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

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

by Ashley English


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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!

Product Details

ISBN-13: 9781454702863
Publisher: Lark Crafts
Publication date: 08/07/2012
Pages: 176
Sales rank: 771,316
Product dimensions: 8.16(w) x 7.40(h) x 0.55(d)

About 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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A Year of Pies: A Seasonal Tour of Home Baked Pies 5 out of 5 based on 0 ratings. 3 reviews.
CuteEverything More than 1 year ago
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!
Anonymous More than 1 year ago
Anonymous More than 1 year ago