The New Pie: Modern Techniques for the Classic American Dessert by Chris Taylor (Pie) and Paul Arguin

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Cocoa graham cracker crust

    • imaluckyducky on July 03, 2020

      Hands down the best testing cocoa graham cracker crust I've come across. Now my go-to!

  • South seas coconut deluxe

    • imaluckyducky on July 03, 2020

      5 amazing, rich, not-overly sweet stars. Don't be fooled by the 3 different layering components, this lie is delightfully easy to make and assemble and manages to produce the "wow" factor. The worse part is waiting for the coconut cream to cool (3 hours) and the whole lie to cool enough to decorate (another 3 hours). Definitelt an all day task or can be divided between two or three days easily.

  • Chocolate ganache

    • imaluckyducky on July 03, 2020

      Simple, uses the microwave to great success, with an excellent ratio. Way less fiddly than the stovetop method. Will be my new go-to.

  • Peanut butter checkerboard

    • Jenny on March 23, 2019

      I thought I had enough peanut butter but ran out with two more layers to go. Let me tell you if the pie is this amazing (I adapted by adding pretzels and chocolate dots on the top) even missing two layers - I can't imagine how great it will be when I make the entire pie.

  • Saturday morning cartoon cereal

    • verorenee on April 12, 2019

      Subbed in cinnamon toast crunch for all cereals, worked well but would add some more cinnamon to cream/mascarpone mixture next time.

  • Guavaberry apple

    • hder318 on March 03, 2020

      This was a really interesting change from traditional apple pie. I used black currant jam instead of guavaberry. The panko topping added great texture.

  • Toffee cream with crunch

    • hder318 on March 03, 2020

      This recipe was interesting and delicious, but there really wasn't much of a toffee flavor in the cream. If I ate a bite of it without knowing what it was called, I wouldn't have guessed there was toffee involved. If I make it again, I would add toffee pieces with the crackers or with the almonds on top.

    • taste24 on June 17, 2020

      This is the best pie I have ever eaten. The toffee cream portion tastes a little more like butterscotch, especially with the caramel extract. Highly recommend you take the time to make this!

  • Aunt Melba’s peach

    • taste24 on June 17, 2020

      This had great flavor, but what they don't tell you is that it takes a LONG time for the peaches that you cut and freeze to thaw. Keep that in mind! Overall, delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52

    ...take everything you know about pie...and completely blow it up ...Find recipes for pies topped by breakfast cereal, caramel popcorn, and candy lace; flavors inspired by cocktails...

    Full review
  • Food52

    How the authors fell in love over pie.

    Full review
  • Eat Your Books by Jenny Hartin

    I've had this book for two months now and am still as in love with it as the first day

    Full review
  • Eat Your Books by Jenny Hartin

    Pie has never looked so incredibly exciting. Read Jenny's interview with the authors of The New Pie.

    Full review
  • ISBN 10 0525576444
  • ISBN 13 9780525576440
  • Published Mar 12 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top.

Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.