“A cookbook for everyone who wants to master the art of baking pies. Everything is explained in detail and is easy to understand. Building your confidence is his key to success.”
— Chuck Williams, founder, Williams-Sonoma
“Ken Haedrich’s passion for pies is unmistakable in his exciting new book. This comprehensive volume covers the craft of pie baking from “A to Z.” Haedrich shares a wealth of mouthwatering recipes along with helpful hints and lots of lore. From the simple to the sublime, Pieis a ‘must-have’ on your bookshelf.”
— Carole Walter, author of Great Cookies and Great Pies & Tarts
I. LOVE. PIE!
I love making them and eating them. And I am constantly tweaking, adding, taking away, and trying new flavors combinations and ingredients in my quest for The Perfect Pie.
So, if you or someone you know is a fellow flour-dusted soul on the same pilgrimage, then you must have Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie! by the Dean of Pie-Making, Ken Haedrich!
Pie, quite simply, is the most comprehensive and accessible book ever written on the subject of American pie.
This showcase of Ken Haedrich’s passion for pie represents a lifelong quest to demonstrate how easy and delicious homemade pie can be. It focuses on how to make this classic dessert at home, paying attention to ingredients, cooking utensils, oven temperatures, and of course, crust.
There are 57 pages of information on pie crusts alone, but Haedrich's tone is clear and encouraging, as he addresses pie pans, rolling pins, pastry edges and more.
Pie snobs, take note: An instructive, anecdotal introductory chapter walks home bakers through crust making by hand, with an electric mixer or in a food processor, as well as how to roll it out, what kind of rolling pins to use, which pans give a perfectly browned bottom crust, how to prevent burned edges, and how to make decorative edges, cutouts, and latticework.
All the questions home bakers want to know are answered in Pie: What will the crust look like when it is being mixed? How large should the crust be rolled? What should the filling look like when the pie is done? Why is it important to cool pies properly?
Every kind of dessert pie is here, whether double crust, single crust, graham cracker or cookie crust, skillet pies, or hand pies.
There are all kinds of fruit pies (Pear and Fig Pie, Mother of All Apple Pies), summer berry pies (Deep Dish Blackberry Peach Pie), chiffon pies (Lime Chiffon Pie), cream and custard pies (Sugar Cream Pie), icebox and ice cream pies (Bittersweet Chocolate Turtle Pie), nut pies (Caramel Coffee Hazelnut Pie), and pies bursting with traditional fall flavors (Spiced Pumpkin Indian Pudding Pie), as well as meringue pies, cheese pies, custard pies, and more.
And, there are 25 recipes for apple pie! Heaven on Earth!
Although Haedrich’s scope is exhaustive, his approach to pie making is relaxed. Every recipe has been tested for success and features reassuring advice and specific tips. Pie celebrates the best pie recipes and traditions—both old and new.
In addition to Haedrich's zeal and solid expertise, Pie's 656 pages and 300 recipes, makes this jam-packed volume a must-have resource for a baker's bookshelf.
All about pie, glorious pie! You will refer to, use, bookmark, turn down pages in this book over and over, so one copy may not be enough!
MEET KEN HAEDRICH
Author of more than half a dozen cookbooks with an emphasis on baking, Haedrich is one of the country's foremost baking authorities, internationally acclaimed food and travel writer, cooking teacher and Dean of The Pie Academy. A native of New Jersey and former Navy Seabee, he has traveled the world, living everywhere from the rich flatlands of Mississippi to the lush tropical island of Diego Garcia. He lives in Annapolis, Maryland.
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