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United States of Pie: Regional Favorites from East to West and North to South Paperback – May 22, 2012
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"This colorful, varied collection by a blogger, recipe developer, and food writer may well be the definitive resource on the all-American pie." -Publishers Weekly
Selected by National Public Radio (NPR) as one of the Top 10 Summer Cookbooks for 2012.
"The charming book offers pies that reflect the country's varying palates and personalities, from Concord Grape pie in New England to Hoosier Pie in the Midwest to Olallieberry in the Pacific Northwest...Pies like this make me proud to be American." - Marissa Rothkopf Bates
"Kane's recipes, and the sweet stories that surround them, make another good case for knocking the cupcake craze to the curb. Their simple goodness makes this book deserving of a place on a baker's shelves..." -New York Journal of Books
From the Back Cover
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.
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Top Customer Reviews
Then on to the pies. We go regional, Northeast (including Concord grape, shoo-fly, a local fave around here in Amish country), Midwest (which has, predictably, America's faves like cherry but most of the unusual pies, like Poppyseed, Hoosier Cream Pie and Burnt Sugar), the West for berries of the Northwest, Meyer Lemon among others, and the South for famous pies such as Pecan, Peach and Chess.
This book is valuable for the crusts alone. Crusts should be home-made if you really want your pie to shine. I've cheated and used store crusts, but when I am serious about pie, I make my apple pie with a particular crust using a touch of baking powder to make a sort of "poolish" (wet dough base) from a recipe gleaned out of Yankee Magazine.There is something a bit magical about pie. Cakes, well, they are good but you see them at birthday parties, office events, picnics, etc. But pie..that takes art. Even with pre-made crust, you still have to mix a custard, cut some fruit, make a filling. So pies are special. That pie isn't in this book, but many others that I like to make are in here, and I appreciate the dough instructions. If you want to make a signature pie that really stands out, this book can help.
This amazing book changed all that! Besides providing great stories about the histories of each of the pies in the book - the recipes are amazingly easy to follow and turn out wonderfully!
I surprised my friends with the Salted Peanut Pie at a recent party and there was no doubt that the Pie was a hit!! I can't wait to tackle another one of the tasty recipes this book has to offer.
Given the great price on Amazon, I'm also buying a few as hostess gifts!
Most Recent Customer Reviews
Best book we've found for making fabulous pies. Very practicle and includes many hints no one else ever told you.Published 13 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 15 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 19 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 22 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 on January 29, 2014 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 on November 27, 2013 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