The first recipe I completed was the Pumpkin Chiffon Pie with the Almond Press-In Crust. Making crusts for pies can be a daunting task but this 5 ingredient crust was a breeze to make. Once the crust was completed, I started on the pie filling. It turned out smooth and savory!

The second recipe was my favorite; it was the Maple Blueberry Pie. Since it called for the double pastry crust it was a little more complicated than the almond crust, but the flakiness is well worth the effort. The filling was straightforward with a handful of ingredients. It was the best blueberry pie I have ever tasted - if you love blueberries this is the recipe for you! My non-vegan and non-gluten intolerant family and friends loved it too.

This is Jennifer Katzinger's fourth recipe book. Her other recipe books are entitled Flying Apron's Gluten-Free & Vegan Baking Book, Gluten-Free & Vegan Holidays and Gluten-Free & Vegan Bread. Jennifer earned her BA in English Literature from the University of Washington and is the former owner of Seattle's famous Flying Apron Bakery. She lives in Seattle with her husband, Joseph; their daughter, Lillian; and their dog, Neve. They enjoy taking long walks though the beautiful pars of the Pacific Northwest and creating delicious, nurturing food together. 

Have you tried baking gluten-free, vegan pies? How was your experience?

Amanda Shea lives in the Boston area where she works in Customer Care for Vegan Cuts.  She co-created and writes for The Envi Girls. You can follow her on Twitter.