Customer Reviews

Farm Journal's Complete Pie Cookbook

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This is absolutely the best little book about pies--every kind. I have loved it for years and am getting one for my 20 year old who is just now seriously cooking for herself and her friends. Out of print and hard to find in good shape, even so it is a real little treasure.

Like most all of the Farm Journal cookbooks, this one is a winner. You will find old favorites here that perhaps you haven't tasted in a while. Try the chocolate pie with meringue...takes me back to my childhood. Somewhat time consuming, but SO MUCH tastier than instant pudding in a graham cracker shell. Rhubarb pie, another you don't see very often, takes me back to Grandma's kitchen. I think we all need to take some time out of our busy lives now and then to cook up some "comfort food" and this one hits the spot.

I received this book as a gift in the first years of my marriage.It is my "bible" for pie baking and I have successfully entered fair competitions over the years. Now sadly my copy is very worn and I'm searching for another. My friends are always asking for copies of recipes. Elfriede Huntsinger, Bishop, Ca.

I found this book at a garage sale after not baking for many years.

This book is realistic, if not a little dated (put in brown bag and cook in hot oven) (my bag caught on fire) so next time I used foil... but very interesting and fool proof, simple, interesting, delightfully creative recipies.

I have owned this cookbook since the 1960's and use it for all of my pie baking. I also have the standard Farm Journal Cookbook from the same years -- you just can't go wrong owning these books.

This is one of those mid-century cookbooks with roots that go back much earlier.

The dustjacket blurb tries to sell "pies so new you'll be the first in your neighborhood to make them -- if you hurry!" However, the meat of this book are the classics, assembled and then tested by the Farm Journal's Field Food Editor Nichols.

Thank goodness main-dish pies get time here as well: over 40 pp of recipes.

Hardback with dustcover, water-resistant paper over hardback boards with a sewn binding; deckle-edged, with dustjacket, 308 pp, 1 pound. Illustrated with some color plates: horrid, bright, unnatural, unappetizing, mid-1960's color photography!

TABLE OF CONTENTS HIGHLIGHTS
All About Pies
Pie Crusts of All Kinds

Fruit Pies: Apple, Cherry, Grape, Pear, Rhubarb, Red and Green Currant, Mincemeat, Berry, and more
Custard and Cream Pies: Pumpkin, Squash, Sweet Potato, Lemon Whey, 2-Crust Lemon, Chess and Nut, Chocolate Cream, and more
Refrigerator and Ice Cream Pies: Chiffon, Ambrosia, Lemon Cocomut, Pink Lemonade, Jiffy Strawberry, Double Ice Cream, and more

Deep Dish and Cake Pies, Cobblers, and Dumplings: Apple, Apple-Pork, Pear-Mincemeat, Concord Grape, Cherry, and more
Tarts and Turnovers: Pecan and Other Nuts, Mocha, Raisin-Orange, Shortcake Tarts, Chiffon, and more
Fast-Fix Pies: Blushing Apple, Bride's Peach, Souffle, Chocolate, and more

Pie Toppings: Meringues, Baked-on, Broiled, Wonderful Nutty, Saucy Tops, and more

Main Dish Pies: Hearty Beef, Casserole Beef, Steak and Kidney, Tamale, Italian Hamburger, Deep-Dish Ham, Maine Chicken, and more
Cheese, Fish, Sea Food, and Vegetable Pies: French Cheese, Clam, Hangtown Supper, English, Double Corn and Egg, and more

Index

I've had this book since about 1965! In my family, the best recipes were from the "good old FJC". We have several Farm Journal Cookbooks. I have tried newer pie recipes but always return to the old tried and true - it just comes out the best!
Penny

You just don't get better than these recipes. Farm Journal cookbooks are terrific. Our family has used them for generations. As each of my daughters move out on their own, I buy this Farm Journal Complete Pie book for them. Everyone who likes to bake pies should have this in their collection. As a former caterer with pastry chef training, this is still the first book I reach for and will be for you too.