At 640 pages and nearly two inches thick, Pie, the big book with the shortest possible title, is difficult to read in bed. It's hard to hold up. It weighs on the stomach. But bed is where you will want to take it, night after night, following author Richard Haedrich's lead through fruit pies, berry pies, nut pies, custard pies, turnovers, ice cream pies, and more. Headrich has the most reassuring voice in food literature, and his lifelong passion--the making and baking of all manner of pies--soon begins to fit the reader like new skin.
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2.) PiePie presents the story of this tasty dish. Each pie has a story to tell, a history of provenance, pie-makers, innovation and experimentation. Pie shows you how to master the art of pastry making and how to transform even the most frugal filling into a luxurious meal. Simple to make and impressive to service, pies can be enjoyed in an infinite variety of styles, from the portable Cornish pasty to the comforting and hearty steak and kidney pie or the delicious and more exotic calzone.
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The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a moment's notice. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself."
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4.) Pie & Tart Divided into chapters such as "Fruit Pies," "Holiday Pies," and "Elegant Tarts," this cookbook, part of Williams-Sonoma's reliable cookbook series, offers a full selection of the pie and tart world's greatest hits. Coconut Custard Pie, Blueberry Pie and Lemon Meringue Pie all make appearances, as do slightly more exotic treats like the French Tarte Tatin and a Fresh Fig Galette with Ricotta and Honey. As in all Williams-Sonoma cookbooks, the recipes are easy to follow, and, for the internationally-minded, measurements are provided in cups, ounces and grams.
5.) Mrs. Rowe's Little Book of Southern Pies
Writer and poet Bryan follows up 2006's Mrs. Rowe's Restaurant Cookbook by zeroing in on the Virginia establishment's highly lauded desserts. Bryan's compilation of 65 recipes hits all the sweet spots, offering reliable standards like peach, blueberry, coconut cream and sweet potato pies, as well as caramel coconut, german chocolate and watermelon variations. Though most of the recipes are basic, achieving the perfect crust isn't; Bryan offers patient tutelage and step-by-step photos, but acknowledges that Mrs. Rowe's technique took years to master.
6.) Pie Pie Pie: Easy Homemade FavoritesAnother addition to the recent spate of single-subject cookbooks, this volume takes the trend to a monomaniacal extreme. Offering 60 variations of pies-fruit-filled, cream, custard, chiffon or "candy"-this compilation focuses entirely on dessert; no savory pies or tarts confuse its mission. But the recipes are easy to follow and generally appealing: a Maple Nutmeg Custard Pie is decadently sweet and eggy, and an old-fashioned Peach Pie tastes like the essence of summer. Moreover, it's comforting to find recipes for certain heirloom pies, like the Chess and the Tyler, named for John Tyler, the 10th president of the United States.
7.) Bubby's Homemade PiesBubby's, in New York City, known for its comfort food, began simply in 1990 with pie. Owner Silver, who was trying to find a way to support his writing habit, started a wholesale pie business (which later morphed into two restaurants). This publication celebrates the once-humble dessert that helped launch the popular TriBeCa and (later) Brooklyn outposts. Silver and coauthor Bervin strike a balance with recipes that are doable for the new baker and dynamic enough for the experienced pie maker. A primer on crusts covers flaky, sweet crumb and savory, and is accompanied by how-to illustrations. The authors also prime readers on fruit pies before launching into chapters including cream and custard pies and savory pies.
8.) The Complete Book of Pies: 200 Recipes from Sweet to SavoryThe Complete Book of Pies is like having your grandmother in the kitchen with you. The entire pie-making process is covered in easy-to-follow detail from start to finish. The book is filled with hundreds of recipes for fruit, cream and savory pies along with dozens of special tips and time-saving shortcuts to help make pie-baking a breeze. There are tips for making dough and rolling it; ideas for decorative pie tops; and quick and easy alternatives to pastry dough.
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It’s the ever popular, never humble pie. Fabulously flaky, famously festive, filled with every flavor from key lime to coconut, raspberry to rhubarb, peach to pear to plum to pumpkin, pies never fail to please. Some have crumbly crusts, some are topped with nuts, some are served piping hot, some scream for ice cream on top. Whether sweet or savory, warm or chilled, we promise you’ll wanna eat ’em, not throw ’em.
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10.) Sweety Pies: An Uncommon Collection of Womanish Observations, with Pie Please click the link to buy or for more information
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