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United States of Pie: Regional Favorites from East to West and North to South by Adrienne Kane
Notes about this book
Notes about Recipes in this book
TrishaCP on August 12, 2012
Heavy cream and turbinado are optional ingredients.
TrishaCP on August 18, 2012
I really enjoyed this pie-I used the cornmeal crust from the same book. The almond extract and cinnamon in the filling were the perfect flavor components for the peaches. I would add slightly less sugar next time, as it was quite sweet.
TrishaCP on August 18, 2012
This tasted good and I enjoyed the crunch of the cornmeal. However, the crust wasn't the flakiest, even using shortening. This may have been down to execution error on my part. I think I added a touch too much water to the dough. This was good enough to try again using less water though.
Reviews about this book
- ISBN 10 006206407X
- ISBN 13 9780062064073
- Linked ISBNs
- Published May 22 2012
- Format Paperback
- Language English
- Countries United States
- Publisher Ecco
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 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.