The Book on Pie: Everything You Need to Know to Bake Perfect Pies
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Book Overview
Look no further than The Book on Pie for the only baking cookbook on pie you'll ever want or need.
Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the ultimate dessert cookbook 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 hundreds of pie 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.
This comprehensive handbook covers everything from flaky crusts to flawless fillings:
How to Make Pie Dough: Master multiple doughs, from All-Buttah and Vegan to Gluten-Free and Hot-Water Crust, with step-by-step photographic guides.Pie Decorating Techniques: Go beyond a simple crimp with details for lattices, braids, and unique styling--Erin's signature "pie-deas" for stunning results.Classic and Modern Pies: Find vetted recipes for classics like Apple Pie and Lemon Meringue, plus inspired creations like Birthday-Cake Pie and Caramel Pork Pie.Customizable Pies: Mix and match dozens of crusts, fillings, and toppings for endless possibilities, with Erin's recommended pairings to guide you.Customer Reviews
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