From simple cherry pies to hearty mince meats, luscious custards, and elegant chiffons, master chef Louis P. De Gouy presents more than 400 tasty pie recipes.

De Gouy, a founder of Gourmet magazine, is an expert at concise instruction. In addition to his carefully chosen recipes, he offers advice on flour selection, fruit preparation, and baking procedures, including the secrets to turning out a flaky, golden-brown crust every time.
Recipes for some of the most tantalizing pies imaginable include banana cream, cherry rhubarb, chocolate custard, cranberry, pecan, grape, sweet potato, blueberry chiffon, and literally hundreds more — among them, eight versions of pumpkin pie and more than 25 varieties of apple pie. A special section covers the use of toppings and glazes, with complete recipes for meringues, glazed cherry topping, almond paste, cheese topping, and many other finishes. This treasury of recipes puts all the essentials of good pie baking at the fingertips of amateurs and professionals alike.

Other cookbooks by this author

• The Bread Book
• Bread Tray: Recipes for Homemade Breads, Rolls, Muffins and Biscuits
• Creative Hamburger Cookery: 182 Unusual Recipes for Casseroles, Meat Loaves and Hamburgers
• The Derrydale Cook Book of Fish and Game
• The Derrydale Fish Cookbook
• Derrydale Game Cook Book
• The Derrydale Game Cookbook
• The Gold Cook Book
• The Gold Cook Book
• The Gold Cook Book
• Ice Cream and Ice Cream Desserts: 470 Recipes
• The Pie Book
• The Soup Book: Over 800 Recipes
• The Soup Book: Over 800 Recipes
• Ultimate Sandwich Book: With Over 700 Delicious Sandwich Creations