Burggraaf Charity - Gluten-Free and Vegan Pie

Copyright 2013 by Jennifer Katzinger
All rights reserved. No portion of this book may be reproduced or utilized in any form, or by any electronic, mechanical, or other means, without the prior written permission of the publisher.

Published by Sasquatch Books

Editor: Susan Roxborough
Project editor: Michelle Hope Anderson
Design: Anna Goldstein
Photographs: Charity Burggraaf
Food styling: Julie Hopper
Copy editor: Diane Sepanski

Library of Congress Cataloging-in-Publication
Data is available.

eBook ISBN: 978-1-57061-869-7
Trade Paperback ISBN: 978-1-57061-868-0

Sasquatch Books
1904 Third Avenue, Suite 710
Seattle, WA 98101
(206) 467-4300
www.sasquatchbooks.com

v3.1

To Lilli, who believes pies are magic

T HANK YOU , J OSEPH . Your presence gives me such strength. I love you. Thank you, Lilli. Thank you for the honor and gift of being your mommy. I love you eternally. Thank you, Gabrielle, for your friendship and unobstructed beautiful energy. Thank you to all of Lillis family. The support, joy, love, and strength you all give blossoms within her. Thank you to all of the people at Sasquatch who have put their faith in me through great times and challenging times. Thank you, Susan Roxborough, for your instructive vision and communication, and for your steady grace, poise, and positive energy. Thank you, Anna Goldstein, for your outstanding design work. Thank you, Michelle Hope Anderson, for your thorough and insightful editing. Thank you, Julie Hopper, for your exquisite food styling touch. Thank you, Charity Burggraaf, for your gorgeous photography. Thank you, Sarah Hanson, for your guidance and commitment. Thank you to the loving community I live in that surrounds me with meaningful and joyful connections.

P IE . I S THERE REALLY ANYTHING ELSE that comes close to it? If you ponder pie for just a moment, I bet nostalgic, happy, and tasty memories overcome you.

For me, writing a cookbook dedicated to pie is not only a joy, but also a great privilege. I presume that many of you interested in this bookbeing either gluten-free, vegan, or avoiding dairy and eggs, or a combination of thesehavent had the wonderful experience of sitting down to a piece of flaky pastry baked around a flavorful, juicy filling in quite some time. So giving you a pie you can not only eat, but also delight in, feels like a tremendous honor indeed. Pie transforms what may have been a pleasant but ordinary day into a special and festive occasion. And is it too far of a leap to suggest that the more pie you bake, the more you will gather together those dear to you?

We have an affinity for pie that surpasses any other dessert. Its not just the pie itself that captures our ardor, but the anticipation of its different varieties as the year cycles. While other desserts are perennial, pie truly expresses the changing of the seasons as we collect varying ripe fruits for luscious fillings. This cookbook is devoted to fresh, seasonal fruitsand vegetables, in the so Ive organized most of the recipes according to the calendars natural bounty, starting with spring and ending with winter.

Fruit and fillings aside though, I think we can all agree that a superb pie is determined by the merit of its crust. That uniquely satisfying and satiating experience ofdare I say it?fat baked with flour into a symphony of golden delicate pastry is undoubtedly one of our tastiest treasures. Thats why the most rewarding and ultimate challenge in writing this cookbook was creating the gluten-free and vegan crusts.

There are twelve crust recipes and an additional four specific to the savory pies, as well as toppings unique to the and nut crusts and cobbler dough. In the beginning of the crust chapters, I detail some new techniques for handling the doughs. My favorite one is what I call creating a wedge top crust. Basically, this is a top crust made of dough that has been rolled out into a circle and divided into eight wedges. The wedges are then placed on top of the unbaked pie, re-creating the circle. When the pie is baked, you can serve it elegantly, with ease and graceeven that usually hard-to-slice first piece!

In all my desserts, it continues to be my goal to prepare something mouthwatering and completely contenting using fewer, more healthful sweeteners. So with these recipes, Ive provided just enough additional sugars to highlight the fruit and nothing more. The sweeteners vary from evaporated cane juice, brown sugar, Sucanat, molasses, and maple syrup to store-bought preserves.

There is a wide variety of pies in this book. I wanted to be sure to include a range of crusts and fillings to accommodate many desires. Im confident youll find just the right pieor piesto fulfill your cravings and create a special feast, whether it be or one of many, many more!

Many of the crusts are interchangeable; I offer recommendations in each recipe for which crusts will produce the most pleasing and delectable pie. They all have different textures and levels of sweetness. The press-in crusts are definitely more healthful than the pastry crusts, which have less fiberbut the pastry crusts are oh-so-perfect for , and other traditional favorites!

So, dear bakers, as you delve into your precious pie-making, I congratulate you on creating some homemade magic for yourselves and those near to you!

About the

T HERE ARE A FEW KITCHEN TOOLS that will aid you greatly when making these pies.

R IMLESS B AKING S HEETS . These baking sheets are really the most beneficial when making free-form pies. Sliding your rolled-out pie dough onto a rimless baking sheet makes the process all the more graceful, but having a rimless baking sheet to slide your baked gallette off of is almost essential!