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Summary
Summary
The pie-making classic named one of 2016's best cookbooks by NPR, Oprah.com, USA Today , Bon Appétit , Cosmopolitan and more.
"A new baking bible." -- Wall Street Journal
"If there's such a thing as a pie guru, it's Kate McDermott." -- Sunset Magazine
Pie making should be simple and fun. Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. In Art of the Pie she shares her secrets to great crusts (including gluten-free options) with instructions for making, rolling, and baking them, as well as detailed descriptions for ingredients, methods, and tricks for making fillings. Organized by type of fruit, style of pie, and sweet versus savory, recipes range from apple to banana rum caramel coconut, raspberry rhubarb to chicken potpie. Along with luscious photography, McDermott makes it very easy to become an accomplished pie maker. This is the only PIE cookbook you need.
Reviews (2)
Publisher's Weekly Review
McDermott, a self-taught baker whose workshops have taught hundreds to make a proper pie, shares that knowledge more widely in one of the best books written on the topic. Those expecting a quick preamble followed by hundreds of pie recipes will be sorely disappointed-basic instructions take up a third of the book-but readers interested in the hows and whys of pie-making will find McDermott's tutelage invaluable, as she offers in-depth coverage of pan selection (you can't go wrong with glass), the proper fats (lard and butter are good choices), and selecting the right apples. Once readers have made their crust of choice (gluten free options are also included), they're good to go, and McDermott's recipes are straightforward. Beginners will appreciate simple recipes such as the Rustic Tart, which only calls for fresh fruit, sugar, and a little nutmeg, and will be glad that the majority of her fruit pies (blackberry, blueberry, peach, etc.) are essentially the same in terms of process and ingredients. Veteran bakers interested in expanding their repertoires will enjoy combinations such as apricot raspberry and apple cranberry walnut as well as inventive riffs (poached pear sour cream caramel pie, banana rum caramel coconut pie). But it's really all about the standards, and with one glaring omission-sweet potato pie-McDermott excels, giving readers an informative guide they'll be referring to for years to come. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Expert pie baker McDermott counsels readers to "work dough and life lightly," and this easygoing outlook pervades her eight chapters of sweet and savory pies, which include such delights as poached pear sour cream caramel pie with a crumb topping, concord grape pie, banana rum caramel coconut pie, and traditional English pork pies. There are more than a dozen pie doughs, including vegan, gluten-free, and fryer-friendly options. McDermott describes essential techniques (e.g., how to make and roll a traditional pie dough, how to weave a lattice top) in sensuous detail, using the encouraging tone of a close friend or relative. VERDICT Few pie cookbooks are as heartwarming and funny as McDermott's instructive debut. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 9 |
| Chapter 1 Flour, Salt, Fat, and Water: How to Make Pie Dough | p. 31 |
| Chapter 2 Fruit, Sweetener, Seasoning, and Thickener: How to Fill and Finish Your Pie | p. 101 |
| Chapter 3 The Quintessential Apple Pie | p. 143 |
| Chapter 4 A Berry Pie for Julia | p. 169 |
| Chapter 5 Sweet as a Peach (and Other Stone Fruits) | p. 205 |
| Chapter 6 Old-Fashioned Rhubarb and Citrus Pies | p. 241 |
| Chapter 7 Creamy, Nutty, Cool, and Yummy | p. 271 |
| Chapter 8 Savory Supper Pies | p. 299 |
| What I've Learned from Pie | p. 331 |
| Kate's Very Short Glossary of Pie-Making Terms | p. 333 |
| How to Render Leaf Lard | p. 334 |
| Select Bibliography and Books That Inspire | p. 336 |
| Sources | p. 338 |
| Acknowledgments | p. 341 |
| Index | p. 345 |