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Gingerbread Spiced Pies [Vegan]
When the vacations come round, you can’t miss having something gingerbread associated. On Christmas Day, I might get up early within the morning and roll cookie dough to make gingerbread cookies. I may simply sit within the kitchen all day enveloped with the odor of freshly baked gingerbread cookies. So…
When the vacations come round, you can’t miss having something gingerbread associated. On Christmas Day, I might get up early within the morning and roll cookie dough to make gingerbread cookies. I may simply sit within the kitchen all day enveloped with the odor of freshly baked gingerbread cookies. So naturally, I needed to make a gingerbread spiced pie that’s excellent for the vacations.
Credit score:
Reprinted with permission from Cozy Vegan Pies and Tarts by Helen Au. Web page Road Publishing Co. 2022. Photograph credit score: Helen Au.
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How you can Put together Gingerbread Spiced Pies [Vegan]
- Preheat the oven to 350°F (180°C). Grease six (3-inch [8-cm]) tart pans with vegan butter or coconut oil. Flippantly flour a sheet of parchment paper.
- To make the crust, add the flour, powdered sugar, cinnamon, ginger, nutmeg, allspice and salt in a meals processor, and pulse to mix. Scatter the vegan butter over the flour and pulse till the butter is properly integrated. This could solely take a couple of seconds. Add the plant-based milk 1 teaspoon at a time, pulsing with every addition. Cease including the milk once you see tender, moist clumps. The dough is prepared when you’ll be able to pinch some dough and it holds collectively. Form the dough right into a disk. If the dough remains to be chilly, you’ll be able to roll out the dough now. If not, wrap the disk in plastic wrap or switch it to an hermetic container and refrigerate for half-hour.
- Divide the dough into six equal items. Place one of many dough balls on the middle of the floured parchment paper. Flippantly flour the dough and canopy it with a second sheet of parchment paper. Roll the dough right into a circle that’s 5 inches (13 cm) in diameter. Rigorously switch the dough to one of many pans; there must be some dough hanging over. Trim off the surplus dough to a ¼-inch (6-mm) overhang. Fold the overhang dough underneath itself and pinch the crust to make an ornamental edge. Repeat this step with the remaining dough. Switch the pans to the freezer for five minutes.
- To make the glaze, add the maple syrup and vegan butter to a small bowl, and blend properly. Brush the crusts with the glaze. Add a sheet of parchment paper to the center of every of the pie crusts and add pie weights or dried beans. Bake the crusts for 13 to fifteen minutes, or till frivolously golden. Take away the crusts from the oven and allow them to cool fully earlier than including the filling.
- To make the filling, add the coconut milk, molasses, cinnamon, ginger, nutmeg and allspice to a saucepan, and produce it to a boil over medium warmth. Stir till properly mixed. Place the chocolate in a heat-safe bowl, pour the boiling combination over the chocolate and let it sit for two minutes. Stir with a spatula till easy and creamy. Divide the filling into the ready crusts. Let the mini pies cool for five minutes earlier than transferring them to the fridge to relax for two hours or in a single day. Earlier than serving, prime the tarts with some contemporary rosemary, vegan whipped cream and pomegranate seeds, if utilizing.