Now it's as easy as pie to make delectable desserts from centuries past.
From Wet Bottom Shoo Fly Pie to basic American Apple Pie, you’ll find them all—transparent pies such as Butternut Maple; cake pies such as Quakertown Pie; custard pies such as Union Pie; cream pies such as Cherry Cream Pie; and fruit pies such as Crabapple Pie. Each recipe has been carefully tested and brings with it a veritable trip down memory lane. Pies have graced American tables from the days of the Pilgrims, and variations have evolved into regional favorites around the country. Now you can recreate those pieces of history in your own kitchen.
I love to cook. I love to bake. I love pie. Three combinations that drew me irrevocably to this book. I am glad to say I was not disappointed. These pies are not the average pie that you will find in every cookbook - yes, there is the standbys of pumpkin, lemon meringue, and apple. But this book is so much more: Ms. Collins begins with, of course, the art of making a crust, which can be served in any of these pies. I like to use different variations for each pie, but this basic crust stands the test of time. The recipes are as authentic as they can be, and although I haven't tried every one in the book, given enough time, I am sure that I will.
She then begins with transparent pies - those pies when sliced, have an almost opalescent filling: rich, clear, beautiful. She then moves on to custards, berries, fruits, etc. The recipes are mostly easy enough for anyone to make, but there are a couple that new bakers might find daunting.
The end result is a lovely book that will make a nice addition to any baker's cookbook collection. Highly recommended.