Lemon Custard Pie

20 oz. Can crushed pineapple in juice

1 Tb fresh lemon zest (zest of about 1 very large lemon)

½ cup water

½ tsp salt

½ cup raw cashews

6 Tb honey

6 Tb cornstarch

6 Tb fresh lemon juice

1/16 tsp turmeric

1 pie crust

In blender, blend pineapple, water, and lemon zest until smooth. Some fibers will still be visible. Add remaining ingredients and continue blending. When smooth, cook mixture in a saucepan over medium heat until thick. Pour into a baked pie shell and chill until set. May garnish with berry glaze and/or fresh berries.

(from The Total Vegetarian)

Optional Berry Glaze

½ cup berries, fresh or frozen (I prefer blueberries

½ cup grape or apple juice

2 tsp cornstarch (dissolved in the juice

 Cook in saucepan over medium heat until it bubbles and thickens. Allow to cool, then drizzle over already cooled pie just before serving.  (For a smooth sauce, blend berries with juice before heating.)

Pie Crust, Granola Nut

1 cup rolled oats

½ cup flour, any kind

½ cup finely ground pecans or walnuts

1 tsp cinnamon

½ tsp salt

¼ cup canola oil

¼ cup maple syrup

1 tsp vanilla extract

Preheat oven to 350 degrees. Combine oats, flour, ground nuts, cinnamon, and salt in a large bowl and mix well. In a small bowl, combine the oil, maple syrup, and vanilla. Pour into the oat mixture and stir well until evenly blended. Press into the oat mixture and stir well until evenly blended. Press into the bottom and sides of a 9 or 10 inch pie plate. For pies that require further baking, bake crust for about 8 minutes, or just until set. For refrigerator pies (that don't require further baking), bake for 10-12 minutes, or until lightly browned. Cool completely before filling.

(From Vegan Vittles)