Pie Camp: The Skills You Need to Make Any Pie You Want by Kate McDermott

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Notes about Recipes in this book

  • Buttermilk bourbon pumpkin pie

    • IvyManning on November 27, 2020

      Kinda a disaster. Bottom crust mushy, vague doneness language so at 50 minutes it ended up being half raw, and the edges of the all butter crust was sort of tough and flaky at same time. Served it at Thanksgiving and threw out the rest in shame.

  • All-butter dough

    • Astrid5555 on November 08, 2020

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

  • 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.

  • 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.

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  • ISBN 10 168268413X
  • ISBN 13 9781682684139
  • Published Oct 06 2020
  • Format Hardcover
  • Page Count 368
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Countryman Press

Publishers Text

Is Pie Camp sold out again? Here are the techniques and inspiration you need to achieve “pie confidence” at home.

Readers fell in love with Kate McDermott and her story-filled cookbook, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings, and toppings. The dozen “master” recipes--from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies--will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana... plus recipes for easy homemade ice cream and Pie-Lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life. Over 100 color photographs.

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