Six Fruit Vegan Crumb Pie

Sometimes I like to just make it up as I go in the kitchen. It can be fun to experiment and see what you come up with! I had some leftover pie crust after making a pot pie, and I had a variety of frozen, fresh, and dried fruit. I didn’t have enough of any one or even any two fruits to make a pie, but altogether I had just enough. So I went with the ‘kitchen sink’ way of cooking – throw in everything but the kitchen sink. I had frozen strawberries, frozen mixed berries (blueberries, raspberries, strawberries), frozen mango, a fresh apple, and dried apricots.

Kitchen Sink Six Fruit PieI topped it off with some crumb topping and the result was surprisingly yummy! If one fruit makes a tasty pie, then six make an extra tasty pie. The flavors blended really well together, and I think I’ll be mixing fruits in pies more often!

Kitchen Sink Six Fruit Pie

Ingredients:

1 batch of pie crust for a crust on top and bottom, or half a batch for a crust on bottom and crumb topping on top
4-5 cups of fruit ( I used 2 cups of frozen berries, 1 cup of frozen mangos, 1 fresh apple, and about 1 cup of dried apricots)
1/2 cup sugar
1 1/2 Tbsp cornstarch
1 1/2 tsp cinnamon
pinch of nutmeg
pinch of salt
zest of 1 lemon

Crumb Topping Ingredients:

1 cup flour
1 cup sugar
1/4 cup vegan butter

Directions:

  • Prepare your dough and refrigerate for at least 1/2 an hour before using. Preheat the oven to 350°.
  • If you’re using frozen fruit, defrost it. Chop the fruit and place it in a large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, salt and lemon zest. Stir until all of the fruit is evenly coated.
  • Prepare the crumb topping. Place the flour and sugar in a bowl. Cut in the butter using a pasty blender, fork, or even your hands. You could also use a stand mixer on a low setting until it’s reaches a crumbly texture. Don’t over mix or it will eventually turn into dough rather than crumb.
  • If you made a full batch of pie dough, split it in half and roll out one half on a floured surface. It should be rolled to about 1/4 inch thickness. Pick up the dough using the rolling pin to support it and place it in the bottom of the pie dish. Trim excess dough and crimp the edges.
  • Pour your fruit mixture into the pie crust and spread it out evenly. Top the pie with the crumb topping. Or, if you’re putting a crust on top, roll out the crust, place it on top of the pie, trim the excess, and crimp the edges. You’ll also want to poke a few holes in the top crust with a fork so steam can vent out.
  • Bake the pie at 350° for 45-60 minutes. The crumb should be starting to turn golden, and the fruit juices should be bubbling around the edges.

Vegan Sausage and Peppers

I like to make food from scratch as much as possible, but with a recent move I didn’t have much time to cook (or blog, sorry guys!). Things are finally settling down, and I’m getting organized in my new kitchen. Sometimes when life is hectic you just need a quick dinner that’s still yummy and satisfying. This one fits the bill!

Sausage and PeppersIn this recipe, I used Field Roast Smoked Apple Sage vegan sausages. Field Roast also has Italian and Mexican Chipotle vegan sausages which you could try as well, but the Smoked Apple Sage ones are my favorite. Of course you could also make your own vegan sausages if you have a recipe you like and plenty of time to spare! This is a quick and easy vegan version of an old classic.

Ingredients:

4 Field Roast Smoked Apple Sage vegan sausages
1 green pepper
1/4 red onion
4 – 5 cloves of garlic
olive oil
salt and pepper
small handful of fresh basil
4 – 5 rolls

Directions:

  • Slice the sausages into bite size pieces. Chop the pepper and thinly slice the red onion.
  • Saute the sausages, pepper, and onion until the edges of the sausage are golden and a little crispy and the onions are translucent.
  • Press or mince the garlic and add it to the pan to saute.
  • Thinly slice the basil. Add the basil, salt, and pepper to taste. Saute for another minute for the basil to wilt slightly, then remove from heat.
  • Slice the rolls and fill them with the sausage and pepper mixture. Top with mustard, ketchup, or your favorite topping and enjoy!