Cake & Pies

As you know I LOVE this time of year.  Spending time with family and friends, catching up and sharing laughs, feels me with such joy!

Since Thanksgiving is right around the corner I wanted to share a couple amazing recipes with ya’ll……and this weeks focus….CAKE & PIES!!!!  I love pie. I love cake. To be honest I love anything sweet.  These recipes are sure to be a big hit at Thanksgiving this year. 

APPLE PIE
Ingredients-Filling:
5 cups apple, sliced
¼ cup sugar
1 pinch nutmeg
½ teaspoon cinnamon
6 drops Lemon Oil
¼ cup flour

Ingredients-Crust:
3 cups flour
1 teaspoon salt
1 ⅓ cup butter
1 egg
1 teaspoon vinegar
6–7 tablespoons of cold water

Instructions:

1.  Mix all pie filling ingredients together. Cook on medium heat until it comes to a boil. Stir constantly so that sugars don't burn. Set aside. 
2.  For pie crust, place flour, salt, and butter in a medium bowl. Crumb together until little beads form.
3.  Place the egg, vinegar, and cold water in a separate bowl. Mix thoroughly. 
4.  Slowly pour liquid into the bowl with your dry ingredients, folding it in as you pour until flour mixture is moistened. Don't overmix. Divide into four balls. 
5.  Roll out two balls to make the bottom crust and place in two nine-inch pie shells. 
6.  Distribute pie filling between two pie crusts.
7.  Slice one tablespoon of butter and distribute evenly across the top of pie filling.
8.  Roll out top crust and place on top of filling.
9.  Pinch bottom and top crust together between thumb and index finger. 
10.  Bake on 350° F for one hour, or until golden brown. 

This pumpkin pie is a creamy, sweet dessert perfect for the holidays. The combination of Cinnamon, Ginger, and Clove makes for a pumpkin pie filling that is warm and spicy. These individual servings are the perfect way to finish off a delicious meal.

MINI PUMPKIN PIES
Ingredients:
2 cups pureed pumpkin
1 large egg
¼ cup egg whites
½ cup milk of choice
3 teaspoon melted butter or coconut oil
⅓ cup brown sugar or honey
2 tablespoons vanilla extract
¼ teaspoon ground nutmeg
2 drops Clove Oil
2 drops Ginger Oil
3 drops Cassia or Cinnamon Bark Oil
1 uncooked pie crust 

Instructions:

1.  Preheat oven to 350° F.
2.  Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
3.  In a blender or food processor, blend all ingredients until smooth.
4.  Evenly divide the pie filling into pie crust.
5.  Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
6.  Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.  

Enjoy this vegan apple cake with breakfast or as a dessert.  This healthy alternative to traditional sugary teacakes has a nice autumn flavor and goes well with a warm mug of apple cider. 

APPLE CAKE

Ingredients:
1 ½ cups all purpose flour
2 ½ tablespoons baking powder
¾ cup raw sugar
½ cup olive oil
½ cup orange juice
½ cup walnuts
2 small apples, grated
1 tablespoon ground cinnamon
1 drop Cinnamon Bark Oil

Instructions:

1.  Preheat oven to 350° F. Lightly coat cake tin with olive oil.
2.  Juice orange in bowl and set aside.
3.  In a separate bowl, mix together flour, ground cinnamon, and baking powder. Set aside.
4.  Grate the apples. Set aside.
5.  In a large bowl, add sugar, olive oil, and Cinnamon Bark oil. Mix together using a handheld or free-standing mixer.
6.  Add the flour mix and the orange juice to a bowl with sugar and oil alternatively and keep mixing.
7.  Add the apples and the walnuts and fold in gently with a spoon until just combined.
8.  Pour the mixture into baking dish and bake for 45 minutes (or until a toothpick can be inserted and removed clean). Slice and enjoy.

I hope your Thanksgiving is extra special this year!  I would love to hear all about it in the comments below. Blessings!

XOXOXO-Alisha