Description
Look no further than The Book on Pie for the only book on pie you’ll ever want or need.
Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you’ll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.
Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it’s almost like having Erin in the kitchen baking pies with you.
Details
- Title The Book on Pie
- Author Erin Jeanne McDowell
- Publisher Rux Martin/Houghton Mifflin Harcourt
- Publication Date November 10, 2020
- Pages 352
My Thoughts
My mom was notorious for making pie crusts that melted in your mouth, and fillings that were perfect: not too sweet, not too tart. So when I saw this book, I knew I wanted to review it.
I devoured each word as I started reading. McDonald provided information on containers, ingredients, rolling pins, and much more. This is a pie book that covers almost everything.
Each Chapter includes many subheadings.
- Chapter 1 – Doughs & Crusts
- Chapter 2 – Decor & Toppings
- Chapter 3 – Fruit Pies
- Chapter 4 – Custard Pies
- Chapter 5 – Cream, Chiffon, & Cold Set Pies
- Chapter 6 – Savory Pies
- = 352 pages of learning and fun!
This book is filled with wonderful pictures and easy instructions that benefit all levels of those who enjoy baking. It’s not one of those cookbooks that necessitate visiting a specialty store for ingredients before attempting a recipe.
I savored all the information and even discovered a section regarding freezing pies. Yes! This book seems to cover “almost” everything. And if you are reading carefully, you might notice this is the second time I’ve used the word “almost.”
For me the book was missing one section.
What Concerned Me
Though these recipes called out to me, I kept looking for a section that used less fat and sugar. I know, I know. Many tasty deserts do use butter and sugar.
But I would love to have seen perhaps a Less Tasty Section. Even if it was a teeny tiny section. One that didn’t call for heavy cream, half and half, butter, and so much sugar.
What I Liked
Even though I listed something under What Concerned Me, without hesitation I would still purchase this as a gift for myself, or a friend. I can, after all, modify these recipes. And I love, love love that this book covers so many other helpful things.
My thanks to Houghton Mifflin Harcourt and NetGalley for the opportunity to read and review this book. My opinion has not been influenced by this opportunity.
Rating
4.5 but I round up
Pie Lovers are bound to be happy with this book!
ERIN JEANNE MCDOWELL is an author, recipe developer, and award-winning food stylist with specialized focus in baking. Her first book, The Fearless Baker, was named one of the Best Baking Books of 2017 by The New York Times. She’s a regular contributor to New York Times Cooking, Food52 (where she also serves as Baking Consultant at Large), and PureWow. She hosts weekly baking classes on Food Network Kitchen and the series “Bake It Up a Notch” for Food52. Erin has been featured in The New Yorker, New York Magazine, Food and Wine Magazine, Food Network Magazine, and Rachel Ray Magazine. Her work has appeared in The New York Times, The Washington Post, Better Homes and Gardens Magazine, Fine Cooking Magazine, Bake From Scratch Magazine, and Sift Magazine. She lives and works in North Bergen, New Jersey.
