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

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  • Standard single crust (page 35)

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

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; apple cider vinegar; store-cupboard ingredients
    show

  • Standard double crust (page 35)

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

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; apple cider vinegar; butter
    show

  • Deep-dish single crust (page 36)

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

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; apple cider vinegar; butter
    show

  • Deep-dish double crust (page 36)

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

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; apple cider vinegar; butter
    show

  • Gingerbread crust (page 37)

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

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; apple cider vinegar; butter; dark muscovado sugar; ground cinnamon; ground ginger
    show

  • Making pie dough by hand (page 38)

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

    • Categories: How to...; Pies, tarts & pastries
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  • Making pie dough using a food processor (page 39)

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

    • Categories: How to...; Pies, tarts & pastries
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  • Cocoa pastry crust (page 40)

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

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; Dutch-process cocoa powder; butter; coffee
    show

  • Rolling out crusts (page 42)

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

    • Categories: How to...; Pies, tarts & pastries
    • Ingredients: pie dough
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  • Fixing cracks, rips, tears, and holes (page 46)

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

    • Categories: How to...; Pies, tarts & pastries
    • Ingredients: pie dough
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  • Blind baking (page 47)

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

    • Categories: How to...; Pies, tarts & pastries
    • Ingredients: pie dough
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  • Graham cracker crust (page 48)

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

    • Categories: How to...; Pies, tarts & pastries; Vegetarian
    • Ingredients: graham crackers; store-cupboard ingredients
    show

  • Cocoa graham cracker crust (page 50)

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

    • Categories: How to...; Pies, tarts & pastries; Vegetarian
    • Ingredients: graham crackers; instant coffee powder; Dutch-process cocoa powder; store-cupboard ingredients
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  • Nut graham cracker crust (page 50)

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

    • Categories: How to...; Pies, tarts & pastries; Vegetarian
    • Ingredients: pecans or walnuts; graham crackers; store-cupboard ingredients
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  • Gluten-free crumb crust (page 51)

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

    • Categories: How to...; Pies, tarts & pastries; Vegetarian; Gluten-free
    • Ingredients: Honey Nut Cheerios; almond flour; store-cupboard ingredients
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  • Alpha-Bits cereal crumb crust (page 51)

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

    • Categories: How to...; Pies, tarts & pastries; Vegetarian
    • Ingredients: Alpha-Bits cereal; store-cupboard ingredients
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  • Crazzberry

    Crazzberry (page 55)

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

    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: cranberries; sugar; raspberries; oranges; ground cloves; egg yolks; heavy cream; pie dough
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  • Spiced apple cider (page 57)

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

    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: pie dough; golden raisins; dried apricots; lemons; butter; light brown sugar; ground cinnamon; nutmeg; ground ginger; ground cloves; apple cider (alcohol-free); Calvados; green-skinned apples; egg yolks; apples
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  • Aunt Melba’s peach (page 60)

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

    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: pie dough; peaches; freeze-dried raspberries; turbinado sugar; heavy cream; egg whites; tapioca starch
    show

  • Guavaberry apple (page 63)

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

    • Categories: Crumbles, cobblers, crisps & bettys; Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: pie dough; ground allspice; ground cinnamon; ground cloves; apples; boiled apple cider; tapioca starch; panko breadcrumbs; guavaberry preserves
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  • Maple blueberry (page 66)

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

    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: pie dough; blueberries; green-skinned apples; quick-cooking tapioca; ground cinnamon; maple extract; maple syrup; egg yolks; heavy cream
    show

  • Making wood-grain lattice (page 68)

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

    • Categories: Pies, tarts & pastries; How to...
    • Ingredients: pie dough; eggs
    show

  • Shaking up Shaker lemon (page 69)

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

    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: pie dough; Meyer lemons; granulated sugar; eggs; powdered gelatin; condensed milk; heavy cream
    show

  • The apple (page 73)

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

    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: pie dough; green-skinned apples; turbinado sugar; ground cinnamon; tapioca starch; heavy cream; egg whites
    show

  • Green chile apple (page 74)

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

    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; American
    • Ingredients: pie dough; green-skinned apples; turbinado sugar; tapioca starch; heavy cream; egg whites; limes; ground cumin; New Mexico green chiles
    show

Notes about this book

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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.

  • The 6151 Richmond

    • taste24 on May 18, 2021

      Great variation of cheesecake! I loved the nuttiness of the crust and how decadently creamy the filling was. I had a jar of earl grey fig preserves and used that on top.

  • Pittsburgh proud

    • taste24 on October 07, 2021

      WOW - this pie is truly outstanding. The filling is a bit involved, but so worth it. Decadent and creamy with deep chocolate flavor. The chocolate covered shoestring potatoes are a game changer. The textural difference it provides is genius, and a bonus - the potatoes did not get soft overnight in the fridge! This is such a winner for us.

  • German chocolate pecan

    • taste24 on February 01, 2021

      Excellent recipe. The filling was gooey but structured, had great texture from the chopped pecans, and lovely caramel flavor throughout. It paired really nicely with the bitterness of the chocolate coffee pie crust. 3 of the people that I served this to do not love coconut but really enjoyed this pie!

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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.

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