Maria Robbins combed 500 regional, state, and county fairs across America for the best pies she could find. The result: Blue-Ribbon Pies, a collection of 75 recipes for mouthwateringly sweet and delicious pies. 12 line illustrations.
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Editorial Reviews
From Publishers Weekly
Carol Sister's oatmeal pie won top prize at the "bake your own thing" contest at Ionia County Free Fair. The directions: "Mix all ingredients together. Pour into unbaked pie shell." Others, such as the voluptuous Alaskan snow pie, require slightly more attention, but almost all the savory, prize-winning recipes culled from America's amateur regional cooks rely on pantry staples and readily available fresh and convenience foods. Robbins (whose Blue-Ribbon Pickles & Preserves is reviewed above) gathers traditional favorites: blueberry, apple, pecan, banana-cream, pumpkin-cheese. More provocative offerings are autumn glory (orange-flavored crust and silky apricot filling), lemon buttermilk and macadamia nut. Sensible directions are supplemented with piecrust tips, including the effects of certain ingredients on taste and texture, and various rolling and lining techniques. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.
Copyright 1987 Reed Business Information, Inc.
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
The pie-making guide to have if you have room for just one,
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This review is from: Blue-Ribbon Pies: 75 of the Most Mouthwatering, Award-Winning Recipes from America's State, .... (Paperback)
Maria Polushkin Robbins has done aspiring pie-makers everywhere a great service by writing this book. This is the pie-making guide to have if you have room for just one in your culinary library. Aside from giving us dozens of mouth-wateringly yummy recipes for county fair winners from all over the country, Robbins examines the merits and faults of different types of pie crusts from those made with lard to those made with vegetable shortening or oil or even pure butter. The knowledge she has gleaned from the experienced pie bakers profiled herein is invaluable and will help every pie-maker from the novice to the professional.
5.0 out of 5 stars
Blue Ribbon Pies takes the cake;)-,
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This review is from: Blue-Ribbon Pies: 75 of the Most Mouthwatering, Award-Winning Recipes from America's State, .... (Paperback)
This book is great. I love the old school recipes. As a matter of fact, my first experience using this book was at Family Camp this year, where I was hired to bake pies. After the evening service folks gather together in the dining hall to fellowship over burgers and pie. This was my first experience with large scale pie baking, and I got a couple of recipes out of this book. They worked wonderfully. In fact, my very first Lemon Meringue Pie and Coconut Cream pie made from scratch were recipes from this book, and they turned out fantastic! I normally don't like the meringue part of the pie, because it is bland and has a funny consistency, but the recipe I used from Blue Ribbon pies was AWESOME! For one thing, it called for cornstarch instead of cream of tartar, and used plenty of sugar and real lemon juice to flavor the meringue, not just the pudding part. Anyway, I loved Blue Ribbon Pies so much that when I got home that next week the first thing I did was get on Amazon.com and order one for myself. Five Stars, Two Thumbs Up, Etc. This book is great!
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