Apple Rosemary Pie


This election season has me feeling a little down and I know I’m not alone in this. But, don’t worry, I’m not about to launch into an anti-candidate rant right here, right now. After all, we at Small Fry Pie prefer to devote our thoughts to far more elevated purposes, like dessert.


But I would like to take a few minutes out of our day to remind you of some of the things that America can be proud of, like Jack Kerouac and S’mores. We’re a nation founded by philosophical revolutionaries… bigoted, land-stealing, slave-owning revolutionaries, but you know, I’m trying


Okay, let’s try this again. There’s baseball. Not really my favorite sporting event, but I do have a fair number of pleasant memories involving hot dogs with the family while watching the Diamondbacks play. How about Walt Whitman and tater tots? Laser tag and fortune cookies? How about apple pie?apple-rosemary-pie-ingredients


I think Apple Pie is something we can all get behind. A warm, apple pie cooling on a windowsill is about as Mayberry as you can get. Even the mythos of the apple has become distinctly American over time. Think about it. The Big Apple? Johnny Appleseed?


Maybe apple pie is the one thing we can all agree on. So, rather than embracing the contention that has been dividing the country, let’s seek some cohesion through the power of pie. And, Dana found a special way to dress up the American standard by adding a savory hint of rosemary.

This vegan Apple Rosemary Pie adds a culinary twist to the sweet goodness of American’s most popular pie (true story). I suggest using Dana’s Vegan Pie Dough for a rich, crumbling

The super secret trick to making this pie really pop is to use fresh rosemary. Do not settle for a dried substitute or the flavor will fall flat.


Apple Rosemary Pie

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Apple Rosemary Pie


  • Two rounds of pie dough (enough for top and bottom crust of a 9" pie)
  • 2 tsp finely chopped fresh rosemary (optional)
  • For the filling
  • 2 - 2 1/4 lbs apples (between 4 to 6 apples, usually. And preferably Granny Smith apples)
  • 2-3 tsp finely chopped fresh rosemary
  • 2-3 TBSP brown sugar
  • Juice of 1 lemon
  • 1 tsp vanilla
  • 2 TBSP flour
  • For the topping
  • 1-2 TBSP melted butter
  • 1-2 TBSP turbinado sugar (granulated works well, too)


  1. Preheat oven to 350 degrees.
  2. The first thing you'll want to do is prepare your pie dough/crust. I like to add fresh rosemary to the dough, I feel it adds that extra little something to the pie. To do this, finely chop a sprig or two of fresh rosemary. Roll out the dough and sprinkle rosemary over the top, then gently fold the dough into itself to incorporate the rosemary a bit. Once those herbs are worked into the dough, roll out as usual. If you want to skip the rosemary, well, that's okay, too. Once the bottom crust is in your pie pan, don't forget to poke some holes in it so the steam is able to escape!
  3. Pre-bake the bottom crust for about 10-12 minutes.
  4. For the pie filling, first peel and slice the apples. The slices don't need to be paper thin, but thinner is a bit better than thicker. Of course, if you like chunky apples, I say go for it. Personal preference is key here.
  5. In a medium sized bowl, combine the sliced apples, lemon juice, brown sugar, chopped rosemary, and vanilla. Give the ingredients a good stir and let sit for a few minutes. This gives the lemon juice a chance to help the apples get nice and juicy. After about 5-10 minutes, gently stir flour into the apple mixture. This will help the filling hold together a bit.
  6. Pour filling mixture into pre-baked crust. Top with rolled out crust or cut-outs.
  7. Gently brush melted butter onto the top crust. Sprinkle turbinado sugar over the top as well.
  8. Bake for 30-35 minutes
  9. Let cool, slice, enjoy!
Recipe Management Powered by Zip Recipes Plugin

Vegan Chocolate Cream Pie

05doneanddecorated2Guys, guys, guys… you know how last week, I told you that if you worked on that Coconut Whipped Cream, we’d find a way to put it to good use? Well, this is it! Vegan Chocolate Cream Pie! I still hope you’ve been enjoying that whipped cream in the meantime whether on top of your desserts or hot chocolate or spooned directly into your mouth.

Dana’s Vegan Chocolate Cream Pie will satisfy all the needs of your mortal being. Most of them, anyway. The name says it all. Vegan. Chocolate. Cream. Pie.


Now, chocolate and I have a difficult past. I have a rare, and difficult to pronounce, seizure-related neurological condition. As a result, Chocolate is not my friend but I loved her in years past. Oh yes, I did. The breakup was traumatic – more for me than her, I’m afraid. We still meet up twice a year to remember old times: once on Halloween when I eat a mini Peanut Butter Snickers and once more at an arbitrarily selected time when I decide that I need chocolate.


I try to postpone this Glorious Chocolate Moment for as long as I can during the year and usually can make it until June, at the very least. Perhaps it goes without saying that since I was introduced to Dana that everyone of these Glorious Chocolate Moments were brought on by items she prepared.

Don’t believe me? Allow me to recount them for you now…

2013: Dana’s salted chocolate chip cookie. (Oooh, I should definitely make her share this recipe.)

2014: Dana’s Vegan Chocolate Cream Pie

2015: Dana’s Chocolate Mint Cupcake (We need this recipe too.)

2016: Dana’s Raspberry Swirl Brownies (I think at this point we should, as a group, demand a chocolate-themed month of recipes.)


And now, in a momentous turn of events, I decided I’m going to skip the Snickers entirely this year and just eat this pie. Maybe all of it. Probably not all of it. After all, I live with other people. I can’t just eat an entire pie in front of them in good conscious. No, I’ll share, but I’ll do so with resentment. And, as much as I hate to admit it, sharing might save me a trip to the hospital. So… there’s that too.

To make this pie, you’ll either need to procure or produce your pie crust. I suggest Dana’s Vegan Pie Dough for all your pie crust needs. This crust will add a rich and subtle flavor that won’t detract from the sweetness of your chocolate cream filling. And, of course, you can top your slice with a dollop of Coconut Whipped Cream for a desert that will make you write home. Best of all, everything is vegan!


And Dana has some suggestions if you want to get sassy with your Vegan Chocolate Cream Pie. She says, and I quote, “This pie is really versatile if you like to mix it up with different flavors. Add orange zest for a tasty chocolate orange pie! Add cayenne and cinnamon for Mexican hot chocolate pie! Stir in fresh berries while pudding mixture is cooling for a super delicious, best-of-both-worlds kind of treat. It’s all delicious!”

Once you have the basics of this Vegan Chocolate Cream Pie down, you really can’t lose. You can change it up to suit your mood. And, right now, my mood says “Chocolate!”

Vegan Chocolate Cream Pie


  • Pie dough/crust for one 9" pie (Pie Dough Recipe Here)
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 1/4 cups almond milk (or milk of choice)
  • 1 can coconut milk
  • 1/3 - 1/2 cup chocolate chips
  • 1 tsp vanilla


  1. Preheat oven to 350.
  2. Roll out dough and bake for 10-12 minutes. This is the only baking the crust will get, so be sure it's nice and golden!
  3. In a medium sized saucepan, whisk together dry ingredients. Once those are well mixed, whisk in both milks. Whisk well to get out any lumps.
  4. Heat to a boil, whisking frequently until mixture thickens. (Be sure to get in there and scrape along the bottom of the pan since the cornstarch likes to settle down there with the cocoa powder). Once is reaches the consistency of pudding, remove from heat and stir in the chocolate chips and vanilla.
  5. Pour mixture into pre-baked crust, let cool 10 or so minutes, then put in fridge to cool. Give it a good 2 hours to set up for best results and easiest slicing.
  6. Once pie is cooled, top with coconut whipped cream, chocolate sprinkles, fresh fruit, or nothing at all. Slice it up and enjoy!!
Recipe Management Powered by Zip Recipes Plugin

Vegan Coconut Bacon



Bacon and I have a sordid history. I’m not even joking here. Allow me to explain…

My mother, who shall henceforth be known as the World’s Worst Eater, was raised in an Orthodox Jewish household where bacon was decidedly off the table (forgive the pun). When she fell in love with a preacher’s son, she was introduced to a whole new of foods as she moved away from the faith of her youth. But, this isn’t a tale of religious reformation. This is about bacon.


Bacon became my mother’s FAVORITE food. And, when you consider the woman only eats like five things, that translates to A LOT of bacon during the formative years of my life. Only when I became a vegetarian at the age of fourteen was I finally freed from the excess of bacon.

It was then that I decided I never even liked bacon in the first place. It was greasy, salty, fatty pork. I don’t mean to start stepping on any bacon-loving toes, but removing bacon from my life seemed more like a blessing than a hindrance. Fast forward almost fifteen years to a time when I had to incorporate meat into my diet again because of a medical condition. Bacon, revisited, became an indulgence I enjoyed rather than something I disdained. Nevertheless, it was still greasy, salty, fatty, nitrate-ridden pork. Gross.ingredients2

Once in a while, sure, I might steal a piece of bacon from my boyfriend’s plate or throw some in the oven for Sunday brunch with the extended family, but I still couldn’t entirely shake the gross factor.

And then, behold, along came Dana’s Vegan Coconut Bacon. Crispy, but not greasy, this vegan-version of bacon has that unique bacon flavor that broke down my mother’s kosher upbringing. And better yet? All that flavor and no fatty, nitrate-ridden pork. Instead, Dana uses coconut flakes to create her vegan version. That’s victory on two fronts.

Going into the oven.

Ready to go in the oven!

Moreover, you can whip up a batch of Vegan Coconut Bacon in roughly twenty minutes with minimal effort. The trick, I’ve been told, is to keep a close eye on the oven while preparing your Vegan Coconut Bacon because it can easily burn. Also, don’t worry if the texture of the Vegan Coconut Bacon is a little moist upon exiting the oven. Dana assures me it will crisp as it cools and achieve a chewy texture.

The very best part is you can store your Vegan Coconut Bacon in an air-tight container for up to a month. There are just so many things you can do with it in that time! Just think about the possibilities… Toss a handful in your morning tofu scramble. Sprinkle some on your salads or, maybe, a maple-glazed donut. Really, I could go on all day.

Vegan Coconut Bacon from Small Fry Pie

See? Brown, not burned. Keep an eye on your bacon!


Vegan Coconut Bacon

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 3 1/2 cups coconut flakes (about 1 full package)
  • 2 TBSP liquid smoke
  • 1 TBSP soy sauce
  • 1 TBSP agave or maple syrup
  • 1 TBSP water
  • 1 tsp paprika (optional)


  1. Preheat oven to 350.
  2. In a medium to large sized bowl, combine liquid smoke, soy sauce, agave/maple, water and paprika (if using). Give it a quick whisk to be sure everything is mixed together. Add in coconut flakes and stir well. Allow to sit for 5 minutes or so.
  3. Line a baking sheet with parchment paper. Spread coconut flakes evenly on the baking sheet.
  4. Place in 350 degree oven for 5 minutes and check for "done-ness." Give the baking sheet a shake to ensure even cooking. If needed, bake for another 3-5 minutes. The 'bacon' can burn fairly easily, so it's a good idea to check frequently and not be too far away from the oven.
  5. Once bacon is out of the oven, it may still have a bit of a wet feel to it. After it cools, it should crisp up, but still have a bit of a chewy texture.
  6. Store in an airtight container for up to a month.
Recipe Management Powered by Zip Recipes Plugin

Orange Blossom Blueberry Pie


It’s time for me to make a confession. I am the child of a weird eater. It’s true, my mother goes beyond picky to fully embodied food neurosis. When she served Tuna Helper (oh yeah) back in the 80s, she would be the one to push her peas and carrots to the perimeter of her plate. She didn’t try a strawberry until she was 59 years old. Think about that. Not a single strawberry until the close of her sixth decade. Other things she dislikes without having tried include corn dogs, macaroni and cheese, and 99% of the produce section at your nearby grocery store.


So it probably goes without saying that I didn’t really get a lot of exposure to exotic or, for that matter, even relatively mundane foods until I got a little older. I had my first slice of pumpkin pie when I was sixteen and it was a couple years later that I discovered, and fell in love with, blueberry pie.

This wasn’t just a fickle love affair. Our love has stood the test of time. Every Thanksgiving, I request blueberry pie. And, it’s a pie holiday and I’m a pie person, so that’s a serious commitment.

Blueberry Pie 01

If you fast forward several years from that initial bite, you’ll find me sitting in a diner in downtown Phoenix savoring the most perfect slice of blueberry pie in the history of blueberry pies. It had a rich, golden crust and a hauntingly familiar undertone I couldn’t quite name (but later learned was Orange Blossom Water). Sweet, but not too sweet. Perfect.


Dana has mastered Blueberry Pie and, believe me, I am well-versed. The inclusion of Orange Blossom Water is, of course, optional, but I highly recommended procuring some for your pie. It works swell in other baked goods and beverages – two of our favorite things – so we like to keep it on hand.

If you want to be super cute, you can use Dana’s cookie cutter method to make the crust. Just make sure you you roll out the crust a little thick so the shape keeps in the oven. Bake until the crust is golden.


This is the bee’s knees of Blueberry Pies. The Blueberry Pie. Dana’s own (no-longer-secret) Orange Blossom Blueberry Pie.

If you want to keep things Vegan, I recommend using our Pie Crust Recipe from last week (available here).  And, if you have trouble locating Orange Blossom Water, you can always find it here.



Orange Blossom Blueberry Pie

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 3-4 Cups blueberries
  • 1/4 cup brown sugar
  • Juice of 1 lemon
  • 1 tsp vanilla
  • 1 tsp cardamom or ginger
  • 1 TBSP Orange Blossom Water (optional, but recommended)
  • 1/4 Cup tapioca starch or cornstarch
  • 1/4 Cup flour 1-2 TBSP turbinado sugar (granulated sugar is okay too)
  • 1 1/2 TBSP melted butter (Earth Balance preferred)


  1. Preheat oven to 350 degrees.
  2. Prepare and pre-bake bottom crust for 10 minutes, let cool.
  3. Combine blueberries, brown sugar, lemon juice, cardamom or ginger and orange blossom water (if using). Stir together.
  4. Stir in flour and tapioca starch or cornstarch. These will thicken the blueberry mixture so you don't end up with a soupy pie. Let sit for a few minutes.
  5. Add filling to pre-baked pie crust.
  6. Roll out dough for top crust and drape over pie (don't forget to cut some slits into the top so the steam can escape!) or cut out shapes with a cookie cutter. If you choose to cut out shapes, I find rolling the dough out a bit on the thick side will give you sturdy shapes that will be easy to place on top of the filling.
  7. Brush top crust with melted butter and sprinkle sugar over the top.
  8. Place in 350 degree oven and bake for 30-35 minutes.
  9. Let cool completely, slice, and enjoy!
Recipe Management Powered by Zip Recipes Plugin