Blueberry Pie

This week we have finally received a desperately needed deluge in parched Atlanta, allowing the kids and me the opportunity to go berry picking.  We returned drenched, with blue tongues, stained fingers, and a plan to bake a blueberry pie.  Eight years ago, my son and I went berry picking with his Nana and she taught me her recipe for blueberry pie.  Here is a veganized version of her beloved family favorite.

Create the crust.

Sift together:

1 1/4 c. flour

1/4 tsp. salt

Cut in:

1/3 c. Butter Flavored Crisco until the pieces are pea sized

Sprinkle:

3-4 Tbsp cold water over the flour mixture.

Gently toss the moistened flour to one side of the bowl until a soft dough forms.

Add additional water a Tbsp. at a time. The dough should not be sticky.

Roll out the dough on a floured surface with a floured rolling pin.

Do not handle the dough!!

Using a very thin metal spatula dipped in flour, work the dough gently up off the counter top.

Fold in half, then quarters.

Transfer to a pie plate, crimp edges with a fork, and cut off excess dough hanging over the edges.

Create the Filling.

4-5 cups fresh blueberries (frozen work in a pinch)

1 cup sugar

1/8 teaspoon salt

2 tablespoon melted dairy-free margarine (I used BlueBonnet Lite)

3 tablespoons quick cooking tapioca

Mix fruit and ingredients and allow to stand for 15 mins before adding to shell.

Create the Crumb Topping. 

Combine:

1/2 c. flour

1/2 c. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Cut in:

1/4 cup Butter Flavored Crisco

Stir in:

1/3 c oatmeal

Bake at 350 for 45-60 mins until bubbling. 

Divine Oatmeal Cookies

Wow, it has been quite some time since I last chronicled my baking!  Let me assure you; this does NOT mean we have not been noshing away.  I did this crazy thing.  I somehow came to the conclusion that obtaining a Master's in Elementary Education, while working full-time, and being a single mom was a good idea.  So eating?  Yes!  Taking pretty pictures and posting cute stories?  Not so much.  This week I made a batch of oatmeal cookies for a friend recuperating from surgery.  The few that actually reached her house received raves!  Somehow I even managed a few pictures before they vanished.  As many of you may remember, I bake vegan due to my food allergies.  That said, I want to give you a heads up about one of my ingredients.  My recipe contains some honey.  I have researched an found a few alternatives for the honey in this recipe and include them here along with my opinions of each.
        -Agave- Many people love agave.  It does substitute well in recipes but it has a very lite taste that is nothing like honey.
        -Maple syrup- This makes an excellent substitute and has a rich, full flavor reminiscent of honey.  You may need to add a tiny bit of flour as maple syrup is more viscous than honey.
        - Lyle's Golden Syrup- I found this suggestion on another vegan blog.  I have never tried it myself but it is reported to have a delicious sweet flavor and substitute well.        - Just Like Honey-Gluten Free Rice Nectar-This honey substitute is gluten free, thick, rich flavored, and said to taste exactly like honey.


3/4 cup Butter Flavored Crisco
1/2 cup sugar
1/4 cup brown sugar, tightly packed
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract


Cream ingredients together.


1/2 teaspoon baking soda
1/2 teaspoon baking powder


Beat into creamed ingredients.


1 1/4 cup flour
1/2 cup quick cook oats
1/2 cup coconut, flaked
1 cup raisins


Combine with creamed ingredients and mix well.


Bake for 8 minutes, in a 375 oven.  Cookies are done when they look barely cooked.  Watch carefully or the bottoms will scorch.  Allow to cook in pans for 2 minutes before removing.