Notes about Recipes in this book

• Cherry pie

  • hirsheys on July 10, 2023

    Used sugar amount from Hoosier Mama (.5 c) and crust from the Art of Pie. Very good and perfect sweetness, though cherries (fresh from market) we’re not very juicy, so tapioca didn’t activate fully in middle and looked ugly (the pearls weren’t crunchy, though, which is good). Pie thickened well after cooking longer than recipe said (~60 mins total?) to get the insides really bubbling.

• Quick and creamy rhubarb pie

  • hirsheys on May 30, 2022

    Rhubarb is my favorite type of pie and this book's original/regular version is the one my mother made when I was growing up, so I was really curious to try the creamy take on it instead. The original is slightly better, but this one is a nice change and improved on the second day. The slight almond flavor is lovely. It’s also quite simple, with a thick custard that you just stir together (but don't need to cook) and pour over top of the cut rhubarb. Plus, you only have to roll out one crust because it's a single crust pie. I used the butter crust from Art of the Pie. Maya ate two pieces, and that was one the first day before the flavors melded/improved.

• Apple dumplings in pastry

  • hillsboroks on August 15, 2025

    I used Gravenstein apples off our tree and my favorite pie crust recipe. The filling for the apples was very good and easier to work with than other recipes I’ve used. I loved the maple sauce that was poured over the apples partway through baking but did add a couple of tablespoons of bourbon that I think took it up another notch. Next time I will not leave any peel on the lower part of the apples. The peels did not soften and seemed weird when you tried to eat the last of the dumpling. I did bake them an extra 5 minutes before pouring the sauce on and an extra 10 minutes at the end to make sure the crust was fully baked and golden.