This year for Pi Day, I wanted to share my recipe for raisin pie on my facebook page – only to realize I have never posted it online before!
This is my favourite pie! Twelve years of recipes and ideas and random thoughts…
How on earth did I not post this? Ya, I have no idea.
As a backup, I shared my tutorial for making pastry on my facebook page instead, and decided that this was a blessing. While raisin pie has been my favourite for a very long time, I have had to change things a little since going vegan last October. The result was an even better filling, way more flavour, and this version would be the recipe worthy of a share.
So I guess that all worked out!
A thought, before you read the recipe. I use coconut sugar, but you can use white sugar if that is what you have on hand. The reason I like the coconut sugar is because I feel like it adds a richness to the filling, it’s not a vegan thing. It’s also good to point out that my husband is the furthest thing from a vegan you can be, but he loves this pie as well. It really is just a great dessert!
Vegan Raisin Pie
- 1 double crust pastry dough, uncooked.
- 3 cups sultana raisins
- 3/4 cups water
- 3/4 cup + 2 tablespoons coconut sugar (or white sugar if you prefer)
- 1 cup almond milk
- 2 tablespoons vegan butter spread
- 2 tablespoons of flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
In a medium sized sauce pan, place the raisins and the water. Bring the water to a low boil, then turn down the heat and simmer for about 7 minutes. Watch the pan, and remove the raisins from the heat when the water is almost all absorbed (with a little bit of water left on the bottom still).
While the raisins are rehydrating on the stove top, add the sugar, milk, butter, flour, cinnamon and vanilla to a medium sized mixing bowl. Whisk together. The butter will make the mixture look chunky, but this will come together once it’s heated.
When the raisins are finished and with the pot removed from the heat, pour in your wet ingredients. Stir together, and place back onto the heat. Stirring the whole time, bring the mixture to a simmer. It will thicken slightly – don’t worry about thickening it the whole way, that will happen while the pie is cooking. Remove from heat.
Roll out the bottom crust of your pie and fit it into a 9″ round pie plate. Add your hot filling, and brush the edges of the crust with almond milk or soy milk. Roll out your top crust and cut a lot of vent holes into the top (see photo) and then lay the crust over your pie.
If you aren’t sure how to roll your pastry out, or transfer it to the pie plate – see my blog here.
Instead of an egg wash, I find that soy milk works perfectly to give a nice brown, slightly chewy crust. Of course if you aren’t a vegan, you can just ignore that whole part.
Bake at 375F for about 45 minutes, turning the pie plate half way through. When your crust is golden and the filling is bubbling slightly through the slits, you are done!
Let me know how you enjoy this one, and if you agree that the vegan version is the best ever.