Tuesday, 10 July 2012

Summer Berry Cream Pie

It's a recipe from Chef Chloe again! I altered the recipe a little because I do not have a 9-inch pie tin. ^^" And instead of a lattice top, I covered my fruit pie with cinnamon-flavoured vegan whipped cream! It's really yummy~!

For original recipe, please support Chef Chloe's cookbook! ^^

Ingredients (Makes two 4 1/2-inch mini fruit pies):

Pie Crust:
- 320g all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup vegan margarine
- 1/2 cup ice water

Pie Filling:
- 85g brown sugar
- 32g all-purpose flour
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 cups mixed frozen berries

Whipped Cream:
- 10g cold vegan whipping cream
- ground cinnamon, to taste

1. In a medium bowl, whisk together flour, sugar, and salt. Cut margarine into flour until mixture has a crumbly consistency. Add ice water, 1 tablespoon at a time, and mix with a wooden spoon until dough just holds together. You may not need to use all of the water. Do not overprocess.

2. Form the dough into 2 discs and wrap in a plastic wrap. Refrigerate for 10 minutes.

3. Remove 1 disc from the refrigerator. On a lightly floured surface, roll out the dough until it is about 1/8-inch thick. Carefully lift the dough and fit it into the prepared pan, letting about 1 inch hang over the sides. Do the same for the other disc. Refrigerate piecrusts for 10 minutes.

4. Whisk together sugar, flour, cinnamon, and salt in a large bowl. Add berries and mix with a large spoon until berries are coated with the dry mixture. Fill the piecrust.

5. Crimp the overhanging dough between your 2 index fingers to make a decorative border. Bake at 180℃ for 45~55 minutes, until the crust is nicely browned. Remove from oven and let the pie cool

6. Whip your whipping cream till soft peaks form. Sprinkle ground cinnamon into the cream and continue whipping until stiff peaks form. Spread this whipped cream over the pie filling! ^^

7. You may cool the pie before serving! The whipped cream tastes like ice cream!

Enjoy!!! ^^

Where to buy:

1. Vegan whipping cream

I actually bought mine at Sunlik at Bugis. Kitchen Capers at Kallang sell it as well! This is the most delicious and easy-to-whip whipping cream I've ever used. Its taste is light and not at all oily. And it's very affordable too! I think I bought mine at S$4.80.

2. Mixed berries

I bought mine from Phoon Huat! It's available in a 1kg pack.

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