Adventures in vegan pie-making: Razzleberry

I made my first apple pie on Thanksgiving (it was a big success!) and now I'm hooked. I wouldn't stop talking to everyone about how much fun it was and how I wanted to buy pretty pie plates and make lots of pies from now on. I don't know why I love it so much, I suppose because they're deceptively easy but so satisfying to look at after you're all done.

 I've made a few basic pies before-- just simple ones with no-bake pie shells-- but never anything that required me to make my own dough, so the apple pie was a pretty big deal. I must have been going on about it an awful lot because I got six pie plates for Christmas! Ahaha. Three deep-dish and three regular. The three regular ones are vintage pyrex that belonged to Jeremy's great aunt, but his mom gave them to me along with a vintage enamel cookware set that I'll have to show you once I get them cleaned up. Orange seventies goodness!

I also got Vegan Pie In The Sky and I'm excited to cook my way through it. Pies! Pies for every holiday! Pies for no reason! It's your birthday? HAVE A PIE. Tuesday? PIE TIME. I'll try to post about the successful ones if I can manage to get good photos of them. Food photography is ridiculously hard.

This one is Razzleberry courtesy of Rebecca's mom from Girl's Gone Child, although I keep accidentally calling it Snazzleberry out loud. Jeremy called it Snozzberry. I picked it because it looked delish and I already had frozen blueberries and raspberries on hand, and it was easy-peasy to veganize by switching the butter to Earth Balance.

It turned out delicious, and quite pretty too! I don't expect it to last very long around here.