by Ryan Takakawa
Native Foods Cafe Regular
My love, Susan Asato, has been entering cooking and baking contests for the past few years, always with vegan recipes. Her goal has never been personal recognition, but rather to do her small part to help show that vegan food can stand on its own. She never competes in vegan-only or health-food categories; it’s always against non- vegan food.
Last year, she won eight ribbons in various categories at the Orange County Fair in Costa Mesa, California, including Best of Show (ALL baked goods, vegan or not!) for her Vegan Coconut Lime Cake.
This year, she travelled to Orlando, Florida, to compete in the 2011 National Pie Championships. I was so proud of her when she brought home a 2nd Place Ribbon in the Fruit/Berry category for her Vegan Blueberry-Cranberry Pie with Pecan Streusel Topping!! This was her first award at the national level, competing against some very talented amateur bakers from around the country.
Susan and Ryan dropped by Chef Tanya's house (of Native Foods Cafe) with the award-winning pie!
Susan’s not very competitive or outgoing; she’s actually quite shy. She puts herself out there for just one reason – her love of animals. Many of the people she meets at these competitions aren’t even sure what “vegan” means. And when they find out, some are skeptical, as they can’t believe something could taste good without things like butter or eggs or cream. But when they taste her food, and more over, see that her vegan creations are winning awards against non-vegan competition, she hopes that it might help open their minds toward more compassionate choices in the food they eat.
Vegan Blueberry Cranberry Pie with Pecan Streusel Topping
Yield: One 9” diameter deep dish pie
Submitted by Susan Asato
for the 2011 National Pie Championships -- Amateur Division, Fruit/Berry Category
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Crust:
8 tbsp Earth Balance vegan butter, chilled (1 stick or 4 oz. by weight)
3 tbsp Earth Balance vegan shortening, chilled (1-1/2 oz. by weight)
1-2/3 cups All-purpose flour (8 oz. by weight)
2 tbsp Sugar (non-bone char processed)
1/4 tsp Salt
3 to 6 tbsp Ice cold water
Blueberry Cranberry Filling:
5 cups Blueberries (24 oz. by weight)
2-1/2 cups Cranberries (12 oz. by weight)
1 tbsp Lime juice (juice from about 1 to 2 limes)
½ cup Sugar (4 oz. by weight, non-bone char processed)
1 tbsp Light brown sugar (non-bone char processed)
6 tbsp Tapioca flour (1-1/2 oz. by weight)
2 tbsp All-purpose flour
1 tsp Cinnamon
½ tsp Salt
Streusel Topping:
6 tbsp Earth Balance vegan butter, melted (¾ of a stick or 3 oz. by weight)
1 cup Pecans, coarsely chopped (4 oz. by weight)
½ cup Rolled oats (1-3/4 oz. by weight)
2/3 cup Light brown sugar (4 oz. by weight, non-bone char processed)
2/3 cup All-purpose flour (3 oz. by weight)
½ tsp Cinnamon
Glaze:
½ cup Powdered sugar (2-1/2 oz. by weight, non-bone char processed)
2 to 3 tbsp Lime juice (juice from about 1 lime)
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1. Crust: Cut the vegan buttery stick and shortening into about ½” pieces. Pulse in food
processor with flour, sugar, and salt about 10 times or until crumbly. Add 3 to 6 tbsp ice water
(amount will vary depending on kitchen temperature and humidity) and pulse about another
5 times or until mixture holds its shape when a small amount is squeezed in fist. Place dough
in an airtight container and refrigerate for at least 1 hour. Preheat oven to 350°F. Roll out
dough about 1/8” thick and press into a 9” deep dish pie plate. Dock bottom with a fork, line
with parchment paper and fill with pie weights. Bake for 14 to 16 minutes or until very lightly
browned.
2. Filling: When crust has cooled, preheat oven to 375°F. Gently mix together all filling
ingredients, then fill pie crust.
3. Topping: Mix together all streusel topping ingredients well using a fork, then spoon evenly
over the berry filling.
4. Place pie on a cookie sheet and bake at 375°F. After 20 to 25 minutes, or when the topping
and crust edges are browned, loosely cover the entire pie with aluminum foil, reduce the
temperature to 350°F and bake for an additional 50 to 60 minutes or until the filling just begins
to bubble around the edges. Allow to cool for at least 30 minutes.
5. Glaze: Whisk together powdered sugar and 2 tbsp lime juice. Gradually add additional lime
juice, several drops at a time as needed until desired consistency is reached. Drizzle onto cooled
pie.
©2011 Susan Asato Vegan Blueberry Cranberry Pie with Streusel Topping
Chef Tanya of Native Foods Cafe, Susan Asato, and the pie!!!
Chef Tanya (Native Foods Cafe) could not wait to cut into this amazing vegan pie!
