Add all pie filling ingredients into a blender and blend until smooth. For the crust: Add the flour, salt, sugar to a bowl and mix until combined. Add the shortening and vegan butter and cut up until it becomes coarse crumbs. Add the ice water 1 tbsp at a time until the mixture comes together. Form into two disk, wrap with film wrap and put into refrigerator for 1 hour. Remove from the refrigerator and lay our onto a lightly floured work surface. Roll out using a rolling pin, place into 2-9 " pie plates. Pour the filling over the dough. Bake at 300 in commercial oven or 350 at home, for 1 hour place foil over crust after 40 minutes). Let cool at room temperature for 30 minutes, then refrigerate to chill for at least 4 hours. Topping: Add 1/8 tsp of cream of tarter to the drained aquafaba from a can of chickpeas and beat with a hand mixer of kitchen aid. Continue beating on high for 3-4 minutes. Add 3/4 cup of powdered sugar and 1 tsp of vanilla and beat another minute.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (964g)|
|Recipe Makes: Servings|
|Calories from Fat: 1945 (45%)|
|Amt Per Serving||% DV|
|Total Fat 216.1g||288 %|
|Saturated Fat 76.4g||382 %|
|Monounsaturated Fat 97g|
|Polyunsanturated Fat 26.1g|
|Cholesterol 57.3mg||18 %|
|Sodium 4056.5mg||140 %|
|Potassium 948.1mg||25 %|
|Total Carbohydrate 531g||156 %|
|Dietary Fiber 23.6g||94 %|
|Sugars, other 507.4g|
|Protein 64.7g||92 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4363
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!