Maple Walnut Mince Pie
I created this as a nod to both Pecan Pie and Mince Pie, butin a plant-based format. To make it gluten-free, substitute GF flour for theeinkorn flour in the crust recipe.
- 1 1/2 cup einkorn or all-purpose flour
- 1/2 cup shortening vegan and non-hydrogenated, cold
- 3/4 tsp. salt
- 1 tbsp. sugar
- 2-3 tbsp. cold water
- 3 tbsp. flaxseed meal
- 9 tbsp. water
- 3/4 cup dark maple syrup
- 1/3 cup maple or coconut sugar
- 2 tbsp. vegan butter melted
- 1 tbsp. corn starch
- 1/4 tsp. sea salt
- 1 1/2 cup walnuts chopped, toasted
- 1 1/2 cup Farmer Street Pantry All-Fruit Mincemeat (1 13 oz. jar)
Crust (single crust plus decorative leaves)
Stir together flour, sugar, and salt.
Using a pastry cutter, cut the shortening into the flour mixture until the dough resembles shaggy oatmeal. Add enough water for the dough to form a ball. Press together and flatten into a disk. Wrap and refrigerate until firm enough to roll out, approx. 30 minutes.
Roll out into a circle on floured surface to approx. 1/4 inch thickness. Drape over 9-inch pie plate. Trim overhanging dough and crimp edges.
Re-roll scraps. Using a cookie cutter, cut into maple leaves for decoration. Bake leaves in 350-degree oven for 508 minutes until just golden brown.
In a large bowl, combine flaxseed meal, water, maple syrup, maple/coconut sugar, vegan butter, corn starch, and sea salt. Fold in the nuts and mincemeat.
Fill the pie shell with filling. Bake in a 350-degree oven for 55-70 minutes. The center should still be slightly wobbly. Let cool to room temp. Decorate top with maple leaves (optional). Chill for an hour before slicing.