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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Sat Dec 28, 2013 12:04 pm 
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Addicted to B12 Enemas
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Joined: Thu Nov 15, 2012 4:25 pm
Posts: 248
Location: Central Coast of California
Out of sheer exhaustion and desire to use up the leftover/super-ripe Harry & David xmas pears in the fridge, I dove into the Pear Frangipane last nite (pie, not tart since I don't have a tart pan).

I'm not typically drawn to pie-making, and this is only the 2nd recipe I've attempted out of VPiTS since I received it over a year ago. I used the press-in almond crust (exhaustion part =not wanting to wait for pie dough to chill before proceeding), and sub'd almond meal (using a bit less than the specified amount of almonds in the recipe).

The pie smelled AMAZING when I pulled it out of the oven; it's absolutely beautiful (I still cannot seem to post pictures, duh...); and picky omni daughter/pie aficionado LOVED it. We enjoyed it warm last night, and it tastes even better this morning, cold out of the fridge (the crust is crumbly and rich and decadent - so hard to believe it is made from vegetable oil alone, no marg or shortening).

This is so impressive-looking and tasting, and it was unbelievably easy to make (the press-in almond crust facilitated the process, no doubt). This definitely will be made for visiting house-guests in the near future! The custard-y texture with the fruit and crisp/crumbly shell make it just perfect on its own (no ice cream or whip required).

I also have a gang of ripe bananas, and I didn't see a straight-up banana cream pie in VPiTS. Does anyone have a basic but mind-blowing banana cream pie recipe/link? Maybe with silken tofu?

Thanx!


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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Mon Mar 17, 2014 8:55 am 
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Hearts James Cromwell
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Joined: Fri Oct 29, 2010 11:35 am
Posts: 56
Gave the Maple kissed blueberry pie a try for Pi Day. :) Btw, I make the double buttery crust only with margarine because shortening is not available in my country. It comes out awesome nonetheless.

We fell in love with the pie, though next time I'll reduce the syrup and/or sugar (too sweet even for us sweet-loving folk!) and cook it maybe an extra 10 minutes. The filling was a bit too syrupy and the bottom of the crust a bit raw. I used frozen berries but forgot to take the advice in the beginning of the book to cook it 10 mins longer.


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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Wed Jun 18, 2014 1:50 pm 
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Huffs Nutritional Yeast
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Joined: Thu Oct 21, 2010 6:14 pm
Posts: 102
Location: Santa Cruz, CA
I've made the strawberry rhubarb pie (without the crust) twice this spring. Make it before you can't find rhubarb anymore this season! It's absolutely delicious because the ingredients are so simple and straight forward. I plan to make this at least once every spring for the rest of my life.


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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Thu Jul 03, 2014 11:36 pm 
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The Real Hamburger Helper
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Joined: Thu Feb 17, 2011 10:13 pm
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Marzipan wrote:
I've made the strawberry rhubarb pie (without the crust) twice this spring. Make it before you can't find rhubarb anymore this season! It's absolutely delicious because the ingredients are so simple and straight forward. I plan to make this at least once every spring for the rest of my life.


Mine just came out of the oven. I have to wait until tomorrow night to try it which makes me twitchy. The house smells so good!


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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Wed Jul 09, 2014 3:24 pm 
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The Real Hamburger Helper
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Well I'm stuffed after eating my second blueberry ginger hand pie. These are so good! I love the puffy crust. Now I want to make more hand pies. I can't believe I waited so long to pull out this book and make stuff. The strawberry rhubarb pie was amazing also.


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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Fri Jul 11, 2014 11:41 pm 
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Has Isa on speed dial

Joined: Fri Jul 29, 2011 1:03 pm
Posts: 89
I've been baking from this book All The Time lately: key lime pie, Manhattan mud pie, coconut cream pie, appleberry pie, and I brought the blueberry lemon cornmeal cobbler to a picnic tonight. They've all been incredible. It's the Summer of Pie!


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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Wed Jul 23, 2014 7:54 am 
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Joined: Mon Jul 23, 2012 10:01 am
Posts: 5
Location: Minneapolis, MN
I've been having trouble getting some of my fruit pies' filling to set. I've got an oven thermometer, I'm not cutting until after they've cooled, but have started pre-cooking the fillings because I don't trust them to set. So far have had issues with cherry and peach... recommendations?


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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Wed Jul 23, 2014 10:15 am 
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And you never will.
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Location: Memphis
Instant tapioca is the only way I've found to really get some of the looser fillings gelled.

ETA: I personally don't really mind loose fruit fillings, but I bake for a cafe who sells pie by the slice, so it really needs to hold its shape after cutting, and instant tapioca is effective without making the filling cloudy or starchy.

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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Mon Aug 18, 2014 3:02 pm 
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Joined: Wed Dec 22, 2010 9:14 am
Posts: 58
I made the lemon mousse pie.. it's amazing! I forgot the coconut oil due to a "I have to work fast, agar doesn't wait" panic and only when I put the pie in the fridge I saw the jar of coconut oil by the stove and D'OH. It still came out really nice! A little soft, but otherwise this is the first pie that came out as creamy as I hoped (the cheesecakes, key lime pie, coconut cream pie all tasted great, but I wasn't *totally* satisfied with the texture).

The topping didn't set properly for me though, it's a bit of a jelly sauce. It doesn't run down the edges of a slice however, just kinda peeks over them, ha. I think I turned down the heat to early and didn't let it come to a full boil.. or maybe the lemons I used were super acidic..

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