A bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day.
“Everything you want in a pie cookbook: careful directions, baker’s secret tips, inspired combinations, and a you-can-do-it attitude.”—Chicago Tribune
IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND CHICAGO TRIBUNE
At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice—those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie it forward” clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies—such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie—and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book.
Ludwinski, founder and owner of the Detroit bakery Sister Pie, delivers a friendly guide for all things related to fillings and crusts, both sweet and savory. She devotes an entire chapter to the art of dough making, providing a classic dough recipe, as well as savory adaptations like aged gouda pie dough. The bulk of the pie recipes are divided into chapters based on seasonal produce. Some entries in the spring and summer chapter include strawberry pistachio crumble pie, apricot raspberry rose galette, and ginger peach biscuit pie. Meanwhile, the fall and winter chapter contains brown butter plum crumble pie, cranberry crumble pie, and minced pear pie. Recipes for savory hand pies are equally impressive, combining flavors like caramelized onion and delicata squash with sage, and apples with cheddar cheese. Ludwinski also includes a cookie chapter that joins sweet and savory flavors such as triple chocolate cookies and salted rosemary shortbread. Complete with photographs, helpful hints like "paperclipping" cherries to remove their pits, and uplifting writing ("You did it! You are now ready to fill the pie"), this book will motivate readers to become their own master pie makers.