Celebrate Pi Day With This "Vegan Blueberry Maple Cardamom Ginger Pie"
I’m not a food blogger but I do love to bake and today (3/14) being Pi Day, I had some fun in the kitchen to honor the butterflies I hope to soon see flitting about. This is a recipe I made up myself based on flavors I love and the experience from one of my favorite bloggers theppk.com. It ended up being a delicious “vegan blueberry maple cardamom ginger pie.” So without further ado, here’s the recipe.
Ingredients
- 5 cups frozen blueberries
- 1/4 cup maple syrup
- 1/3 cup sugar
- zest from one lemon
- 1 1/2 tsp maple extract (optional)
- 2 tsp lemon juice
- 1/4 tsp cardamom
- 2 TBSP finely chopped candied ginger
- 5 TBSP cornstarch
- pinch of salt
Instructions
This recipe really is as easy as pie. Simply put all of the filling ingredients in a saucepan and heat over medium low until it thickens. Remove from heat and let cool a bit – you don’t want hot pie filling melting your pie crust.
Speaking of pie crust… there are literally thousands of them on the internet and they don’t vary all that much. I wanted to use up some coconut oil, so I found this recipe from another great food blogger – Vanilla and Bean. I’m definitely saving this crust recipe but I should point out that I used a lot of flour for dusting as the dough itself was pretty wet to start with. Also, I made the equivilant of three single crust recipes in order to have enough for decorating.
Butterfly Pie Crust Decorations
In my excitement to decorate, I realized only after baking that I missed some of the lattice work, oops. I had plenty of pie dough too. So now when I look at the picture, that’s all I see…lol. And now you do too.
To make the butterflies, I downloaded some free templates and then printed them once at full size, another set at 67%, then 50% then 30%. I cut them out of the paper and then traced around the cut outs with a knife on the rolled out dough.
Of course you can decorate any way you wish, but for some reason blueberry pies always seem to have a top crust of some sort. Which is a good thing in my book.
When you’ve finished decorating, pop the whole pie in the fridge while your oven preheats to solidify the dough.
Baking
Preheat the oven to 425F.
Bake for 20 minutes. Then lower the temperature to 350F and bake an additional 30 minutes.
If your crust seems to be browning too quickly, cover it with aluminum foil.
The hardest part is waiting for it to cool so it holds up to slicing. Enjoy!!
Looks great!
Looks and sounds so yummy!
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