Notes about Recipes in this book

• All-butter dough

  • Astrid5555 on November 08, 2020

    If you read all instructions in this chapter before making this dough a fool-proof recipe.

• Apple blackberry pie with an orange twist

  • Lepa on November 10, 2020

    This is a lovely flavor combination. I used Cointreau because I didn't have Cassis and it provided a lovely floral note.

• Classic apple pie

  • Astrid5555 on November 08, 2020

    Best apple pie I have made in a long time. KMD‘s instructions are spot on, no soggy bottom, perfect crust. Will be my new go-to recipe.

• Green tomato and apple pie

  • Astrid5555 on November 08, 2020

    Having never baked with green tomatoes before, I knew I was going to try a green tomato pie with the last tomatoes from my garden once I saw this recipe. Pulling off the skins from the tomatoes was more difficult than expected and after discarding the firm center cores I had to improvise and add some apples as well to have enough filling. Great combination, none of my pie eaters were able to guess the filling ingredients.

• Angel’s creeping crust cobbler

  • Baxter850 on July 11, 2025

    Good but not great result. My crust was a little more uniform and basic than the pic in the book.

• Chocolate hazelnut cream pie

  • Kinhawaii on July 27, 2025

    Good & creamy pie. I skipped the extra whipped cream on top because I didn’t want it so rich. I made the regular graham cracker crust in the regular (not deep dish) pie pan-& there was plenty of crust & filling. Left off the raspberries because I didn’t have any. For my brand of graham crackers from Diamond Bakery there wasn’t enough butter.

• Mango lime pie

  • Kinhawaii on April 18, 2022

    Nice key lime type pie- mango was subtle. Used my standard crust, which is thinner, & lime zest instead of coconut in the whipped cream- because someone objected to coconut. Would make again but maybe add some mango slices or sauce on top to up the mango flavoring.

• Persimmon mousse chiffon pie

  • tarae1204 on December 21, 2023

    This pie is very one note: sweet. Hachiya persimmons are so subtle in flavor, so you really have to love them to enjoy this pie. The high content of cream mixed with gelatin leaves a gummy mouth feel. My husband and I didn't like it but a friend who grew up eating creamy desserts and persimmons did, and took it home.

• Master recipe: chocolate mousse chiffon pie

  • sanfrannative on May 08, 2022

    Have made this several times for family gatherings and it's always a huge hit. I didn't have any creme de cacao last time I made it and I only had Bailey's so used it instead--it was delicious!

• Kumquat cream pie

  • j.va on April 19, 2021

    A solid pie that came together as directed. It is very light and airy, and has a taste reminiscent of eating an orange creamsicle. The hardest part of this recipe is peeling the kumquats...so put on some good music and power through. Be sure you like the taste of orange blossom water before you add it, because there's no going back...and I personally found its presence in the filling and the whipped cream topping overpowering. I would omit the orange blossom water from the whipped cream next time, but keep it in the filling. The candied kumquat peel and pistachio topping really make each bite interesting. Additionally, the leftover kumquat syrup is delicious in cocktails. Would make again, with slight modifications.