Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ $3.99 shipping
Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie Paperback – September 13, 2011
100 Books for a Lifetime of Eating & Drinking
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
Frequently bought together
Customers who bought this item also bought
At 640 pages and nearly two inches thick, Pie, the big book with the shortest possible title, is difficult to read in bed. It's hard to hold up. It weighs on the stomach. But bed is where you will want to take it, night after night, following author Richard Haedrich's lead through fruit pies, berry pies, nut pies, custard pies, turnovers, ice cream pies, and more. Headrich has the most reassuring voice in food literature, and his lifelong passion--the making and baking of all manner of pies--soon begins to fit the reader like new skin.
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.
From Publishers Weekly
No, that number's not a typo: here are 300 recipes for sweet pies, with fillings ranging from fruits to nuts, ice cream to custard. Haedrich, a cooking teacher and cookbook author (Apple Pie Perfect, etc.), shares an astonishing quantity of recipes, advice, pie history and musings on issues such as the butter vs. lard debate and his passion for sour cherries. His zeal and solid expertise make this book a worthy addition to the baker's bookshelf. There are 57 pages of information on pie crusts alone, but Haedrich's tone is clear and encouraging, as he addresses pie pans, rolling pins, pastry edges and more. The recipes range from All-Rhubarb Pie to more exotic offerings such as Watermelon Rind Pie and Carrot Custard Pie (Haedrich also includes 25 recipes for apple pie). Pie snobs, take note: each crust recipe gives instructions for making the pastry by hand, with an electric mixer or in a food processor. Similarly, Haedrich assures readers it's all right to use frozen fruit. Intrepid pie makers will be pleased with the recommendations throughout for other cookbooks and magazines, and the list of resources includes useful information on baker's catalogues, fruit farms and nut growers.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 70%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
The recipes in the book are good - these pies are a bit complicated and sophisticated, but they are not difficult to bake. For example, for apple pie I have been using whatever apples I have in hands, with sugar, vanilla extract and cinnamon (nutmeg if I feel fancy), but the recipe in this book might suggest a couple more spices, or specify which type of apple, or suggest a new way to process them, or pair the pie with a different crust. There were times I felt that a particular recipe could be too much work, but most of the time the workload is reasonable. And it makes hubby feel fancy.
This pie book also presents some crust recipes that I was not familiar before. And interestingly, when I testes these crust recipes against the ones highly praised on internet, we actually liked the ones from this book better. Before, 99% of time for fruit pies I use double butter crusts, but after trying different pie crusts, I pair berry pie and peach pie with quite a few different crusts now. Some recipes are pretty traditional, which is great conversation piece for parties. I was surprised when older folks were reminded their childhood pie by the pie I baked from this book. So now, whenever I bake for a gathering, I always pick a recipe from this book.
The downside of this book though, is the index. There is no good way of finding out which pie is on which page. It did list the name of the pie at the beginning of each chapter, but chapters are arranged by the type of the pie but not by ingredients, so if you want to find recipes for, let's say an apple pie, you would have to go through the first page of each chapter to get an idea of which apple pie recipes this book offers. The back index does not help much either, since it is based on the first letter of the name of the pie. So a name like "White Russian pie" does not help at all when you looks for a pie with coffee, if you do not know what White Russian pie is supposed to be. I'd like to see a list of the names of pies at the beginning of the book, with main ingredient listed. Hubby has to flip through entire book to find a pie for the ingredients he has in mind. So lately he has been just opening the book and point on random pages...
Overall I would recommend the book. I bake with it. It does make me feel like hitting "Ctrl+F" sometimes though.
I bought the Kindle version and the only problem I've had with it seems to be some navigation issues. Clicking on some of the pie titles (mostly the ones that are 2 lines), leads to the index, which is not clickable. You have to page through to these recipes, and then, if you like it, bookmark it. It's a little annoying, but manageable, and if you are reading page by page it bypasses the problem anyway. The rest of the navigation works fine and it has happened with just a few recipes so far. This is a very readable pie book, his writing style is very friendly and accessible and he's extremely knowledgeable. I think it would be a valuable addition to anyone's pie library whether you purchase the actual book or the Kindle version.