Magenta Pie

I'm not going to post anything about recent VegNews controversy, other than to say that I have loved buying and devouring everything in the magazine for the last year.

Enough said, and moving on to PIE!!!!!!!!!!!!!!!!!!!! {I couldn't think of anything as exciting to segue into! If you can, get your own blog!!}

I had frozen blueberries. I had a pie crust taking up space in my small freezer. I had a couple of apples killing time in the crisper that needed to be used.

So they got used. And in the tastiest way possible (no, not that way, perv!)

Magenta Pie (Apple and Blueberry Pie)

loosely adapted from allrecipes.com

Pie Innards:

1 pre-made vegan pieshell

2 cups frozen blueberries

3-4 apples, small dice--I used some Fujis that were hanging out in my fridge

zest and juice of 1 lemon

3/4 cup vegan sugar

1/6 cup AP flour

1/6 cup wheat flour

Topping:

2/3 cup brown sugar

3/4 cup rolled oats

1/4 cup AP flour

1/4 cup wheat flour

1/2 tsp. cinnamon

pinch salt

6 tbsp. slightly melted Earth Balance vegan butter

Preheat oven to 375 deg. F. Parbake pieshell for about 7-10 minutes until it starts to slightly brown.

Mix the ingredients listed under "Pie Innards" together in a mixing bowl and "ooo" and "ahhh" at the lovely magenta color that develops. In a separate mixing bowl, mix together the ingredients under "Topping."

Dump the "Pie Innards" into the parbaked pie shell. Cover with the "Topping." I had some leftover that I just started eating from the bowl, but you could probably not be gross like me and save it. 'Cuz you're cool.

Bake pie for about 40-50 minutes until the top browns a little. I turned the broiler on at the very end, so my pie is darker on top (wait, that sounds wrong).

Eat!!!!

This pie was still good (and tasty for breakfast!) for like 3 days afterwards. Which was when I took the photos {slacker}.

Jes