With this cold past week all I want to eat this week end is a sweet comforting pie. For this recipe I recommend to prebake the crust for 10 minutes at 180C and then add the filling ingredient and return to bake for 10 more minutes. The crust is cooked when the sides are golden brown. You will have to be patient to enjoy the crispiness of this crust. Wait until fully cool down. It took me 3 hours until the sides gets fully crispy and hard. However, the bottom tend to stay softer even moist as apples release some juice. I found much easier to eat the pie directly into the pan with a spoon as the bottom can be tricky to unmold.
Another option is to use this recipe to make mini pecan pie cases. I love this option as the crust is easier to unmold. For this recipe I bake the crust on it is own for 15-20 minutes. Then, cool down completely until crispy about 3 hours. Unmold by pushing the loose pie bottom to the top. Then I fill the pecan pie cases with coconut yogurt, berries or chocolate mousse – you can use my vegan chocolate mousse recipe.
- 1 1/2 cup pecan nuts
- 2 tablespoon coconut oil
- 2 tablespoon brown rice syrup
- 1 tablespoon water
- Pinch of salt
- 1 teaspoon cinnamon
- 2 apples braeburn or apple of your choice, finely sliced, skin on
- 2 tablespoon cashew butter per pie case
- 1 tablespoon sugar free flavored maple syrup (or maple syrup if not sugar free) per pie case
Pulse the pecan nuts, coconut oil and brown rice syrup in a food processor with 1 tablespoon of water.
Pulse until the mixture resemble a coarse crumbs about 30 seconds.
Scrap down the side of the bowl, pulse again. Repeat this process 3-4 times until it comes into a ball.
Tip into a tart tin, press evenly into the base and sides.
Bake for 10 minutes at 180 C until case is golden brown.
Remove from the oven and add the apple slices.
In a medium saucepan, under low heat combine the cashew butter and maple syrup.
When warm and smooth, pour over the fresh apples slices to fill each pie cases.
Add the filling and return in the oven for 10 minutes.
Cool down completely before eating. The crust will get crispier as it cool down. The bottom tend to stay softer as apples release some juice. I recommend to serve those pie in single serve ceramic pie pan and spoon out directly in the pan. .
The crust recipe has been inspired and adapted from mypetitekitchen cookbook
Recipe crust is inspired and adapted egg free from my previous walnut crust recipe