For a slice of heaven, package fall’s harvest into a pie

shutterstock_108994205The fall harvest is well underway, with apples being plucked from orchards and pumpkins being picked from patches all across Canada. And what better wayto celebrate our country’s seasonal fruit than by packaging it up in a pie?

There’s nothing quite as delicious than a warm-out-of-the-oven pie, especially when the filling is made using fruit picked at the peak of harvest. Couple itwith a tender and flakey piecrust anda dollop of ice cream, and you’ve got yourself a slice of heaven. That is, of course, unless you’re vegan or lactose-intolerant.

Conventional pie pastry is made using butter, and in many cases, lard. The below pastry recipe, however, takes a twist on traditional pie shells. Vegan butter and shortening replace animal fats, and can easily be found at most specialty health-food stores or your local supermarket.

Pair the crust with your favouritevegan apple or pumpkin pie filling. While ice cream is optional, it’s definitely encouraged. So don’t forget to garnish your slices with generous scoops of vanilla Tofutti Premium non-dairy frozen dessert

For the pie crust:

2.5 cups all-purpose flour

1 tsp. salt

1 cup vegan butter, cut into small cubes

¼ cup vegan shortening, chilled and cut into small cubes

6 tbsp. ice water

Prepare the crust in advance by sifting together both the flour and salt. Fold in the vegan butter and shortening, and add ice water one spoonful at a time until the dough forms a ball.

Divide the dough into two equal parts to serve as your top and bottom piecrusts. Package the portions in airtight plastic wrap, and refrigerate overnight. When you’re ready to use them, roll out each portion and size them to fit into a pie pan. Refrigerate while you prepare the pie filling of your choice.

Press the bottom crust into your pie pan, and fill with your fruit mixture. Place the top crust over the filling, and ensure all the edges are sealed. Meanwhile, slit the top of the crust for steam to escape.

Bake the pie at 175 C (350 F) for about 30-40 minutes, or until the crust is golden. Allow the pie to cool completely to ensure neat and tidy slices. Warm your pie up in the oven before serving, and enjoy!

What are your favourite  vegan-friendly pie fillings?