![]() ![]() This pie is the best pie I have ever eaten hands down. The aroma of cinnamon and apples spread throughout my home while the pie was in the oven it was delightful. The dough was also very easy to work with. I picked lady Alice and Fiji apples falling in line with sweet and tart as the recipe recommended. Although it was time consuming, it was well worth it in the end. It is also freezer friendly! You can freeze the whole baked pie and then let it thaw in the fridge overnight and serve as usual.Preamble: this is the first pie that I have ever made from scratch. Leftovers will keep in the fridge (covered) for 5-7 days. ![]() So if you need to make it the day before and let it sit in the fridge overnight (covered) then that is ideal. This is the perfect pie to make in advance as it’s even better the next day. You can either make up your own 9-inch vegan pie crust (we have a super easy recipe for it!) or use a pre-made store-bought uncooked pie crust. Once it’s peeled and chopped and then cooked and puréed you will have just a little bit more than you need, but that’s okay. To get the right amount for this recipe, I will usually just bake up a whole 2.2 pound (1kg) bag of sweet potato. Let it cool for a little bit before puréeing in the food processor. Bake at 350☏ for 30-35 minutes until soft and cooked. ![]() Just peel and chop sweet potato and place onto a parchment lined baking tray. We made it up fresh and it’s super easy to do. You can either use canned sweet potato purée or you can make it up fresh.
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