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- Category: Desserts
- Tags: Autumn, Easy, Fall, Holiday, Pies, Thanksgiving, Vegetarian
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Ingredients:
- 1 pie crust, rolled to ⅛-inch thick
- 2 apples, peeled and diced
- Squeeze lemon juice
- 1 Tbsp butter or vegan butter
- 2 Tbsp granulated cane sugar, or to taste
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- Pinch salt
- 1 tsp cornstarch
- ¼ cup water
- LifeSource Deli vegan caramel sauce
Instructions:
- Preheat the oven to 350°F. Spray a mini muffin or tart pan with cooking spray.
- Roll out pie dough, and cut out circles with a 3-inch cookie cutter. Press crusts into prepared muffin pan. Prick all over with a fork, including the sides, to prevent puffing. Bake for about 10 minutes, or until crusts are golden and crisp. Remove from the pan and cool on a rack.
- Toss apples with lemon juice. Heat butter in a large skillet over medium. Add apples, cooking and stirring occasionally for 5 minutes.
- In a small bowl, whisk together sugar, nutmeg, ginger, and salt. Stir into apple mixture.
- Whisk together cornstarch and water. Stir into apple mixture, cooking until thickened and bubbly, about 2 minutes.
- Spoon apples into baked tart shells. Drizzle with caramel and enjoy!
Makes 15 mini pies
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Whether prepared as pie filling, or as a side dish, you will love the delicious flavor of Roasted Red Kuri Squash
Ingredients:
- 1 Red Kuri Winter Squash, 3-4 lbs
- 2 Tbsp turbinado sugar
- 2 Tbsp butter, room temperature
- 2 cups water
- Salt and pepper, to taste (Omit if preparing for pie)
Instructions:
- Preheat the oven to 350°F. Add water to a 13×9-inch baking dish.
- Cut squash in half lengthwise and scoop out seeds and stringy bits. Spread 1 Tbsp butter and sprinkle 1 Tbsp sugar in each cavity. Place squash cut side up in the prepared baking dish.
- Bake uncovered 40-60 minutes, or until squash can be easily pierced with a fork.
- Scoop out the flesh and mash with a fork, or bender for a smooth puree. Season with salt and pepper, to taste.
Serves 4-6 servings
