The Book On Pie: Everything You Need to Know to Bake Perfect Pies

Price: $18.84
(as of Dec 31, 2023 08:43:06 UTC – Details)

A NEW YORK TIMES BESTSELLER 

Look no further than The Book on Pie for the only book on pie you’ll ever want or need.

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you’ll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.

Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it’s almost like having Erin in the kitchen baking pies with you.

From the Publisher

JAM COOKIE TART: A classic recipe you should keep in your back pocket. It’s simple and adaptable, and you can dress it up or down.

MAKES ONE 9- OR 10-INCH / 23- OR 25-CM TART. DIFFICULTY: EASY.

1. Place a 9- or 10-inch / 23- or 25-cm tart pan with a removable bottom on a parchment-lined baking sheet.

2. On a lightly floured surface (or between two pieces of parchment paper), roll out half of the dough into a circle slightly larger than the tart pan. Use the rolling pin to gently unfurl the dough over the tart pan, then gently lift the crust up at the edges and nudge downward so it’s flush against the bottom and sides of the pan. Use scissors or a paring knife to remove the excess dough, leaving about 1⁄4 inch / 3 mm all around the outside edge. Chill for at least 30 minutes, or up to 1 hour.

3. Preheat the oven to 350°F / 175°C with a rack in the middle (preferably with a Baking Steel or stone on it).

4. Spoon the jam onto the center of the bottom crust and spread into an even layer. Roll out the second half of the dough; You can leave it as a full crust, or do cutouts to reveal the jam below (see p. 90), or cut strips and weave a lattice; see p. 94).

Transfer the top crust to the top of the tart. Use your fingers to pinch the top crust to the excess bottom crust all the way around. Use a paring knife to trim the excess dough from the edges of the pie, holding the blade flush with the edge of the pan as you cut.

5. Transfer the tart to the oven and bake until the dough appears matte, set in the center, & golden around the edges, 40-45 minutes.

6. Let the tart cool completely, then, if using, sift powdered sugar over the top before slicing and serving.

Make Ahead and Storage:

This tart can be made up to 24 hours ahead and stored, wrapped in plastic wrap at room temperature.

NOTE:

If desired, you can brush the top crust with egg wash (see page 98) or beaten egg white to help it brown evenly and give it a little sheen.

INGREDIENTS Double recipe Roll-Out Cookie Crust (page 62), divided in half, formed into disks, and chilled 510 g / ½ cups jam Powdered sugar for dusting (optional)

Publisher ‏ : ‎ Harvest (November 10, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 352 pages
ISBN-10 ‏ : ‎ 0358229286
ISBN-13 ‏ : ‎ 978-0358229285
Item Weight ‏ : ‎ 3.1 pounds
Dimensions ‏ : ‎ 7.94 x 1.31 x 10 inches