Notes about Recipes in this book

• 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.

• 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.

• 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.

• 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