I have to admit that this is one of my most favourite things in the world.
It’s a way of eating when I’m hungry, and it’s perfect for any time of the year.
And I think you can see the inspiration behind it in the recipes that I have made.
This past Christmas, I was making fruit pies with strawberries and blueberries for my daughter and my husband.
They were both so excited that they were making the perfect dessert for their anniversary.
I’ve had so many people ask me how they can get the perfect fruit pie and this recipe is definitely one of them.
So easy to make, it’s a great addition to a weeknight meal.
Fruit pies are my favourite way to eat and I make these as often as possible.
They’re quick, delicious and you can also make them ahead of time and freeze them for the weekend.
If you’ve got a few leftovers, you can even make them in the freezer.
This recipe is vegan and gluten-free, so you can eat them for breakfast, lunch or dinner with a few spoonfuls of fruit.
You can also use this recipe as a holiday recipe for a special occasion or just as a snack.
I like to serve them with a little extra whipped cream for a bit of sweetness.
The best part about this fruit pie is that it’s super simple to make.
You’ll have plenty of time to whip up a batch if you need to, and you’ll have enough for several parties.
This fruit pie recipe makes about 6-8 pies, and each pie is a different size.
You could make it for just one or two people and serve it on a big piece of cake, or you could even make it on the side of a cake and serve them on top of it.
You also can freeze the pies for up to a month and freeze the rest for the holidays.
If the fruit pie you make is too small for you, you could use a smaller fruit pie.
It will be smaller than your average pie, but still delicious.
You will need: 1 1/2 cups all-purpose flour (or use a other all-vegan flour) 1 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 1.5 teaspoons ground cinnamon 1 1 1⁄2 teaspoons ground nutmeg 1 1 tablespoon vegetable oil 1 cup sliced strawberries 1/3 cup blueberries 1 1 cup chopped pecans (optional) 1 1½ cups water 1/4 cup vegan butter 1/8 cup vegan milk 1/5 cup chopped nuts, seeds or dried fruit to taste Instructions In a bowl, mix together the flour, sugar, baking powder, salt and cinnamon.
In a separate bowl, whisk together the vegetable oil and vinegar.
Add the water and whisk to combine.
Add in the strawberry mixture, vanilla, coconut oil and cinnamon and whisk together again.
Add flour mixture, and mix well to form a dough.
Shape into 12-inch pie pan.
Pour the batter into the prepared pie pan, and bake for 25-30 minutes.
When you remove from the oven, it will be puffy and very crumbly.
Remove from the pie and let cool for a few minutes.
To serve, sprinkle a dollop of whipped cream over each pie, or serve them in individual cups.
I always like to put the cream on top and sprinkle it over the top of the fruit pies.
For dessert, you might like to layer the fruit with whipped cream, chocolate chips or sprinkles.
Nutrition Facts This Fruit Pie recipe is low-carb, low-glycemic and low-fat.
Serving Size: 6-7 servings, each one is about 1 cup.
Nutrition Serving Size : 6-6 servings, per pie, 1 cup
