Pie Crust
1) pies: - crapple pie - literally 3 apples and a can of whole berry cranberry sauce. I mix oats, brown sugar, and margarine to make a topping. You can add chopped walnuts as well. - Amazing pie crust top/bottom – 2 c flour, 2 tsp baking powder, 1/2 sugar, pinch salt, 1/2 c softened margarine, 1 beaten egg, 1 tsp vanilla, powdered sugar before serving. - apple pie filling – 1/2 c sugar, 2 tbs flour, 1/2 tsp cinnamon, pinch salt, 1/8 tsp nutmeg (optional), 6-7 c peeled sliced apples, 2 tbs margarine cut in pieces. Combine dry ingredients then toss in apples. - Pecan filling – 3 beaten eggs, 1 c dark corn syrup, 1/2 c sugar, 2 tbs margarine melted, 1 tsp vanilla, 1 c shelled pecans here are some pareve tips - substitutions - margarine/oil/applesauce for butter rice/soy milk for milk/cream tofuti cream cheese for regular cream cheese sub for heavy cream with rich's whip - its a pareve creamer that you can whip into whipped cream. its in the frozen section for whip cream
1) pies: - crapple pie - literally 3 apples and a can of whole berry cranberry sauce. I mix oats, brown sugar, and margarine to make a topping. You can add chopped walnuts as well. - Amazing pie crust top/bottom – 2 c flour, 2 tsp baking powder, 1/2 sugar, pinch salt, 1/2 c softened margarine, 1 beaten egg, 1 tsp vanilla, powdered sugar before serving. - apple pie filling – 1/2 c sugar, 2 tbs flour, 1/2 tsp cinnamon, pinch salt, 1/8 tsp nutmeg (optional), 6-7 c peeled sliced apples, 2 tbs margarine cut in pieces. Combine dry ingredients then toss in apples. - Pecan filling – 3 beaten eggs, 1 c dark corn syrup, 1/2 c sugar, 2 tbs margarine melted, 1 tsp vanilla, 1 c shelled pecans here are some pareve tips - substitutions - margarine/oil/applesauce for butter rice/soy milk for milk/cream tofuti cream cheese for regular cream cheese sub for heavy cream with rich's whip - its a pareve creamer that you can whip into whipped cream. its in the frozen section for whip cream
- Carbohydrate 7.51917915519272 g
- Cholesterol 26.265 mg
- Fat 1.285765 g
- Fiber 0.0408333338589531 g
- Protein 1.929715 g
- Saturated Fat 0.6418725 g
- Serving Size 1 1 Serving (78g)
- Sodium 7710.30392731464 mg
- Sugar 7.47834582133377 g
- Trans Fat 0.121874 g
- Calories 39 calories
Step-by-step
- combine all ingredients.
- MIx.
- Cook for 1 and 1/2 hour at 350 or 375.
- Can do a higher temp but this works well if you have other things in the oven....
Replacing dairy butter with softened margarine alters the structural integrity of the fat crystals, making proper temperature control during mixing essential to prevent a greasy dough. Standard pastry technique dictates cutting solid fats into dry goods, but this formulation requires blending softened fat directly with flour, baking powder, salt, and sugar until uniform. Work the beaten egg and vanilla extract into the mixture gently to hydrate the starches without developing excess gluten, which causes toughness. When adapting this recipe for different dietary requirements, substitute equal parts solid coconut oil for margarine to maintain proper hydration ratios. Dust the exterior with powdered sugar only after baking concludes, as surface sugars burn quickly under prolonged heat exposure. Baking demands precise thermal management; operating the oven between 350 and 375 degrees Fahrenheit for 90 minutes accommodates concurrent kitchen tasks while ensuring the interior sets fully. Watch for a pale golden coloration across the surface as a visual cue of doneness before removing the pan from the heat source.
