This week we'll be sharing our favorite homemade pie recipes. From savory to sweet to unusual to timeless, all of these recipes will help you make sure your pie-making season is filled with the most tasty recipes out there. As always, please share your pie-making adventures with us on Facebook, Twitter, instagram, and via email. We love to see what you're up to. :)
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Join us at a new time this week for #spoonchat with Dynise. Bring your pie and tart questions over to Twitter on Wednesday at 7PM EDT. See you there!
Excerpted from Pies and Tarts with Heart by Dynise Balcavage
Aloo palak without ghee is one of the darlings of vegan Indian cuisine lovers. This “reconstructed” version uses all the flavors of aloo palak that you love, in an unexpected pie presentation. It’s loaded with
vitamins and it’s cheaper than takeout.
Makes one 9-inch (23 cm) tart
1 Mashed Potato Pie Crust (recipe follows)
For Spinach Filling:
1 tablespoon (15 ml) olive oil
Pinch of nutmeg
1 to 1½ teaspoons garam masala
1 teaspoon black mustard seeds
½ teaspoon turmeric
¼ to ½ teaspoon red hot pepper flakes (optional, but I use the full Monty!)
7 cloves garlic, minced
1 medium onion, minced
¼ to ½ teaspoon salt
12 cups (360 g) roughly chopped, trimmed spinach or baby spinach, preferably organic
Preheat oven to 350ºF (180ºC, or gas mark 4).
Press the crust into the pan. Set aside.
To make the filling: In a large sauté pan, heat the oil over medium heat. Add the spices, then the garlic and onion, and sauté until soft, about 5 minutes. Sprinkle with salt if the mixture starts to dry out.
Add one-fourth of the spinach, let it wilt, stir, and repeat until all of the spinach is in the pan. Cook for about 10 minutes. Spread into the crust.
Bake for 30 to 35 minutes, or until firm. Let cool for 15 minutes before slicing.
Mashed Potato Pie Crust
We usually think of vegetables as pie filling and not pie bases. But I like to flip things upside down on occasion. Some vegetables, like the potato family, make wonderful savory crust bases. Carbolicious and comforting, mashed potato crusts are economical and an interesting way to transform leftovers into a literal meal base. You can use mashed white potatoes, sweet potatoes, or even mashed turnips or rutabagas. Or mix and match.
Makes one 9-inch (23 cm) crust
About 5 potatoes, peeled and baked
2 to 3 tablespoons (28 to 42 g) margarine
2 to 4 tablespoons (30 to 60 ml) nondairy milk (to bind, if needed)
½ teaspoon salt or more, to taste
Freshly ground pepper, to taste
Place the potatoes in a large bowl. Mash with the margarine and milk until creamy. (Use a potato ricer to save time!) Chill in the refrigerator for at least 2 hours.
Place in a lightly greased pan and press into place.
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.