Review:
Ken Haedrich's Apple Pie Perfect celebrates America's most treasured dessert with 100 definitive recipes--everything from a traditional lattice-topped version and Haedrich's parents' brown sugar pie to newer incarnations, including Baked Apple Dumpling Pie, Apple and Brie Pie, and multifruit delights such as Apple-Plum Pie with Coconut Streusel. Apple Pie 101 and then some, the book first offers 10 versatile crust recipes, including the author's favored All-American Double Crust (which requires both butter, for flavor, and shortening, for tender flakiness), plus a delicious whole wheat version, then proceeds to the pies, arranged according to the seasons. The recipes walk would-be pie makers through the process carefully, which should encourage even the baking novice to try their hand. Sidebars include tips (there's even one on how to avoid a floury telephone receiver when called during crust-rolling), lore, and useful subrecipes (like the one for Spiced Ginger Apple Butter), plus a guide to apple varieties. These further expand the book's usefulness. With a section on "handpies"--apple pie for the fingers, like Apple "Calzone" Pie--and recipes like No-Bake Apple Ice Cream Pie that appeal particularly to kids, the book is a sure best-stop for producing a true American food icon. --Arthur Boehm
From the Back Cover:
“It took a respected baking pro like Ken Haedrich to create the ultimate guide to apple pie. From an exotic tropical apple pie to down-home farm stand classics, there are apple pies here for everyone. Come along and slice, crimp, and indulge all your apple pie cravings with Apple Pie!” – David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris *** “There’s no better dessert than apple pie, and this book has 100 recipes for them, each more delicious sounding than the last. I’m in pie heaven!” – Gale Gand, partner and pastry chef of Tru, Chicago, and host of Food Network’s "Sweet Dreams" *** “Ken Haedrich has pulled off the cookbook coup of the year. One hundred recipes devoted to apple pies and pastries? You bet! Toss in some valuable tips—the best pie apples, how to keep pie dough from sticking, how to keep crimped pie edges from burning—and you’ve got a winner.” – Jean Anderson, author of The American Century Cookbook and Falling Off the Bone *** “Golden, flaky, aromatic, cinnamon-laced, butter, hot, hot apple pie á la mode. Apple Pie is just like that scoop of vanilla melting on a piece of warm pie—over the top. Have fun!” – Tom Douglas, chef/owner of Dahlia Lounge, Etta’s, and Serious Pie
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