The Southern Pie Book (Southern Living (Paperback Oxmoor))

I have a confession to make. I consider myself an accomplished cook, but my Achilles heel in the culinary department is pie making. There's something about making a crust that makes me as nervous as can be. I bought a pie book this year, but it seemed a little past the skill level of this novice pie baker. So I decided to buy this book as an early Christmas gift to myself. I am beyond happy that I bought it! The book is a softcover with a durable cover that looks to wipe clean. My only complaint is that you need a cookbook stand to actively cook from it. It is laid out well with a wonderful cross-referenced index, and the pictures, oh the pictures! The pictures are full page for each and every pie, and they make you declare that you will master the art of pies. The book is divided as follows: pie and tart crusts; cream, meringue, and ice cream pies; tarts and galettes; slab pies; pie toppings; classic southern pies; fruit pies; cobblers and crisps; hand pies and fried pies; equipment; ingredients; and crust index. My favorite sections are the pie and tart crusts chapter as well as the crust index. The crust index is a genius two page spread that lets you choose one of the crust recipes and pair it with a suggested filling. This way, you can make a pie anytime by utilizing a crust you re comfortable making and handling. You don't have to be a pastry pro to pull off these recipes--there are a number of press in the pan crusts. I find this very reassuring. If you're a pastry pro, they show you how to make a lattice crust or do a decorative crust edge. You will find a wide array of pies, something to please everyone. There are lots of old expected classics such as vinegar pie, chess pie, and banana cream pie, but you will also find lots of awesome and welcome twists on classics such as red velvet pie, maple chess pie with brown sugar bacon, and mini bananas foster pies. The salted caramel pecan tassies are amazing and a showstopper for company. Be sure to check out the toppings chapter which will show you how to make everything from apple cider drizzle to homemade crème fraiche. I am pleased with my purchase and hope Southern Living produces more books in a similar vein. I will enjoy this book for many years to come and think it would make a nice stocking stuffer for the family member with a sweet tooth who enjoys baking.

I bought this for my father as a Father's day gift and he adores it. He's been making quite a few pies from this book ( and he was already a pie lover) and his favorite is the decadent peanut butter one. Everything in the book is very well-explained and looks fantastic. There are a variety of crust recipes to try and use with the actual pie recipes. He loves it - and I loved the results of what he tried... I would definitely recommend it to pie-lovers.

There's a different twist going on in this cookbook. . . not your same 'ol pies. Recipes look delicious! Great pics! Beautifully done layout, although I never understand why one would publish a book with the ingredients listed in a more pale color. I like black on white background. It is more readable. Less chance for making measurement mistakes. Buy the book. You will want to start baking immediately!

This is probably the most comprehensive pie cookbook I've ever owned. The recipes I've tried are true. I especially like all the recipes for different pie crusts. They are simple, yes, and they are the ones my mother and grandmother used, which makes them standard, and that's okay. Now I have them all in one place, so that I know exactly where to go. The pictures in the book are stunning-- and mouthwatering. I'd say, you won't fail by following these recipes. Just make sure you have the ingredients called for.

I just received my copy of this book after looking through a copy at a bookstore. There are a variety of interesting and unique pies that prompted me to get my own copy of this book. The instructions are clearly written, photograph of nearly every recipe, and a variety of recipes for different types of pie crust. I'll update my review after I have tried a few recipes, but so far I'll give the benefit of the doubt. My only gripe is that pies are purely and entirely NORTHERN YANKEE CUISINE that was donated to the South, so the book title should reflect that.

This book has a recipe for every crust imaginable. There is even a recipe for a pretzel crust! As for the fillings, those are just as varied and there are even recipes for non-pie 'pies', like crumbles and a few for tarts too. Each recipe is accompanied by a picture of the finished product and although I only just received the book and haven't had a chance to do any baking yet, I hope for a lot of inspiration and tasty results from this book.

This is a great cookbook if you want to learn to make delicious pies. There are several different crust recipes and a great variety of wonderful recipes for pies. I've baked one of the crust recipes and one of the pies so far and both were a success. Jan Moon is a wonderful baker, and I know that she wouldn't put a recipe in her book if it wasn't tested. I have already given two of these as gifts and they loved it. Great Christmas or birthday gift for a baker!

Pie recipes for beginners. Every pie crust is easy and delicious. The ingredients are NOT a hundred requiring two trips to the grocery store. I hate to cook or bake.....I think if one likes deserts, one should buy the book. I bought one for my son who is bakery 'chef' . I also bought the book on cakes. Again, one only needs to read and measure to make a perfect easy cake!

The author and chef, has created a beautiful pie book, I am a person who loves pictures and there is ton of pictures. There is no fancy techniques, no fancy european or rare ingredients, these are good home recipies. I have even been to hear bakery in Birmingham, and her dishes look like in the book.

All the recipes are so simple and everything looks delicious! I always prefer books including pictures for every recipe. This book is perfect for beginners, not only you'll find different pie crusts but also a lot of helpful tips and also all the equipment needed is explained. Next to the crusts there are also different toppings explained in an extra section.

Le classiche torte degli Stati del sud ci sono tutte, nella loro evidente lussuria, e il libro è confezionato bene, con una grafica accattivante e casalinga e belle foto a piena pagina. Le ricette sono da aggiustare più o meno (soprattutto per la quantità di zucchero, come scrive un altro recensore), ma nel complesso potrebbe essere un libro indispensabile per chi voglia farsi un'idea generale senza aspettarsi qualcosa di troppo impegnativo.

Dieses Buch muss ganz klar jeder haben, der nicht genug von amerikanischen Pies bekommt. Da kommt keine Geschmacksrichtung zu kurz, von schokoladig bis erfrischend zitronig. Außerdem gibt es zahlreiche Rezepte zu Cobblers und Tarts.

La prima ricetta che ho fatto, la Lemon Pie with Basil Whipped Cream, lasciava intendere un passaggio in forno dopo aver inserito la crema, ma non indicava né la temperatura del forno, né i tempi di cottura. Mi sono regolata andando a guardare altre ricette simili: evidentemente è un problema di editing. Le quantità di shortcrust pastry sono calcolate al grammo e appena sufficienti, meglio preparare mezza dose in più, per ogni evenienza. I dolci americani sono molto più zuccherati di quelli italiani, ma con eventuali aggiustamenti le pie vengono benissimo.