Pumpkin Apple Pot Pie
As many Americans prepare to celebrate the Thanksgiving holiday this week, I’ve been receiving lots of questions about how to prepare a vegan Thanksgiving spread. Lots of folks are looking to replace the turkey centerpiece with a plant-based alternative, or even just offer turkey as a side for those who want it, instead of making the bird the main attraction. Or perhaps you have a vegan family member or friend coming to your home this year. The great news for the vegan-curious out there, is that there are endless possibilities for turning your Thanksgiving feast into a plant-based celebration! Here’s just one more recipe to add to your repertoire. It’s a classic pot pie with an autumnal twist. The golden, flaky crust with piping hot filling you know and love, get an upgrade with the addition of pumpkin puree and fresh, sweet apples. The smell of this delicious pot pie baking in the oven made me feel all warm and fuzzy inside. The rain was pouring down in sheets as I prepared it. I had jazz playing in the background and my spiced-scented candles were ablaze. Goodness, I love the holidays.
Here’s what you’ll need:
For the crust
- 2 cups all-purpose, unbleached flour
- 1 tsp salt
- 2/3 cup vegetable shortening
- 8 tbsp ice water
For the filling
- oil for cooking the vegetables
- 1/2 yellow onion, chopped
- 3 carrots, peeled and sliced into circles
- 1 russet potato, peeled and cubed
- 1 cup cauliflower florets
- 2 medium, red apples (cored and diced — I kept the skins on)
- 1/2 cup frozen peas
- 1 tbsp vegan butter
- 3 tbsp garbanzo flour (you can use all-purpose flour too, but the garbanzo flour adds flavor and protein)
- 1-1/4 cup non-dairy milk (I used almond)
- one 15-oz can pumpkin puree
- 1/4 tsp thyme
- sea salt, to taste
- freshly ground black pepper, to taste
Preheat your oven to 425 degrees. Lightly grease the bottom of a deep dish pie pan.
In a large mixing bowl, whisk together the flour and salt for your dough. Add the shortening and blend together with a fork. Avoid over-mixing; it’s okay if the dough isn’t completely combined before you complete the next step. Gradually add in the 8 tbsp of ice water and knead the dough with your hands until it’s formed into a ball. Divide the ball in half.
Using a rolling pin, roll one half into a large circle to fit the bottom of your deep dish pie pan. Lift the circle and place into the pie dish, pressing it in firmly.
Next, prepare your filling.
In a large stock pot, heat some oil then add the onions, carrots, potatoes and cauliflower. Sauté until lightly golden and somewhat tender. Add in the peas and apples and continue to cook over medium-low heat. Add the thyme and toss.
In a medium saucepan, melt the butter then whisk in the garbanzo flour to make a roux paste. Pour in the non-dairy milk and continue lightly whisking until combined. Bring to a boil, allowing the sauce to thicken, and then reduce the heat to low. Pour in the pumpkin puree and stir until combined. Season with salt and pepper to taste.
Pour the sauce over the cooked vegetables and continue to cook over low heat. Once the carrots, cauliflower and potatoes are tender, pour the filling atop the bottom crust in your pie dish.
Roll out your other ball of dough into a second circle to go over the filling. Once you’ve laid it on top, seal the edges with the tines of a fork. Next, pierce the top of the pie with slits to allow the steam to escape while it bakes.
Place the pie onto a baking sheet to catch any drips as it cooks. Place into your 425 degree oven for 30 minutes or until the crust is golden brown and the filling is bubbling.
Slice into pieces and serve hot!
Happy eating and Happy Thanksgiving from our table to yours.