The Book on Pie
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So many pies, so little time.
The moment we got our hands on this pie book from pie maven Erin Jeanne McDowell we knew it was destined to be a classic. It’s not easy to offer a completely fresh take on something so seemingly ubiquitous as pie but the author does it!
We love that she divides the book into fillings and crusts allowing the reader to mix and match to create totally new combinations. The concept is novel and the recipes are extremely well-tested. The author manages to convey sometimes complex concepts in a simple easy to follow manner that invites the reader to leave their comfort zone. The book covers the classics but it’s replete with new recipes, concepts, and presentations. Get ready to take your pie to another level.
From the publisher:
Look no further than The Book on Pie for the only book on pie you'll ever want or need.
Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.
Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.
Publisher: Harvest:
Published: 2020
Length: 325p