"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.”
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.