Several of us were gluten - intolerant or were striving to eat gluten - free,
so traditional crust was out of the question.
Not exact matches
The secret to accurately cloning a
traditional New York cheesecake is in creating the perfect not - too - sweet sugar cookie
crust and varying the baking temperature
so that you get a nicely browned top before cooking the cheesecake through.
But though that recipe is obviously vegan and also gluten - free, I know not all my readers eat tofu
so I thought I'd come up with something vaguely along the same vein - still vegan and gluten - free but also soy - free, using seasonal veggies and with a more
traditional flaky pastry
crust.
She actually preferred this to crack pie, and
so did I. Here's why: I think that the pairing of a sweet filling with a
traditional pie
crust is better than the oat cookie
crust of crack pie, which is a lot of sugar, to the point that it gets a bit cloying.
I chose to use gingersnaps for the
crust instead of the
traditional graham crackers, and I love that they add
so much flavor.
I like that the
crust isn't the
traditional graham cracker, and macadamia nuts are
so healthy.
So beyond
traditional one - and two -
crust pies there are hand pies and quiches; pot pies and gluten - free entries, and even some pies with non-pastry
crusts.