Nothing says home sweet home like the aroma of a freshly baked pie. And with the voice of an old friend, author John Phillip Carroll teaches foolproof methods for making the delicious tried-and-true favorites that top every pie lover's list, plus some exciting new flavor sensations. The buttery golden streusel on the Apricot Crumble Pie will give Grandma's a run for her money. For a new twist on an old classic, drop a fork in a chilled slice of Butterscotch Cream Quince Pie with its spicy gingersnap crust. Fudge Brownie Pie takes the cake as a hip new treat for a kid's bithday party. Recipes for seven different types of crust ('cause one just isnt enough) plus simple toppings like meringue and chocolate fudge sauce ensure that each pie is perfect, from bottom to top. Apple or Key Lime, Caramel Custard or Mile-High Strawberry—they're all as easy as Pie Pie Pie.
Another addition to the recent spate of single-subject cookbooks, this volume takes the trend to a monomaniacal extreme. Offering 60 variations of pies-fruit-filled, cream, custard, chiffon or "candy"-this compilation focuses entirely on dessert; no savory pies or tarts confuse its mission. But the recipes are easy to follow and generally appealing: a Maple Nutmeg Custard Pie is decadently sweet and eggy, and an old-fashioned Peach Pie tastes like the essence of summer. Moreover, it's comforting to find recipes for certain heirloom pies, like the Chess and the Tyler, named for John Tyler, the 10th president of the United States. This cookbook has its tics, however. Only some of the pies are photographed, leaving the appearance of the Chocolate Tweed Pie and the Date Bar Pie entirely up to the reader's imagination. The recipe for Cranberry Mincemeat Pie gives no instructions on how to prepare mincemeat. And the author tends to overexplain the obvious, reminding his audience that before buying a large rolling pin, one should make sure one's "work area allows... ample room to maneuver," and that pie pans are also called pie plates and pie dishes. This is information that the true pie-lover surely already knows.