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The smell of a pie baking in the kitchen immediately conjures up feelings of comfort, nostalgia, and love. Michele Stuart vividly remembers standing at her grandmother’s apron hem as a child, as she fine-tuned (and improved!) family recipes that had been passed down for generations. Eventually, Stuart’s lifelong passion for pie-making inspired her to open what would become the world-famous shop Michele’s Pies.
You don’t have to travel to Michele’s Pies in Norwalk and Westport, Connecticut, though, to taste Stuart’s mouthwatering creations. Perfect Pies shares nearly eighty delicious recipes, many of them National Pie Championships winners: There are desserts bursting with fruit (Country Apple Pie, Blueberry-Blackberry Pie), crunchy with nuts (Chocolate-Pecan-Bourbon Pie, Maple Walnut Pie), cream-filled delights (Coconut Custard Pie, Lemon Chiffon Pie), and pies perfect for a party (Ultimate Banana Split Pie, Candyland Pie). And let’s not forget Stuart’s sensational savory creations, from Lobster Pot Pie to Quiche Lorraine to Italian Wheat Pie. Stuart also passes along easy recipes for Hot Fudge Sauce, Raspberry Jam, and Whipped Cream to top it all off.
Stuart’s secret, she says, is that her pies are “made by hand with love,” but she doesn’t neglect to advise you on the basic kitchen tools you’ll need as she reveals essential tips and techniques, from how to roll out dough to the best way to make light and flaky crust. And of course she stresses the use of fresh, seasonal fruits and other wholesome ingredients. “The best pies are the ones that keep it simple,” Stuart notes. So whether you’re a pie novice, a weekend baker, or a seasoned pastry chef, Perfect Pies will help make everything you bake worthy of a blue ribbon.
Margie-BackyardDiva
Posted December 13, 2011
I'm mainly a cookie baker - was never good at pie baking - but this book changed that and made me more confident. The book is separated into categories and explanations so you don't get overloaded. Going through that prep makes the recipes so easy to understand and follow, especially with the extra tips the author has very generously shared. My husband is always asking for a "real" apple pie - with two crusts - I usually cheat and just do a crumb topping. I gave in and made the Country Applie Pie and it was absolutely gorgeous. Even better - it tasted great too! I plan on using this book more often to strengthen my pie making skills. I recommend this book for experienced and pie challenged bakers.
5 out of 5 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted January 8, 2012
Given as a Christmas gift to a daughter - she LOVED it!
1 out of 3 people found this review helpful.
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Posted April 9, 2013
PIE PIE PIE I LOVE THIS BOOK & STUFF ;) ;)
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted December 26, 2011
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0 out of 7 people found this review helpful.
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Posted December 13, 2011
Returned it.... very few pictures! Nice to see what a finished product should look like!
0 out of 4 people found this review helpful.
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Posted December 13, 2011
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Posted January 1, 2012
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Overview
The smell of a pie baking in the kitchen immediately conjures up feelings of comfort, nostalgia, and love. Michele Stuart vividly remembers standing at her grandmother’s apron hem as a child, as she fine-tuned (and improved!) family recipes that had been passed down for generations. Eventually, Stuart’s lifelong passion for pie-making inspired her to open what would become the world-famous shop Michele’s Pies.
You don’t have to travel to Michele’s Pies in Norwalk and Westport, ...