Customer Reviews

Farm Journal's Complete Pie Cookbook: 700 Best Dessert and Main-Dish Pies in the Country

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This is my 3rd copy of this book. First was given by my mother when book was new. Got so ragged, was help together with rubber bands. Much loved, several recipes have become staples for holiday dinners. 2nd copy was confiscated by house mouse (just disappeared), so had to get a 3rd. Cannot live without this pie book. Most especially the Best-Ever Lemon Meringue (pg 124) and Snowstorm Squash (I used pumpkin) (pgs 113,114). Wouldn't dare show up for Thanksgiving dinner without a pie and they all come from this wonderful book.

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 was thrilled when I was able to purchase this book. I'd bought one years ago and used it constantly. During one of our many move across the country it was lost, and I was devastated. By this time it was no longer on book shelves, so I figured that was it. This has the greatest recipes fr pies I know of anywhere.

Farm Journal's Complete Pie Cookbook is my favorite place to look for pie recipes. I don't bake that much but when I do, I want the pie to be like my mother's pie in both the way it is made and the taste. Mother always made a cherry pie with tapioca in the filling. The recipe is in the book and tastes just like Mom's.

Other recipes that are noteworthy that I have tried are the Glazed Strawberry-Rhubarb Pie and the Pumpkin Pecan Pie. Truly yummy. The pecan pie is fit for company during Thanksgiving or Christmas holidays.

Recipes range from old home to creative company versions. Always there is a recipe that makes my mouth water and makes me want to bake. I love this cookbook and would recommend it to anyone who loves pie.

I was so happy to find this book, and it was accurately described by the seller. The Farm Journal series of cookbooks contains good solid information, nothing trendy or epicurean. You can always rely on a recipe found in the Farm Journal cookbooks, and that's as true in this one as others. It's a good review for me, especially for a variety of piecrust recipes, and for different artistic ways of working with the dough. It covers a very broad range of pies, from cherry to banana cream, chiffon pies to meat pies. I'm glad to be able to add it to my shelf of reference cookbooks.

I've had this book (white cover with red binding) since 1971. I don't remember how much it was then, but I was awed by the price of it here. It's well worth the price, I've used this book extensively over the years and it's my favorite cookbook. The recipes are good ole' fashioned goodness especially the pie crust recipes. Worth more than its weight in gold. Enjoy.

Have had this book about 30 years. Great tips for crusts, huge variety of pies, good directions. I especially like the meat pies; favorites are Ranchers' Beef Turnovers, Steak and onion pie, Lattice chicken pie. You will find recipes here that are healthy - no preservatives, etc. You will also find decadent dessert pies and tarts. It's a great addition to your cookbook collection!

My grandmother gave this cookbook to my mother who passed it on to me. I'm now giving my much-loved, grease-spotted, hand-annotated copy to my daughter and buying another for myself.

The book is absolutely a treasure trove - it includes everything from fillings to crusts to facts and comments about all sorts of pies. Not to mention recipes for some marvellous but often maligned pies such as vinegar pie, buttermilk pie, green tomato pie, and English fish pie.

Buy it; you won't regret it.