organic half-salt for us)
– 10 g of olive oil
– 65 g of vegetable milk (soya for us)

Instructions

In a large container, combine flour, almond powder and icing sugar. Add the margarine, it must be very cold. Crush the butter into the mixture to form sand. Add the oil and hazelnut puree and mix in the same way as the butter. Then pour the vegetable milk, and form a ball.
When the dough is well mixed, spread it out and put it in a pie pan or simply place it on parchment paper if you want to make a rustic pie.

Here are the different variants we tried :

RUSTIC PLUMS PIE :
– 500 g of plums
– 2 c.s. of red sugar (to be adjusted according to the acidity of your fruit)
– a sanded dough

Preheat oven to 180 ° C.
Cut the plums in four, remove the cores and arrange the quarters on the dough. Sprinkle with sugar and fold the edges.
Bake for 25 minutes.

PLUM AND PEACH PIE :
– 500 g of plums
– 2 peaches
– 2 c.s. of red sugar (to be adjusted according to the acidity of your fruit)
– twice the measurements of the sanded dough

Preheat oven to 180 ° C.
Multiply by two the measurements of the sanded dough. Form a large ball, and divide by two: 2/3 and 1/3 of the dough approximately.
Spread the biggest ball, put it in a pie plate. Cut in 4 the plums, and in 8 the peaches, and arrange them on the dough. Sprinkle with sugar according to the acidity of your fruit.
Spread the remaining dough and cover with the fruit. Fold the dough over the top to close the pie. Then make the designs of your choice.
Bake for about 40 minutes. Thoroughly monitor, and remove the pie when the top is golden.

APPLE AND RASPERRY PIE :
– 1 sanded dough
– 2 apples
– apricot jam
– a handful of raspberries

Spread some jam on the dough, cut the apples into quarters and lay them on top. Spread jam on apples again, add raspberries. And bake for 25 minutes.

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