This January 23, it’s time to celebrate the one thing that works hot or cold, sweet or savory – the great American pie. Pie is the symbol of prosperity in the US, and there’s hundreds of them which bring comfort, refreshment and even nostalgia.
As you celebrate the day with your friends and family, we’ve created seven recipes for you to cut a slice out of this weekend.
Along with expert nutritional therapist, Sal Hanvey, we’ve created our own twist on some classic American pie recipes, to ensure vegans, and those with a food sensitivity can enjoy them too.
1 – Key lime pie – vegan alternative
Key lime pie is a traditional American dessert, consisting of lime-flavored custard, and topped with meringue or whipped cream, depending on the texture you want. The filling is relatively easy, and each bite should be tangy, sweet and refreshing.
Since it’s shining star is a citrus fruit, we’ve put together a vegan recipe for this one:
Key Lime Pie (Vegan)
Recipe
Serves 8
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 mins
Keep up to 1 week in fridge
Ingredients:
Base:
1 cup of Graham crackers, (vegan) or Digestive Biscuits
1/4 cup vegan butter of choice (melted)
Pie filling:
1 cup raw cashew nuts, unsalted and unroasted soaked in water for at least 6 hours, preferably overnight, then water drained.
1/2 cup of full fat coconut milk for a creamier finish. (You can use half fat milk if preferred).
1/4 cup coconut oil (melted)
3 standard limes or 6 small key limes*- yielding just under half a cup of juice
1 tbsp of lime/ key lime zest
1/3 cup agave syrup
*Key limes are less tart than standard limes, so if using standard limes expect them to be slightly more tart/ sharp. You can counteract this by adding more agave to enhance sweetness.
Method
1 – Pre-heat oven to 375F.
2 – Line a baking tin with a paper liner or coat the baking tin with a touch of melted coconut oil.
3 – Add your cracker or biscuit to a food processor and blitz until you have a fine crumb powder, then add the melted butter and pulse to create a base mix.
4 – Take the base mix and layer the bottom on the baking tin with a flat spoon or similar.
5 – Bake for just 10 minutes and take out of the oven, set aside and allow to cool.
6 – Take all other ingredients and place them in a blender and mix until you have the desired smooth and creamy consistency.
7 – Pour mixture onto the top of the biscuit base.
8 – For decoration you can add more lime zest or thin slices of key lime or lime.
9 – Freeze until firm (approx 3 hours) and take out of the freezer 10-15 minutes before serving.
2 – Apple pie – gluten free alternative
Despite first originating in England, this dish has come to represent the spirit of American pride. Few things can make you feel warmer than the aroma of fresh cut apples and cinnamon, evidenced by the soaps and candles which embody its scent.
If you’re gluten-intolerant, don’t fear. We’ve created a gluten-free alternative for you to enjoy:
Apple pie (gluten-free)
Recipe
Serves: 6 average slices
Prep time: 15 mins
Cook time: 35-40 mins
Total time: 50-55 mins
Ingredients:
Pastry:
180g gluten free plain flour (Use one that is made up of potato, maize and rice flour for best results)*
1 tsp water
4o oz unsalted butter, cut into cubes
1 tsp of xanthan gum, (even when there is already some in your flour mix)
1 egg
A pinch of salt
A little golden caster sugar for a sweeter pastry- 1-2 tbsp
*Using other single flours will not create the desired consistency for this traditional recipe.
Filling:
26 oz Bramley apples or other type of cooking apple
2 oz dark brown sugar
3 oz golden caster sugar
1 1/2 tsp ground cinnamon
2 1/2 tbsp cornflour (important!)
1 egg
2 tsp caster sugar
2 tsp lemon juice (optional)
Recommended:
23 inch enamel round pie dish
Rolling pin
Foil or parchment paper
Method
1 – Combine the flour, salt, sugar and xanthan gum in a large mixing bowl and stir.
2 – Add the cold, cubed butter into the bowl. Using your fingers, rub the mix together until you achieve a bread crumb consistency.
3 – Crack egg into a mug and add the cold water. Whisk to combine. Add to the bowl mix and stir together. It will form a sticky, dough-like consistency.
4 – Use your hands to bring the mixture together into a smooth dough type consistency.
5 – Wrap dough in cling film and put in the fridge for at least 30 minutes. When the dough is chilled it will be easier to roll.
6-Peel/ core apples. Slice them into 3-4mm thick chunks and put into a large bowl. Add the dark brown sugar, corn flour, caster sugar, cinnamon, stir well. Set aside.
7 – Preheat the oven to 350F. Split dough into two. Roll half of the chilled dough between floured cling film to 4-5mm thickness. Place the rolled-out pastry over the pie dish and gently press it in. Trim the edges and prick the bottom of the pie dish pastry with a fork a few times.
8 – Pour the apple onto the pastry, filing it evenly to the top of the dish. Brush the outer edge of the pie with a little bit of the beaten egg.
9 – Get the remaining bit of pastry- roll it out to 4mm thick. Place it over the top of the pie and use your fingers to press the edges. Trim any excess pastry and use a fork to press down the edge.
10 – Cut a cross in the center of the pie and brush the top of the pie with a beaten egg. Scatter with caster sugar and bake in the oven for 40 minutes, until golden.
11 – Cover with foil or parchment paper if the pastry starts to brown too much around the edge.
12 – Serve with custard or ice cream of choice.
3 – Pumpkin pie
Pumpkin pie is actually one of the simplest and tastiest pies to easily make at home, if you’re still craving the winter comfort that a pumpkin pie brings. A Thanksgiving staple, it’s made with a sweet filling consisting of pumpkin puree, sugar and cream, along with a warming spice blend of cinnamon, nutmeg, ginger and clove. Think falling leaves, cable knit sweaters and chatting by the fire.
Recipe
Serves: 8
Prep time: 5 mins
Cook time: 65-70 mins
Total time: 70-75 mins
Ingredients
15oz can of pumpkin puree
2 eggs, beaten
½ cup dark brown sugar
â…“ cup white sugar
½ tsp salt
½ tsp ground nutmeg, grated
2 teaspoons of cinnamon
1 teaspoon of ground ginger
¼ teaspoon of ground cloves
9-inch pie crust, store bought or baked at home
14 ounce can of condensed milk or heavy cream
Method
1 – Preheat your oven to 425F.
2 – Whisk your eggs in a medium bowl, and then add in brown sugar, white sugar, spices and salt.
3 – Mix in the pumpkin puree, and combine until your mixture is smooth.
4 – Pour your mixture into your crust and bake in the oven for 15 minutes.
5 – Lower your oven temperature to 350F and continue to bake for 40 to 45 minutes. Check it’s done by inserting a knife into the center and making sure that it comes out clean.
6 – Cool, and enjoy!
4 – Cheeseburger pie – Vegan alternative
A simple recipe that the whole family will love, a cheeseburger pie is the ultimate comfort food. However, it’s known for being beefy and cheesy – so can vegans still enjoy it? They can now, as Sal Hanvy has created a vegan version which will have everyone asking for seconds.
Cheeseburger Pie (Vegan)
Serves 4
Prep time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients:
1-2 tbsp rapeseed or sunflower oil
18 oz ready rolled puff pastry
4 vegan burgers of choice
5-6 tbsp wholegrain mustard
4.5 oz vegan cream cheese
Handful of fresh chives and parsley, finely chopped
Black pepper and salt
2 tbsp almond milk (for brushing pastry)
Method:
1 – Preheat the oven to 425F.
2 – Follow instructions on vegan burgers cooking time, (it’s best to fry in a little oil on both sides until cooked).
3 – Combine the cream cheese with herbs. Then, season with salt and pepper.
4 – Cut out eight circles of the pastry, using a saucer. The pastry circles need to be slightly bigger than the burgers….just a bit more than 1 cm all round so the filling will fit in.
5 – Place all 8 pastry circles on a baking sheet and spread four of the circles with mustard (leaving a border edge) and the other 4 with a thick layer of soft cheese (leaving a border edge also).
6 – Top the mustard pastry circles with 1 burger each then dampen around the border edge of the pastry with a little water so that it will bind. Add the remaining pastry lid, cheese side down and seal the pastry using the prongs of a fork, for example. Cut slits in the top middle to let out steam.
7 – Brush each pie with a little almond milk and bake for 15-20 minutes until the pastry has reached the golden brown color.
8 – Serve hot with fries.
5 – Spaghetti pie
An ideal way to use up leftover pasta, spaghetti pie is a family favorite, and perfect for a potluck kind of dinner, if you’re bored of spaghetti and meatballs. While it’s cold, there’s no better excuse to eat a spaghetti pie which might bring back those carefree, laid back memories from your childhood. Instead of your standard pastry crust, this crust is actually made up of noodles mixed with eggs and cheese – what better combo?
Recipe
Serves 6
Prep time: 5 mins
Cook Time: 50-55 mins
Total Time: 55-60 mins
Ingredients
6 oz of spaghetti
2 tbsp butter
2 eggs, beaten
½ cup parmesan cheese
2 garlic gloves, minced
16 oz ground beef
1 small onion, diced
1 cup ricotta cheese
15 oz diced tomatoes
3 tbsp tomato paste
1 tbsp dried oregano or basil
1 ½ cups mozzarella cheese, shredded
Method
1 – Preheat oven to 350F.
2 – Cook your spaghetti until al dente and drain well.
3 – Combine your pasta with the garlic, parmesan, eggs and butter. Stir until the butter and cheese melt.
4 – Place your spaghetti into a deep casserole dish and form into a pie crust.
5 – In a skillet, heat some oil. Add your onion and beef and cook until the beef is completely brown. Add your canned tomatoes, tomato pace and oregano and stir. Simmer until the sauce thickens.
6 – Spread your ricotta cheese over your spaghetti crust, and then pour your pasta sauce over it.
7 – Bake for 20 minutes. Remove from the oven, and sprinkle mozzarella cheese until it blankets the entire pie. Bake until the cheese is completely melted – about 5 minutes will do.
8 – Enjoy!
6 – Chicken pot pie
This deep dish meat pie can be filled with a variety of food, including beef, seafood, or even a vegan alternative. However in our opinion, nothing quite hits the spot like the chicken pot pie, with its flaky, buttery pastry and large chunks of chicken, carrots and peas.
Recipe
Serves 6
Prep time: 10 mins
Cook time: 55 mins
Cool time: 35 mins
Total time: 110 mins
Ingredients
2 unbaked pie crusts
1 lb cooked chicken breast, diced
2 tbsp butter
½ cup celery, chopped
1 cup carrots, chopped
1 yellow onion, chopped
2 cloves of garlic, finely chopped
½ cup all purpose flour
½ cup heavy cream
1 cup chicken broth1 tsp salt
¼ tsp black pepper
1 cup of carrots, sliced
1 cup of frozen peas
¼ tsp thyme
¼ tsp rosemary
Method
1 – Preheat the oven to 425F.
2 РAdd butter to a large frying pan or skillet over medium heat. Once melted, stir in your chicken, carrots, celery, yellow onion, garlic cloves, salt, pepper, thyme and rosemary. Keep on the heat and saut̩ until the chicken is cooked through, about 8 minutes.
3 – Reduce heat to a simmer and stir in your flour. Keep stirring until no flour remains.
4 – Slowly add in your chicken broth and the heavy cream, stirring for 3 minutes until the sauce is thick.
5 – Remove your pan from the heat, and stir in the peas. Leave to cool for 20 minutes to avoid the crust getting soggy.
6 – Spray a 9-inch pie plate with cooking spray, and gently place one pie crust into it.
7 – Add your filling into the pie crust and then top it with the second pie crust. Using your fingers, squeeze the pastry together to ensure that the pie crust is sealed together.
8 – Slice three holes into the top of the pie to ensure that steam can escape.
9 – Bake for 40 minutes or until the top is golden brown.
10 – Cool for 15 minutes and then serve.
7 – Peanut butter pie – Dairy-free recipe
Peanut butter is another American classic. And this decadent, delicious dessert is one of the best, and an ideal make ahead dessert if you’ve got company coming round. Peanut butter was in our sandwiches at school, in our milkshakes in summer, and on our pancakes at breakfast. And peanut butter pie is just as good – combining rich peanut butter with a chocolate crumb crust, with no baking at all.
What’s more, we understand that many peanut butter fans won’t be able to eat peanut butter pie in its original form as they’re lactose intolerant, so we’ve created a dairy-free recipe.
Peanut butter pie (Dairy-free)
Serves: 12
Prep time: 30 mins
Freeze time: 3 hours
Total time: 3 hrs 30 mins
Ingredients:
Chocolate Base:
1/4 cup pure cocoa powder
1 1/2 cups almond flour
1/4 cup of maple or agave syrup
Pinch salt
3 Tbsp coconut oil (melted)
Pie Filling:
3/4 cups water
1 cup of a good smooth peanut butter
1/2 cup maple or agave syrup
1/3 tsp salt
1/2 cup coconut oil (melted)
Chocolate Topping:
3 Tbsp coconut oil (melted)
3 Tbsp maple syrup
3 Tbsp cocoa powder
Chopped nuts, like pistachio nuts for topping (optional)
Method:
1 – Coat a springform pan with a little melted coconut oil.
2 – To prepare the base crust, combine almond flour, cocoa powder, syrup of choice, coconut oil and salt, and stir well to allow to bind together.
3 – Press the base evenly to the bottom of the prepared pan, then place in the freezer.
4 – To make the filling, combine the peanut butter, syrup of choice, coconut oil, water, and salt in a blender, and blend until smooth.
5 – Take the pan from the freezer and pour the peanut butter filling on top of the base crust. Return the pan to the freezer with the filling added. This will take 3 hrs to set.
6 – To prepare the chocolate topping. In a small bowl combine the coconut oil, cocoa powder, and syrup of choice, and whisk until smooth.
7 – Remove the pie from the freezer and carefully remove it from the springform pan. Pour or drizzle the chocolate topping over the top.
8 – Slice and serve with a few chopped nuts on top if desired.
