This title also contains more than a dozen recipes for various kinds of pie crusts. Home-baked pie, fresh from the oven, is practically an American tradition. Who doesn't love it? But baking your favourite pies without dairy, eggs, gluten, or animal products calls for a different approach to both fillings and dough. Here you'll find techniques and tips for mixing and working with dough that doesn't contain butter or lard, and for luscious fillings that contain neither cream nor egg. This delicious collection of more than 55 recipes features both sweet and savoury pies, with an emphasis on popular sweet pies such as banana cream pie, blueberry maple, pumpkin chiffon, and traditional apple, and with more than a dozen recipes for various kinds of pie crusts, including pastry and press-in nut crusts, as well as hand pie and turnover dough.