January 23rd is National Pie Day! This sweet holiday was established in 1986 by the National Pie Council, an organization committed to “preserving America’s pie heritage and promoting America’s love affair with the food”.
When we think of pie we tend to think of dessert, but traditionally pies have been a savory, meat-filled dish. It wasn’t until the late 1800s that bakers began filling crusts with fruit, creating sweet after-dinner pastries.
Celebrate National Pie Day with both savory and sweet vegan pies from our cookbooks.
5 Vegan Pie Recipes for National Pie Day
Spinach Artichoke Pizza from Everyday Vegan Eats by Zsu Dever – This incredible pie tastes just like spinach-artchoke dip spread over a pizza. With the added optional vegan cheese, it is extra ooey and gooey – just like pizza should be!
Devil’s Pot Pie from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg – This vegan take on the American classic is gravy, veggies, and a fluffy crust all in one magical pie. Why devil’s pie? The wordplay on seitan has become a tradition in just about every menu Ayindé makes.
Italian Rustic Squash and Kale Tart from World Vegan Feast by Bryanna Clark Grogan – It’s hard to believe that this vegetable filling can taste so “meaty,” but it does in this absolute winner of a dish!
Deep-Dish Caramel Apple Pie from Practically Raw Desserts by Amber Shea Crawley – Picture it: a tender, nutty crust and crumble topping, surrounding caramel-coated apple slices kissed with cinnamon, all gently warmed in the dehydrator or oven. In other words, heaven.
Macadamia Shortbread Tart with Lemon Mousse and Fresh Berries from The Blooming Platter Cookbook by Betsy DiJulio – The vegetarian version of this refreshing dessert won one of two top monthly prizes for “Lemon Desserts” in the January 2003 Better Homes & Gardens. This vegan iteration is even better with the addition of glistening red summer raspberries nestled into a citrus cream.