Mastering the art of baking a pie is the desire of today's home bakers. A slice of pie with a flaky crust that is filled with a wide range of luscious fillings is the favorite dessert of many. What could be more delicious than a lemon pie or tart in the hot days of summer or a freshly baked apple pie as the September days and nights get cooler?
Martha Stewart's new pies & tarts : 150 recipes for old-fashioned and modern favorites
from the editors of Martha Stewart living ; photographs by Johnny Miller and others.
New York : Clarkson Potter/Publishers, c2011.
The perfect sweet (or savory) for any occasion Â Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts , the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste-from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly everyÂ occasion, and much more. Â Chapters feature pies and tarts for everyone: Classic (Lattice-Top Blueberry Pie, Pumpkin Pie), Free-form (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear Tart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie, Gingerbread-Raspberry Snowflake Tart), and Savory (Leek and Olive Tart, Summer Squash Lattice Tart). Â As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (p te bris e, cream cheese dough, press-in cookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticework pie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts. Â Martha Stewart Living magazine was first published in 1990. Since then, more than three dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show , the popular daily syndicated television program.
Pies, pies & more pies!
Viola Goren ; photography by Danya Weiner.
Morganville, NJ : Imagine, c2010.
Easy as pie! Everyone knows the saying, but most people actually feel a little scared when it comes to baking one. But these mouthwatering varieties will entice anyone into the kitchen-and the instructions by a leading pastry chef will make preparation simpler than you ever would have imagined. Viola Goren, who trained at the world's most prestigious cooking schools, explains how to whip up puff pastry, dough for savory pies, and crusts for sweet ones. Then, she presents nearly 80 recipes for everything from a Cherry Tomato Pie with Basil and Mozzarella to a classic French Tarte Tatin to a decadent chocolate cheese. Each pie-Sweet Potato Pie with Thyme and Blue Cheese, Vol-au-Vent, Chicken Pot Pie, and Rustic Double-Crust Apple Tart, to name just a few-appears in delectable photographs, including many close-up shots that focus on the details of preparation. One look and home bakers will grab their rolling pins and get ready to rock their pies! Guaranteed to make your mouth water...· Berry Pies, including Strawberry Tartlets and Raspberry Pie with Lemon Creme Brulee· Classic American and French Pies, such as Chocolate Pecan, Clafouti (a French Cherry Almond Custard Tart), a Pavlova, and Cinnamon Pumpkin.· Apples in Every Way, from Brandy Apple Crumble to Normandy Pie· Pudding and Cheese Pies, including Mascarpone and Coffee Cheese and Vanilla Cream with Wild Berries· Chocolate Pies, such as a Chocolate Mint tart and Orange Chocolate Saint-Honore· Nut Pies: Baklava Baskets, Chestnut with Whipped Cream, Nougat Mouss· Savory Pies: Mushroom Pie with Creme Fraiche; Roasted Eggplant and Cheese; Spinach, Onion, and Pine Nut; Ratatouille Tartlets; Shepherd’s Pie
Southern pies : a gracious plenty of pie recipes from lemon chess to chocolate pecan
by Nancie McDermott ; photographs by Leigh Beisch.
San Francisco, CA : Chronicle Books, c2010.
Ask any pie lover-the words "southern" and "pie" go together like ripe fruit and flaky pastry. And behind all the mouthwatering, light-as-a-cloud meringue peaks and the sticky dark butterscotch fillings lies a rich and delicious history. In Southern Pies , some of the South's most famous bakers share recipes for 70 pies. Perfect for bakers of all skill levels, these pies are made with simple, easy-to-find, and gloriously few ingredients. Featuring such classics as Sweet Tea Pie and New Orleans Creole Coconut Pie, this tasty homage will fill everyone at the table with Southern hospitality.
The boozy baker : 75 recipes for spirited sweets
by Lucy Baker.
Philadelphia : Running Press, c2010.
The Boozy Baker
is a fun collection of recipes for cakes, pies, tarts, cookies, and more, all of which contain a healthy dose of alcohol. Home bakers will recognize classic treats such as profiteroles, peach cobbler, and spiced Bundt cake, and be delighted by the ways they are reinvented with chocolate stout, almond liqueur, and even Jägermeister. Featuring more than 30 full-color photographs, the book also includes sidebars throughout with instructions for preparing funky cocktails that add a punchy compliment to many of the recipes.
Whether you are a pastry perfectionist or a one-bowl beginner, a bonafide mixologist or just looking for a way to polish off a few dusty bottles, this cookbook is sure to become a favorite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.
Before starting a recipe, be sure to read it through from start to finish. By doing so, you will know what ingredients and equipment to have on hand, as well, how to plan your time.
The basic pie crust ingredients include flour, salt, sugar, and water. Beginners can take advice from other bakers on the best ways to make pie crusts that are flaky and tasty.
In order to achieve success in your pie baking, use fresh ingredients. Butter is a preferred ingredient for baking pies. However, margarine maybe selected as a substitute. Freshly picked fruits will tempt your diners to go for a second helping.
To keep the bottoms of pie crusts from getting soggy, begin baking pies in the lower third of the oven so the greater heat in this area will quickly set the lower crust. Make sure you do not under bake pie crusts.
Almond - use with egg custard or nut pies, add 1/2 teaspoon almond extract along with the ice water.
Brown - substitute brown sugar for the granulated and add 1/2 teaspoon ground cinnamon along with the salt.
Cheddar - with apple pie, reduce the butter to 1/2 cup and stir in 1 cup grated Cheddar cheese.
Chocolate - add 1/4 cup powdered cocoa to the flour.
Spice - fruit pies, add about 1/2 teaspoon freshly grated nutmeg or ground cinnamon, cloves, or ginger.
When baking pies with moist fillings, it is usually best to partially prebake the pie shell before adding the filling. For an extra-moist fruit filling, cracker or cereal crumbs may be sprinkled over the crust before filling. These crumbs will help absorb the extra moisture. As well, do not add any moist filling to a pie shell until just before baking.
Mastering the simple skills will take time and experience. Add in the proper utensils and ingredients and everyone can become an expert pie baker. Once the technique is learned, a whole new world of cooking pleasure can be experienced for a lifetime.
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Article by: St. Louis Public Library staff