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apple pie baking
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Product details
- ISBN 9781632174673
- Weight: 731g
- Dimensions: 186 x 216mm
- Publication Date: 01 Aug 2023
- Publisher: Blue Star Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Learn to make a delicious crust, and everything else is easy as pie.
Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere. This entirely revised and refreshed edition:
- Brings the recipe count to 80 with 20 new pies
- Includes a new chapter on "difficult" fruit pies (i.e., lesser-known fruit fillings, such as Black Currant Custard Pie)
- Also includes a new chapter is on easy weeknight savoury pies like Lamb, Pumpkin, and Quince Pie, plus the classic Chicken Pot Pie
- Tricks to making enviable crusts with heritage whole grain flours (including gluten-free recipes)
- Invites readers to DIY chevre, flavour extracts, pumpkin purees, as well as embrace old-school techniques like rendering your own lard for pie crust
Throughout, Kate Lebo's humorous, thoughtful, and encouraging voice shines through. Not content to just share some great pie recipes, she also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favourite foods. Readers will emerge with a deeper understanding of how to connect their baking practices to their local foodsheds and family traditions—plus all the skills they need to make the best pie of their lives.
KATE LEBO is the author of the essay collection The Book of Difficult Fruit, which won the Washington State Book Award. She is also co-editor with Samuel Ligon of Pie & Whiskey: Writers Under the Influence of Butter and Booze. Her poems and essays have appeared in Best American Essays, Harper's Magazine, Crazyhorse, New England Review, Ecotone, The Inlander, and elsewhere. She lives and bakes in Spokane, Washington, where she is an apprenticed cheesemaker to Lora Lea Misterly of Quillisascut Farm.
