Friday, September 30, 2011

Recipe: Vegan Berry Mango Ginger Pie

Confession: Sometimes, I have strokes of genius that coincide with strokes of absentmindedness. The first time I made this pie, the flavors were exactly what I wanted, but it was too "soupy." I got feedback from a couple other bakers, and planned on making it again... Except I didn't write down my original recipe attempt. Therefore, this time, I had to re-create the recipe from memory, input, and a sprinkling of fabulous luck.

I'm almost glad I forgot. This one turned out so much better than the original! It just may be my favorite new pie. Oh, and it tastes even better the next day, if you can keep your family from devouring it the very minute it comes out of the oven!

Here's the "new" recipe. I hope you love it as much as I do!

Vegan Berry Mango Ginger Pie


4 c. mixed berries, fresh or partially thawed frozen berries (I used strawberries, blueberries, raspberries and blackberries)
1 diced mango, peeled first, of course
1 T. lemon juice
1/2 t. ginger powder
1/4 c. "minute" tapioca
1/2 c. cane juice crystals or vegan sugar

You will also need:

1 - 9" unbaked pie crust
1 - 9" unbaked top crust
(You can use my Perfect Pie Crust recipe, which will make 10" crusts, and bake pie dough cookies with the extra!)


Preheat oven to 425 degrees.

In a large bowl combine berries, mango and lemon juice.

Sprinkle in lemon juice and stir.

Add ginger, tapioca and cane juice crystals.

Mix well and allow to stand for 15 minutes.

Pour berry mixture into 9" unbaked pie shell, then assemble top crust, joining and fluting edges. You may use a lattice design, like I did (great tutorial here), or use a full top crust (like in the tutorial at the bottom of this "all butter" recipe post). If using a full top crust, be sure to slice vents into it, so steam and pressure can escape while the pie bakes.

Cover edges of crust with a 2-3" strip of foil to prevent burning, and place pie on center rack in oven on baking sheet to catch spills.

Bake for 30 minutes.

Remove foil strips and bake for an additional 15 minutes to brown edges of crust.

Allow pie to cool almost completely before slicing, as the filling will continue to thicken after removal from oven.


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