Rave reviews for Michele’s Pies “You owe yourself a visit to Michele’s Pies, where pie fillings range from fruits and nuts to butterscotch to just about everything in-between.”—The New York Times “I will definitely be ordering Michele’s Maple Pumpkin Pie for my own family’s Thanksgiving dinner!”—Bobby Flay
Michele Stuart’s Chocolate-Pecan-Bourbon Pie: finalist for Good Morning America’s “Best Pie in America”
Although I live in a large metropolitan area that has literally hundreds of bakeries within a small radius, I often make the 70-mile journey to Michele's Pies in Norwalk CT. This specialty shop is well worth the effort to seek out! Michele Stuart's creations are extraordinary and unrivaled. It's impossible to pick a favorite from her vast array of pies, as every single offering is a masterpiece to savor!
Michele has compiled the recipes for her famous, award-winning pies into this dazzling cookbook. It has massive appeal for all pie aficionados, from amateur home cooks to expert bakers. Michele built her success on what she learned baking alongside her grandmother in a home kitchen. What sets her pies apart is that they are "made with love". The personal stories that accompany each recipe clearly illustrate how she incorporates this special ingredient!
Another of Michele's secrets is selecting the freshest ingredients available, preferably locally grown. She offers excellent advice for matching some of her pies with the most suitable season or time of year for baking them. Her instructions for processing fresh pumpkins to make Maple Pumpkin Pie (featured in her Food Network appearance on Throwdown with Bobby Flay) are remarkably simple to follow and eliminate the desire to ever use canned pumpkin again.
The abundance of zucchini and tomatoes from my summer garden was perfect for her quiche recipe, which I used to bake a delicious meal that the whole family enjoyed. I am excited for my daughters to bake the Tiramisu Pie with me one of these weekends. Many of the pies featured in this cookbook are child-friendly and suitable for any holiday table.Read more ›
I am a home baker...and do much more than most. I've made almost 500 pies this year...for church parties, weddings, holidays, and my family. I'm always looking for tips and tricks and twists on old recipes that update old tastes and traditions and this book gave me a few new things to try. Of course, I love the traditional standards and sometimes you just can't improve on perfection, but with beautiful photos and clear instructions using common ingredients, pie making is made easy for everyone. And this book gives me new recipes to try for the savory pies as I am mostly a sweep pie baker. Always enjoy expanding my knowledge and recipe base.
If you already own a shelf-full of good cookbooks, //Perfect Pies// is unlikely to add anything useful to your collection. Few of the recipes are original, and nearly all you'll find in standard cookbooks and baking books. If you are a novice cook and baker, this has a good collection of standard pie recipes, some 66 of them including 13 savory pies (e.g. Quiche Lorraine). These recipes are good but not outstanding. The author included a few unusual pies like Candyland Pie made with Oreo cookie crust and filling that includes Reese's Peanut Butter Cups, mini marshmallows, Snicker Bars and fudge brownies.||The recipes are well written and instructions are good though a novice bakers may scratch their heads at times reading the recipe steps. The designer of the book (most likely a non-cook) did a poor job on the layout as many recipes inconveniently flip over to next pages. The head notes are only fluff, not often informative. The sidebars are more interesting and instructional. Each recipe is labeled according its difficulty (from less than one hour to more than two hours prep time). In my advanced proof copy subject index is missing. Food photo illustrations are beautiful.
Michele Stuart is a multi-award winning pie maker. This book presents an assortment of her pies. They all seem wonderful and the recipes good. The ones I have made have turned out delightful --raspberry crumb pie, maple walnut pie, which I have also substituted other random varieties of nuts in and it has been fine, chocolate-peanut butter dream pie and the ham and pie quiche where I shaved Spam as a substitute for ham and everyone still loved it. As I look through the ingredients of many of the recipes, they are not that different from the pie recipes I normally use. She does have 2 pies that are sugarless using Splenda, which taste very good and are a huge boon for diabetics and those trying to cut down on calories. Only a few recipes have pictures, the ones that are done are wonderful. A few sentences describing each pie and what awards it won, if any and an introduction is included for each section. Types of pies and recipes included are: crusts and toppings, farm stand pies, nut pies, cream pies, party pies, savory pies and toppings like caramel sauce, hot fudge sauce, chocolate whipped cream and a yummy bourbon sauce.
An introduction to Michele Stuart and her successful pies is included. Kitchen tools and basic ingredients are explained. Each pie is divided into degrees of difficulty: easy =1hour or less prep time, moderate=1-2 hours, difficult=2 hours or more. Tips are added throughout: baking with tapioca, light corn syrup vs. dark corn syrup. Very good pictures and instruction are shown for making a lattice crust and putting the shell into the pie dish.
I was disappointed that she did not have a modern version of chess pie or some of the other old-fashioned type pies. This is still a good book for those who wish to make pies and have some nice recipes.