Pie transforms what may have been a pleasant but ordinary day into a special and festive occasion.
From golden bubbling apple pie to silky spiced pumpkin pie, indulging in fresh-baked pie is an American tradition. Being able to enjoy these treats on a gluten-free and vegan diet simply requires a different approach to fillings and dough. To help home cooks make delicious pies that satisfy these diets, Jennifer Katzinger, author of Flying Apron’s Gluten-Free & Vegan Baking Book, releases her fourth book, Gluten-Free & Vegan Pie: Sweet and Savory Pies to Make at Home (Sasquatch Books; August 2013; $23.95).
This book includes more than 50 recipes for both sweet and savory pies with an emphasis on popular sweet pies such as Banana Cream, Maple Blueberry, and Sweetheart Cherry, and more than a dozen variations of gluten-free and vegan pie crusts, including pastry and press-in nut crusts, as well as hand pie and turnover dough. Savory pies include Tamale Pie, Spring Risotto Torte with Asparagus and Porcini Mushrooms, and White Bean and Broccoli Rabe Tart.
In Gluten-Free & Vegan Pie, Katzinger offers techniques and tips to make delicious pies without using dairy, eggs, gluten, or animal products.
Sample the book's Gluten-Free and Vegan Chocolate Espresso Tart here!
About the Author
Jennifer Katzinger is the former owner of the popular Seattle gluten-free and vegan Flying Apron Bakery. She is the author of Flying Apron's Gluten-Free & Vegan Baking Book, Gluten-Free and Vegan Holidays, and Gluten-Free and Vegan Bread. She makes her home in Seattle, Washington, with her husband and daughter.
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