I know that last week I wrote on my Pine Nut Pie recipe and that this week - if anyone was paying attention to the Pie of the Week widget off to the right - I was supposed to write on a made-up recipe for Banana Nutella, but to be honest, my Banana Nutella Pie did not turn out as well as I had hoped whilst my Pine Nut Pie seems to be improving!
This last week I made it for the birthday celebration of Paul Hoppe and then again for the in-laws, some of who cannot eat wheat and/or dairy. I learned some things and made improvements to my recipe, including a version that would not offend the stomachs of my loved ones!
(click here for the original recipe)
What I learned the second and third time around:
- Istead of dark brown sugar, light brown sugar! This lends itself to a more fluffy filling and doesn't get quite as dense.
- The flour is only necessary if you want to use dark brown sugar which mixes into a syrup that is thicker than the light brown sugar.
- Earth Balance Natural Buttery Spread bakes very well with pies! I hardly noticed the difference between it and regular butter.
- On a similar note, this spread has a higher viscosity than butter when melted and is similar to the heavy cream - 1 Tbsp of this for the missing consistency of 3 Tbsp of heavy cream
- The best alternatives for gluten-free pie crusts are not potato flour ones, but cornmeal and nut based! This is Almond Tart Dough is vegan and wheat-free.
- Trader Joe's new press-in pie crusts are AWESOME. (Not Vegan/Vegetarian/Gluten-free)