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 Post subject: Re: Vegan Pie In The Sky
PostPosted: Sat Dec 28, 2013 12:04 pm 
Attended Chelsea Clinton's Wedding
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Joined: Thu Nov 15, 2012 4:25 pm
Posts: 221
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 
Hearts James Cromwell
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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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