Vegan Pineapple Pie

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Introduction: Vegan Pineapple Pie

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I know summer is over for us in North America, but this pie is wonderful anytime, not just for the summer :D

Step 1: Double Crust

  • 3 c AP Flour
  • 2 tsp sugar
  • generous pinch of salt
  • 1 c vegetable oil
  • 4 tbsp dairy free milk

Directions

  • Mix everything, divide dough into two equal portions
  • Roll one flat and place it on pie plate
  • Roll the other flat and make some texture using a spoon as shown on picture

Step 2: Filling and Baking

  • 1 can pineapple ring in juice, drain, roughly crushed/chopped ( reserve 1/3 c x 2 of the juice from the can)
  • 1/2 c sugar
  • 3 tbsp corn starch
  • 1 tbsp strawberry-rhubarb jam

Directions

  • Cook until thickened, take off from heat, let stand for 10 minutes
  • Lay one crust on pie pan
  • Pour filling then top with the textured skin (this texture helps the steam to go out of the center of the pie)
  • Brush with red kidney beans aquafaba, sprinkle a little with sugar.
  • Bake on bottom rack at 400 F for 30-35 minutes
  • Cool on rack

Step 3: Enjoy!

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