Tag: filling

Vegan Bourbon Apple Pie

writ­ten 4/22/2024, updat­ed 4/22/2024

What

Bour­bon Apple Pie with veg­an but­ter and nei­ther milk nor eggs

Main Ingredients

Dough

2 cups All-Pur­pose Flour (+ dust­ing)
2 Tbsp Gran­u­lat­ed Sug­ar
¼ tsp Bak­ing Pow­der
1 stick (8 Tbsp) Veg­an But­ter (cold, small pieces)
2 Tbsp Veg­etable Short­en­ing (cold)
4–6 Tbsp Ice Water

½ tsp Salt

Fill­ing

¼ Cup Bour­bon
4–6 Apples (medi­um sized, peeled, cored, and sliced)
2 Tbsp Lemon Juice or equiv­a­lent
⅓ Cup Gran­u­lat­ed Sug­ar
⅓ Cup Brown Sug­ar
Pinch of Salt
Sea­son­ing (e.g. nut­meg, cin­na­mon, all­spice, gin­ger)
4 Tbsp Veg­an But­ter
Wash for Crust

Optional Ingredients and Supplies

Option­al Ingre­di­ents

Apple Juice

Vanil­la Extract

Corn­starch or Flour (thick­en­ing)

Oth­er Sea­son­ings

Sup­plies

Mix­ing Bowl

Peel­ing Knife

Cor­er (option­al)

Saucepan/Skillet

Bak­ing Dish

Oven

Time and Servings

Time: ~3 hours

Serv­ing: 9in Pie

DOUGH: 20 min­utes (dough prep) + 2 hours (refrig­er­a­tion) + 20 min­utes (rolling and shap­ing) = 2 hours, 40 min­utes Total

FILLING: 10 min­utes (Apple peel and core) + 20 min­utes (fill­ing cook) + 1.5 hours cooldown = 2 hours Total

BAKE: 5 minute (prep for oven) + 1 hour (bake) = 1.05 hours Total

Directions

Prepare

Dough
  • Whisk Flour (2 cups), Sug­ar (2 Tbsp), Salt (option­al ½ tsp), and Bak­ing Pow­der (¼ tsp)
  • Add half of But­ter (4 Tbsp) and all of Short­en­ing (2 Tbsp)
  • Rub until Short­en­ing not detectable
  • Add rest of But­ter (4 Tbsp) and work until pea-sized But­ter pieces remain
  • Mix in Ice Water (4 Tbsp) with fork or hands (option­al­ly can do all of this with a few puls­es of a food proces­sor)
  • Grad­u­al­ly add more of Ice Water (1 Tbsp at a time) only until dough sticks when squeezed (should look shag­gy, not super smooth)
  • Turn onto plas­tic wrap
  • Shape into a disk
  • Refrig­er­ate until firm (~2 hours)
  • OPTIONAL: For a more flaky crust READ THIS. Fold the dough in halves, thirds, or quar­ters, push down, then do it again. Refrig­er­ate and let rest for about 30 min­utes, then do it again. Don’t over­do it to the point where the dough is gum­my and forms gluten, but it will make the crust flaki­er.
Filling
  • Core and Slice Apples (option­al­ly peel, too) into ~¼ inch slices
  • Place into mix­ing bowl
  • Add Lemon Juice (2 Tbsp) and Bour­bon (¼ Cup), toss­ing it all togeth­er
  • Melt Veg­an But­ter (2 Tbsp) in a saucepan or skil­let
  • Com­bine Apple Slices, Brown Sug­ar (⅓ Cup), Gran­u­lat­ed Sug­ar (⅓ Cup), and Salt (pinch)
  • Cook medi­um-high heat, stir­ring, until Apples soft­en (~5 min­utes)
  • Add Sea­son­ings and adjust taste to your lik­ing
  • Con­tin­ue cook­ing and stir­ring, until thick­ened (~10 min)
  • Option­al­ly, now mix in cornstarch/flour if you want it thick­ened stir­ring well to com­bine (be care­ful not to cre­ate clumps) and let sim­mer some more (~5 min­utes)
  • Taste and adjust again
  • Remove from heat and let cool to room tem­per­a­ture

Baking

Oven will need to be pre­heat­ed to 400F if you choose to bake right away and not refrig­er­ate the assem­bled pie

Crust
  • Divide dough in 2
  • Form each into a ball
  • Using a roller, roll first ball (bot­tom crust) to over­fill the size of your bak­ing dish and to desired thick­ness (I per­son­al­ly don’t like thick crusts)
  • Dust with flour as need­ed
  • Place into bak­ing dish and push it to fill the form of the dish
  • Option­al: Pre-bake the crust after dim­pling the crust with a fork or using bak­er’s weights on parch­ment paper for about 10–20 min­utes (long-bak­ing desserts like fruit filled pies gen­er­al­ly don’t need to have pre­baked crusts as they’ll bake while the fill­ing sim­mers in the oven)
  • Form the 2nd dough ball which will be the upper crust
  • Option­al­ly: cut into lat­tice strips if desired
  • Spoon fill­ing in
  • Dot Veg­an But­ter (2 Tbsp) on top of the fill­ing
  • Lay the top crust over the filled pie
  • Press the dough togeth­er to cre­ate the crust and cut out some steam holes (have fun here with dec­o­ra­tions)
  • If using lat­tice, go ahead and lay the desired pat­tern
  • Option­al­ly, refrig­er­ate the assem­bled pie for about an hour or two
Bake
  • If you haven’t done it, pre­heat the oven to 400F
  • Brush on wash
  • Make sure you did­n’t for­get to cut out vent­ing holes
  • Bake for about 1 hour
  • Option­al: Bake for 25 min­utes, then cov­er the crust with foil so that it does­n’t burn
  • Remove
  • Let ful­ly cool (~2 hours)
  • Option­al: Serve with Ice Cream

ENJOY!!

Pictures

Shag­gy dough
Fold­ing for Flak­i­ness
Refrig­er­ate for 2 hours
Peel­ing and Cor­ing
Lemon Juice
Bour­bon
Melt But­ter
Add Sug­ar
Fill­ing Done. Let cool
Light­ly flour
Roll
This is actu­al­ly too small for the plate
Prick holes in bot­tom if pre­bak­ing
Top Crust
See, too lit­tle dough. It shrunk
Cooled Fill­ing
Dot with But­ter
Assem­bled and washed
Bak­ing!
Slight­ly burnt

Notes

If you have trou­ble with remov­ing the core from an apple cor­er, all you have to do is use your thumb. I’ve tried dig­ging at it with knives and chop­sticks, and the thumb real­ly works the best. You can remove the upper piece of the core if it’s being stub­born, and the rest will fly out like a bul­let. Apple cores and peels are GREAT for the com­post!

Removed the upper part as it was being stub­born

  • I messed up on the bot­tom crust by not mak­ing it big enough. The top crust does NOT have to be as large as the bot­tom crust as I found, just needs to meet the bot­tom to seal in. Sub­se­quent­ly, my pie fill­ing bub­bled out
  • I don’t like a lot of crust in gen­er­al, so this does­n’t both­er me. Should have done a lat­tice top, but was too lazy to take the extra steps
  • As I men­tioned in the instruc­tions, appar­ent­ly, long-bak­ing pies like fruit filled pies real­ly don’t need to have a pre-baked bot­tom crust. I just don’t like mushy pie bot­toms. If you do, that’s cool
  • Toast­er Ovens (I always use one) like mine tend to want to cook faster than a large tra­di­tion­al oven, so make sure you don’t let yours burn like I did. I’d already set it at 45 min­utes rather than 1 hour, but it still came out burnt

Vegan Doughnut

writ­ten 4/8/2024, updat­ed 4/8/2024

What

Veg­an yeast dough­nuts with option­al glaze and/or fill­ing

Main Ingredients

Method 1

2 Cups All-pur­pose Flour

½ Cup Gran­u­lat­ed Sug­ar

1½ — 2 tsp Active Dry Yeast

½ Cup Plant-based Milk or Water

Pinch of Salt

1–2 tsp of Sug­ar for Yeast

2 Tbsp Canola Oil

Oil for Fry­ing

Method 2

Egg Replac­er: ½ Cup Aquafa­ba + 3 Tbsp Corn­starch

1½ — 2 tsp Active Dry Yeast

½ Cup Water (warm)

4 Cups All-Pur­pose Flour

⅓ Cup Gran­u­lat­ed Sug­ar

1 tsp Salt

⅔ Cup Plant-Based Milk

4 Tbsp Veg­an But­ter (room temp)

Fry­ing Oil

Optional Ingredients

Apple Cider Vine­gar, Apple­sauce (both as egg replac­er sub­sti­tu­tions), Vanil­la Extract

Toppings

  • Orig­i­nal Glaze: 2 Cup Pow­dered Sug­ar + 1 Tbsp Veg­an But­ter (melt­ed) + 2 Tbsp Plant Milk/Water
  • Add any desired extracts or juices to glaze (e.g. lemon, orange)
  • Choco­late: 1 Cup melt­ed dark or milk choco­late + option­al 1 tsp Refined Coconut Oil
  • Cin­na­mon Sug­ar: 3 Tbsp Gran­u­lat­ed Sug­ar + 1 tsp Cin­na­mon + option­al 2 Tbsp Plant Milk
  • Dairy-free frost­ing
  • Sprin­kles, Choco­late Chips, Can­dy Pieces, Cook­ie Pieces
  • Fresh Fruit

Filling

  • Fruit Jam or Pre­serves
  • Cus­tard:

⅓ Cup Corn­starch

1½ Cup Plant Milk

1¾ Cup Full Fat Coconut Milk

½ Cup Gold­en Cast­er Sug­ar

1 tsp Vanil­la Extract

¼ tsp turmer­ic

4 Tbsp Veg­an But­ter

  1. Coconut and Plant Milk to saucepan
  2. Whisk in Corn­starch + Milk (small amount) slur­ry
  3. Add sug­ar, vanil­la extract and turmer­ic
  4. Medi­um to high heat
  5. Stir­ring while it thick­ens sig­nif­i­cant­ly
  6. Whisk in veg­an but­ter
  • Pas­try Cream:

1 Cup Plant Milk

¼ Cup All-pur­pose Flour/Cornstarch

¼ Cup Gran­u­lat­ed Sug­ar

2 Tbsp Canola Oil or 4Tbsp Veg­an But­ter

1 Tbsp Lemon Juice

1 tsp Vanil­la Extract or 1 Vanil­la Pod

  1. If using Vanil­la Pod, remove seeds from pod and add both pod and seeds to pan, then add milk and sim­mer low-medi­um heat for 5–10 min to infuse, then dis­card vanil­la and bring to boil.
  2. Whisk all ingre­di­ents in saucepan
  3. Medi­um-high heat
  4. Stir while thick­en­ing
  5. Low­er to medi­um-low tem­per­a­ture
  6. Con­tin­ue stir­ring until pud­ding-like
  7. Remove from heat (can store in fridge for 3 days)
  • Fruit Creams: 1 Cup Pas­try Cream + ½ Cup Fruit Puree and ¼ tsp Fruit Extract
  • Choco­late Cream: 1 Cup Pas­try Cream + ½ Cup Choco­late
  • Cream Cheese: 1 Cup Pas­try Cream + ½ Cup Plant-Based Cream Cheese

Equipment

Roller

Flat Sur­face

Fry­er

Plas­tic Wrap

Oil Ther­mome­ter

Tongs/Spider

Cook­ing Spray

Bowls

Clean Cloth

Chop­stick

Pas­try Pip­ing Bag

Round Cutters/Cup/Whatever

Cool­ing Rack

Paper Tow­els

Sifter

Stand Mix­er

Instructions

Method 1 — No Egg Replac­er

Yeast: Warm Milk/Water (½ Cup) to about 105F to 115F and dis­solve Sug­ar (1 tsp), then add Active Dry Yeast (1½ — 2 tsp). Let rest until it blooms

Dough: In a bowl (or stand mix­er bowl if using) com­bine Flour (2 Cups), Sug­ar (½ Cup), and Oil (2 Tbsp). Then add Yeast

Knead: Knead either by hand (10 min­utes) or in the stand mix­er with dough hook (5 min­utes on lev­el 2) until a dough forms

First Proof: Cov­er with plas­tic wrap or a clean cloth and let rise until dou­bled, about 1–2 hours

Shap­ing: Roll out onto light­ly floured sur­face (don’t over flour the sur­face) and roll until about ½” thick

  • Cov­er any pieces not using
  • Using cut­ters or a cup or bot­tle caps or what­ev­er, shape and cut your dough­nuts.
  • If fill­ing, just roll into lit­tle balls and flat­ten them

Option­al Sec­ond Proof: Cov­er with plas­tic (add some cook­ing spray to pre­vent stick­ing) and allow to rise for anoth­er 30 min­utes to an hour

Fry­ing: Heat oil to 360F — 375F

  • Make sure there’s enough for the dough­nuts to float
  • Fry for about 30 — 45 sec­onds until gold­en brown per side
  • Place on cool­ing rack with paper tow­els under­neath

Method 2 — Egg Replac­er

Egg Replac­er: Mix Aquafa­ba (½ Cup) and Corn­starch (3 Tbsp)

Yeast: Com­bine Yeast (1½ — 2 tsp) with warm Water (½ Cup) and Sug­ar (1 tsp). Let rest until it blooms

Dough: In a large bowl, com­bine Flour (4 Cups), Sug­ar (⅓ Cup), and Salt (1 tsp), mak­ing a well in the cen­ter

  • Add Egg Replac­er, Milk (⅔ Cup), and Yeast
  • Mix togeth­er until the ingre­di­ents JUST com­bine (over­do­ing it can make the dough­nut dense)
  • Option­al­ly, let sit for 30 min­utes

Knead: Either 10 min­utes by hand or 5 min­utes in stand mix­er with dough hook set on lev­el 2

  • Add But­ter (softened/room temp, 4 Tbsp)
  • Knead again for about 2 min­utes until you can pull it thin with­out it tear­ing

First Proof: Cov­er with plas­tic or a clean cloth until it dou­bles in size about 1–2 hours

  • Option­al­ly, punch it down then refrig­er­ate overnight. Many bak­ers rec­om­mend this to infuse the yeast fla­vor into the dough, but not nec­es­sary
  • Pre­pare a work­ing sur­face light­ly with flour (don’t over­do it) and turn out dough.
  • Divide into pieces and cov­er any pieces not being used
  • Roll into pieces about ½” thick and cut to desired size and shape (you can use cook­ie cut­ters, drink­ing glass, bot­tle caps, what­ev­er)
  • Re-roll any left­over scraps and let sit for about 30 min­utes before repeat­ing (it is rec­om­mend­ed to re-roll only one time)

Sec­ond Proof: Place cut dough­nuts on a tray or parch­ment lined bak­ing sheet and cov­er with plas­tic wrap (may want to use cook­ing spray to pre­vent stick­ing)

  • Allow to rise for 30 min­utes to an hour
  • Test by pok­ing with fin­ger: if inden­ta­tion pops back out, need to rise more. If it stays, then ready for fry­ing
  • Remove plas­tic wrap

Fry­ing: Heat oil to about 360F to 375F

  • Don’t leave! Each dough­nut should take about 30 — 45 sec­onds per side
  • Fry until gold­en brown
  • Place on tow­el-lined cool­ing rack

Pictures

Glazing and Filling

Allow dough­nuts to be cool yet warm before adding glaze or fill­ing

Glaze

Orig­i­nal Glaze: 2 Cup Pow­dered Sug­ar + 1 Tbsp Veg­an But­ter (melt­ed) + 2 Tbsp Plant Milk/Water

Sift pow­dered Sug­ar 1 Tbsp at a time into the melt­ed But­ter (1Tbsp) and Milk (2 Tbsp) mix­ture

Stir to com­bine

Driz­zle over dough­nuts or dunk top of dough­nut into bowl of glaze

  • Add any desired extracts or juices to glaze (e.g. lemon, orange)
  • Add food col­or­ing if desired
  • Top with cook­ies, can­dy, cere­al, etc
  • Reduce Milk for thick­er glaze

*See Top­pings sec­tion above for more ideas

Filling

Use a chop­stick to poke a hole into the side of the dough­nut

Wig­gle it around to cre­ate open­ing for the fill­ings

Using pas­try pip­ing equip­ment, pipe in your fill­ings

Make sure fill­ings are not super hot

*See Fill­ings sec­tion above for more ideas

Notes

  • I did­n’t have any pas­try pip­ing, so I tried to use a ziploc bag with the cor­ner snipped off. End­ed up hav­ing to use the chop­stick to force the fill­ing into the depths of the dough­nut… Now, mind you, I tried to fill a ring dough­nut, but a hole-less dough­nut or longer cylin­dri­cal like an eclair would be much eas­i­er to fill with­out ded­i­cat­ed pip­ing equip­ment.
  • I over­worked my dough, so it end­ed up being very dense and not fluffy
  • I already altered the sug­ar ingre­di­ent amount because mine were so bland
  • Glaze needs to be thick­er. Mine was so liq­uidy and did­n’t work well
  • Use an oil ther­mome­ter!
  • Most notes say to eat dough­nuts the same day for best results
  • I ate my jam-filled ring dough­nut the next day and I dare­say it was bet­ter than the day before!
  • Reheat­ed my 5in jel­ly-filled ring dough­nut the next day in the microwave with a wet paper tow­el on top for about 15 sec­onds
  • Aquafa­ba is just the liq­uid from a can of beans