pie

Nov. 28th, 2013 10:28 pm
adrian_turtle: (Default)
[personal profile] adrian_turtle
I don't usually make pie. I make apple crisp instead, or perhaps cookies. Pie crust doesn't seem worth the trouble, especially for a fruit pie. When I used to eat pie somebody else baked, I would often just eat the filling. (ETA: Except Fairion's pies. It turns out she bakes with coconut oil.)

Then I found a recipe for a pecan pie that tempted me. Next time I say the New York Times has become entirely worthless, feel free to remind me they published this excellent recipe. Lucky for us, my housemate occasionally brings home a paper newspaper, and he happened to bring home a NYT full of Thanksgiving recipes (even though neither of us would be home for Thanksgiving.) The pecan pie was tempting enough that I wanted to try taking out the dairy and the alcohol.

Redbird, Cattitude, and I set out to experiment, despite the fact that none of us have much experience making piecrust. We had difficulty with the oil being like melted butter at room temperature, and freezing very inconveniently solid in the refrigerator. (Admittedly, the room was unusually warm and the refrigerator unusually cold.) Still, very awkward to chill the ball of dough, take it out of the refrigerator and have to warm it up before being able to make a dent in it. We eventually pressed it into the pan like a tart crust, getting very irregular coverage. Advice would be very welcome indeed.

I want to make this pie again, because the filling was amazing. Usually, pecan pie is too sweet and not complicated enough, but this wasn't.
6 tablespoons coconut oil
2 ounces bittersweet chocolate chips
4 eggs
0.75 cup dark corn syrup
0.5 cup brown sugar
1 tablespoon cocoa powder
1 tablespoon orange juice
1 tablespoon vanilla
large pinch salt
1.5 cups pecan halves (toasted, not salted)

Melt chocolate chips together with oil. Cool, then add to beaten eggs with corn syrup. Everything except the nuts goes into the pre-baked crust, then put the nuts on top of the liquid custard and bake 40 minutes at 350F.

Cattitude wants to put the filling in some other vegan piecrust, which would be a reasonable option. But I would like to make an actual coconut-oil piecrust, if it's possible to make one with sufficient integrity...it was rich and flaky and it tasted better than I expect piecrust to taste.

Date: 2013-11-29 07:38 am (UTC)
boxofdelights: (Default)
From: [personal profile] boxofdelights
My daughter also has not much experience with pie crust, and I have not much experience with vegan baking, but together we have made a couple of very edible coconut-oil piecrusts. I can't give advice yet, but I believe that a light, flaky, coconut-oil piecrust that stays in one piece is possible!

Thanks for the recipe. It looks interesting. I'm going to try it next month and I will report on my results.

Date: 2013-11-29 01:47 pm (UTC)
jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
From: [personal profile] jjhunter
That sounds amazing. I'm glad your holiday was blessed with such a pleasing come-to-pie experience. ;o)

Date: 2013-11-29 04:34 pm (UTC)
redbird: apricot (apricot)
From: [personal profile] redbird
Minor addendum: since we have a kitchen scale now, I did the pecan pieces by weight, not volume. I toasted 170 grams, and we used probably less than 150 grams in the pie because we ran out of room on the top of the chocolate filling. If anyone else makes this, note that the unbaked filling isn't very interesting by itself, but quite tasty when used to dip extra pecans.

Date: 2013-11-29 08:13 pm (UTC)
rinue: (Default)
From: [personal profile] rinue
I usually use a pat-in-pan pie crust which is coincidentally vegan. It can be doctored all kinds of ways - different oils, different flours - but the basic gist is easily found here. It's not at all fussy to put together, and the taste is good - it doesn't interfere with the flavor of the filling, and it doesn't get too soggy or too hard, at least not for me. You could absolutely use coconut oil as the vegetable oil; I've also used safflower oil.

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