Vegan Blackberry Pie

So many things to be thankful for this Thanksgiving. What a better way to enjoy the company of family and friends than with food! But most importantly… pie!

This year my family had the opportunity to visit me in California. We joined our long time family friends to create a variety of vegan and non-vegan dishes. My mother made vegan mashed potatoes, green beans, and stuffing, while I made the salad and a blackberry pie.

This is a juicy blackberry pie that is the perfect comfort food. This was my first pie ever, so I stuck with store-bought pie dough (remember to check if ingredients are vegan). My mom also helped with the lattices because she is a pie master. However, it is super fun and I encourage you to try it!

Your whole family will love this pie recipe and I hope you do too.

INGREDIENTS:

• 2 rolls of pie crust dough
• 6 cups of blackberries
• 3/4 cup of sugar
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp cinnamon
• 1/4 tsp almond extract
• 4 tbsp of flour

DIRECTIONS:

1. Preheat oven to 400 F then rinse and dry blackberries
2. Gently combine blackberries, sugar, lemon juice, lemon zest, cinnamon, almond extract, and flour. Let the mixture sit for 20 minutes
3. Roll out both rolls of pie crust dough on a lightly floured surface. Take one and line the bottom of the pie pan
4. Pour the berry mixture into the dough-lined pan and then top with second pie dough (I chose to cut this dough into strips to make a lattice top). Fold edges of pie dough to fit the pan and use a fork to press the edges down
5. Place the pie with a pie protector (aluminum foil on pie edges to prevent burning) on a baking tray (in case of berry spillage) and bake for 50 minutes or until the crust is browned
6. Remove from oven and let it cool before serving