A delightful vegan twist on the classic half moon pie, filled with juicy blueberries and tender apples, perfectly spiced and encased in a flaky vegan pie crust.
Ingredients: 2 cups blueberries. 2 apples, peeled and sliced. 1/2 cup sugar. 2 tablespoons cornstarch. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1 vegan pie crust.
Instructions: Warm the oven up to 190C 375F. Put blueberries, apple slices, sugar, cornstarch, cinnamon, and nutmeg in a bowl. Make the vegan pie crust into a circle shape and roll it out. Put some of the blueberry-apple mix on one half of each circle of pie crust. Making a half-moon shape, fold the other half of the pie crust over the filling. Fork the edges shut and cut a few holes in the top to let air flow. Put it in the oven for 25 to 30 minutes, or until the crust is golden brown and the filling starts to bubble. Let it cool down a bit before you serve.
Howard
