Pies and Tarts with Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies

March 23, 2015 @ 11:11 pm

Pies and Tarts with Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies

Dynise Balcavage

Language: English

Pages: 160

ISBN: 1592538460

Format: PDF / Kindle (mobi) / ePub


Sweet and Savory Vegan Pies

Take your plant-based pies to another level. In Pies and Tarts with Heart, popular blogger Dynise Balcavage shares her straight-forward wisdom about kitchen fundamentals and the most effective pie-making techniques. From Apple Pie to S’more Pie—and everything in between—these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker.
Inside you’ll discover:
-          Instructions for building your pie, from the basics to baking
-          How to roll, stretch, and bake a respectable crust in no time
-          Sweet pies: traditional, decadent, nutty, citrusy, and more
-          Savory pies: including Tomato Tart, Greek Spinach Pie, and Cornish Pasties
-          Stocking a pie-making pantry: the ingredients and equipment you’ll need
-          A variety of gluten-free, low-fat, kid-friendly, raw, and no-bake options
This is the third cookbook by Dynise Balcavage. She blogs at urbanvegan.net and tweets at @theurbanvegan.

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Pancakes & Waffles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

chocolate or lemon, and I’ll take lemon any day. Lemon bars are one of my all-time favorite treats, so I decided to make a pie of them. Just looking at this sunny yellow pie instantly lifts my mood. Even though this takes a while to bake, you can throw this pie together in under 20 minutes of hands-on time. I suggest using a nonstick pie pan for this dish or greasing your pan well before arranging the crust. Makes one 9-inch (23 cm) pie 1 Basic Single-Crust Pastry (page 30) or Gluten-Free

Pour the vinegar into the milk and let it sit for 5 to 10 minutes. Sift the flours if you are feeling industrious. (I never do.) Combine the flours, salt, baking powder, and spices in a large bowl. Combine the “soured” milk, brown sugar, oil, pumpkin purée, and vanilla in another large bowl. Gradually add the dry ingredients to the wet, about 1/2 cup (60 g) at a time, mixing well after each addition. Scoop 1 heaping tablespoon (15 g) batter per cookie onto the prepared cookie sheets, spacing

2 tablespoons (32 g) creamy peanut butter. 5. Maple: Add 11/2 teaspoons maple extract. 6. Sesame: Add 2 tablespoons (30 g) tahini. 7. Horchata: Replace cashews with almonds and add 1/2 teaspoon cinnamon. 8. Boozy: Add 2 to 3 tablespoons (28 to 45 ml) of your favorite cream-flavor-compatible liqueur, such as Kahlua, amaretto, rum, brandy, cognac, or whiskey. 9. Coffee: Dissolve 1 tablespoon (3 g) instant coffee granules in about 2 or 3 tablespoons (28 to 45 ml) of the milk and then whiz with

pans are another good option for gifts. Crusts turn out respectably crispy in these humble little numbers. Save the ones you get from store-bought pies. (Yes, I do indulge once in a while!) They’re indispensable when you are making pies to give as gifts. OTHER INDISPENSABLE EQUIPMENT Here are some other items that you’ll want to have in your kitchen to turn out perfect pies. Pastry cutter: Pastry cutters help you cut the flour into the fat, and they look a bit like a deconstructed wire

pans are another good option for gifts. Crusts turn out respectably crispy in these humble little numbers. Save the ones you get from store-bought pies. (Yes, I do indulge once in a while!) They’re indispensable when you are making pies to give as gifts. OTHER INDISPENSABLE EQUIPMENT Here are some other items that you’ll want to have in your kitchen to turn out perfect pies. Pastry cutter: Pastry cutters help you cut the flour into the fat, and they look a bit like a deconstructed wire

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