It’s here! And, I am woefully unprepared. So, uh, vegan food. Yeah.
Ha, okay. Topic… topic… topic. Let’s talk about about apples! I went apple picking for– don’t laugh– the first time last month. My parents and aunt and uncle were in town, and it seemed like something one should do with guests during the pre-fall season in Upstate NY.
I broke into my half bushel by making pie, of course.
I cannot remember if the Betty Crocker recipe is completely vegan or if I just vegan it up in my head as I go, but it’s close if not vegan and very reliable. BC is def my go-to gal when I want to make something taste authentically Midwestern-American (or, like it did when I ate it growing up). I’ve had very good luck veganizing recipes from The Big Red Book. It will always have a place in my kitchen.
The pie crust was, admittedly, store bought. I went completely blank at the grocery store and could not find shortening– I know! I realized exactly where it was right after I loaded my pies into the oven. I’ve since acquired shortening and made a very satisfying crust using Julie Hasson’s recipe in Vegan Diner, an impulse purchase that I have not once regretted.
Both pies were cheerfully devoured by the end of the next day. We’ve been slowly working our way through the remainder of our half bushel. The darling toddler has made a respectable dent eating them straight up during snack time, but I’ve also made some apple butter. I used a stove top recipe, but next time I’m going slow cooker fo sho.
Honestly though, I’m not really sure what else to make. Applesauce isn’t really my jam, and I’m already pretty overwhelmed by the apple butter (uses other than putting on toast? anyone? beuller?). Oh well, guess there are a few more pies in my future. Not complaining.