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Chocolate Coconut Cream Pie with Marshmallow Topping (DF)

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This post is sponsored by Diamond Nuts and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Set a few pies in front of me, and I will always go for whichever has chocolate in it. I know. Big surprise. Don’t get me wrong. I love a good fruit pie, but chocolate pie? I’m all over it. This chocolate pie has a simple pudding-like filling made with lots of dark chocolate and coconut cream, which sets up beautifully when chilled. Pre-chill, the filling goes into a delicious ready-to-use Diamond Nuts Walnut Pie Crust – I love walnuts in my baked goods! Then once the filling is set, it’s all topped off with a homemade marshmallow. Yes! An easy 5-ingredient marshmallow! This is one dreamy pie.

If you’re like me, and you don’t bake cream pies often (or ever), don’t let this recipe intimidate you! The Diamond Nuts pie crust is all ready to go. You’ll cook most of the filling ingredients in a saucepan until thick and bubbly, mix it with the chopped chocolate and vanilla, and you’ll have a delicious chocolate filling in about 15 minutes! Then once that’s chilled for a couple of hours, you’ll get started on the marshmallow topping. You’ll mix gelatin with a bit of water and then bring your sugars (along with some water) to a boil. Once the sugars reach 240°F, you’ll slowly pour the mixture into the gelatin, letting your stand mixer do all of the work. In around 10 minutes (maybe less, maybe more) you’ll have a thick, fluffy, and totally delicious marshmallow topping! No odd gelatin taste. Just perfect marshmallow sweetness!

Some of the ingredients I like for this recipe:

Dark chocolate adds a rich chocolate flavor to the filling. It also helps thicken the filling so it sets up perfectly when chilled. Feel free to use your favorite dark chocolate or semi-sweet chocolate bar. I used a 72% dark chocolate.

Dutch process cocoa powder has a deeper flavor than regular, natural cocoa powder. It also has a darker color. I prefer both for this recipe!

Coconut cream thickens the chocolate filling and adds a delicious coconut flavor. It’s thicker and creamier than coconut milk. You can find it in a can in the baking aisle, or along with other Asian foods at a regular grocery store.

Corn starch is the only starch you want to use for this filling. In order for the filling to set properly, you must use corn starch.

Agave makes for perfect and delicious marshmallow! Traditional recipes call for corn syrup, but agave works wonderfully in its place. It helps keep the boiling sugar from crystalizing, making all of our lives easier!

Gelatin is necessary for the marshmallow to set up. You can find it in a small box in the baking aisle. The boxes I’ve found come with four packets each. You’ll need three packets for this recipe.

Yield: 8 Slices

Chocolate Coconut Cream Pie with Marshmallow Topping

Chocolate Coconut Cream Pie with Marshmallow Topping

A dairy-free dark chocolate + coconut cream pie with a delicious and nutty Diamond Nuts walnut crust! All topped with a sweet homemade marshmallow!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 6 hours
Total Time 7 hours

Ingredients

Crust

Filling

  • 4oz dairy-free dark chocolate, chopped (I used 72%)
  • 1 tsp vanilla extract
  • 3/4 cup white granulated sugar
  • 1/4 cup Dutch process cocoa powder
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • 2 large eggs, room temp
  • 3 large egg yolks, room temp
  • 13.5oz can coconut cream
  • 6.5oz unsweetened almond milk

Marshmallow Topping

  • 1 cup water, divided (1/2 cup + 1/2 cup)
  • 3 packets of gelatin powder (~7 tsp)
  • 2 cups white granulated sugar
  • 1/2 cup agave
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Bring your eggs to room temperature by placing them in a bowl of warm water for around 10 minutes. Meanwhile, add the chopped dark chocolate and vanilla extract to a medium bowl. Place a large sieve (sifter) over the bowl and set all aside.
  2. In a medium saucepan, add the sugar, cocoa powder, corn starch, and salt. Whisk until combined. Add the eggs and egg yolks and generously whisk until everything is thoroughly combined, making sure to scrape bottom edges of the pan.
  3. Place the chocolate egg mixture over medium heat, whisking frequently. Watch for the mixture to begin to bubble and then whisk constantly, turning heat to low, until the mixture thickens. Whisk for 3 minutes and then remove from heat. Your mixture should have bubbled and should be thick and pudding-like.
  4. Allow the mixture to cool for 3-5 minutes, whisking frequently. Then pour the chocolate mixture into the sieve that was placed on the bowl of chopped chocolate. Shake the sieve or push the mixture through it. Toss out any lumps left in the sieve. Stir all of the chocolate together until the chopped chocolate is totally melted. Pour the mixture into the Diamond Nuts pie crust and chill in the refrigerator for at least two hours.
  5. Once your pie has set, you can make the marshmallow topping. In the bowl of a stand mixer fitted with a whisk attachment, mix 1/2 cup of water with the gelatin.
  6. In a medium saucepan, add the sugar, agave, salt, and additional 1/2 cup of water, gently swirling the pan until all the sugar is soaked and agave is distributed around the pan. Place over medium heat for a gas range (or medium-high heat for an electric range) and bring to a boil. Boil mixture until it reaches 240°F. Immediately remove from heat.
  7. With your stand mixer on low, slowly pour the hot sugar mixture into the gelatin. Turn the mixer to medium-high and whisk until marshmallow fluff forms. The mixture should be fluffy, white, and thick enough that it's close to soft peaks - that way it won't overflow when added to the pie.
  8. Bring your chocolate pie out of the refrigerator and begin to scoop marshmallow onto the middle top of the pie. Add as much as you'd like, being careful not to add too much as the marshmallow will spread (and could overflow). You will have leftover marshmallow! (See note) Once your pie is topped, immediately transfer it back to the refrigerator to keep the marshmallow from overflowing (do not cover pie!).
  9. Allow topping to set for at least 4 hours (or overnight) before slicing. Lightly oil a sharp knife and slice pie, wiping the knife clean and re-oiling between each slice. I like to add a bit of olive oil to a paper towel that I can then wipe the knife to oil it. You can use another, dry paper towel to wipe the knife clean between each slice. The marshmallow topping will be sticky.
  10. Store leftovers in an airtight container in the refrigerator. You don't want to cover this pie with plastic wrap as it will stick to the marshmallow topping!

Notes

  • This recipe requires cornstarch for the proper consistency. Do not use tapioca or arrowroot starch.
  • You will need 2 1/2 cups total liquid for the filling. 1 can of coconut cream + almond milk. You can measure out 1 cup of coconut cream, and then measure out the remaining cream (from the can) and top it off with however much almond milk you need to reach another 1 1/2 cups of liquid.
  • The extra marshmallow - you will have extra! - can be scooped into a small baking dish. Spray the dish with non-stick spray first. Once set, pull the marshmallow out, pat all sides with powdered sugar, slice into squares, and pat the new, exposed sides with powdered sugar. Store in an airtight container. Enjoy homemade marshmallows in your favorite hot cocoa!

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© Rachael | Sugared & Stirred
Category: Pie

Did you make this recipe?

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More chocolate recipes:

Cookies & Coconut Cream Popsicles (Vegan)
Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Double Chocolate Mini Muffins with Salted Caramel (Vegan)
Triple Chocolate Inside Out Cookies (DF)

Strawberry Balsamic Galette with Coconut Oil Crust

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Hello friends! I took a bit of an unexpected hiatus from baking and blogging the past couple of months to focus on taking care of myself (and also because the sight of food made my stomach turn). Yep, Nathan and I are expecting baby #2 this coming January! I’m finally feeling much more like myself these days, and I’m happy to be getting around to sharing this delicious Strawberry Balsamic Galette with you all! I made this galette at the beginning of the summer (or was it still Spring?), but let’s be honest, strawberries are a year-round staple for lots of us in the States. So here we are!

I’ve said this before (and I’ll never stop saying it), but I love galettes! To me, they’re like an easier, dressed up version of pie. They look gorgeous, they’re relatively easy to put together, and you 100% don’t have to worry about pinching the perfect crust. My coconut oil crust is so simple and comes together quickly in a blender or food processor. And then it’s just a matter of mixing a few ingredients together for the filling and assembling your galette! If you’re new to galettes, don’t worry. You basically roll the crust into a circle, dump your filling, and then fold the edges up and over. Pop it the oven, and you’ve got a beautiful, scrumptious dessert that pairs perfectly with your favorite vanilla bean ice cream.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Coconut oil makes for a great butter/shortening replacement for pie crust. I find that the crust still comes out flakey and delicious. For me, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Corn starch thickens the fruit filling, so you’ll get clean slices.

Agave brings moisture and sweetness to this galette. If you prefer to use maple syrup or honey, go for it!

Yield: 8 servings

Strawberry Balsamic Galette with Coconut Oil Crust

Strawberry Balsamic Galette with Coconut Oil Crust

An easy and delicious, lightly sweetened galette made with fresh strawberries and a splash of balsamic vinegar. With a flaky coconut oil crust, this recipe can easily be made vegan!

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

Crust

  • 2 cups unbleached all-purpose flour
  • 2 Tbsp coconut sugar (or granulated sugar)
  • 3/4 tsp salt
  • 1/2 cup coconut oil, solid
  • 3-5 Tbsp cold water

Filling

  • 4 cups fresh, sliced strawberries
  • 2 tsp balsamic vinegar
  • 2 Tbsp coconut sugar (or granulated sugar)
  • 2 Tbsp corn starch
  • 2 Tbsp agave
  • 1 Tbsp fresh orange juice
  • Zest from 1 orange
  • Honey (or agave) to brush on baked berries

Instructions

  1. Prepare your crust by adding the flour, coconut sugar, and salt to a blender or food processor. Pulse until combined. Spoon in the solid coconut oil and blend. Add cold water 1 Tbsp at a time until dough begins to come together - slightly wet is better than dry when it comes to coconut oil crusts. Dump crust onto a piece of plastic wrap, shape into a disc, and refrigerate for 10-15 minutes (or until firm enough to roll out).
  2. Meanwhile, prepare your filling. Slice your strawberries and place them in a large bowl; set aside. In a small bowl, whisk together the balsamic vinegar, coconut sugar, corn starch, agave, orange juice, and orange zest. Mix until combined. Pour mixture over strawberries and gently mix.
  3. Preheat your oven to 375°F. Take your crust out of the refrigerator, remove plastic, and place between two pieces of parchment paper (the size of a baking sheet). Roll into a large circle - don't worry about getting the shape perfect!
  4. Pour strawberry mixture onto the middle of your rolled out crust, evenly distributing the berries - be sure to leave at least a 1" border of plain crust to fold over. If your edges are really uneven or jagged, feel free to trim your galette to a more circular shape. Brush almond milk or egg wash (whisked egg) around the border. Gently fold the crust up and over the fruit, being careful not to tear the crust. If any tears occur, you can use a bit of water to help you pinch and smooth the dough back together. If you have any remaining liquid in your bowl, pour that over the strawberries.
  5. Keeping your galette on the parchment paper, carefully move it to a baking sheet. Brush the crust with almond milk or egg wash. Bake at 375°F for 20-25 minutes or until fruit is bubbling and tender - you can use a fork to check the berries for doneness.
  6. Once your galette is out of the oven, brush the berries with a small amount of honey (or agave, if vegan) for added shine. Allow your galette to cool before slicing up and enjoying! Or scoop your favorite ice cream on top and eat it warm, right off the pan! Store any leftovers in an airtight container in the refrigerator.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 222mgCarbohydrates: 44gFiber: 3gSugar: 15gProtein: 4g
Nutrition information may not be accurate.
© Rachael Ng | Sugared & Stirred
Category: Pie

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other fruit recipes you might like:

Blueberry Hazelnut Galette
Cherry Galette with Walnut Cacao Crust
Vegan Blueberry Crumble Bars

Dairy-Free Mini Pumpkin Pies with Walnut Crust

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Last year’s Thanksgiving morning was chaotic. It was my first Thanksgiving on a dairy-free diet, and I was in charge of desserts. All of the desserts. I believe I made a batch of chocolate chunk cookies and four different pies, including a vegan pumpkin pie and the Meta Given’s Pumpkin Pie from Food52. It was also my first attempt at making coconut whipped cream. I didn’t have a stand mixer and my mom had to rush to the store to buy more coconut cream after so many failed attempts. In the end, we were the last to arrive, and, in a panic, we had bought Cool Whip for everyone else.
Of course I had to taste test everything I baked, and I remember the Meta Given’s pie being delicious. This year, a couple of you requested I create a pumpkin pie, so I set out to make some mini pies using my own Walnut Crust recipe and following along with the Meta Given’s filling recipe. I opted for a mix of extra thick coconut cream and almond milk. I’m so happy with how these came out! Nathan and I had to refrain from eating more than one before I got photos.
I know pumpkin pies can be tricky. The key things to remember for this recipe are to make sure your crusts are cold before you add your filling, cook your pies just until the very middle is still jiggly, and let them cool completely at room temp (or somewhere warm). I put mine in the refrigerator before going to bed, and the filling pulled away from the crust since they weren’t totally cool yet. But these mini pies totally hit the spot, and you won’t even be able to tell that they’re dairy-free!
Dairy-Free Mini Pumpkin Pies with Walnut Crust
Makes 12 mini pies (in a standard muffin pan)
Crust
1/3 cup walnut halves & pieces
1 2/3 cups all-purpose flour
2 Tbsp dark brown sugar
3/4 tsp fine sea salt
1/2 cup coconut oil, solid
3-5 Tbsp ice cold water
Filling
1 can pumpkin purée
1/2 cup coconut sugar or white/brown sugar
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp fine sea salt
2 large eggs
1 cup coconut cream
1/2 cup unsweetened almond milk
1.) Make the crust: in a blender or food processor, blend the walnuts. Add the flour, dark brown sugar, and salt. Blend until walnuts turn into fine crumbs. Add the solid coconut oil and blend until combined. Add 2 Tbsp ice cold water and blend. Add water by the Tbsp until dough comes together – it will still look crumbly but will smash together into a dough between your fingers. Form dough into a ball, flatten to a disc shape, and wrap in plastic or parchment paper. Refrigerate until stiff enough to roll out.
2.) Roll your crust between two pieces of parchment paper or on a lightly floured surface to 1/8″ thick. If it softens up a lot after rolling, you can put it back in the refrigerator for a few minutes. Cut circles roughly 4-4 1/2 inches in diameter (or whatever size works for your muffin pan). Place your crust circles into your muffin pan – no need to spray or line – pressing the folds against the sides. Refrigerate the crusts while you make your filling. Preheat your oven to 400°F.
3.) Make the filling: add your pumpkin to a small saucepan over medium/low heat, stirring frequently for 5-10 minutes or until pumpkin begins to dry out a bit and caramelize. Add the coconut sugar, maple syrup, spices, and salt. Remove from heat, transfer to a large bowl, and allow to cool for 10 minutes. Meanwhile, in a medium bowl, whisk the eggs. Whisk in the coconut cream – be sure to shake your can!* – and almond milk. Slowly add the egg/milk mixture to your pumpkin, whisking as your pour.
4.) Pour the filing into the refrigerated crusts – no need to prick or pre-bake your crusts – filling nearly to the top. Bake at 400°F for 15-25 minutes or until the middle of your pies are slightly jiggly. Allow your pies to cool in the pan for 10-20 minutes before removing to a cooling rack. Let your pies cool completely before refrigerating any leftovers – as your pie cools, it’s natural for the crust and filling to separate. Sticking warm pies in the refrigerator will cause greater cracks (yep, I did this).
5.) For the crust leaves: make an extra Walnut Crust, roll to 1/4″ thick, and use a cookie/pie crust press to cut leaves. Arrange on a parchment-lined baking sheet and bake at 350°F for ~15 minutes. Arrange on top of baked pies. OR place unbaked leaves on top of unbaked pies, continue with step 4 above.
*if your coconut cream is still chunky, measure out what you need and pop it into the microwave for 15-30 seconds until the chunks have melted
Recipe adapted from Meta Given’s Pumpkin Pie

Vegan Pumpkin Butter Poptarts

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I can’t think of a single person whose face doesn’t light up at the sight of homemade poptarts. I mean, they’re a delicious, flakey pastry stuffed with sweet goodness and topped with glaze (and sometimes sprinkles)! And for a lot of us, they remind us of our childhood. Or, in my case, teenagehood, because let’s not pretend that I didn’t buy poptarts out of the school vending machine way too often well into my teen years.
For me, homemade poptarts far outweigh their thin, store-bought counterparts. And these Vegan Pumpkin Butter Poptarts are filled with a delicious, and easy, homemade pumpkin butter and then topped with a sweet maple syrup and cinnamon glaze! I’m not sure there’s anything not to like!
Homemade poptarts do take a bit of time and effort. But you can make the pumpkin butter ahead of time, or even by a jar from the store. The crust is pretty straightforward, so I think the hardest part is deciding what size to make your poptarts! You can go with a standard size, mini, or even one giant one! Have fun with this recipe, and make it your own. Don’t like pumpkin? Try apple butter or apple jam. Either of those options would make a delicious filling! Happy baking!
Vegan Pumpkin Butter Poptarts with Maple Glaze
Makes ~8 3×4″ poptarts
Crust
3 cups all-purpose flour
3 Tbsp coconut sugar
1 tsp fine sea salt
3/4 cup coconut oil, solid
6-10 Tbsp ice cold water
Pumpkin Butter
1 15oz can pumpkin (not pumpkin pie filling)
1/2 cup apple juice
1/2 cup maple syrup
1/2 cup coconut sugar or granulated/brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Maple Glaze
3/4 cup powdered sugar
1 1/2 Tbsp maple syrup
1/2 Tbsp almond milk
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Other
1 Tbsp unsweetened almond milk (to seal the poptarts)
1.) Make the pumpkin butter: add all ingredients to a sauce pan and bring to a slight boil. Reduce heat to low and simmer for 20-30 minutes, stirring often. You will have a lot leftover, so refrigerate what you don’t use (which will be most of it!) or make my Vegan Pumpkin Butter Sweet Rolls.
2.) Make the crust: add the flour, coconut sugar, and salt to a blender or food processor and give the ingredients a quick blend. Add the solid coconut oil and blend until combined, scraping down the sides as necessary. Add 4 Tbsp of ice cold water and blend. Keep adding water by the Tbsp until your dough comes together. Scoop your dough out onto a piece of plastic wrap and shape into two balls. Wrap each dough ball in plastic and flatten to a disc shape. Refrigerate until firm enough to roll out, usually around 15 minutes.
3.) Cut out the poptarts: roll your dough between two pieces of parchment paper (or on a lightly floured surface) to ~1/8″ thick. You’ll want to roll each disc into somewhat of a rectangle. Begin cutting out your poptarts by trimming the sides of your rectangle. Then, you can cut even rectangles from your crust. I made my poptarts roughly 3×4″. Refrigerate your rectangles for 5-10 minutes.
4.) Assemble the poptarts: remove your rectangles from the refrigerator and spoon pumpkin butter on half of them, making sure to leave 1/4″ of an empty border around each one. The amount of filling will depend on your poptart size; I added 1-2 tsp of pumpkin butter to each of my poptarts. Brush almond milk around the edge of all bottom rectangles. Place top rectangles on the bottoms and use a fork to press the sides together. Refrigerate for another 20 minutes + preheat your oven to 375°F.
5.) After 20 minutes, remove your assembled poptarts from the refrigerator and poke holes in the top. I did a single fork prick right in the middle of each poptart. Bake at 375°F for 15-20 minutes or until crust is slightly golden. Allow your poptarts to cool (or eat them warm!).
6.) Make the glaze: in a small bowl, combine the glaze ingredients. You want your glaze to be pretty thick so it doesn’t run off of your poptarts – unless that’s the look you want! Add more powdered sugar if it’s too thin and a little almond milk if it’s too thick. Spread your glaze over each poptart. It won’t look perfect at first, but once it settles and spreads a bit, it will smooth out. Enjoy your poptarts at room temp or heated up!
Pumpkin Butter recipe adapted from allrecipes

Chai-Spiced Apple Hand Pies

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There’s something about Autumn and the approaching holiday season that puts me in an even greater mood to bake. After making homemade apple butter, I really wanted to incorporate more apples and spice into another dessert. I’ve made hand pies before, and I think they’re just such a fun, little treat. I love chai spice and the added cardamom, so I decided to toss some diced apples in a chai spice mix and throw them into a batch of gorgeous, perfect-for-fall hand pies! I added a thin cardamom glaze to the tops of each pie to give them some extra pretty. And because those processed pies I ate as kid were covered in a glossy, yummy glaze – so, ya know, nostalgia.

The crust recipe makes 5 hand pies but could easily be doubled to make 10. With the filling recipe, you’ll have quite a bit leftover to use however you please – I happily topped my morning oats with my leftovers! – so if you want to make 10 hand pies, you can leave the filling recipe as-is. It’s important to heat your glaze a bit for this recipe as that will allow the glaze to really set and harden on your pies! Happy baking!

 

Chai-Spiced Apple Hand Pies
Makes 5 hand pies

Crust
2 cups whole wheat pastry flour OR all-purpose flour
2 Tbsp coconut sugar
3/4 tsp fine sea salt
1/2 cup coconut oil, solid
2-5 Tbsp ice cold water
Filling
4 apples
3/4 tsp cinnamon
1/2 tsp cardamom
1/4 tsp ground ginger
1/8 tsp ground cloves
Pinch black pepper
1 tsp vanilla extract
3 Tbsp cup coconut sugar
Squeeze of fresh lemon juice (optional)
Egg Wash
1 large egg, beaten
Cardamom Glaze
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/8 tsp cardamom
1/2 – 2 Tbsp unsweetened almond milk

1.) Prepare dough by pulsing the flour, coconut sugar, and salt in a blender or food processor. Add the solid coconut oil and pulse. Add 2 Tbsp of ice cold water and blend. Continue adding 1 Tbsp of ice cold water until the dough comes together. Dump the dough onto a piece of plastic wrap and divide into five equal dough balls. Cover and wrap each dough ball separately, flattening them to a disc shape. Refrigerate the dough while you make the filling*.

2.) Peel, core, and dice your apples. Add them to a medium bowl and toss with the remaining filling ingredients – cinnamon, cardamom, ginger, cloves, black pepper, vanilla, coconut sugar, and lemon juice. Heat apple mixture in a pan over medium-low heat until almost totally soft, making sure to not let your apples get too dry (you can add a bit of water to the pan if needed).

3.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll out your dough into a 6 inch circle – I like to roll mine between two pieces of parchment paper for easy cleanup. Brush egg wash around the inner edge of the circle and spoon ~1/4 cup of filling onto one side. Fold over the other side of the circle and press the edges together. Fold your edges up and in, making sure there are no holes and the edge is totally sealed. Transfer hand pie to baking sheet. Repeat until you’ve assembled all 5 pies.

4.) Brush your egg wash over the top of all 5 five pies. Cut three vents into the top of each pie. Bake at 350°F for ~15 minutes or until you hear the filling bubbling. Your crust might stay quite light in color, so be sure not to over bake your pies.

5.) While your pies are cooling, you can make your glaze. In a small sauce pan, add the powdered sugar, vanilla, cardamom, and 1/2 Tbsp of almond milk. Stir until combined, cooking on low heat. Add more almond milk until the glaze is thin enough to spoon over your hand pies. Once the glaze is warm to the touch, generously (and quickly**) spoon the glaze over each pie.

*the dough can be made ahead of time, but you will need to let it rest at room temperature for a while before it will soften enough to roll out

**the glaze will set quickly since it’s been heated up

Crust recipe adapted from Food with Feeling