Description
A nostalgic plant-based twist on a summer classic. This loganberry pie is sweet, tart, and deeply comforting — perfect for picnics or cozy nights in.
Ingredients
4 cups fresh or frozen loganberries
3/4 cup organic cane sugar (or coconut sugar)
4 tbsp arrowroot powder (or cornstarch)
1 tsp lemon zest
1/2 tsp sea salt
1 vegan pie crust (double layer, homemade or store-bought)
Instructions
1. Preheat oven to 375°F.
2. In a mixing bowl, toss loganberries with sugar, arrowroot powder, lemon zest, and sea salt. Let sit for 10 minutes.
3. Roll out bottom crust into pie pan.
4. Pour in berry mixture and spread evenly.
5. Top with second crust or lattice; crimp edges and cut steam slits.
6. Brush crust with plant milk and sprinkle sugar (optional).
7. Bake for 45–50 minutes until golden and bubbling.
8. Cool for at least 1 hour before serving.
Notes
Optional: Add cinnamon, nutmeg, or vanilla for extra depth.
Pairs well with coconut vanilla ice cream or cashew cream.
Stores 2 days at room temp, 5–6 days in fridge, or 2 months in freezer.
Try combining with Granny Smith apples for a fall twist.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: loganberry, vegan pie, summer dessert, plant-based baking