http://www.veganbaking.net/ 139-1194 http://www.veganbaking.net/pies/139-peanut-butter-chocolate-banana-pie I made this with the flaky pie crust. So good!! ]]> Mon, 24 Dec 2012 04:05:56 -0500 87-1138 http://www.veganbaking.net/pies/87-flaky-pie-crust Used this crust for apple pie and everyone loved it. It was a big hit with friends and family. ]]> Fri, 30 Nov 2012 22:05:07 -0500 90-1123 http://www.veganbaking.net/pies/90-sweet-potato-pie-2 Ingredients say I cup sweet potatoes, instructions say 2 cups sweet potatoes. Also says to discard leftover sweet potato, who says things like that? Why not eat it?! A bit dense. ]]> Sat, 24 Nov 2012 20:14:20 -0500 89-1122 http://www.veganbaking.net/pies/89-pumpkin-pie-2 I made this pie for thanksgiving for non vegans and got rave reviews. It was firm and delicious. I used tapioca flour for my recipe and would have added a touch more sugar. But it was so so good I can't wait to make it again. ]]> Sat, 24 Nov 2012 02:10:11 -0500 87-1121 http://www.veganbaking.net/pies/87-flaky-pie-crust I used Earth Balance buttery sticks and Spectrum shortening, both of which I cut up and put in the freezer for a little while before cutting into the flour in my food processor. I mixed the liquid in by hand, as written. My dough was super dry and crumbly, very hard to get to come together, even after adding an additional tablespoon or two of water. I managed to press the dough into two crumbly discs and hoped it would hydrate while chilling in the refrigerator, but it was still dry and hard to work with a few hours later. I had to knead it a couple times to get it to come together, but I did eventually manage to get it to roll out. Still, the finished pie was fantastic. My non-vegan hubby raved it was the best he'd ever had (which is saying something, as the man loves pie), and specifically complimented the crust as buttery, tender, flaky. The rave was worth the effort, I will definitely try again. ]]> Fri, 23 Nov 2012 19:20:52 -0500 88-1120 http://www.veganbaking.net/pies/88-pumpkin-pie The pie set fine, it was very easy to make, a bit pricey though (cashew butter $7, barley malt another $7). However, the cashew butter overpowers the entire taste of the pie. My non-veg eaters thought it "tastes like peanut butter... thought we were having pumpkin pie". Yep, they didn't even think it was pumpkin pie, and it didn't even taste like cashews to them. Won't be using this recipe again. ]]> Fri, 23 Nov 2012 09:28:36 -0500 87-1115 http://www.veganbaking.net/pies/87-flaky-pie-crust I just made my dough, but it seemed awfully soft. I used earth balance soy free butter and Crisco. The butter was cold, but stillpretty soft. The Crisco was room temp. I triednot to overwork the dough. Will it still come out okay or should I try getting the butter super chilled and try again? It's for my first ever vegan pecan pie, and I have never made pie crust before. Please help!!! ]]> Wed, 21 Nov 2012 00:11:41 -0500 139-1082 http://www.veganbaking.net/pies/139-peanut-butter-chocolate-banana-pie This pie was so amazing I make it for every Thanksgiving and Christmas. It's so chocolatey and peanut buttery and bananayyyy:) It's rich, decadent, and everything nice! ENJOY! ]]> Thu, 25 Oct 2012 05:05:26 -0400 89-1025 http://www.veganbaking.net/pies/89-pumpkin-pie-2 Just made a variation of this and it turned out great! I used half hubbard squash and half carnival squash for the pumpkin. I cut out 1/2 cup of the sugar since carnival squash is sweeter than pumpkin and I used brown rice syrup instead of barley malt syrup. I also used cornstarch instead of arrowroot/tapioca flour since I don't have either. It is so tasty! And I used your flaky pie crust that I made with oil! I can't wait to serve this to my friends! ]]> Sat, 15 Sep 2012 02:47:20 -0400 87-1024 http://www.veganbaking.net/pies/87-flaky-pie-crust I decided I wanted to substitute oil for the vegan butter and shortening. So I used the equivalent amount of safflower oil but followed everything else. My dough was hard to work with after refrigerating an hour. (I suspect I should have refrigerated it overnight or even froze it...) Anyway, I used my hands to work it into my pie plate and smoothed it all around with my fingers. Then I froze it 10 minutes before pouring in the filling. Then I stuck it in the oven for an hour at 350. Crust turned out flaky and delicious! I'm going to try making turnovers with the other half of my dough! Thanks! ]]> Sat, 15 Sep 2012 02:37:26 -0400