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An utterly charming collection of regional heirloom American pies, from long-lost recipes to classic favorites, sweetly illustrated and chock-full of time-tested baking tips and secrets for perfect pies
Before cooking shows and celebrity chefs there were church dinners, community bake sales, and county fairs—events for which regular women made and served their prized family recipes, especially for that homiest and most American of desserts, pie. In the United States of Pie, Adrienne Kane invites readers on a journey back in time as she scours the country for—and shares—those recipes: the pies that have come to define culinary traditions from the West Coast to the East Coast, from the Midwest to the South.
Sourced from old newspaper clippings, out-of-print cookbooks, housekeeping guides, and the spiral-bound, mimeographed booklets of church groups and community associations, the recipes in the United States of Pie showcase the innovative spirit of American home cooks in the era before processed foods and flavorless, imported produce took over grocery shelves. Here, tested and updated for contemporary palates and with an emphasis on local, seasonal fruit and dairy products, are both re-imagined classics and newly invented creations that celebrate sharing lovingly homemade desserts with friends and family. And whether you're serving up slices of Meyer Lemon Cream Pie, Concord Grape Pie, or Burnt Sugar Meringue Pie, your lucky guests will definitely ask for seconds.
With helpful sidebars on baking tips and techniques ranging from the best thickeners for fruit pies to why home bakers should embrace corn syrup, a chapter dedicated to how to make the perfect pie crust, and charming, insightful essays on pie-making traditions around the country, the United States of Pie is more than just a cookbook; it's a must-have baking resource for novice and expert pie makers alike.
Best book we've found for making fabulous pies. Very practicle and includes many hints no one else ever told you.Published 4 months ago by HKP
It is best to have eaten and be sated before examining this cook book. Otherwise you might not be able to resist the temptation to go immediately to the kitchen and prepare one of... Read morePublished 6 months ago by Jorge
This book changes the way I look at pie. And changed the way I bake forever. It brought my already decent pie skills to a whole new level. Read morePublished 9 months ago by melissa.morgan
I just bought Adrienne's newest cookbook, the United State of Bread, and realized I never wrote a review for her fantastic pie cookbook. Read morePublished 13 months ago by M. R. Franco
Couldn't be happier with this book. Very easy to read, great tips. I've made the Lemon Meringue, Blueberry, Apple and all were stellar. I hope she makes another book!Published 22 months ago by Laura Monaco
But honestly, you could find as many recipes in the internet. The background stories & information kept it from being merely a pie cookbook.Published 24 months ago by Mary Sitlington
There is more pie history than pie recipes in this book. There are no photographs, just simple drawings, so there isn't much sensual appeal, aside from the nice cover. Read morePublished on October 2, 2013 by karmina