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Not-So-Humble Pies: An iconic dessert, all dressed up Hardcover – June 18, 2012

4.5 out of 5 stars 32 customer reviews

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Editorial Reviews


"Sweet, savory, fancy or rustic, the word evokes warmth, and love, with pillows of whipped cream or nuggets of savory jewels that melt into a buttery crust. For many of us, it has always been (and will always be) PIE. Which is why, if you know someone like me, you might grab this book and stuff it in their stocking OR face. Trust me, either would suffice. This book is serious. Go grab two. One for you and one for me." --Nicki Woo blog

About the Author

Kelly Jaggers (Dallas, TX) is a recipe developer, food blogger, and founder of The FoodBuzz Blog Awards nominated EvilShenanigans.com. She specializes in creating indulgent recipes featuring fresh, seasonal ingredients . . . and lots and lots of butter. Kelly has worked as a caterer and personal chef, and she also creates wedding and specialty cakes. Her recipes have been featured in The Food News Journal, The Cooking Club of America, and she is a member of The Learning Channel's Cake Crew.

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Product Details

  • Hardcover: 192 pages
  • Publisher: Adams Media (June 18, 2012)
  • Language: English
  • ISBN-10: 1440532915
  • ISBN-13: 978-1440532917
  • Product Dimensions: 7 x 0.8 x 8 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #1,845,712 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Vine Customer Review of Free Product ( What's this? )
No-So-Humble Pies caught my attention with its list of recipes- peach sourcream pie, white chocolate lime pie, and on. Take a look yourself; some sound fantastic, some sound weird, and some sound gross, but they're all distinctive.

Unfortunately, Not-So-Humble Pies is definitely not appropriate for the novice baker- my attempts were frustrating to say the least. It's also not appropriate for those who like detailed instructions- my mother quit in disgust after the fourth instance of poor explanation in one recipe. For example, some fruit measurements are frustratingly vague; the ginger pear tart required 4 bose pears, but doesn't specify a weight.

It is however, a perfect fit for experienced bakers who are looking for interesting recipes that they adjust as they wish- it kept my father happy for hours. If that doesn't describe you, I'd highly recommend buying it for the baker in your life, then sitting back and enjoying the results- thanks Dad, the Peach Sourcream was excellent!
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I like this book for several reasons, but i would have to say I like it most because it features some unique recipes that I probably wouldn't have thought of on my own. This book is divided into sections such as crusts, toppings, sweet, savory, etc... Even though you need to reference the crust section and then flip to the pie you are making and then the topping (if needed), I didn't feel it was cumbersome to do so. This book is not so large that it takes excess time to locate what it is you are looking for. I felt the amount of recipes certainly was fair given the price of the book and while there are some unique recipes, there are also some that would be fine for folks who like the basics. With that said, if you are a simple pie kind of person (apple, cherry, etc) do not let this be your first book on the subject. I do like the pictures that some of the recipes have along with them. It always helps to see what your finished product should look like, in my opinion.

Thus far, I have made the cantaloupe pie because i had a cantaloupe that needed to be used asap. I felt the recipe was well written (easy to follow) but the timing was off a bit for cooking down the filling mixture. Also this pie did not set how I wanted it to. It was runny, but by time we got through half the pie, we had taken the extra liquid with our slices so the rest of the pie was great. Ultimately, this was probably my error for not cooking the filling quite thick enough. The graham cracker crust recipe for this pie was simple, but quite perfect. I felt the stabilized whipped cream topping was ok, but nothing great. As for taste, the first slice was very sweet in my opinion, but when i had a second slice the next day it didn't seem so sweet to me.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Beware this cook book contains under-developed recipes, lacks helpful instructions and weight measurements are not listed. (How big is a medium peach? If you guess too small, your pie will be inadequate and look deflated; guess too big and your pie will either overflow the pan while baking or you'll have left-over filling.) These are not deal-breakers for experienced pie bakers, but if you're just starting out, indecisions like this might just put a halt to your enthusiasm. And what a shame that would be, because pie-making-baking is a feel-good experience, loaded with satisfaction.

If you have other pie cook books and are looking for some new ideas, I suppose this one would work for you as there are some great ideas here. But, fair warning: Due to misleading and unclear directions, and incorrect and vague measurements, be prepared to engage your brain, call upon your past pie-baking experiences, and be on your toes and ready to improvise and adapt as you assemble and bake your pie.

If you are new to pie-baking, steer clear of this book until you have more experience. A much better choice for new pie bakers is Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie: In it there are at least 21 crust recipes, 300 pie recipes, all kinds of toppings, and with over 600 pages, you've got to know that it's jammed with plenty of tips, very helpful information and loads of variety. It contains innovative recipes, twists on oldies but goodies, and specialty (of inns, B&Bs, restaurants, etc.) pies.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a great cookbook for an experienced cook. A lot of the recipes are probably too advanced for a beginner. The cookbook is well organized; it has a part that covers crusts and topping, another part for sweet pies, and another for savory pies. Each part has several chapters to give you quite a variety of options. The author comes up with some interesting combinations, and things you wouldn't have thought of for a pie, such as "Apple and Brie Tart with Bacon Crumble," "Blueberry Ricotta Tart," "Orange Honey Pecan Pie," and "Mango Chiffon Pie." The crusts chapter has a good variety of crusts, and the toppings chapter has a foolproof meringue topping that sounds like a winner. For the most part, the recipes use common ingredients.

Now, a few complaints. The typeface for the ingredients listings is a small blockish serif font; which means that fractions like ¼ and ½ are a little hard to distinguish. It makes me wonder if anyone in the layout department tried reading a recipe from the book in the kitchen. The index is fairly good, but in some cases some categories are not listed. There is an index entry for toppings, but none for fillings or crusts, so if you want to find a filling or crust and you don't know the name of it, you'll have to resort to the table of contents. Also, pie recipes say to use a certain crust, for example "All-Butter Pie Crust" and says to see Chapter 1; it would've been nice to say " on page 16" but, no, you have to look in the index to see what page it is on.

A few recipes call for a pie crust that is a different size than what the pie crust recipe yields, which will be quite a surprise if you don't notice that; most the pie crusts yield a 9" pie shell, one recipe, the Ginger Pear Tart, calls for a 12" crust.
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