The official Vegan Pie in the Sky review thread (to be updated)!
Add reviews for Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More by Isa Chandra Moskowitz and Terry Hope Romero here, and they will be added to the compilation.
Buttery double crust
I've made this several times and it's delicious. I've had a bit of trouble rolling it out (it seems to stick pretty easily), but the end result has always been good. It stays flaky and buttery and delicious. The last time I made it, it had perfect flavor and texture (but I did have to attempt rolling out 1 of the crusts twice). I always made it with 6 tablespoons of each EB and shortening (instead of eight), because that was changed after testing. I'd try it with the 8, and definitely make this again. (AC)
A fine crust. It rolls out well, and didn't stick to anything. It's flaky enough, but I think it's worth a go with vodka. I'll have to try that next time. Despite the inclusion of eb, I think that the shortbread crust has much more of a buttery thing going on. (fb)
Olive oil double crust
I had a bit more trouble with this dough. I think the recipe has been modified since testing, but it was difficult for me to work with. While mixing it together, the texture just became strangely flaky...weird flake pieces not coming together. The end result was good, and I was actually able to roll it out pretty well to make a lattice, so I would definitely try it again. (AC)
This is delicious. The dough smelt really vinegary before baking so I was a little worried about it, but it ended up being my favorite part of the (appleberry) pie. (sog)
Fantastic. I had always used a recipe here on vegweb that uses only oil for pie crust, because it comes out very flaky and just great. This is the same. I think one could easily sub with canola oil or the like, because there is still that olive oil flavor there (though I'm sure it depends on the olive oil, since mine is pretty strongly flavored). (fb)
I tried this again, using canola oil (also freezing it). It worked out great, just as flakey as the olive variation, with the benefit of no olive taste. I used it as a lattice crust for the sweet potato cobbler, and it browned and worked better that way than the buttery double crust. (fb)
Puffy pie dough
A little bit disappointed in this. I remember everyone raving about it during testing, but I didn't love it. I used So Delicious coconut milk yogurt, but my dough was quite sticky and not the easiest to work with. I didn't really find it all that puffy at all, either. I assume mine just didn't turn out quite right, but there was nothing really wrong with it..just didn't really deliver for the amount of work. Everyone else loved it in the blueberry handpies. (AC)
This stuff is pretty good. It turned out slightly lighter than your usual buttery crust but I don't know if I'd call it 'puffy' by any means. All in all, good stuff. Can't wait to make hand pies using this recipe. (sb)
Hm, this was fine, but my least favorite only because the others are so good. It's not really puffy, so there's that. But it functions fine. (fb)
Single (and loving it!) pastry crust
Good, basic crust. Pretty easy to work with; be sure to roll it thin enough. (AC)
did the job just fine. Worked well. (andini)
Very easy to make, and flakier than the buttery double crust. (fb)
Shortbread tart shell
Delicious! Very rich, but very good. Great that you can press it in. (AC)
Also very easy to make, and incredibly decadent. You could use this dough to make some awesome shortbread cookies, I think. If I was making a pie to impress (especially the more decadent omni-food inclined), I would absolutely choose this crust. (fb)
Good basic crust. Mine turned out wonderfully flaky! (lotus)
Chocolate shortbread tart shell
Yesssssss. It is everything that the shortbread crust is but very CHOCOLATY. If you do not care for your waistline and want tasty pies, the shortbread crusts are where it's at. Great texture, rolled out easily. (fb)
Yum! This came together quite easily when I mixed with my hands. It took a tiny bit of patience to make sure to evenly press it all into the sides, then bottom of shell, but it worked out very well. I actually used some dark cocoa powder, so it was definitely chocolaty! I messed up and baked it too many times for the pie recipe, but it was still great. Didn't puff up. Pretty darn easy. Great for the baked strawberry tart. I made this one as 1 big 9-10" tart. When I made the mini strawberry tarts with regular shortbread crust, I preferred those warmish, but this was much better later in the day. Will make again. (AC)
Graham cracker crust
I used a previous version of this as the "cookie crumb crust" using gingersnaps. It was good, but I preferred the actual gingersnap crust recipe. (AC)
Chocolate cookie crust
I used Late July brand chocolate sandwich cookies, which are kind of dry, but worked well here. I was just shy of all the crumbs I needed, so I used about a 1/2 cup ground almonds, and this was fantastic! I also tried the canola oil option, and I thought this was too greasy--I think I'll stick to EB or even the coconut oil in the future. (veganrun)
I probably shouldn't review this because I didn't really follow the recipe, but other people may make the same mistakes I did...so anyway. I used oreos instead of chocolate wafers. I reduced the amount of margarine because I figured the "cream" in the cookies would add some fat/oil. I don't think I reduced it enough because the crust was gooey instead of crumbly. After I baked it, it was kind of chewy. Just be aware of that if you're using oreos. I'm pretty sure that's where I went wrong. (lotus)
Made this with Annie's chocolate bunny grahams, and it was excellent. I had a bit less than 1 1/2 cups crumbs, but kept everything the same, and it was excellent. The flavor of the chocolate grahams was great. Texture was slightly moist, but baked well. Held together well, and not grainy. (AC)
Lemon cookie crust
Vanilla cookie crust
I used homemade vanilla wafers for the Boston creme cake pie, which worked well! I thought it could have used a little spice like cinnamon or nutmeg or something, but overall good. (sog)
I used the Mi-Del wafers (they seemed to be suggested?), and damn, those things seem awfully greasy. I didn't notice at first as I munched on a few, but I put those things in the food processor and I got oil out of them. Straight oil! Anyway, this worked well as a crust, and tastes like nilla wafers with the Mi-Del cookie. After this, I got pretty lazy and just used crushed cookies, but this is still an easy and quick recipe. (fb)
Made this using homemade vanilla wafers and it was pure heaven underneath the blueberry cheesecake. LOVE IT! (sb)
Black and white crust
Super simple and very good. Loved it. (AC)
I used gingersnap crust in the pumpkin pies, which worked great. Man, I love gingersnaps, and this recipe like all the cookie crusts comes together pretty easily. Only inconvenience is it gets your food processor dirty. (fb)
Chocolate olive oil crust
I didn't like this so much. It's not too sweet, and doesn't actually come off that chocolatey. It's not bad, but the chocolate shortbread one is definitely better. (fb)
Buckwheat double crust
Press in almond crust
Very, very good. Super good in the pear tart. It's crisp with bite, but still tender. Delicious. (AC)
So good--like a “grown-up” graham cracker crust. I’m pretty lazy, so I like a good press-in pie crust. In the food processor, this took just a mere 2 or so minutes, start to finish. Fantastic. (veganrun)
Made it for Thanksgiving and it was AWESOME! Was the star of the pear tart! (schmige)
Pretty great. It crisps up really well, and yeah, kind of like a graham crust (to get more of that effect, I might use brown sugar and more cinnamon). It has a tiny bit of chewiness to it. I think it'd be a good alternative to a cookie crust. (fb)
She's my cherry pie
Maple kissed blueberry pie
HELL YEA. The maple and lemon and blueberry go SO WELL together. I wasn't expecting to be crazy about this, but it's great and a pretty simple pie. Would make again. (fb)
frakking delicious. Bf seal of approval. Maple + blueberry=<3. (sog)
Blueberry thrill pie
Pucker up raspberry pie
Quite pleasant. I used frozen raspberries, and the amount of sugar called for was perfect. A simple pie. It didn't taste vinegary or anything, in case anyone's worried about the balsamic. Goes well with one of the creams (used the macadamia creme, but would go well with rad whip or coconut creme too). (fb)
Blackberry bramble pie
This came out more tart than I was expecting, but was still good. It was just a bit too tart, and too juicy. I used the blackberry liqueur. (AC)
I had some issues with this pie. I used frozen berries and upped the cornstarch to 4 T instead of 3 but it turned out like soup! After cutting the first slice, I scooped out as much juice as I could added another 2 T of cornstarch mixed with water and popped it back in the oven for another 15 minutes. Thankfully that worked, but the pie was still very tart. I think next time I'll 86 the lemon juice altogether and up the sugar just a touch. I like that the natural tartness of the blackberries was able to shine through, but it was overkill to have lemon zest AND lemon juice. It was a just slightly too sour. I was going to bring this pie into work, but it's really not that good. If I made this again, I'd definitely adjust the recipe. (sb)
Strawberry rhubarb crumb pie
My favorite pie so far! I used frozen rhubarb and fresh strawberries. So good. I would even consider doing this as a crumble with just the fruit and topping. Definitely all balanced. I love the sweetness with the tart, and the tiny bit of cinnamon. I was thinking I might want more cinnamon, but I like as is. I think I baked it a little less. (AC)
Never used rhubarb before until this. My frozen strawberries were quite tart, so the rhubarb blended in well. I was afraid the rhubarb would retain some crispiness, but it didn't, it softened up. The crumb topping is GREAT, but I had trouble fitting everything (strawberries, rhubarb, topping) in my half pan thing (made half the recipe). Most of the time there's always a little extra filling with that type of pan, but this was a whole lot. To top it off, I was using scant measurements 'cause I didn't have that much rhubarb. Hm. Anyway, I don't think I would have liked the tart-ish filling as much without that crumb topping. It really made it. (fb)
P's favorite! My pie was golden and bubbling after about 52 minutes. I had some juices bubbling up on the side, but not bad. When I cut into the pie, there is a TON of liquid. Like...a good depth of the pie. I don't know why! I wasn't a huge fan of the still kinda crispish apples. I loved the berries. The crust came out tasting good and good texture. I guess the bottom crust is soggy because of the liquid, but that didn't really bother me. I liked the flavor, but it wasn't my favorite. (AC)
This is delicious. I used the olive oil crust recipe, and the dough smelt really vinegary before baking so I was a little worried about it, but it ended up being my favorite part of the pie. I read AC's review beforehand and since she said it was very liquidy, I added an extra T or two of cornstarch to the filling. I don't think this was necessary as mine was not very liquidy and the cornstarch seemed like too much.. next time I'll just stick to the recipe. But overall, this pie is very good. I used 3 medium granny smith apples and two cups of fresh black berries. I also used half WW pastry flour for the crust, and it came out wonderful! (sog)
Didn't enjoy this too much. We used a mixed berry thing and fuji apples, and it was just fine. Not amazing, not bad. I think that part of it were the apples, which didn't want to soften up too much. I think I might try this again with some apple i know will bake well, with blueberries or somethin. (fb)
Blueberry ginger handpies with lemon glaze
Pretty good. I didn't lovelove them, as others seemed to (including my family). I thought they were good, but missing something. I did an orange glaze instead of lemon. The crust wasn't puffy or flaky, and the filling was....good. Not worth the effort for me. I might be interested in trying the strawberry ones some time. My aunt really loved these, though. I was hoping for more for some reason, but did just come out with 8. Followed the recipe. (AC)
Pretty good, fairly plain. It's not super gingery, and has the advantage of being pretty simple. As a filling, I like the maple blueberry better. Assembly was a bit tricky, and would probably be much easier if I used fresh blueberries and not frozen. They oozed a bit, but nothing disastrous. (fb)
Strawberry field handpies
Also a little troublesome in making these (gooey-ness from frozen fruit). Still good, simple way to have pie. I think a variation like strawberry-ginger or strawberry-lime would be good. (fb)
Strawberries and cream tarts
Another favorite! So simple, but so flavorful. I liked the coconut cream, but prefer these with the rad whip. It's surprising how good it is, because it's basically just strawberries! The baked flavor is delicious. Shortbread crust is great in these, but just slightly tedious to press into mini pans. The cream here is pretty coconutty, and the whip is more balanced. I baked for 30, because my crust didn't look golden. Loved them. (AC)
YES. The strawberry layer solidified well, the crust was great, and the sweet coconut cream was great here. Coconut just goes great with the tartness of strawberries. Nice little fancy thing that isn't too too hard to make. (fb)
I made this again, but did 1 big 9-10" tart and used the chocolate shortbread. I also used orange juice instead of lemon. It could have used a tiny bit more juice, but was great. (AC)
Ginger peach pandowdy
Blueberry lemon corn biscuit cobbler
Very berry chocolate chip cobbler
Delicious! Totally exceeded my expectations. I figured it would be good, but I love the berries and the chocolate. We both really loved it. I really missed the vanilla ice cream that we didn't have. Juicy, but not too much for a cobbler. I was afraid the biscuits wouldn't be totally done, but they were nice and firm, with a little crisp, and not soggy on bottom. The chocolate is excellent! I had to add another splash of milk to get my biscuit dough to come together, and wasn't really able to "fold" my chips in..but it didn't matter. I just scooped them up with the plops of dough. My berries were blue, rasp, strawb, and black..all frozen. (AC)
Summer fruit buckle cake
Delicious! It really is just the perfect little snack/brunch/coffee/tea type cake. The hint of almond (not too strong) with the bits of fruit. Texture is great. It's slightly gummy (not really gummy...) right under the fruit, but that's not a negative. It has a crisp top, and the cake was fluffy. I did the apricots, and also added just a couple strawberries in the middle. I didn't need 10 apricots (maybe sliced 1/2 that, and didn't even use all those). My bag was 2 pounds, and I didn't use 1/2 the bag. I even put my slices pretty close together and all the way around the cake. It tested done right at 45 min., and I think it was perfect. No issues with any sticking or anything. (AC)
Cherries and berries
Press in almond crust
So good--like a “grown-up” graham cracker crust. I’m pretty lazy, so I like a good press-in pie crust. In the food processor, this took just a mere 2 or so minutes, start to finish. Fantastic.
Coconut cream pie
This was incredibly delicious, but mine didn’t set up. It just fell apart when I tried to cut it. So, I ended up with the world’s most delicious pudding. Happy ending. However, I’d love to hear if anyone else had this problem and how they fixed it, because I’d love to make this for everyone I know and make their lives better.
Voluptuous pumpkin pie
Fantastic. Silky and delicious. Not as spicy as I would have liked, so I’m going to go heavier on the spices next time, maybe had some chopped crystallized ginger. But great recipe as is, too.
The Single (and loving it!) pastry crust did the job just fine. Worked well.
The Maple Pecan Pie stole a little bit of my soul--it's so good. Going in for seconds...
where is my freaking book?! i need to make some of this stuff!
Pumpkin Cheesecake: Everyone loved this but to me the topping was to rich. Next time I make it I'm going to only put half of the topping randomly on top not over the whole thing or maybe just leave it off entirely.
Making the Pecan Pie out of this book for our potluck tomorrow.
What other pie should I make? GO GO GO.
I was looking at the puddin' pie. I'm over pumpkin pie, so I'm 86ing that.
I forgot to say that I got this last week! Winter Break= my kitchen willl be transformed into a pie factory.
Voluptuous pumpkin pie - I thought this was pretty good; not sweet or spicy enough, but the texture was perfect. I served on a graham cracker crust & topped with homemade coconut whipped cream, which nicely complemented the flavors & added a little extra sweetness. I will make this again, but will need to experiment with adding more spices & sugar. I will say that my family LOVED it, though. (JessaCita)
Well, Nick said it tastes almost exactly like his grandma's pumpkin pie, which was his favorite pie in the whole world prior to going vegan! I think the texture was pretty near spot on; it was just the lack of spices and sweetness that bummed me out. I think I was expecting more cinnamon...?
Maple Pecan Pie: Okay, this pie TASTED good but I had a lot of issues with making the caramel part. I read online after my caramel failed that other people had the same problem. It says to whisk continuously on medium heat and to not let it bubble up too high. I did exactly this and the caramel started getting really thick about 6 minutes into it, so I took it off the heat and the sugars almost immediately crystalized. It wasn't a caramel at all, just a big block of maple syrupy brown sugar. Now, I read that others had this same issue but that the pie came out GREAT after it came out of the oven so I continued. Once I mixed in the tofu and the soymilk, the color of the filling was GREY. I was frightened, but went ahead anyway. Out of the oven, it wasn't dark brown or caramely looking like in the picture and still had a greyish tint. I decided to put it back in the oven for another 15 minutes to maybe let the sugars bubble and caramelize some more. I let it sit overnight and it mostly looked brown, caramely and normal like a pecan pie should. Anyway, it tasted really good (aside from the extra time in the oven overcooking the crust slightly)! SUMMARY: I RECOMMEND COOKING THE CARAMEL PART ON MEDIUM-LOW, NOT LETTING BOIL MUCH AT ALL.
I used the single pastry crust, but I actually made it into a cinnamon roll crust and since I baked the pie an extra 15 minutes the crust was a little overcooked but that was totally my fault. I'll make it again and put a proper review (don't add this one, AC)
Boston Cream Cake Pie:
I had some issues with the cake layer of this cooking all the way- the mix seemed far too wet to be fully baked after just 12-14 minutes like it says (3/4 cup soymilk + other liquids ingredients with the only dry ingredient being 1/2 cup flour and a bit of baking powder???) I had to bake it for around 24 minutes. My cream didn't get super set up like AC's, but it was definitely the best part of this pie. I used 1 tsp of agar flakes, since I don't have powder, so maybe that's why it didn't gel up as much. My ganache did have some funkiness to it... I'm not sure why as the only change I made was using 3/4 cup of chopped chocolate instead of chips. It was sort of.. grainy, but still smooth, just not as smooth/shiny as theirs in the photo, and when I tried it later on it was really salty tasting!! 0_o I think this is from the Earth Balance so when I make this again I'll use coconut oil instead.
I brought this to our Thanksgiving dinner where all of the omnis tried it and liked it anyway :)
I used homemade vanilla wafers for the "Graham Cracker Crust" recipe, which worked well! I thought it could have used a little spice like cinnamon or nutmeg or something, but overall good.
i don't have this book yet, but if i understand this right, there's a caramel that you're supposed to whisk while it cooks? Yes?
... if that's the case, it's the mixing that's making it crystallize upon cooling. Candy & caramel aren't supposed to be stirred while cooking because the motion will cause crystals to form that'll make it granular or solid when it cools, instead of delicious goo.
But in case I'm wrong, I'll just show myself out now...