Cranberry Pear Vegan Pie (egg and dairy free)

[Guest guest]

Cranberry Pear Vegan Pie

 

3 cups cranberries, fresh or frozen

1 cup maple syrup

1 lb. pears, peeled, cored, cut into 1/4 inch pieces

1/2 cup walnuts or pecans

4 1/2 tsps. cornstarch, dissolved in 2 tbsps. cold water

1 pinch salt

1 tsp. cinnamon

1 unbaked vegan pie crust strips of dough for lattice top

 

Combine cranberries, syrup and pears in saucepan and bring to a boil. Simmer,

stirring occasionally, for 3 to 4 minutes, or until cranberries pop. Stir in

cornstarch mixture, and simmer for 1 minute, or until thickened. Stir in nuts.

Allow mixture to cool, then spoon into pie shell. Arrange lattice strips of pie

pastry on top. Bake in the upper third of a preheated

425 degree oven for 40 minutes, or until pastry is golden and filling is

bubbling. Yields 8 servings.

 

3 cups cranberries, fresh or frozen

1 cup maple syrup

1 lb. pears, peeled, cored, cut into 1/4 inch pieces

1/2 cup walnuts or pecans

4 1/2 tsps. cornstarch, dissolved in 2 tbsps. cold water

1 pinch salt

1 tsp. cinnamon

1 unbaked vegan pie crust strips of dough for lattice top

 

Combine cranberries, syrup and pears in saucepan and bring to a boil. Simmer,

stirring occasionally, for 3 to 4 minutes, or until cranberries pop. Stir in

cornstarch mixture, and simmer for 1 minute, or until thickened. Stir in nuts.

Allow mixture to cool, then spoon into pie shell. Arrange lattice strips of pie

pastry on top. Bake in the upper third of a preheated

425 degree oven for 40 minutes, or until pastry is golden and filling is

bubbling. Yields 8 servings.