Stretto Strawberry Pie

I am a big fan of pies and this particular recipe is something that you don't see very often... not to mention the crust recipe is absolutely fool proof!

Ingredients

filling

5 cups fresh strawberries, sliced

1/2 cup sugar

1/4 cup agar-agar

1 tsp vanilla extract

crust

2 1/2 cups flour

1 cup Earth Balance natural shortening, cut into pieces

6 Tbsps ice water

glaze

1/4 cup soy milk

1 Tbsp sugar

Directions

Preheat oven to 400 degrees F.

Grease a 9 inch pie dish and set aside.

Filling:

Place all ingerdients in a large bowl and stir gently until the strawberries are fully coated. Set aside.

Crust:

Place the flour and shortening in a food processor and combine until pea-sized pieces of dry dough form. Gradually add the ice water, being careful to not over work the dough. Remove dough from food processor and role into a large ball. Divide the ball into two portions, one for the bottom crust and one for the top. Roll out one ball and place in pie dish. Poke ventilating holes into the bottom crust with a fork. Pour the filling into the pie dish, on top of the bottom crust. Roll out the second ball and place on top of filling. Trim edges and press gently to seal.

Brush the top of the pie with soy milk and sprinkle sugar evenly on top. Lower the oven temperature to 350 degrees F. Bake for 60-70 minutes or until the crust is golden brown. Enjoy!

Music suggestions:

• Le carnaval des animaux (The Carnival of Animals): VII. Aquarium- Camille Saint-Saens
• Symphony No. 6 in F Major, Op. 68 "Pastoral": I. Allegro Ma Non Troppo- Ludwig van Beethoven

Agilmente Apricot Upside-Down Cake

I came across a box of wonderful looking apricots today and even though I usually bake on Fridays, I just could not resist making this recipe.

Ingredients

cake

1 1/2 cups plain flour

2 tsps baking powder

4 eggs

1 cup organic cane sugar

1 tsp vanilla extract

1/2 cup vegan butter, melted

topping

1 cup sugar

1/2 cup water

2 1/2 oz butter, melted

6 apricots, halved and pits removed

Directions

Preheat oven to 325 degrees F.

Line the bottom of a spring form pan with baking parchment. Grease well and set aside.

Topping:

Place the sugar and water in a small saucepan over low heat and stir continuously until dissolved. Increase the heat and allow the melted sugar to boil until a golden brown syrup forms. In a small bowl, have your melted 2 1/2 oz of butter ready and waiting. Pour the syrup mixture over the butter and mix well to create a caramel. Pour the caramel into the spring form pan and set aside

Cake:

Sift the flour and baking powder three times (do not skip on this, it makes the cake fluffy) and set aside. In a large bowl beat, with an electric mixer, the eggs, sugar, and vanilla extract until thick and pale. Sift (don't skip the sifting!) the flour mixture over the egg mixture and fold in gently. Add the melted butter and fold in gently. Place the apricots cut-side down into the caramel. Spread the cake batter over everything. Bake for 65 minutes, allow to stand for 5 minutes to cool before serving. Enjoy!

Music suggestions:

• Sonata for Violin and Piano- Ballada (con mot0)- Leos Janacek
• Violin Concerto in D Major for, Op. 61: Allegro Ma Non Troppo- Ludwig van Beethoven