Susan Asasto’s blue-ribbon-winning Apple Pie with Crunchy Pecan Topping
I’d like to nominate Susan Asato for Super Vegan status. This lady submitted several hand-cooked vegan creations to the Orange County County Fair and took home some distinctions:
- Vegan Sun Dried Tomato Cornbread Muffins – 1st place Muffins, plus Division Winner for Quickbreads (muffins, scones, loaf pan breads, coffee cakes, etc.)
- Vegan Chili with Beans – Honorable Mention, Chili Cookoff
- Vegan Apple Pie with Crunchy Pecan Topping (recipe below!) – 1st place, Pie Contest
- Vegan Chocolate Chip Cookies with Pecans (recipe below!) – 2nd place, Chocolate Chip Cookies with Nuts
Keep in mind, these competed against “regular” foodstuffs, not in some “special needs eaters” category, so kudos to you, Susan, for raising the esteem of vegan cuisine!
Here are two of her award winning recipes for you to bake for me (double up and follow a “one for you, one for me” policy of vegan baking):
VEGAN APPLE PIE WITH CRUNCHY PECAN TOPPING
Submitted by: Susan Asato
8 tbsp Earth Balance Vegan Buttery Stick (4 oz. by weight)
3 tbsp Earth Balance Vegan Shortening (1-1/2 oz. by weight)
1-2/3 cup Flour (8 oz. by weight)
1 tbsp Sugar (non-bone char processed)
1/4 tsp Salt
2 to 3 tbsp Ice water
1 tbsp Rice milk or soy milk
6 each Granny Smith apples, medium (about 2 to 2-1/2 lbs)
6 each Fuji apples, medium (about 2 to 2-1/2 lbs by weight)
1/3 cup Lime juice, freshly squeezed (about 3 limes)
1/3 cup Sugar (non-bone char processed)
2 tbsp Agave nectar
4 tbsp Tapioca flour
2 tbsp Flour
1 tsp Cinnamon
¼ tsp Salt
1/3 cup Earth Balance Vegan Buttery Spread or Sticks, softened
½ cup Pecans, chopped and toasted
2/3 cup Light brown sugar (non-bone char processed)
½ cup Flour (2-1/2 oz. by weight)
½ cup Multi-grain dry hot cereal mix (Country Choice brand)
¾ tsp Cinnamon
¼ tsp Nutmeg
½ cup Powdered sugar, sifted (4 oz., non-bone char processed)
1 to 2 tbsp Lime juice, freshly squeezed (about 1 lime)
1/8 tsp Vanilla extract
Preheat oven to 375°F. Cut the vegan buttery stick and shortening into small pieces. Pulse in food processor along with flour, sugar, and salt until ingredients are incorporated. Add 2 to 3 tbsp ice water (amount will vary depending on kitchen temperature and humidity) and pulse until mixture holds its shape when a small amount is squeezed in fist. Let dough rest in refrigerator for 1 hour. Roll out and press into a 9” diameter by 2” deep ceramic pie dish; crimp edges. Brush with rice milk or soy milk and dock bottom. Bake for 12 to14 minutes or until crust is very lightly browned, then allow to cool for at least 30 minutes.
When crust has cooled, preheat oven to 375°F. Peel and thinly slice apples (about 1/8” thick) and place in a large bowl. Gradually add 1/3 cup of lime juice to moisten apples while prepping to prevent browning. Add the sugar, agave nectar, tapioca flour, flour, cinnamon and salt and gently mix together well.
In a separate bowl, mix together all crumb topping ingredients well using a fork.
Fill cooled pie crust with apple mixture using a slotted spoon and your hands. Spoon the crumb topping evenly over the apples.
Place pie on a sheet pan and bake at 375°F. After 25 to 30 minutes, or when the topping and crust edges are lightly browned, loosely cover the entire pie with aluminum foil, reduce the temperature to 350°F and bake for an additional 35 to 40 minutes. Allow to cool for at least 2 hours.
For glaze, sift powdered sugar into bowl. Add 1 tbsp of the lime juice and whisk well. Gradually add additional lime juice, several drops at a time until desired consistency is reached. Add vanilla extract and salt. Pipe the glaze in a lattice pattern onto the cooled pie.
VEGAN CHOCOLATE CHIP COOKIES WITH PECANS
Submitted by Susan Asato
Yield: 4 dozen
2 cups All purpose flour (10 oz. by weight)
1 cup Multigrain hot cereal mix (rolled whole grain rye, barley, oats, and wheat; use Country Choice, 3-1/2 oz. by weight)
¾ tsp Baking soda
½ tsp Baking powder
½ tsp Salt
12 tbsp Earth Balance Vegan Buttery Sticks, cut into small pieces (1-1/2 sticks or 6 oz. by weight)
½ cup Tahini sesame seed paste (4-1/2 oz. by weight)
¾ cup Sugar, non bone-char processed
¼ cup Light brown sugar, non bone-char processed
½ cup Maple syrup (5-3/4 oz. by weight)
1 tbsp + 1 tsp Vanilla extract
½ tsp Almond extract
1 10 oz. bag Semisweet chocolate chips (use Sunspire Tropical Source brand)
1 3 oz. bar Sunspire Tropical Source Raspberry Dark Chocolate bar
1-1/2 cups Pecans, chopped and toasted (6 oz. by weight)
1 tsp Raw sugar or turbinado sugar
1. Whisk together the flour, multigrain hot cereal mix, baking soda, baking powder and salt. Set aside.
2. Beat the vegan butter and tahini in a stand mixer at medium speed until smooth, about 2 minutes.
3. Add the sugar and brown sugar, and beat about 2 more minutes.
4. Add the maple syrup, vanilla extract and almond extract, and beat for another 1 minute.
5. Stir in the flour mixture by hand just until incorporated. Do over mix. Chop the raspberry dark chocolate bar into ¼” to ½” pieces, and gently fold into the batter along with the chocolate chips and pecans. Cover tightly and refrigerate for 1 hour.
6. Preheat oven to 350 °F. Portion out rounded tablespoons of dough, roll into balls, and place on lightly greased baking sheets about 1-1/2” apart. Press down to flatten slightly. Sprinkle each cookie with a tiny pinch of raw sugar or turbinado sugar.
7. Bake at 350 °F for about 11-13 minutes, or until lightly browned.
8. Allow to cool for three minutes on the baking sheet, then transfer to a wire rack to cool completely.