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First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More) Hardcover – March 11, 2014


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First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More) + The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop
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Product Details

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang (March 11, 2014)
  • Language: English
  • ISBN-10: 161769102X
  • ISBN-13: 978-1617691027
  • Product Dimensions: 9.1 x 9.2 x 1 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #23,434 in Books (See Top 100 in Books)

Editorial Reviews

Review

"There are about 100 good reasons to add First Prize Pies to your cookbook library. However, it is the recipe (and photo) for Nutella Pie that will forever be burned into your subconscious. It's the kind of thing that will haunt your sweet dreams for the rest of your life."
(Matt Lewis, author of Baked, Baked Explorations, and Baked Occasions (2014))

"Make room for Allison's First Prize Pies. It's a necessary book—an encyclopedia of pie porn. Occasional pie bakers will be inspired and pie pros will be reinvigorated. If you don't make her Banana Split Ice Cream Pie at least once, then something is seriously wrong with you."
(Renato Poliafito, author of Baked, Baked Explorations, and Baked Occasions)

"Allison's pies, open and closed, fruit and nut, custard and cream, short, tall, rustic and refined, are the stuff of memory. Her recipes for from-the-heart pies are bound to become the sweet dreams of a generation."
(Dorie Greenspan, author of Around My French Table)

"With detailed instructions and delicious, inventive recipes by the always delightful Allison Kave, this book will convince you that not only can you bake a pie, you should bake a pie; if you're smart, you must do it right now. FedEx me a slice of Samantha Bee when you're done."
(Samantha Bee, The Daily Show with Jon Stewart)

"First Prize Pies offers pies for every major life occasion: The Kentucky Derby. Halloween. The After Party. The Morning After. There is always—always!—a need for these pies."
(Johnny Iuzzini, author of Dessert FourPlay)

“The flavors are fun and, as the title implies, inventive, and they will get you out of any kind of pie rut in which you may currently be languishing.”
(Eater National)

About the Author

Allison Kave is the founder of the made-to-order First Prize Pies pie shop on the Lower East Side. In 2012 she and partner Keavy Blueher opened Butter & Scotch, a dessert and cocktail business based in Brooklyn. She has taught pie making at the French Culinary Institute and the James Beard Institute.

More About the Author

Allison Kave is the founder of the made-to-order First Prize Pies pie company in New York City. She has taught pie making at the French Culinary Institute and the James Beard Foundation, and her pies have been featured in Food & Wine, Saveur, The New York Times, and on the Cooking Channel.

Allison is also a co-owner of Butter & Scotch, soon to be Brooklyn's first dessert & cocktail bar. Learn more at www.butterandscotch.com.

Customer Reviews

The pictures are beautiful.
E. Deeb
I will be making pies from this book to wow my guests!
Katherine Kohrmann
Can't wait to try the recipes.
lizm

Most Helpful Customer Reviews

Format: Kindle Edition Verified Purchase
While I own a collection of cookbooks, I needed one filled with recipes just for pies, and homemade pie crusts. My daughter and I chose this cookbook out of several, and are extremely satisfied with it. We are amazed by the top quality of this book, and all the information it offers. It is also a very enjoyable book, packed with inspiring stories.

The Introduction tells the story of how and where it all began, with a love for cooking and baking, passed down from one generation to another. The delightful stories take the reader to many places across the globe, and shows you about the family inspiration of baking in New York, from winning pie-baking contests, to becoming a famous culinary business owner.

Allison Kave gives information on the essential kitchen needs and tools to have on hand. In addition, the author shares her own pie secrets with helpful tips, and tricks. I learned a great deal on making a variety of mouth-watering pie-fillings, and crusts. We also learn how to create different mouth-watering toppings, and the essential ingredients to make perfect pies, and crusts.

Some of the Key Ingredients for good pie crusts are: Flour; Sugar; Cream & Milk; Eggs; butter; Salt. Many of the ingredients needed for pie crusts are common. The Tools Of The Trade section, along with learning how to make many different types of pie crusts are very interesting.

Some of the mouth-watering recipes include: Spiced Fig Pie; Chocolate Lavender Teatime Pie; Avocado Cream Pie; smoked Almond Pie; Sesame-Honey Pie; Lemon Cream Pie; Salty Caramel Pie; Strawberry Rhubarb Pie; Mint Julep Cream pie; and many more. A bonus for me was to learn how to make delicious, Candied Mint Leaves. They not only taste good, but are attractive on the toppings such as cream topping.
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11 of 11 people found the following review helpful By Kiwi Kitchen on May 13, 2014
Format: Hardcover Verified Purchase
Okay, so I've only had this book for a few days and I've only baked one pie so far. But it was the Toasted Coconut Cream Pie. And it was a sensational success. It was easy to make (one pre-baked pie shell, fill with cooked custard and cool) so it was my mother's day treat to myself to hang out in the kitchen and make a delicious dessert pie to indulge in that night! And I loved the combination of toasted coconut and coconut cream. I admit, I'm a sucker for anything coconutty, but still this was good. My husband loved it, my six year old loved it, and even my fussy four year old is asking when can we make it again. I'll downgrade my rating from five stars if I find some hit-and-miss recipes - but for now I'm really happy.
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9 of 9 people found the following review helpful By Nick on June 6, 2014
Format: Hardcover Verified Purchase
Without a doubt, this is the best pie book I have ever owned. I love making pies as a hobby, and my wife gave me this book on my birthday. I am simply blown away by this book. The pie recipes are spot on, and the crust recipes are dynamite. I thought I was making decent pies before I bought this book, but now I feel like my pies are over the top now. I cannot recommend this book more. Also, aesthetically, the book is really nice and has great pictures throughout. If you like making pies or want to learn, you will not be disappointed.
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8 of 9 people found the following review helpful By Julie Miller on April 28, 2014
Format: Hardcover Verified Purchase
This book has step-by-step directions, wonderful photos and truly unique and inventive recipes for great seasonal pies. Allison has done a beautiful job both putting the book together and developing pie recipes that are imaginative and delicious. Her addition of personal anecdotes makes it a book to sit down and leaf through even if you aren't in a baking mood, but by the end of the second month, you will be ready to put on your apron!
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20 of 26 people found the following review helpful By Michelle Hoppen Sellars on June 11, 2014
Format: Hardcover
This is a good cookbook for people with zero to moderate experience baking, and also has some interesting flavor combos more experienced bakers may not have seen before. Many of the pies are fairly easy to make, and there are 3 or so basic formulas the pies are based around (crust, filling, topping).

My main complaint is that sometimes there isn't enough troubleshooting or explanation. For example, the recipe for chai pie calls for "chai spice." Well, that could be anything. There's the sugary stuff that Starbucks has (which I imagine isn't what the author intended, but it is what most people think of when they think of chai), and then there is chai made from actual ground spices. But there are as many chai blends as there are people who make chai, and the author doesn't even give a suggestion of the spices to use. I also had some issues with the crumb crusts, and the author gave no troubleshooting for what to do if your crust caved in in the oven, etc., despite the fact that the recipes gives a range of ingredient amounts to use.

One nice thing is that there aren't too many special ingredients that you'll have to order on Amazon. Unlike, say, the Momofuku Milk Bar cookbook, First Prize Pies isn't overly picky about your ingredients, though it does suggest organic when possible. The author suggests you weigh ingredients with a kitchen scale, but that's only really needed when making the pie crust.

The three pies I've made have all been good, but the Earl Grey/lavender one was the standout. I've also tried the root beer pie and the trifecta pie (had some issues with the crust on that one too). I'm sure I'll make 90% of the pies in the book at some point--it's definitely a cookbook that will see some use. But it's hard to give this one 5 stars when I have books like My Paris Kitchen and The Splendid Table on my shelf.
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