First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)
Format: PDF / Kindle (mobi) / ePub
People can’t get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crusts—oh, the crusts!—are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple.
Also available from Allison Kave: Butter & Scotch.
oohing and aahing over the more than forty pies that filled the table, and eating them, of course! At the end, Jay and I both walked out victorious: He took home Best Sweet Pie, and I left with the Best Overall Pie award for my beloved pecan. It was such a crazy, fun experience, with all of my friends and family coming out to cheer me on, and it sparked an idea: Why not sell pie? I wasn’t thinking large scale, and I certainly never thought it would be full time, but I talked to my mom about
that precision really matters, especially with an ingredient like flour, whose weight can vary drastically depending on how you put it in your measuring cup. I find that using a simple kitchen scale (it doesn’t have to be digital, though those have their benefits) leads to reliable results, time and time again. Plus, there are some really cool-looking ones out there! TORCH I’m putting this second on my list because I’m obsessed. I think I might have a touch of the pyro in me, because I will
tart apples, peeled and thinly sliced Egg wash (this page) or milk, for glaze Raw sugar, for garnish CANDY TOPPING 1 cup (200 g) granulated sugar ⅔ cup (165 ml) light corn syrup � teaspoon cayenne (or more to taste) � teaspoon cinnamon 10 to 15 drops red food coloring Preheat the oven to 425°F (220°C). Roll out half of the dough into a circle about 11 inches (28 cm) in diameter. Transfer it to a 9-inch (23-cm) pie plate. Trim the overhang to 1 inch (2.5 cm) and refrigerate the crust.
ago, I had the chance to taste the kulfiice cream from Adirondack Creamery, an artisan company run by Paul Nasrani, who makes some of the most incredible ice creams in town. Paul’s father is from South Asia, where kulfiis a popular frozen dessert. For this pie, I’ve taken its key flavors and translated them into pie form. The whipped cream topping is made without sugar to balance the intense sweetness of the filling. Makes one 9-inch (23-cm) pie Classic Pie Crust (this page) for one 9-inch
guide, and inspire; Liza de Guia, for telling our stories; Johnny Iuzzini, for your frank, invaluable advice (I swear I’ll heed every word next time!); and Matt Lewis and Renato Poliafito, for spending an absurd amount of your valuable time detailing the ins and outs of cookbook-making. Before there were finished recipes, there were testers: Ashley Melisse Abess, Keavy Blueher, Lexi Abrams Bourke, Ila Conoley, Brad Greenwood, Marlene Horton, Gina Hyams, Corwin Kave, Laura Kivlen, Lindsey