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Butternut Squash Apple Pie [Vegan]

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Beat it, pumpkin! There's a new gourd in town, and its name is butternut squash. Sure, you've probably had butternut squash roasted or pureed into soup, but it really shines in this creamy and sweet autumnal pie. Adding tart, juicy apples really seal the deal on its deliciousness!

Butternut Squash Apple Pie [Vegan]

This Recipe is :

Vegan

Ingredients

Crust:

  • 1 1/4 cups all-purpose gluten-free flour
  • 2 tablespoons coconut sugar or maple sugar
  • 1/4 teaspoon sea salt
  • 1/4 cup plus 2 tablespoons coconut oil in its solid state
  • About 3-6 tablespoons cold water

Apples:

  • 3 medium tart sweet apples, diced
  • 1 teaspoon cinnamon
  • 1/4 cup coconut sugar
  • Pinch sea salt
  • Juice of one lemon

Filling:

  • 2 cups cooked butternut squash, packed
  • 1/3 cup pure maple syrup
  • 3/4 cup full-fat coconut milk
  • 2 teaspoons coconut oil
  • 1 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 /4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 3/4 teaspoon agar powder

Preparation

  1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or two knives until it is in pea-sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9-inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8-inch pie dish.  Flute the edges, and set aside in the refrigerator.
  2. Pre-heat the oven to 375°F.
  3. To make the apples, place them in a sauté pan over medium heat with all of the other ingredients, cover with a lid, and cook until the apples are tender, about 10 minutes. Set aside.
  4. To make the squash filling, place all ingredients in the blender and blend until smooth.
  5. To assemble the pie, scatter the apples over the crust, then pour the filling over that.
  6. Place in the pre-heated oven and bake for about  40-45 minutes until the edges of the crust are lightly brown, and pie is set.  Allow to cool completely.
  7. Serve with coconut whipped cream if desired.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Applebutternut Squash

 

AUTHOR & RECIPE DETAILS


photo

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.


 

 



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10 comments on “Butternut Squash Apple Pie [Vegan]”

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Viktoria Holdt
6 Months Ago

Terese igen


Reply
Xiko Careka
6 Months Ago

https://www.facebook.com/TheEarthIsDying/


Reply
Sandeep Choudhary
6 Months Ago

AWESOME GO VEGAN


Reply
Aprilsue Ingram
6 Months Ago

This pie is AMAZING!!!!


Reply
Natalie Topa
6 Months Ago

Kate Brooks


Reply
Emiliya Ismay
6 Months Ago

Erin L M make me this too!!


Reply
Cyn Haas
6 Months Ago

Bronwyn, what about this?


Reply
Linda Belinda
6 Months Ago

Aris Tzet


Reply
Thuy Usahi
6 Months Ago

Butternut squash soup with portabella mushroom is also to die for!


Reply
Lexy Busse
6 Months Ago

Tia Pollak


Reply


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