Vegan Walnut Crusted Apple Cranberry Salad Pie Recipes

CRANBERRY APPLE-NUT PIE

Steps:

• Preheat oven to 400°. Combine cranberries, apples, almonds and orange zest. In another bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling. Drizzle with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack.

VEGAN APPLE PIE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, combine the flour, sugar, and salt.
• Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
• Gradually add the ice water and mix just until the dough can be pressed together.
• Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
• Preheat the oven to 350˚F (180˚C).
• Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
• On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
• Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
• Bake for 1 hour, until crust is starting to turn golden brown.
• Let cool for 10 minutes, then slice and serve.
• Enjoy!

VEGAN WALNUT CRUSTED APPLE CRANBERRY SALAD PIE

Steps:

• 1. Drain the dates and set aside. 2. In a food processor, combine 1 1/2 cups of the walnuts with the drained dates and process into a sticky paste. Press the mixture into the bottom and sides of a lightly oil 9-inch pie plate and set aside. 3. Peel, core and shred the apples, or cut into very thin slices and place in a large bowl. Add the lemon juice & toss to coat, to prevent discoloration. Drain any liquid from the apples, then add cranberries, celery scallions, soy mayonnaise, sugar and salt. Stir gently to combine. Taste and adjust the seasonings, then transfer to the prepared pie plate and spread over the crust. Press the apple mixture into the crust and smooth the top. Sprinkle the remaining 1/2 cup of walnuts on top. 4. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving. Cut into wedges & serve.

CRANBERRY WALNUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
• Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning.
• Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.

APPLE CRANBERRY WALNUT CHOPPED SALAD

Steps:

• In a large bowl, combine the lettuce, apples, cranberries, walnuts, bacon, and feta cheese.
• In a smaller bowl, combine poppy seed dressing with balsamic vinaigrette. Drizzle over salad right before serving. If you prefer your salad to have more dressing, feel free to experiment with the combination.

VEGAN WALNUT CRUSTED APPLE CRANBERRY SALAD PIE

Steps:

• Drain the dates and set aside.
• In a food processor, combine 1 1/2 cups of the walnuts with the drained dates and process into a sticky paste. Press the mixture into the bottom and sides of a lightly oil 9-inch pie plate and set aside.
• Peel, core and shred the apples, or cut into very thin slices and place in a large bowl. Add the lemon juice and toss to coat, to prevent discoloration. Drain any liquid from the apples, then add cranberries, celery scallions, soy mayonnaise, sugar and salt. Stir gently to combine. Taste and adjust the seasonings, then transfer to the prepared pie plate and spread over the crust. Press the apple mixture into the crust and smooth the top. Sprinkle the remaining 1/2 cup of walnuts on top.
• Cover and refrigerate for at least 30 minutes or up to 2 hours before serving. Cut into wedges and serve.