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Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life Hardcover – Illustrated, October 4, 2016
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From the Publisher
Crusts, fillings, methods, and everything else you'll ever need to know about pie.
Makes one 9-inch shallow pie
This very retro pie from the 1950s requires no rolling or baking. My mom made it for us on special occasions and I still love its mint green color and flavor. To garnish, save some chocolate cookie crumbs to sprinkle on top.
- Melt marshmallows in half-and-half in a double boiler. Remove from heat and let cool.
- Fold in crème de cacao and crème de menthe.
- Whip 1/2 pint cream and mix in.
- Pour filling into chilled crust.
- Place pie in fridge and let set for at least one hour.
- Whip 4 tablespoons whipping cream and spread over top of pie.
- Sprinkle cookie crumbs evenly over top of whipped cream. Add mint sprig for garnish.
- 24 regular marshmallows
- ⅔ cup (161 grams) half-and-half
- 2 tablespoons (30 grams) each, crème de cacao and crème de menthe
- ½ pint (232 grams) plus 4 tablespoons (60 grams) whipping cream, divided
- 1 recipe Chocolate Cookie Crumb Crust (page 94), chilled
- 1 teaspoon (3 grams) finely ground chocolate cookie crumbs
- 1–2 mint sprigs, for garnish
- Dorie Greenspan, award-winning author of Dorie’s Cookies
“Kate McDermott will not only teach you how to make a pie―and a damn fine pie at that―she’ll show you how the homey and grounding craft of baking contains important life lessons. Her expertise, creativity, and generosity abound in these pages. The Art of the Pie is destined to be one of those fruit-stained, dog-eared, spine-snapped books you’ll cherish for years.”
- David Leite, Leite's Culinaria
“I’ve been baking pies my entire life, but making them with Kate was a liberating experience. With pioneer spirit she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you, telling you when it’s ready to be removed from the oven.”
- Ruth Reichl, Former editor of Gourmet, Author of Tender at the Bone and Comfort Me with Apples among other titles
“I literally read it cover to cover. Kate’s recipes are logical and easy to follow, her hints and tricks helpful to even the most experienced pie baker. Her level of expertise is through the roof, and her confidence shines through in everything she says.”
- Theresa Carle-Sanders, author of Outlander Kitchen
“Kate McDermott is a pie maker’s pie maker, someone who knows the ins and outs of pie in a way few others do. She brings several decades of experience to her beloved craft. More importantly, however, she exudes the passion and joy we all hope to see in our mentors―the obvious reason that her pie camps and workshops regularly sell out. Kate’s on my short list of the best pie teachers around.”
- Ken Haedrich, Author of Pie
“A new baking bible.”
- The Wall Street Journal
“Though I’ve never had the pleasure of taking one of her pie camp classes, reading her books is the next best thing. Yes, you can pick up the book, turn to a recipe and make something delightful. But reading it is like hanging out with Kate, warm, inviting and comforting.”
- Irvin Lin, author of Marbled, Swirled, and Layered
“Kate McDermott is God's gift to the nervous pie maker. Not only will Art of the Pie make you into a confident, versatile, and charming pie maker, it will teach you the secret to being a confident, versatile, and charming human being. Wisdom is baked into every page of Art of the Pie, as it is into every lovingly made confection.”
- Rowan Jacobsen, James Beard Award-winning author of A Geography of Oysters and Apples of Uncommon Character
“McDermott, a self-taught baker whose workshops have taught hundreds how to make a proper pie, shares that knowledge in one of the best books written on the topic. Those expecting a quick preamble followed by hundreds of pie recipes will be sorely disappointed―basic instructions take up a third of the book―but readers interested in the hows and whys of pie-making will find McDermott’s tutelage invaluable… McDermott excels, giving readers an informative guide they will be referring to for years to come.”
- Publishers Weekly (starred review)
“In Art of the Pie,, Kate McDermott, a home baker who teaches Pie Camps across the country, shares dozes of recipes for all the pie combinations you can dream up. What really blew our mind was her recipe for a gluten-free nutty no-bake crust that we want to eat with a gooey chocolate filling at the next pie opportunity. (Note to self: Create more pie opportunities.)”
- Bon Appétit
About the Author
Kate McDermott is the James Beard Award–nominated author of Art of the Pie. Her Pie Camps, held nationwide, regularly sell out. McDermott, who has been featured by the New York Times, Saveur, NPR, and elsewhere, lives in Port Angeles, Washington.
Andrew Scrivani is a food and lifestyle photographer, internationally recognized workshop instructor, and columnist. He is a weekly contributor to the New York Times, and his photographs appear in numerous cookbooks. He lives in New York City.
- Item Weight : 3.13 pounds
- Hardcover : 352 pages
- ISBN-10 : 1581573278
- ISBN-13 : 978-1581573275
- Product Dimensions : 8.4 x 1.1 x 10.3 inches
- Publisher : Countryman Press; Illustrated Edition (October 4, 2016)
- Language: : English
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