I am so excited to be a part of the blog tour for Laurie Sadowski’s awesome new cookbook The Allergy-Free Cook Makes Pies and Desserts! This book is filled with lots of super delicious recipes, which you will want to make again and again. I made the Apple Cider Pudding Cake the other night, and it was outstanding! It was so good that we demolished it in a night. I’m not kidding. That pudding cake is like the love child between an apple pie and a spice cake. We seriously couldn’t get enough of it. Fortunately it’s super easy to make, so it will definitely be a regular around here.
I’ve been a huge fan of Laurie’s books (which are all gluten-free and vegan) since her first book, The Allergy-Free Cook Bakes Bread. Her recipes are not only delicious and healthy, but they are very well-tested and always turn out great. They are solid recipes. Her newest book is no exception. I knew this book was going to be killer, ever since my friend Kittee brought over a peanut butter and strawberry jam tart to my house. She was doing a little recipe testing for the book, and thought that I might go crazy for it. And boy was she right! My husband adored it too, and kept asking how long we had to wait for the book to come out, so he could have it again. Well thankfully we don’t have to wait any longer.
I asked Laurie if she would do a little Q and A with me, and share some tips with my readers, which I am posting below. She also is letting me share the recipe for that amazing Apple Cider Pudding Cake, and she and her publisher have graciously offered to give away a copy of this book to one of my readers. So make sure to leave a comment (along with your name and a way to reach you), and tell me what your favorite kind of pie is.
Q and A with Laurie Sadowski
What was the inspiration behind The Allergy-Free Cook Makes Pies and Desserts?
Folks might not know that the three books started off as one large book, then later were split into a series. So⦠Pies and Desserts was needed to finish off the series! And, of course, so I would have an excuse to make lots of (nondairy) ice cream.
How long did it take you to write the book?
The book was first written a couple years before the other two, but then modified a lot once it became the third in the series. By then, more products were available on the market, similar cookbooks were available, and living gluten-free was becoming a lot more common. Having two cookbooks under my belt at this point certainly made it easier, but I definitely wanted to get really creative and not make a carbon copy of what was already out there. It took about 8 months to finish, if I recall!
Have you always been a pie person?
No! Ha, I actually dreaded this book for that reason! (Just kidding, I didnβt really dread it). But pie was never really my thingβIβm a cake person through and through. I did soon discover that the secret to loving pie is always having nondairy ice creams available. This sped up the book, too, since I (literally) churning out the frozen desserts chapter throughout the whole pie process.
What are your top 3 favorite recipes in the book?
Ooh. Seriously? Iβm leafing through it right now, and Iβll just interpret this like you said my top recipe in each chapter!
For Pies and Cheesecakes, I love the Double Chocolate Cherry Cheesecake, becauseβ¦ well, itβs a double chocolate cherry cheesecake! Super silky and smooth, uses local sour cherriesβ¦ I just canβt get enough. We had a cherry drought last year and you couldnβt find them anywhere. As soon as the new season hit, I bought a couple pails of them and theyβre stowed in my freezer. My birthday, in March, always calls for a Black Forest Cake, so I missed out last year.
For Tarts of All Sizes, I love the Peanut Butter and Jam Tart, because pb&j-anything is always in my top picks. All three of my books feature something peanut butter and jam-related, so it wasnβt too difficult to tap out something for this book, too (and it was hard to stop just at one).
In the Cobblers, Crisps, and Other Fruit-Filled Desserts chapter, I am definitely a fan of the Ginger-Plum Crumble. Italian prune plums remind me of my childhood, and when theyβre locally available they are amazingly sweet. Iβve also done a mixture of peaches and plums for this crumble, which is definitely my favourite way to adapt it.
Puddings, Pudding Cakes, and Layered Desserts is difficult for me to pick, but the Deep-Dish Chocolate Chip Cookie Bowls are heaven in a ramekin. This is closely followed by every single trifle, my absolute top type of dessert of all time.
And then there is Ice Cream and Frozen Desserts and, really, the Hot Fudge Sundaes in Sugar Cone Bowlsβ¦ or maybe the Magical Caramel-Swirled Brownie Sundaesβ¦ orβ¦ orβ¦
Okay, next question.
Were any of the recipes particularly challenging to make gluten-free?
Gluten-free, no. Dairy- and soy-free, though, sometimesβspecifically cheesecake and ice cream. I never use dairy analogs like vegan cream cheese, and wanted to ensure that nothing was too nut-heavy (and there were nut-free options) or tasted too coconutty (like many coconut milk ice creams do).
What are your favorite flours for making a gluten-free pie crust?
The first 60 or so pages of this book, like the others in the series, gives an overview on the chemistry behind gluten-free baking. I use a small variety of flours in my baking, but sorghum flour is the main flour I use, combined with higher protein flours and starches. I never use rice flour, nut flours, or coconut flour.
Do you have any pie-making tips to share?
So many, all of which are detailed in the book. But Iβll definitely share the two that differ the most from traditional pastry making:
1. Roll out the dough, put it in the dish, and then chill it.
2. Add acidβthough this applies to all gluten-free/vegan bakingβit will add to the flakiness of your pastry.
[yumprint-recipe id=’6′]
Disclaimer: I was given a copy of this book to review, but all of the thoughts and opinions expressed are completely my own.
This post contains Amazon affiliate links to products I love. When you buy something through my links, I receive a commission that helps support this site. Thanks for your purchase!
Kelly C
I can’t wait to try this one. I’ll have to grab some of those gf flours but it will be made. Thanks for sharing the recipe!
cristina gaspar
I will try this recipe this week, it looks wonderful! I just tried to bake a Russet apple pie and although the filling was very tasty, the dough was kind of “elastic”. I would like to have the book and learn how to make it properly and gluten-free!! (Crossing fingers for an international giveaway!)
veg4life
I’m a fruit pie person, and this one looks great. But my all time favorite is blueberry. Or is it rhubarb???
Marcy
My very favorite pie is anything with berries. Love, love, love them
Susie R
fantastic this is vegan and GF. This recipe sounds great!
Erika P.
French silk chocolate pie is my favorite.
Aileen
i love blueberry, pecan and key lime pies. Super duper yum :))
Karen G
Hmmm,either apple or blueberry!
Alina
Oooh, this recipe sounds wonderful! My favorite pie/pastry as of right now is the Bumbleberry Cobbler from your latest cookbook, Julie. I’ve been daydreaming about it all day!
Julie Hasson
Thanks Alina!
Nicollette D
This looks so good it could replace my go-to favorite, pecan pie!
ruth zaugg
Linzertorte made with hazelnuts and raspberries is my alltime favourite.Hardy to veganize and make it taste just like I remember. All the recipes she mentions sound sooo divine.
brianne
My favorite pie would have to be a banana cream pie. π thanks for the review. π
Becca F
I love French silk pie!
Simona
I have tried a couple of her recipes and they were brilliant! Would love to get this book π
Lydia Claire
A chocolate and caramel pie, vegan of course!
Corrine
A pumpkin pie is always a favorite for me.
Kitty
I love a nice nutty crust in a pie (chocolate always welcome as well!)
Claire
Cherry!
Chely
I love strawberry pie.
Chely
pepitajobo At icloud DOT c o m.
Kristina
Mmm, we love pie. Jason’s favorite is “my dad’s pecan pie” (I just asked him), and mine is a classic cheesecake, or a fresh peach pie.
Mmm, we love pie. I would LOVE to win this book, thanks for the opportunity!
Bryann
wow. This cake (and this book!) looks amazing! Since having to go gluten free I have yet to take on much baking. Think I just found birthday wish list #3 :).
The Peace Patch
Cinnamon Blueberry Pie is my favorite. π
Tim Nona
so where is the giveaway?
Heather S
My favorite pie is apple!
Karen D
This looks so delicious! Sounds like a great book.
Dianne
I like chocolatey pies. π
Ashley
Apple pie, warm with vanilla ice cream! Thanks so much for the chance to win π
Mitra Massih
First choice would be anything coconut for me & second choice would would be key lime…
Yvonne
My favorite pie is apple pie, preferably warm from the oven and with some vanilla ice. A equally good variation is a pie with pears. I love a good flaky crust. Once, I had a delicious sweet/tart lemon pie (tart au citron), but after that one time, I haven’t been able to find one that delicious.
I love pie but also cookies:-)
Shirley
With the holidays approaching fast it is nice to have a place to go to find recipies to make yummy treats for those of us that cannot eat what the others can. It’s nice to have a healty alternative available!! Thank you for taking the time to put recipes on your website. It would be wonderful to have an opportunity to own the pies and desserts allergy free cookbook since I love baking for the holidays and have a lot of senior citizen friends that cannot eat what you buy in the grocery stores.