This past weekend we shot the music video for the song Small Town. It's the last track to wrap up the new album, The Classics. SB and I wrote and planned the treatment for the video. One of her favorite jobs to get ready for a music video is to make the props. She plans the wardrobe, gathers all the decor, she even made the sign in the We The People video. She says music videos are one of her favorite things to work on. For this particular video, I wanted to show y'all Momma Smo and the girls, along with me and SB eating some pie. So, SB took on the task of making pie....vegan, gluten-free, naturally sweetened, and damn delicious! -SMO
I'll let SB take it from here. Scroll down for the recipe.
Before going in the oven, make an "egg wash" using aquafaba (canned chickpea juice) and almond milk (or any other plant-based milk).
The smell and freshness was incredible!
(The pie in the back is a mixed berry and a store bought crust, vegan but not gf)
VEGAN, GLUTEN-FREE, BERRY PIE
*Crust Ingredients and directions
-3 cups GF 1:1 flour-Bob's Red Mill
-6 tsps xanthan gum
-6 tbsp Earth Balance "butter"
-2 tbsp solid coconut oil
-1/2 tsp vanilla extract
-1/4 tsp almond extract
-1/4 cup coconut sugar (you can use brown sugar or really any sugar, it just depends on your preference)
-2/3 cup plant based milk
-1/4 tsp of apple cider vinegar
(You can add cinnamon too if you like!)
Preheat oven to 400 degrees
Mix flour, xanthan gum, with coconut sugar (and cinnamon if you like) in mixer or processor or with pastry cutter
Create buttermilk with pb milk and acv, then add vanilla and almond
Add butter and coconut oil to the flour. It will be come chunky
Slowly add "buttermilk" and watch consistency
Divide into two "disks"
Once desired texture is achieved, roll out on floured surface. This can be your pie shell
Roll other disk out and cut out shapes to create cookie topper
-1 pound berry of your choice (I've not tried raspberries with this yet, just strawberry and blueberry are delicious) Fresh berries are best! Be sure to WASH them well. For strawberries, I quartered them
-1/2 maple syrup (or date, or agave, or whatever sweetener you choose)
-Squeeze of half a lemon (I like a lot of lemon, adjust to your taste)
-Tapioca starch or arrowroot starch...or corn (we try not to eat too much corn these days)-I sprinkled it in to get the desire "runny-ness" I wanted. I can't tell an exact measurement, but a few tablespoons for sure
-Cinnamon (for the blueberry...I did cinnamon in the crust for the strawberry...it's optional, but we love cinnamon!)
Bake the crust for ten minutes (prick the bottom of it) and if your cookie toppers are kind of thick, bake those too on a separate pan on 400 degrees.
Then add the filling,
"Egg Wash"-open a can of chickpeas and pour out a tiny amount (like 2 tbsp) of the bean juice in a bowl. Then put about the same amount of plant-based milk in a bowl, then brush a little of the aquafaba (bean juice) followed by a little bit of milk. Don't bathe them, just brush them.
Bake for 20-30 mins.
When it's bubbling and golden, it's ready.
This recipe is derived from several different recipes I found online. All of these are "rough" measurements...I bake very intuitively, so how it tastes, smells, and feels means a lot more to me than accurate measurements. If you need some help, send me a chat.