What to do
Make the crust:
- In a large bowl, sift the flours, sugar, and salt together. Add the butter pieces to coat with the flour mixture. Using a bench scraper, or pastry blender cut the butter into the flour, working until mostly pea-sized pieces form – being careful to not over blend.
- Combine the apple cider vinegar, water, and ice in a small bowl. Pour over 4 tablespoons of the vinegar mixture over the flour mixture, and fold it in until it is fully incorporated, adding more water into the mixture, 3 to 4 tablespoons at a time, until the dough is able to come together in a ball. It is ok to have a few dry bits remaining, just sprinkle with a few more drops of water if needed.
- Divide the dough into two, shape each half into a flat disc, wrap in plastic and refrigerate for at least 1 hour or over night. The dough will keep wrapped tightly in the refrigerator for up to 1 week or frozen for up to 1 month.
- Lightly flour a work surface and roll out each disc into one even circle large enough to cut out six 5-inch pie crusts with some extra space. Cut 12 mini pie crusts from both rolled out discs and gently slide each crust into a tart pan. Use the dough overhang to create the rim of the crusts. Cover and freeze for at least 10 minutes while making the filling.
Roast the squash (if using):
- Preheat oven to 400° F. Peel the butternut squash and cut into ½-inch squares, discarding the seeds and fibrous parts of the squash. Place the pieces over and into the center of a large sheet of tinfoil. Place onto a baking sheet and fold the sides of tinfoil over the squash pieces to cover. Bake for 30 minutes until the squash is soft enough to pierce easily with a fork. Set aside.
Make the filling:
- In a blender, add the beets, cashews and water and blend on high speed for 2 minutes. Add 4½ cups of the canned pumpkin OR baked squash and puree until extremely smooth. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.
- In a large mixing bowl, combine the blended beet-pumpkin or squash mixture with the sugars, spices, and salt. Stir in the brandy until combined. Divide the pie filling equally between the pie crusts.
Bake and serve:
- Bake the pies for 45 to 55 minutes until lightly browned, cracked, and well set. Remove the pies from the oven and let cool. Note: The filling will not be set after baking, allow to chill and firm up for at least 2 hours or over night.
**To make the coconut whipped cream; scoop the coconut cream layer from the chilled can. With a hand mixer, whip the cream until light and fluffy, about 20 seconds. Gently fold in the maple syrup and vanilla. Serve pie chilled and top with coconut whipped cream.
What you’ll Need
2 cups all-purpose flour
½ cup dark rye flour
1 tbsp vegan granulated cane sugar
1 tsp sea salt
1 cup (2 sticks) cold vegan butter, cut into ½-inch cubes
1 cup water
¼ cup apple cider vinegar
1 cup ice
4 ½ cups pureed canned pumpkin OR butternut squash (from about 2 medium butternut squash)
2 (8.8oz) packages Love Beets Organic Cooked Beets
½ cup cashews
1 cup water
4 ½ tablespoons arrowroot or cornstarch
½ cup vegan granulated cane sugar
½ cup vegan light brown sugar
½ tsp ground clove
1 tbsp ground cinnamon
¾ tsp freshly ground nutmeg
1 ½ tsp kosher salt
¼ cup brandy
1 can coconut cream, for serving
3 tbsp maple syrup
1 vanilla bean, scraped or 1 tsp pure vanilla extract