Southern Bourbon Pecan Pie
[Vegan]

For the Crust:

1. In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
2. In a large bowl, add the all-purpose flour, cinnamon, salt, orange zest, and cane sugar, whisking them all together.
3. Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
4. Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 Tbsp of milk at a time, until it’s moistened BUT not too wet!
5. Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
6. In the meantime, make the Pie Filling.

For the Filling:

1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with vegan butter.
2. Meanwhile, add the flaxseed meal and warm water together and stir until well combined. Let sit for 5-7 minutes until it appears thick like paste. Set aside.
3. In a large bowl, mix together the coconut cream/milk, flaxseed mixture, maple syrup, brown sugar, vanilla, Bourbon, salt, cinnamon, allspice, nutmeg, arrowroot, stirring everything together until completely smooth and combined. Fold in the cooled toasted pecans.

For the Assembly:

1. Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie dish, working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
2. Pour/scoop pie filling mixture over crust and evenly spread and lightly brush the top of pie crust with melted vegan butter.
3. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only‘ slightly jiggly’ if not fully set. **NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper or a pie crust shield halfway through, leaving the middle opened and exposed.**
4. Once done, remove from the oven and let cool completely, about 30-45 minutes. When cooled, place pie in the refrigerator for at least 4 hours before serving and slicing.
5. To serve, slice the pie, top with Coconut whipped cream (optional), and enjoy!
6. Bon Appetit!