Pie Recipes from Scratch – The Lost Art of Pie Making Made Easy by Barbara Swell
“Illustrated with vintage photos and laced with advice…
The Lost Art Of Pie Making Made Easy is a slender (72-page) gem of a specialty cookbook dedicated to passing along the pie-making wisdom of an American yesteryear to a new generation of kitchen cooks with an appreciation for old-fashion recipes that range from Double Sour Cherry Amaretto; Aunt Martha’s Coconut Cream; Bourbon Pecan; and Mom’s Lemon Meringue; to Honey Apple Dumplings, Louisiana Peanut; Hot Fudge Funny Cake, and Vanilla Crumb.”
“The Lost Art Of Pie Making Made Easy is more than just another recipe collection, it is nicely enhanced throughout with such tidbits of advice as how to overcoming pie crust fear and how to host your own pie contest, to insights into just why men love pie and a pie calorie work-off system.
Illustrated with vintage photos and laced with advice from 1930’s era “Pie Aunts”, The Lost Art Of Pie Making Made Easy will prove to be an immediately popular addition to any kitchen cookbook collection — not to mention family dinner menu planning!”
~Midwest Book Review
Video Book Review
Excerpt from inside the book…
“I used to think this was a bad thing, a sign of an inexperienced baker. After extensive research in the form of serving bubbled-over pie to a plethora of tasters, here’s my current position: People get real excited about a bubbled-over pie.
They see that purple juice sitting on top of the flaky pie crust and they’re ready to dig in. It doesn’t matter if it’s a lattice or a solid top pie crust. People have the same reaction.
Pie juice spilled on the oven floor is another matter. It will quickly burn and smoke your pie as well a your house. So after the pie begins to bubble on the edges, set it on a piece of foil that’s curved up around your pan.”
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