Apple Vinegar Pie
1 Unbaked Classic Crust (page 36 of Easy as Vegan Pie) in a 9-Inch Round Pie Pan
1/4 Cup Vegan Butter, Melted
2/3 Cup Light Brown Sugar, Firmly Packed
1/2 Cup Tapioca Flour
1/2 Teaspoon Baking Powder
2 Cups Unsweetened Applesauce
2 Tablespoons Apple Cider Vinegar
1 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees.
Prepare the custard by simply whisking together all of the ingredients for the filling until smooth. To make really fast work of this, you could toss everything into your food processor or blender, too. Pour into your prepared pie crust and bake for 60 - 70 minutes, or until softly set. It should still jiggle in the middle when tapped because just like a cheesecake, it will continue to firm up as it cools.
Let cool at room temperature before moving into the fridge, and chill for at least 4 hours before slicing. Top with whipped coconut cream and sliced fresh apples for a bit of extra flare, if desired.
Makes 8 - 10 servings
©Hannah Kaminsky http://www.bittersweetblog.wordpress.com