The first 60 pages are given over to general directions (for example, Haedrich is a firm believer in reading a recipe through to completion before lifting a finger; he rolls his dough on wax paper) and the making and shaping of crust. You will find everything you need to know about creating terrific pie crusts including a friendly pat on the back and the sage advice that great crust comes with experience. This is all but permission to bake several pies a week for the rest of your life. The 300 some recipes in Pie will help you on your way. There are 21 crust recipes alone, everything from that perfect flaky crust to Choco-Nut Press-In Pie Crust.
Ever hear of the Balaton, what sounds like the perfect pie cherry? Haedrich doesn't just give you a cherry pie recipe (there are actually nine), he tells you all about cherries (there's a box titled "Crash Course in Cherries"). And talking about cherries leads to talking about regions of the country, the people in the landscape, the fruit on the trees. You will travel endless miles of back roads with Pie. Haedrich feeds you information in easy bursts, like conversational asides, as recipe leads, as sidebars, as boxes, as how-to notes the author calls "Recipe for Success." In just the pages on cherry pie you'll find out about product sources, sanding sugar, pitting cherries inside plastic bags, lattice pie crusts, baking with kids, knotting cherry stems with your tongue, IQF (individually quick frozen fruit), and much more. And cherry pie isn't a chapter all its own, but a small part of the chapter called Summer Fruit Pies. All told there are 13 chapters in Pie.
Books like Pie don't happen overnight, or even over a year of nights. Haedrich didn't apply his considerable food writing skill to a subject he simply pulled off the shelf. While the tone may be easy going, there's nothing casual here about either the task or the accomplishment. Pie represents a considerable chunk of one man's life wedged between the covers of a book. The tens of thousands of bits and pieces of valuable information, quotes, lines of poetry, not to mention the recipes and careful instruction comes from years and years of both accumulation and winnowing down to the very best.
And all along, page after page, there's that implacably friendly, reassuring voice, leading, encouraging, enlightening. How often do you crack open a cookbook and wind up with a new best friend? Such is the nature of a great book. Such is the magic of Pie and Ken Haedrich. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
Easy to understand instructions. Lots of variety to choose from, great instructions. Great tidbits of information, history, and easy to read and understand.Published 6 days ago by Amazon Customer
Absolutely am in love with this book! Great instructions & recipes! I am just a beginner pie maker & this gives good background from types of ingredients/products to use/not use... Read morePublished 1 month ago by Natalie Girkin
I am overwhelmed at the comprehensive content of this book. Not just pie recipes. Not just special notes about baking better. But dozens of variations on EACH TYPE of pie. Read morePublished 2 months ago by Donald
Great recipes, but it really needs pictures. It would be an awesome book for us visual people if it did...other than that, it has great information.Published 3 months ago by jgirl
Love this book!! I make 60 homemade pies twice a year for a charitable organization. This book has a wonderful assortment of recipes. Read morePublished 3 months ago by Lareeda L. Hickey
This pie cook book is awesome.....,the recipes are easy to understand ..... I received it as a gift and then gave a copy of it as a gift....I love it...Published 4 months ago by Diana L.
Not just a bunch of recipes. It's very well written and readable. The author includes lots of helpful tips as well as suggestions for useful products & where they can be purchased. Read morePublished 4 months ago by Karen S-H
great book numerous recipes and and extra useful info basically covers the majority of questions you may have about types of doe to specific ingredients really good bookPublished 4 months ago by tekwiz47