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United States of Pie: Regional Favorites from East to West and North to South by Adrienne Kane

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Notes about this book

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Notes about Recipes in this book

  • Cornmeal pie dough

    • 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.

  • Southern peach pie

    • 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.

  • Sour cherry pie

    • TrishaCP on December 26, 2014

      I liked but didn't love this pie. I found it to be just a tad too sour for me. The cherries are supposed to macerate about 8 hours in sugar before incorporating other filling ingredients. I used semi-thawed frozen cherries, so perhaps the sugar wasn't really able to work its way into the cherries like with fresh? Or maybe it just needs more sugar. A good place to start would be the "optional" turbinado sugar sprinkling on top of the crust- I would definitely use it next time. The filling was fairly liquid, but not too much so, and I liked that it wasn't gummy like some fruit pies can be.

  • Creamy eggnog pie

    • TrishaCP on December 26, 2014

      This recipe is really delicious and is a must if you like eggnog. I didn't have the ingredients for a ginger snap crust, so instead used a regular graham cracker crust- it worked but ginger snap would definitely be better. I was very skeptical when filling the crust because the mixture seemed very thin, but I left it overnight and it set perfectly into a smooth soft custard. Note- the recipe uses gelatin but if you avoid animal products there is a very similar recipe on Serious Eats that uses egg yolks as the thickener/stabilizer instead.

  • Rich and buttery pie dough

    • bellatavia on June 20, 2013

      The crust was delicious. Flaky and delicious, a decadent base for any pie. It is a very fragile dough--when I rolled it out, it tore in several places.

  • Rhubarb (pie plant) pie

    • bellatavia on June 20, 2013

      The recipe is amazing! Prior to this, I hadn't had a rhubarb pie that I liked--I found them bitter, or overly tart, or mushy, or too sweet. But this recipe strikes just the right note. The secret ingredeints of nutmeg and orange zest make a big difference, and the baking instructions (reducing the temperature after 15 minutes) must have something to do with the perfect texture of the baked rhubard. I got raves on this when I shared it at work.

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Reviews about this book

  • NPR

    Interview of Adrienne Kane by Linda Wertheimer

    Full review
  • Baking Bites

    ...has something for every pie lover out there. ...All of the recipes are very easy to follow along with and you’ll soon be making pies as though your own grandma had taught you the recipes herself.

    Full review
  • NPR by T. Susan Chang

    ...understated, practical charm that will make it easy to figure out what to do with summer's bounty...You could eat a pie every day this summer - not that you should - and still not finish this book.

    Full review
  • ISBN 10 006206407X
  • ISBN 13 9780062064073
  • Linked ISBNs
  • Published May 22 2012
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ecco

Publishers Text

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.

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