Ken Haedrich's Apple Pie Perfect
celebrates America's most treasured dessert with 100 definitive recipes--everything from a traditional lattice-topped version and Haedrich's parents' brown sugar pie to newer incarnations, including Baked Apple Dumpling Pie, Apple and Brie Pie, and multifruit delights such as Apple-Plum Pie with Coconut Streusel. Apple Pie 101 and then some, the book first offers 10 versatile crust recipes, including the author's favored All-American Double Crust (which requires both butter, for flavor, and shortening, for tender flakiness), plus a delicious whole wheat version, then proceeds to the pies, arranged according to the seasons. The recipes walk would-be pie makers through the process carefully, which should encourage even the baking novice to try their hand. Sidebars include tips (there's even one on how to avoid a floury telephone receiver when called during crust-rolling), lore, and useful subrecipes (like the one for Spiced Ginger Apple Butter), plus a guide to apple varieties. These further expand the book's usefulness. With a section on "handpies"--apple pie for the fingers, like Apple "Calzone" Pie--and recipes like No-Bake Apple Ice Cream Pie that appeal particularly to kids, the book is a sure best-stop for producing a true American food icon. --Arthur Boehm
From Publishers Weekly
Haedrich (Home for the Holidays) has assembled a lively recipe collection that manages not to lag or become repetitive, thanks to his enthusiasm for his subject and to his clever but never outlandish ideas. Starting off with 10 pie crusts (from All Butter to Whole Wheat and Cheddar Cheese), Haedrich carefully explains his methods for reaching pastry nirvana. The pie-filling combinations that follow are both classic and inventive. They begin by reflecting the seasons (apple with pumpkin butter for fall, with blackberries for summer), and move on through special occasions (Apple and Dried Cranberry with Grand Marnier), and projects that can be done with kids (they should like the Apple, Marshmallow and Chocolate Chip Hand Pies). Along the way, there are pies made with specific apples, such as Granny Smiths or Paula Reds; open-faced, latticed and upside-down pies; apples stirred up with custard, boiled cider or Frangipane; and pies topped with gingerbread, coconut streusel and even cheesecake. Frequent sidebars comment on ingredients, techniques and equipment, and Haedrich's friendly advice accompanies each recipe.
Copyright 2002 Cahners Business Information, Inc.