A Year of Pies: A Seasonal Tour of Home Baked Pies

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Overview

What's better than pie? How about recipes for 60 delicious pies and tarts from cooking maven Ashley English and top food bloggers like Beatrice Peltre, Aran Goyoaga, and Jessie Oleson? These beautifully photographed seasonal recipes include such delights as a Chocolate & Orange Marmalade Tart in winter, a Strawberry & Rhubarb Ginger Hand Pie in spring, a classic Lattice Top Triple Berry Pie in summer, and Rosemary Bourbon Sweet Potato Pie in autumn. A Basics section offers six piecrust recipes, ...
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Overview

What's better than pie? How about recipes for 60 delicious pies and tarts from cooking maven Ashley English and top food bloggers like Beatrice Peltre, Aran Goyoaga, and Jessie Oleson? These beautifully photographed seasonal recipes include such delights as a Chocolate & Orange Marmalade Tart in winter, a Strawberry & Rhubarb Ginger Hand Pie in spring, a classic Lattice Top Triple Berry Pie in summer, and Rosemary Bourbon Sweet Potato Pie in autumn. A Basics section offers six piecrust recipes, troubleshooting tips, and advice on selecting seasonal ingredients.
 
Named one of Booklist's Top Ten Food Books of 2012!
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Editorial Reviews

From the Publisher
“Well-thought-out recipes centered on seasonal ingredients...plenty of updated standards incorporating new ingredients or flavor twists.” --The Wall Street Journal

"English’s talent is twofold: repurposing a traditional dish while staying true to its food legacy and giving us foolproof instructions and color step-by-step photographs for making piecrusts right. Also, her approach, as with all good chefs, is seasonal, as is her collection, divided into winter, spring, summer, and autumn. Interspersing savory with sweet, she proffers some intriguing, gotta-make-this kinds of pie: rosemary-bourbon sweet-potato pie, ratatouille and polenta pie, carrot pie, and buttered-rum shoofly pie." --Booklist

“Pie is one of those nearly universally loved dishes. It's beautiful, delicious, and incredibly versatile. However, you would think that after a few centuries of tweaking this quintessentially American food, there wouldn't be a whole lot left to say about it. Ashley English not only proves this wrong, but she manages to make us look at pie in a new light. From the decadent Chocolate, Coffee, and Orange Marmalade Tart to the veritably heart-warming Curried Winter Vegetable Pie, English sparks the impetus to dust off the old pastry blender and 9-inch pie pan and make something delicious. Prepare to be transported by her infectious enthusiasm and independent spirit.” -- The Joy of Cooking (official site)

 “If you buy one pie book this year, make it this one.” --Rurally Screwed

“Ashley English's passion about pies is felt throughout her entire book . . . Her enthusiasm comes out through each and every recipe . . . It's dangerous to read this book on an empty stomach.” --About.com Baking

“Ashley English's new cookbook, A Year Of Pies: A Seasonal Tour of Home Baked Pies, offers much inspiration. Seasonally organized and brimming with both sweet and savory pies, the book gives step-by-step instructions on all the technical details of making pies, from tools, to crusts, to decorating. It's packed with useful and good-looking photography, and a host of recipes for pies (and tarts, quiches, and galettes) made with both traditional and innovative flavor combinations.” --Garden and Gun



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Product Details

  • ISBN-13: 9781454702863
  • Publisher: Lark Crafts
  • Publication date: 8/7/2012
  • Pages: 176
  • Sales rank: 388,672
  • Product dimensions: 8.16 (w) x 7.40 (h) x 0.55 (d)

Meet the Author

Ashley English has earned degrees in holistic nutrition and sociology. She has worked over the years with a number of nonprofit organizations committed to social and agricultural issues, is currently a member of Slow Food USA, and has had a regular column for the popular blog Design*Sponge entitled “Small Measures with Ashley” and another column for Where Women Cook magazine called “Homemade Living.” She is the author of four books in The Homemade Living Series (Canning & Preserving, Keeping Chickens, Keeping Bees, Home Dairy). Ashley has been featured in major publications, including Food & Wine, Delish, Edible Magazines, and Anthology. She has been a repeat guest on Martha Stewart Radio on SiriusFM. She blogs at small-measure.blogspot.com. Ashley lives in Candler, NC.
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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Posted August 12, 2012

    Wonderful seasonal pies!

    When I first opened A Year of Pies, the first thing I noticed were the gorgeous photos of not only pies, but also fruits, vegetables, and many other ingredients. I thought that the layout and photos throughout the book are eye catching and very well designed. The author begins the book with her intro and then she shares an interesting history of pie and a complete section on pie making basics follows. The book is then sectioned into Winter, Spring, Summer and Autumn and each area includes both sweet and savory pies.

    I enjoy savory pies just about as much as sweet, and since I had recently been gifted with a large sack of onions, I thought it was the perfect time to try the Carmelized Onion and Bleu Cheese tart. It was much simpler to make than the photo implied, I topped the pie crust with the carmelized onions and blue cheese and then folded the edges of the pie crust over the mixture, galette style. It made for a beautiful and completely delicious main course and I will definitely be making it again.

    I had to try a fruit pie as well, and the Peaches and Cream Crumble topped pie really stood out to me, especially after reading that the author’s friends said it was the “best peach pie they had ever eaten.” It has a custard filling, rather than a clear fruit gel filling and the almond flavoring adds a perfect touch. The crunchy topping really made it for me, especially with the chunks of pecan!

    I really appreciated the tips (and photos!) in the chapter devoted entirely to pie crusts, since the crust is the foundation of every pie. Types of crust, tips and decorative top crust ideas fill out this section and offer a lot of classic techniques, as well as some new ideas — I can’t wait to try the Almond Shortbread and Gingersnap crusts!

    4 out of 4 people found this review helpful.

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    Posted February 15, 2013

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    Posted October 22, 2012

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