While pulsing, slowly add the water to the flour/cheese mixture. Keep pulsing until the mixture begins to stick together but has not yet formed a ball.

Dump mixture out onto well-floured surface. With hands, lightly cover the dough with flour so that it does not stick to your surface. Shape the dough into a ball and cut in half. Form 2 disc-shaped doughs and cover with plastic wrap. Refrigerate the discs for 1 hour.

Roll out one of the discs and fit into pie dish. (Dough circle should be roughly 1 1/2 inches larger than your pie dish diameter.) Place in refrigerator while making filling.

For the filling:
Preheat oven to 400ºF.

In a large bowl combine sugar, flour, lemon juice, and salt. Add apples and toss to combine.

Roll out second pastry disc for the top of the pie. Pour apple mixture into pastry-lined pie dish.

Cube butter into small pieces (3 horizontal cuts, 3 vertical cuts). Sprinkle mixture with water and dot the cubes of butter. Place second pastry on top of mixture and adjust. Cut vents and flute edges.

Bake at 400ºF for 50 minutes or until filling is tender and crust is browned.

Preheat oven to 400ºF. Poke pie crust on bottoms and sides. Pre-bake for 5–6 minutes.

In large bowl, whisk eggs until frothy. Whisk in sugar until smooth. Whisk in flour, buttermilk, vanilla extract, lemon juice and nutmeg until incorporated and smooth. Pour into crust.

Bake for 10 minutes. Reduce heat to 350ºF and bake for 40–45 minutes or until set in the center. The center will still be a little teeny bit jiggly.

In a large bowl, toss strawberries, cornstarch, sugar, and salt to coat evenly.

Transfer the strawberry mixture to a large nonstick pan and turn the heat to medium. Allow the berries to heat through and release some liquid, stirring every minute or so. When combined and bubbling, turn heat off and let mixture cool and thicken for about 5 minutes.

Transfer strawberry mixture to the prepared pie crust and chill in the fridge for at least 3 hours or overnight until firm. Slice carefully and serve!

Or, like, eat the whole thing yourself for safety’s sake.

Notes:
• Make your own pie crust if you’re into that sort of thing! Use an 8-inch pie plate, or add a cup or two more strawberries for larger pie dishes.
• I quartered my berries, but you could halve yours or even leave them whole for a super pretty presentation.
• Whipped cream, extra berries, and fresh mint on top are amazing here!
• This is a lightly sweet pie. Add more sugar if you’d like, up to 1/3 cup more.

Prepare the marinade for the tofu: mix miso paste, Worcestershire sauce, tomato paste, rosemary, thyme, and pepper. Place the marinade in with the tofu crumbles and set aside (do this 30 minutes to 24 hours prior to cooking).

Peel the potatoes and cut into 1/2-inch dice. Cut the cauliflower into florets.

Put cauliflower and potatoes into pressure cooker with about an inch or water and cook for 12 minutes. Or boil in a medium saucepan for 10–15 minutes or until soft enough to mash.

Drain the potatoes and cauliflower and then place in a bowl with the garlic powder, salt, and pepper. Crush with the tongs and mix ingredients. Set aside.

Preheat the oven to 400ºF.

While the potatoes are cooking, prepare the filling. Place olive oil in sauté pan over medium high heat. Once the oil shimmers, add the carrots and sauté for a few minutes. Add onion, garlic, and mushrooms and cook until onion begins to turn translucent.

Add the tofu mixture with all of the remaining marinade to the saute pan. Mix gently with the other ingredients. Cook until tofu has browned and a lot of the liquid has evaporated, stirring occasionally. Stir gently as to not break the tofu up too much.

Add the mixture in the saute pan to the bottom of an 11 by 7 inch glass baking dish. Spread evenly. Add the corn and peas in separate layers and spread evenly. Top with the potatoes and cauliflower. Create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

Bake for 35 minutes or just until the potatoes and cauliflower begin to brown and the top is firm to the touch. Remove to a cooling rack for at least 15 minutes before serving.

Note: Don’t worry that the potatoes and cauliflower are a bit runny. This is due to the water content in the cauliflower and some moisture will evaporate in the oven.

Preheat oven to 180ºC (355ºC) and grease 6 individual tart cases.

Dust the work surface with icing sugar and roll out the dough until 5mm thick. Line each flan tin with the dough. Bake for 15 minutes. Remove from the oven and set aside while you make the filling.

For the filling, beat dairy free spread and sugar until light and fluffy. Beat in eggs, ground almonds and almond essence.

Spoon jam into the base of each tart. Divide filling mixture among the tarts. Top with the cherries and flaked almonds. Return to the oven and bake for 20 minutes.

Remove from the tins and dust with icing sugar.

Crumble graham crackers in a food processor until fine, then place in a medium bowl. Add coarse chopped nuts, brown sugar and flour to the processor bowl. Pulse in long bursts until fine in texture. Combine with graham cracker crumbs. Add cinnamon and salt. Mix well, then add melted butter. Stir with a fork then spatula until butter coats the crumbs and is evenly distributed.

Spread crumbs across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Refrigerate for 5–10 minutes.

On the center oven rack, bake the crust for 6 minutes. Let cool only for 3–4 minutes on a wire rack.

For the filling:
Meanwhile, in a medium bowl on medium-high speed, beat softened cream cheese and sugar until light and fluffy. Add milk, lemon, cinnamon, vanilla and egg. Continue mixing until smooth and creamy, about 2–3 minutes.

Reduce oven temperature to 325°F.

After pie crust has cooled 3–4 minutes, use either a small offset spatula or the back of a spoon and spread strawberry jam across the bottom center of the graham cracker crust. Try to avoid pulling the graham cracker crust while spreading the jam.

Give the cheesecake mixture a stir, then layer atop the strawberry jam. Using the tip of a knife, gently swirl (so as not to disturb the strawberry) to remove air bubbles.

Bake 45–47 minutes. Because ovens vary, begin checking between 35–40 minutes. The cheesecake is finished when ¾ of the outer edge is set with a slight wiggle in the center.

Let the cheesecake cool completely, then transfer to the refrigerator for 6 hours or preferably overnight.

For the whipped cream:
Chill a medium (preferably glass or metal) bowl and electric beaters in the freezer for at least 15 minutes.

Using an electric mixer starting on medium-low, beat cream, powdered sugar, cinnamon and vanilla until it starts to thicken. Increase the speed to medium-high and continue until stiff peaks form. Avoid over beating. Pipe or spread the whipped cream on top of the cheesecake, then add fresh sliced strawberries right before serving. Enjoy!

Notes:
• At 6,300 feet altitude, use an additional 1/2 tablespoon butter in the crust.
• If graham cracker crumbs feel dry when mixing, wet your fingers under water and continue with the crust.
• For the best whipped cream, use a medium-sized deep glass or metal bowl. Place the bowl and beaters in the freezer for a minimum of 15 minutes.
• Whipped cream can be made early, covered, and refrigerated up to a few hours.

For the filling, use a mixer to beat cream cheese until smooth. Add vanilla extract and powdered sugar, and continue mixing until smooth. In separate bowl, whip cream until soft peaks form. Fold whipped cream into cream cheese mixture and carefully spread in baked crust. Chill for 1–2 hours.

For the topping, in small saucepan, whisk cornstarch, sugar, strawberry gelatin, water and lemon juice. Cook over low heat, whisking constantly until thickened. Remove from heat and allow to cool for 10–15 minutes. Add strawberries to the pan and stir to coat.

Layer glazed strawberries over the pie. Refrigerate until ready to serve.

For the filling, melt butter and allow to cool for 5 minutes.

Stir gelatin and cold water together. Let sit for 5 minutes.

In medium microwavable bowl, combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in 1-minute intervals, stirring after each minute until mixture is thick enough to coat the back of a spoon, approximately 4-5 minutes. While mixture is still warm, whisk in softened gelatin. Allow lemon curd to cool for 20–30 minutes.

In a clean bowl, whip egg whites until soft peaks form. Slowly add remaining 1/2 cup sugar while whipping. Fold egg whites into lemon curd.

Pour filling into graham cracker crust and chill several hours up to overnight. Garnish with whipped cream and lemon slices.

Note: I do recommend that you use pasteurized eggs in this recipe since the whites will not be cooked. I have included an article in the related blog post about how to pasteurize your own eggs. Some grocery stores do sell eggs that have been pasteurized.

In a stand mixer, combine flour, butter, salt, and brown sugar. Mix until sandy in consistency, then add water. Stop mixer and grab a handful of dough. It should just barely come together when squeezed.

Divide dough between two small tart pans and use fingers to push the dough into shape. Try to make the dough 1/4 inch thick throughout. Once shaped, pierce the dough several times with a fork. Cut parchment to fit inside the tart shells and weigh the parchment down with dried beans. Bake for 30 minutes and allow to completely cool.

For the custard:
In a large bowl, mix egg yolks, sugar, half-and-half, and coconut milk. Set this aside.

Place a large skillet on a medium-high burner and add cornstarch and butter. Allow this to melt together then add the bowl of wet ingredients and whisk until thickened.

Add the pinch of salt and flaked coconut. Remove from the burner once the custard is as thick as pudding and allow to cool.

For the topping:
In a stand mixer, whip the whipping cream and powdered sugar until stiff peaks form. Keep chilled and set aside.

Combine coconut flakes and maple syrup and bake in a 350ºF oven until light golden brown, 5–7 minutes. Set aside and allow to cool.

Once the crusts and custard are at room temperature, you can begin assembling the pies. Divide custard between crusts and use the back of a spoon or pastry blade to spread the filling around and smooth out the top. Divide the whipping cream between the pies and smooth it out to the edges of the crust. Sprinkle with toasted maple coconut flakes and chill for 20 minutes. The pies are ready to serve once they are chilled.