Pies and Tarts with Heart by Dynise Balcavage

Author:Dynise Balcavage
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2013-04-30T16:00:00+00:00

Double Your Pleasure

Since you’re going through the trouble of making the orange curd anyway, why not make a double batch? The extra portion makes a wonderful hostess gift, gussied up in a mason jar with a rustic paper-bag tag. (It’s okay if you give them the recipe. Spread the vegan love! Just be sure to spell “curd” correctly.) Citrus curds are delicious on toast or muffins and are reminiscent of orange marmalade.

BESIDES THE OBVIOUS NUTRITIONAL PUNCH, raw pies don’t need any major appliances to get the job done. I created these recipes using just my mini food processor and blender while my kitchen was being redone and I was sans stove for more than four weeks. You can make these raw pies anywhere: at a vacation condo, in your dorm room, or in your kitchen.

When selecting ingredients for raw pies, it’s important to be extra choosy about quality. The ingredients you purchase are the proverbial stars of the raw pie show, enhanced by some spices and fruit, but that’s all. So what you taste is what you get. That said, pick the sweetest blueberries, the crunchiest pistachios, and the freshest spices—and be sure to taste before you assemble so you can make adjustments, if needed. If the blueberries are not as zippy as you had hoped, for example, you can always finish your pie with a drizzle of raw agave nectar to heighten the sweetness.

Just a heads-up: some of my raw pies call for optional, tiny amount of ingredients that strictly raw folks will want to avoid. I’ve included instructions so purists can stay 100 percent raw.

Serving Size Note

Most of these raw pie recipes make three 4-inch (10 cm) individual servings. That’s because I prefer to assemble and serve raw pies in fluted 4-inch (10 cm) tart tins. The gorgeous color-soaked fruits present so elegantly in these simple silver tins; they might even fool your guests into thinking you bought these desserts at a fancy French pâtisserie. But if you’re of the more traditional ilk, then by all means, make these pies in a 9-inch (23 cm) pie pan. If you do, though, you’ll need to double the recipes.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.