Fast review: Pie just might be the perfect food. It’s nostalgic, it’s heart warming, and it’s downright tasty.
Jennifer Katzinger takes a fresh approach by adapting classic pie recipes to fit both gluten-free and vegan lifestyles in her cookbook, Gluten-Free and Vegan Pie. As the former owner of Seattle’s popular gluten-free and vegan Flying Apron Bakery, Jennifer Katzinger is an expert in the field. Chapters span from tarts to hand pies to an entire chapter just on crusts. The recipes within each chapter are organized quarterly from spring to winter to make the most out of fresh harvested ingredients and seasonal flavors.
In this book, pie becomes a year-round expression of fresh, ripe fruits and vegetables. With more than fifty sweet and savory pie recipes, her book has a place in any baker’s kitchen—especially with the holidays around the corner. Buy your copy here and start rolling that crust dough!
Whose Kitchen You Would Find It In: Holiday host, health conscious baker, vegans, gluten-free fanatics, everyone—because who doesn’t love pie?
Nuts and Bolts
The book begins, as all pies must, with the crust. A grand total of TWELVE (yes TWELVE!) crust recipes are provided, including flaky pastry crusts and more rustic press-in crusts. The various tools and special ingredients needed to make the perfect vegan and gluten-free crust are outlined in a straightforward index.
Stressed about the rolling process? Not to worry, Katzinger gives clear step-by-step instructions along with troubleshooting tips.
Once the technical stuff is out of the way, the book moves on to delicious egg and cream-free fillings, including recipes for traditional sweet pies, cream pies, and tarts. These chapters contain old favorites such as summer peach pie and banana cream pie, as well as the more adventurous chocolate espresso tart and winter pear-cranberry streusel pie. Other highlights include free-form pies, hand pies, and savory pies with tempting recipes for plum galette, raspberry turnovers and spring risotto torte.
What to Make
For Dinner Tonight: Asian Potpie (p.133); White Bean and Broccoli Rabe Tart (p.127); Tamale Pie (p.130)
For the Holiday Potluck: Pumpkin Chiffon Pie (p.113); Blackberry Streusel Pie (p.42); Sweetheart Cherry Pie (p.43)
To Eat Straight Out of the Pie Plate: Fig Frangipane Tart (p.78); Chaussons Aux Pommes (p.100); Spiced Pear and Hazelnut Croustade (p.68)
Photo Credit: Casey Maxon and Aurore Joigny