Unlock the Secrets of Classic American Pie with Modern Techniques: The New Pie

Jiji: Love this book. The layout is great, recipes are amazing. Get it !

United Kingdom on Jun 16, 2021

Andrea: The photos are so enticing and all you want to do is make EVERY pie. Beautifully written and a great variety of recipes. There's a different pie for every occasion. Highly recommend.

Canada on Dec 01, 2019

Douglas Clarke: Excellent! Not for the everyday baker because some of the techniques, ingredients and equipment are unique. Worth the read (for knowledge) and use for making delicious treats

Canada on Sep 26, 2019

P. CorleyP. Corley: I don't usually write reviews but I am so impressed by this book I just had to. I made the Peach Melba pie for my first recipe in this book. I've made lots of pie dough and found a recipe that I liked but it was very finicky. I bake a lot so I always weigh my ingredients but I have never weighed my liquid until this recipe. I will do so from now on. I followed the instructions to the tee and I was so impressed not only by the feel of the dough, but it was very pliable and easy to roll out, even when very cold. I've always had issues making fruit pies, my dough was always cooked and brown before the filling was fully cooked, so I would have to cover the pie with foil and keep baking it until the filling was cooked. It makes sense to cook the filling before baking the pie, it was a light bulb moment for me! Any way, I couldn't find freeze dried raspberries so I used freeze dried strawberries instead. The pie not only looked awesome, the filling was delicious and the pie dough and the filling were both fully cooked at the same time. I had a little pie dough left over so I brushed it with the egg white and cream and sprinkled a little sugar on it, as you can see this dough is...

United States on Jul 13, 2019

JwHw: I was really excited for this book and I looked at it several times before purchasing the kindle version. I'm a cottage baker who is constantly looking for new ideas to keep my recipes fresh, exciting, and modern while following the laws that govern us. They are much different from a commercial operation and as a result, we are not allowed to sell anything that requires temperature control. I'm a serious pie baker and an assistant pastry chef. I even render my own leaf lard for pie crust because I do feel like it's superior to shortening because I've used shortening and I don't like it. My crusts are all a combination of butter and leaf lard for the fat source and they're pretty fantastic.

Basically, this means cottage bakers can only make fruit pies and tarts. I hoped this book was going to give me some new ideas to make fruit pies more exciting but it was truly disappointing in this regard for a few reasons. For one, they didn't really offer any combinations I haven't already seen and if they did, it's random fruit I doubt I can find. Guava Berries? Gooseberries? In fact, they even state they couldn't find a commercial supplier of Guava Berries. Thanks, so glad you...

United States on Jul 12, 2019

Jody Bennett: Product is as described. I love all the recipes. There are no errors. I'm Canadian, so there are a few ingredients that I am not able to find locally, but can find online, although they are more expensive.

Canada on May 22, 2019

How Sweet Is That?: The pictures are phenomenal, but the recipes are incredible! I can barely decide which recipe to try first! This book is a must have for anyone who is looking for something special to make for family and friends. I can't wait to dig in!

Canada on Apr 10, 2019

redheadeddadredheadeddad: I am obsessed with this cookbook! As other reviewers have said, the pictures are gorgeous! There are pictures of every pie and very detailed, clear instructions that anyone can follow regardless of your pie baking expertise. Paul and Chris are so creative with their updated versions of pie! Yes, everyone knows pie, but I promise you , you have not seen pies like this before! I love reading the special notes and the stories behind the inspiration for each pie. Even though Paul and Chris have won over 500 awards for baking, including Best of Show in the Amateur division of the National Pie Championships, do not be intimidated by this book! Paul and Chris are two super nice, funny, knowlegable and relatable guys who just want to share some pie with you. I have probably made less than 10 pies from scratch in my entire life and even I was easily able to re-create the South Seas Coconut Deluxe you see in the picture. I am not kidding when I say that this pie was DIVINE and I had nothing but rave reviews from family and friends. It was creamy, coconutty, with just enough dulche de leche to lend that oh-so-craveable combination of salty and sweet. They say it is reminiscent of a certain...

United States on Apr 07, 2019