BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Whipped Into Shape

So Delicious is on a tear lately, introducing greater innovations faster than grocery stores can stock them all. In the midst of this dairy-free influx, the much-loved seasonal beverages have returned once more, but that’s not all. My tall, frosty glasses of Pumpkin Spice Beverage will all be sporting stately white coiffures this year…

CocoWhip, the very first commercial analog to Cool Whip, beats the fluffy white pants off the competition in every way imaginable. Taste is pretty much a given at this point; based on prior So Delicious creations, I would expect nothing less than each bite to live up to its namesake. Subtle hints of coconut remind the lucky eater that they’re eating an actual food item, rather than some chemical concoction of unknown origin. Bearing a distinct cooling sensation on the tongue, it does, in fact, stay true to the Cool Whip theme, clearly distinguishing it from homemade coconut whipped cream. A lighter, airier but not insubstantial texture defines this brave new entry into the world of dairy-free delights.

Offered in both an Original and Light rendition, I found the original to be the perfect ready-to-use dessert topping of my dreams. Maintaining perky peaks on top of every dollop, it stood the test of time, refusing to melt under pressure. The light version was a bit less robust, approximating softly whipped cream or perhaps clotted cream more closely. Though initially disappointing, I realized quickly that this looser CocoWhip was a prime ingredient, waiting to be turning into something much greater than it could become as merely a dessert topper.

A beauty to behold and a treat to partake in, the real secret to this fluffy frozen pie is how laughably easy it is to whip up. If you’ve ever stood in a kitchen, even once in your life, I think you could manage this recipe with aplomb. Plus, since it’s based on yogurt and jam with no additional sweeteners to speak of, I would feel entirely justified slicing off a generous wedge for breakfast, lunch, or dessert alike.

As the seasons change, this same formula can be adapted to any flavor variations your cravings demand. For example, opt for plain vanilla yogurt in the base while swirling in pumpkin or apple butter to effortlessly compliment any Thanksgiving or Christmas table. That’s only scratching the surface of what’s possible with this versatile, innovative ingredient.

Berry Froyo Chiffon Pie

Graham Cracker Crust:

1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Non-Dairy Margarine, Melted

Berry Froyo Filling:

1 9-Ounce Container Light CocoWhip, Thawed
1 6-Ounce Container Almond, Coconut or Soy Strawberry Yogurt
1 6-Ounce Container Almond, Coconut or Soy Blueberry Yogurt
1/2 Cup Raspberry Jam or Preserves

To Garnish (Optional):

Original CocoWhip, Thawed
Fresh Berries

To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.

Drizzle the melted margarine into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.

Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.

In medium bowl, combine the CocoWhip and both yogurts, folding gently with a large spatula until well-blended. Be careful to stir gently so as not to knock all of the bubbles out of the airy, whipped mixture. stir with whisk until blended. Spoon into crust. Add in the jam or preserves last, mixing just enough to incorporate but leaving it slightly marbled throughout the filling. Transfer to your prepared crust, smooth over the top, and move the whole pie into a flat surface in your freezer. Let rest until solidified; at least 4 – 6 hours.

To serve, simply slice the pie into wedges and top with additional dollops of CocoWhip and fresh berries, if desired.

Makes 8 – 10 Servings

Printable Recipe


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No Use Crying Over Melted Ice Cream

What initially looked like a terrible tragedy, a loss of incomprehensible proportions, turned out to be happy accident in the end. It was an average day, punctuated by various chores and assignments, with a considerable grocery shopping expedition in between. Distracted by all the to-dos and a rapidly shrinking timeline, something was bound to get overlooked. It’s just a sad shame that it had to be the ice cream.

Tucked haphazardly into the fridge and not the freezer, hidden slightly behind a bushy clump of kale, there it remained for a full day before my grave error had been realized. By then it was far too late, the previously frozen dessert fully liquified into a pale white puddle, sloshing around freely within the container. Re-churning the mess in my ice cream maker did cross my mind, but no doubt the texture would never be quite the same. Immediately searching for a solution, loath to think that such a precious treat would be wasted because of a careless mistake, my thoughts turned to the possibilities of a little kitchen alchemy. Melted ice cream is no more than non-dairy milk, sweetener, and some sort of thickener, so why couldn’t it function as such in another application?

Proving that the sum is so often greater than its parts, this humble pie requires a mere seven ingredients, from crust to filling, thanks to the convenient combination neatly packed up in the form of vegan ice cream. Strawberries and cream are a classic duo in the first place, and they truly shine together in this brilliantly simple ode to spring. The only baking required is a brief flash in the oven to set the crust, but this can be further simplified with a ready-made rendition if you’re especially pressed for time. Even more impressive than this recipe’s effortlessly delicious outcome is its versatility, easily adaptable for any season. Swap out the berries for just about any fresh fruit that’s ripe and ready, such as peaches or apricots in the summer, pumpkin puree in the fall, baked apples or pears in the winter; the potential for different flavors is practically endless.

But for now, I’m sticking with strawberry since spring is in the air and berries are on the table. Another serendipitous opportunity to come out of this initial disaster is that it became an ideal entry to the Spring Fling Dairy-Free Recipe Contest hosted by So Delicious and Go Dairy Free. Even if it doesn’t win any prizes, this quick save is definitely a winner by me. With this foolproof formula under my belt, next time, I might even let the ice cream melt on purpose.

Strawberry-Cream Pie

Vanilla Cookie Crust:

5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 1/2 Cups Finely Ground Vanilla Wafer Cookie Crumbs

Strawberry Cream Filling:

1 Pound Fresh Strawberries
1 1/2 Tablespoons Lime Juice
1 Teaspoon Lemon Zest
1 1/2 Teaspoons Agar Powder
1 Pint So Delicious Vanilla Coconut, Almond, or Soy Ice Cream, Melted

Preheat your oven to 350 degrees.

Combine the melted margarine or coconut oil with the cookies in a large bowl, stirring thoroughly to completely moisten every last crumb. Transfer the mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky to handle with ease, lightly moisten your hands before proceeding. Bake for 10 – 15 minutes, until golden brown. Let cool while you move on to the filling.

Wash, hull, and roughly slice the strawberries before tossing them into your blender along with all of the remaining ingredients. Puree until mostly but not entirely smooth, leaving a few small chunks of berries intact. If you’d prefer a silkier texture, continue blending until no lumps remain, and pass the pink mixture through a fine mesh sieve, discarding the seeds. Transfer the mixture to a medium saucepan and set over moderate heat. Whisk frequently as it warms up, cooking until it comes to a full boil. Continue stirring vigorously for a full two minutes and then pour the hot filling into your prepared crust.

Tap the pan lightly on the counter to release any air bubbles, and let cool to room temperature. Only then is it safe to transfer to the fridge to continue cooling. Don’t rush this process, since an agar gel that’s cooled too quickly will weep and become watery later on.

Once fully chilled and solidified, slice and serve with additional fresh berries if desired- Or, additional scoops of ice cream!

Makes 6 – 8 Servings

Printable Recipe


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The Life of Pie

Not all brilliant ideas start out that way. Anyone that’s spent a decent amount of time tinkering with recipes can attest to that, often chalking up more failures than successes despite any amount of experience at the stove. Case in point: This stubborn crusted wonder known fondly as a Caramel Corn Pie, which should have graced the pages of Easy as Vegan Pie.

Conceptually sound yet more temperamental than a 5-year old crashing from a sugar high, it was my problem child of the bunch. After sending it through the ringer with over a half-dozen different trials, completely revamping the base and rendering it unrecognizable from the original approach, sweet relief seemed to be in sight. Handing over the results to my unsuspecting recipe testers, I stood back with a smug sense of pride, awaiting the flood of enthusiastic feedback sure to return in no time.

Needless to say, that was not the case. Still baking unevenly, working in fits and starts, there was no rhyme nor reason to why it would work for some but flop spectacularly for others. Endless last minute tweaks caused it to miss the final deadline for joining the other perfect pies in the book, but finally, a gem I’ve been saving up to celebrate Pi Day (3.14!) the right way, its time has finally come.

For all the love that popcorn wins as a stand-alone snack, you’d think that more treats would seek to share in its reflected glory, utilizing the humble kernel for all that it’s worth. It strikes me as a huge failure of creativity that there aren’t more attempts at popcorn cupcakes, popcorn cookies, or popcorn pies. Luckily, with a bit of custard and caramel, this is a problem we can fix. Notes of burnt sugar compliment a buttery undertone, accented with a good pinch of salt. If you’re craving popcorn, it might be a wise idea to think inside the crust.

Caramel Corn Pie

1 Unbaked Classic Crust (page 36 of Easy as Vegan Pie)

Crunchy Caramel Corn Topping:

4 Cups Freshly Popped Popcorn* (From about 1/4 Cup Kernels)
1/2 Cup Dark Brown Sugar, Firmly Packed
2 Tablespoons Non-Dairy Margarine
1 Tablespoon Light Agave Nectar
1/4 Teaspoon Salt
1/8 Teaspoon Baking Soda

Caramel Corn Custard:

4 Cups Freshly Popped Popcorn* (From about 1/4 Cup Kernels)
2 1/4 Cups Plain Non-Dairy Milk
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
1/2 Cup Unsweetened Applesauce
1/3 Cup Cornstarch
1/4 Teaspoon Baking Powder
1 Tablespoon Whole Flaxseeds, Ground
1/4 Cup Non-Dairy Margarine, Melted

*To pop your corn, place the popcorn kernels in a medium-size brown paper bag (if you’re not sure if it’s big enough, err on the side of caution and pop the corn in two separate batches). Use scotch or masking tape to seal the bag shut, and put it in the microwave. Use the “popcorn” setting if possible, or set the timer for 3 ½ minutes at full power. When the popping slows to about once every 5 seconds, remove the bag, and open it very carefully, making sure your hands and face are out of the way- The steam can be quite painful! Sift out any unpopped kernels.

The caramel corn topping takes a bit longer to bake than the pie itself, so your best bet is to prepare it in advance. Preheat your oven to 225 degrees and line a jellyroll pan with a piece of parchment paper or a silpat.

Place the first four cups of popped corn in a large bowl near the stove. In a medium saucepan over moderate heat, combine the brown sugar, non-dairy margarine, agave, and salt, stir well and bring to a boil. Cook at a vigorous bubble while stirring continuously for 5 minutes. Remove the pan from the heat and quickly stir in the baking soda. It will foam and bubble angrily, but don’t just stand around and watch it- Make haste and pour the mixture all over the popcorn. Toss to coat each and every kernel, and spread the syrupy corn out in an even layer on your prepared baking sheet. Bake for about 1 hour, stirring every 15 minutes. It will become perfectly crisp once cool, so despite the tempting aroma, resist the urge to take a bite until it reaches room temperature.

Once the topping is baked and out of the oven, increase the temperature to 325 degrees.

Bring together the custard filling by combining the second measure of popped corn and non-dairy milk in a medium saucepan over moderate heat. Bring the mixture to a boil, cover, and turn off the heat. Let sit for 1 hour for the corn to soften and infuse into the liquid.

Transfer the popcorn milk to your blender or food processor and thoroughly puree. Give it at least 5 full minutes at high speed to break down the kernels as much as possible, and longer if necessary. Strain through a fine mesh sieve, pressing to get all the liquid out. Discard the solids.

Pour the popcorn milk back into the medium saucepan, and vigorously whisk in all the remaining ingredients for the filling. When perfectly smooth, turn on the heat to medium, and bring to a boil while stirring continuously, scraping the bottom and sides of the pan to prevent the mixture from burning. Once the mixture has thickened to the point that the bottom of the pan remains visible when you stir, without the filling immediately flowing back over the surface, turn off the heat and quickly transfer it to your unbaked pie shell.

Bake until custard is set and browned on top, about 45 – 50 minutes. The center should still be a bit jiggly when tapped, much like a cheesecake. Let cool completely and top with a generous mound of the crunchy caramel corn topping before serving at room temperature.

Makes 8 – 12 Servings

Printable Recipe


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Pastilla, Bastilla, Bisteeya, B’stilla, or Bstilla; It All Means “Delicious”

I may have never known about the wonders of pastilla, the mysterious pastry with a half-dozen different spellings, if not for the ethereal prose of Fatima Mernissi. So inspired by her lavish, unrestrained words of praise, this was my call to action, to secure a literal piece of the pie for myself. A Moroccan inspiration clad in endless layers of flaky, buttery phyllo, authentic renditions are stuffed with pigeon meat, but more modern formulas concede that chicken will suffice. In a play on words, since we’re thinking in a literary manner anyway, chickpeas turned out to be an excellent substitute, staying true to the theme without compromising any feathered friends in the process.

Most curious, perhaps, is the incongruous addition of powdered sugar right before serving; a light dusting of confectionery snow, frosting a decidedly savory main course. A jarring suggestion to this westerner, raised with a deep mistrust of even gently sweetened dried fruit mixed into an entree, it took a leap of faith to give this coup de grâce a fair shake. Humbly, I must admit, it does work, tempering the hot, bold, and intense spices without turning the pastry into a dessert option. Though it could still taste equally delicious without, for those as hesitant as myself, I must urge you to just give it a shot. You made it this far- Get the full experience, at least once. It’s worth taking the plunge.

Chickpea Pastilla

3 Tablespoons Olive Oil
2 Medium Yellow Onions, Finely Chopped
2 Teaspoons Granulated Sugar
1 1/4 Teaspoons Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
1 14-Ounce Can (1 3/4 Cup Cooked) Chickpeas, Drained
1/2 Cup Coarse Almond Meal
1/2 Cup Vegetable Broth
1 Tablespoon Lemon Juice
3/4 – 1 Teaspoon Salt

8 – 10 Sheets Frozen Phyllo Dough, Thawed
Confectioner’s Sugar, To Garnish (Optional)

Preheat oven to 425 degrees and lightly grease a 6-inch round springform pan.

Heat 1 tablespoons of the oil in a large saucepan or skillet over medium heat. Add the onions and sugar; cook for 8 – 10 minutes while stirring frequently, until lightly golden and aromatic. Incorporate the ground cumin, coriander, ginger, cinnamon, black pepper, and cayenne, cooking for a minute or two longer to gently toast the spices, releasing their unique perfume. Add drained chickpeas and almond meal next, stirring to combine, before slowly pouring in the broth and lemon juice together. Cook for another minute to heat through and slightly thicken the mixture. It should be thoroughly moistened but not soupy. Season with salt to taste. Remove from heat and let cool for 15 minutes before proceeding.

Lay 1 sheet of phyllo across the bottom of your prepared springform pan, allowing the excess dough to hang over the edges. Lightly brush with the remaining olive oil, and then place another sheet of phyllo on top, turning it slightly so that the points stick out at different angles. Repeat this process so that you end up with 4 – 5 sheets lining the pan, covering the sides completely. Gently spoon the chickpea filling into the center, smoothing it out so that it fills the pan evenly. If you end up with a bit too much filling to comfortably squeeze in, you can always use leftover sheets of phyllo to make individual parcels later.

Cover the filling with another sheet of phyllo, brush with olive oil, and repeat the same process as before, ending up with another 4 – 5 sheets on top. Fold the overhanging dough back over the top, smoothing it down as neatly as you can without driving yourself crazy. Give it a final brush of olive oil before sliding it into the oven. Bake for 15 – 18 minutes, keeping a close eye on it since it cooks quickly at this high temperature, until the whole thing is golden brown. Let cool for 5 minutes before unmolding, and sift a fine dusting of confectioner’s sugar on top right before serving.

Makes 3 – 4 Servings

Printable Recipe


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Lost at Sea

Nothing is off limits when it comes to capturing the perfect photo. Fulfilling a vision, watching it come to life, and being able to share it with others, no translation necessary, is the most satisfying aspect of the craft. No one said that reaching that goal was ever easy though, which is why I’m willing to go great lengths in order to see a concept through to completion. Even for your garden-variety food photo, every frame counts. Shooting on location presents its own unique set of challenges, but posing a pie for its closeup on the beach is far from my craziest idea yet.

A week of planning, a day of preparation, and day of meticulous baking later, the photo was everything I had dreamed of. With the recipe completed and fine tuned well in advance, the styling went off without a hitch. My Island Breeze Pie from Easy as Vegan Pie looked radiant, a true beach babe if I ever did see one. Never mind the fact that it was a chilly February morning, the wee hours of the AM affording us a quiet, undisturbed spot on the shoreline; the sun’s gentle golden glow suggested otherwise, and the soft ripples of sea water coming in with the tide seemed to lovingly cradle the dish itself. It was perfect, that one moment that every artist lives for when everything in the world feels right.

And the next moment is what every risk-taker dreads.

Splash! Right before my lens, one cruel wave silently crept up from beyond my viewfinder, sneaking around the edges of my painstakingly styled pie, and maliciously scaled the walls of the ceramic vessel, crashing through the latticework in one fell swoop. I never saw it coming, but with camera poised and a finger on the trigger, the devastating attack was inadvertently captured for all eyes to see, detailing the full destruction in a multitude of frames.

“No, not the macadamia nuts!” I howled in anguish, helplessly watching the waters recede. They were one of the rare edible souvenirs that made the journey with me back from Hawaii, you see, much more sentimental than your average ingredient.

Leaving behind a soggy but fully intact pastry in its wake, my rescue efforts came too late, but the whole dish was nonetheless toweled off and taken home. This poor, brave pie made the ultimate sacrifice- Who could be so cold-hearted as to simply shrug and throw it away? Not I; loathe to waste food, and turn my back on this valiant fighter.

Only out of desperation, and only due to one overly optimistic suggestion did the pie return to the oven in an attempt to dry out. The water was removed, but the sand, grit, and salt remained, tasting of of detritus and sadness. Officially beyond salvage, all I could do was honor its memory, publishing that glorious photo to inspire generations of Island Breeze Pies to come.

Don’t forget to enter my giveaway for a chance to win a copy of Easy as Vegan Pie for yourself! Pretty please, don’t let any of your baked creations anywhere near the water, for your own eating enjoyment.


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Have a Bigger Slice of the Pie

Gingerly slicing through the packing tape and lifting each flap of the cardboard carton, one at a time, unboxing my very first copies of Easy as Vegan Pie was, both predictably and surprisingly, unreal. Entering the lineup as my fourth cookbook, the creative process had become second nature, from dreaming and scheming to writing down the results. It was all the same routine, albeit more challenging subject matter than ever before, producing the luscious glossy pages I had been imagining for well over a year, through all of the flops and resounding successes alike. Exactly as I expected, the content felt as familiar as the back of my hand, having poured over the tiny details for hours on end to reach this point.

But holding the hardcover in my hands, flipping past photos and recipes that had each taken on their own unique personalities with stories to share, the sensation is indescribable. It’s hard to believe that this really came from my own hands, while it feels close enough to be an actual piece of me, out in bookstores everywhere. I couldn’t be more proud to share my heart, and my pies, abroad.

This isn’t about me though- I know you’re here for some sweet and savory satisfaction! Yes, it’s true, there are indeed savory recipes thrown into the mix, for the first time in any of my personal publications. A book for everyone, the range of flavors covers all tastes, and includes many gluten-free, nut-free, and soy-free options throughout. The “look inside” feature on Amazon.com has yet to go live, so in the meantime, allow me to tempt you with a taste of the recipes within:

Custard, Cream, and Pudding Pies

Adzuki Bean Pie
Banana Tapioca Pudding Pie
Buckeye Pie
Cannoli Pie
Chocolate Chipotle Sweet Potato Pie
Cookies ‘n Creme Fried Pies
Double Chocolate Truffle Tart
Figgy Pudding Pie
Greek Silk Pie
Kiwi Coconut Pie
Lemon Chia Seed Meringue Pie
Mud Pie
New York Cheesecake Pie
Nutterscotch Pie
Pistachio Pudding Pie
Raspberry Red Velvet Pie
Rock ‘n Roll Elvis Pie
Skinny Mint Tart
Speculoos Pumpkin Pie
Sweet Corn Crème Brûlée Tartlettes
Watermelon Chiffon Pie
Yogurt Parfait Tartlettes

Frozen Pies

Acai Bowl Pies
Blood Orange Creamsicle Pie
Hula Pie
Kahlua Pie
Malted Strawberry Milkshake Pie
Mojito Pie
Persimmon Chiffon Pie
Raw Eggnog Pie
Root Beer Float Pie
Spumoni Pie
Winter Wonderland Peppermint Pie
Nut Pies
Baklava Pie
Caramel Macadamia Crumb Tart
Chestnut Crunch Pie
Gingerbread Walnut Pie
Hazelnut Tassies
Marzipan Crostata
Pomegranate Pecan Pie

Fruit Pies

Apple Burgundy Betty Pie
Apricotta Tart
Bella Bellini Tartlettes
Black and Blue Licorice Pie
Black Forest Pie
Concord Frangipane Pie
Cran-Cherry Impossible Pie
Drunken Apricot Pies
Frankenstorm Pie (AKA Banana Ganache Pie)
Grapefruit Shaker Pie
Island Breeze Pie
Killer Apple Pie
Ma’amoul Pie
Mahalapeño Pie
Mango Chutney Pie
Membrillo Pie
Pear Praline Pie
Rhubarb Heart Pies
Roasted Strawberry and Tomato Galette
Rosemary-Peach Tarte Tatin
Strawberry Cereal Streusel Pie
Sugared Plum Tart

Wild Card Pies

Birthday Pie
Black-Bottom Macaroon Pie
Carrot Cake Pie
Chess Pie
Chocolate and Zucchini Pie
Choose-Your-Own-Adventure Pie Pops
Jack-O-Lantern Pies
Mango Sticky Rice Pie
Maple Shoo-Fly Pie
Margarita Jelly Shot Tartlettes
Matcha Mochi Pie
Old Fashioned Oatmeal Pie
Pup Tarts
Snickerdoodle Pie
Stained Glass Pie
Torta di Verdura

Savory Pies

Caramelized Onion and Apple Tart
Cheesy Mac Pie
Fried Green Tomato Pies
Primavera Pot Pies
Reuben Pie
Spaghetti Squash and Meatball Pie
Taco Pie
Tamale Pies
Tea Tart
Thanksgiving Quiche
Wasabi Pea Pie

…And that’s to say nothing of the wide range of crusts, accompaniments, toppings, and variations included as well. Of course, you’ll also find tons of tips on how to make your best pies ever, going into great detail on equipment, techniques, and ingredients.

Now, if you’ve made it all the way through that cruel temptation of recipe titles, you definitely deserve an actual slice of pie. Although I can’t ship one of these crusted beauties safely through the mail, I would be delighted to send you the blueprint to make scores of your own. To celebrate the official release of Easy as Vegan Pie, I’m giving away one signed and personalized copy, straight from my own reserve. I’m bursting to share this gem, so I can’t wait for it to reach book shelves any longer! If you’d like a big slice of the pie for yourself, enter by leaving me a comment below with your name and email in the appropriate boxes before October 16th, Midnight EST.  The only restriction is that you must have a US mailing address. Tell me about the best pie you’ve ever eaten, or which pie listed above you’re most looking forward to sinking your teeth into!

UPDATE: The entry period is over and a winner has been selected by the trusty random number generator. The participant who’s about to start rolling in dough very shortly is…

Commenter #97; Lizze! Congrats Lizzie, you’ll be hearing from me very shortly about how to collect your prize. Don’t despair if this wasn’t your lucky day. There will be many more exciting giveaways to come…


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Pommes d’Amour

Botanically incorrect but poetically true, the French demonstrated great wisdom when they named tomatoes “love apples.” What savory fruit is more beloved than the tomato, across all continents with favorable growing climates? Watching their vines twist upwards towards the sky, reaching out for the sun’s warmth, it’s only a matter of time before flowers come, begetting tiny green globes. Initially sour, unpromising at first glance, they slowly swell larger, growing juicier and sweeter with every blush. Even if you’re not a gardener and don’t watch your own tomato babies mature from seed, it’s impossible not to fall for them.

Now that real tomatoes have returned to markets, little by little, it’s about time I shared my recipe for tomato pie. Though initially created only for looks to fulfill a photography assignment, and inspired by a less than attractive recipe with highly processed ingredients, it didn’t take much work to create something worthy of the fresh tomatoes that fill it.

Brightened up with additional herbs and garlic, subtle seasonings make a world of difference in banishing blandness, all while still allowing the tomato to take center stage. It’s the kind of recipe that’s so simple that only the best ingredients will do, because you taste each and every one of them. Don’t even dream of whipping this one up in the middle of January- A winter tomato is nowhere near as lovable.

Tomato Pie

2 Unbaked Classic Crusts (page 36 of Easy as Vegan Pie, or Your Favorite Recipe), 1 Lining an 9-Inch Pie Pan and 1 Unrolled

1 8-Ounce Package Vegan Cream Cheese
2 Cloves Garlic, Finely Minced
1/2 Teaspoon Lemon Zest
1/2 Teaspoon Dried Basil
3/4 Teaspoon Dried Parsley, Divided
1/4 Teaspoon Dried Oregano
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Cornstarch, Divided
3 – 4 Firm, Slicing Tomatoes
3/4 – 1 Cup Vegan Mozzarella-Style Shreds

Preheat your oven to 425 degrees.

Place the cream cheese in a large bowl and thoroughly mash in the garlic, zest, dried herbs, salt, and pepper. Stir until the cream cheese is smooth and all of the seasonings are well-distributed. Smear the mixture evenly across the bottom of your crust-lined pie pan, smoothing out the top as best you can. Sprinkle 2 tablespoons of the cornstarch over the exposed surface.

Slice your tomatoes to about an 1/8th inch in thickness, and remove the watery seeds. Arrange the slices over the cream cheese layer in concentric circles, overlapping and fitted together as closely as possible. Continue stacking them until they reach the brim of the pie pan. The final amount will depend on the size of your tomatoes and how seedy they are. Sprinkle the final tablespoon of cornstarch over the tomatoes, and then top evenly with your cheesy shreds.

Roll out the second piece of dough on a lightly floured surface to 1/8 inch thick. Use a sharp knife to cut a few vents in the center. Gently drape the dough over filling, and trim so that there’s still about 3/4-inch of dough overhanging the edge. Fold and roll the excess under the bottom crust, pressing the edge to seal it, and crimp decoratively as desired.

Tent with aluminum foil and bake for 25 minutes. Reduce the temperature to 350 degrees, uncover the pie so that it can brown, and bake for a final 25–35 minutes. Let cool for at least 20 minutes before digging in. The pie can be served at any temperature, but best when warm.

Makes 8 – 10 Servings

Printable Recipe

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