Included with a Kindle Unlimited membership
Buy new:
$27.24
$3.00 delivery: 28 Oct - 5 Nov
Usually dispatched within 3 to 4 days.
$$27.24 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
$$27.24
Subtotal
Initial payment breakdown
Delivery cost, delivery date and order total (including tax) shown at checkout.
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Ships from RarewavesUSA
Sold by RarewavesUSA
Ships from
RarewavesUSA
Sold by
1-Click ordering is not available for this item.
<Embed>
Other Sellers on Amazon
$30.25
FREE Delivery on first order. Details
Sold by: Amazon AU
Sold by: Amazon AU
Temporarily out of stock.
Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your account will only be charged when we ship the item.
Delivery Rates and Return policy
$38.19
& FREE Delivery
Sold by: BuyGlobal
Sold by: BuyGlobal
(15190 ratings)
83% positive over last 12 months
Usually dispatched within 2 to 3 days.
Delivery Rates and Return policy
$24.34
+ $4.90 Delivery
Sold by: Amazon US
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more

Follow the Author

Something went wrong. Please try your request again later.


Pies That Inspire: 50 Recipes for Creative and Modern Flavor Combinations Paperback – 22 December 2020

4.1 out of 5 stars 41 ratings

Amazon Price
New from Used from
Kindle
Paperback
$27.24
$24.34

Enhance your purchase

Save on selected Bestselling Fiction Books
View our curated selection of books. Click to explore.

Frequently bought together

  • Pies That Inspire: 50 Recipes for Creative and Modern Flavor Combinations
  • +
  • Pie Academy: Master the Perfect Crust and 255 Amazing Fillings: Master the Perfect Crust and 255 Amazing Fillings, with Fruit
  • +
  • Book on Pie: Everything You Need to Know to Bake Perfect Pies
Total Price:
To see our price, add these items to your cart.
Some of these items ship sooner than the others.
Choose items to buy together.

Product description

Review

"Pies That Inspire does just that! I couldn't decide what to bake first! Saura thoughtfully lays out the basics of pie making to help ensure you will make a perfect pie while providing new and interesting variations on classic flavor combinations that will astound you and take your pies to the next level." --Jaime Davis Schick, Pastry Chef, Consultant, Instructor, vanillabeanchef.com

"Pies get an innovative upgrade in this stellar second book by Chef Saura Kline as she takes us on a guided journey to demystify and reimagine the art of the pie. Passionate and detail-oriented, Saura arms both novice and veteran bakers with a foundation of tried and true techniques and a deep well of unique recipes to explore. Her excitement and creativity are absolutely contagious, and you'll feel encouraged to riff right alongside her." --Hana Quon, Pastry Chef at Café Madeleine, Boston, MA

"Pies That Inspire is proof that pies are not just for grandma anymore! Chef Saura's recipes are fun and whimsical, yet still approachable to the home cook. She takes nostalgic classics and gives them a fresh, modern twist, perfect for this new generation of bakers. I can't wait to try all the recipes in my own kitchen!" --Hannah Hedley, Pastry Chef

About the Author

SAURA KLINE is a professional pastry chef, dessert blogger, and cookbook author. She is currently the executive pastry chef for the Kevin Taylor Restaurant Group, where she creates menus and pastries. Saura is the author of Easy as Pie and shares her favorite recipes on SweetSaura.


Save on select Books
Discover deals on fiction, non-fiction, children's books and more Shop now

Product details

  • Publisher ‏ : ‎ Rockridge Press (22 December 2020)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 154 pages
  • ISBN-10 ‏ : ‎ 1647399939
  • ISBN-13 ‏ : ‎ 978-1647399931
  • Dimensions ‏ : ‎ 19.05 x 1.91 x 23.5 cm
  • Customer Reviews:
    4.1 out of 5 stars 41 ratings

Customer reviews

4.1 out of 5 stars
4.1 out of 5
41 global ratings
How are ratings calculated?

Review this product

Share your thoughts with other customers

Top reviews from Australia

There are 0 reviews and 0 ratings from Australia

Top reviews from other countries

Amazon Customer
2.0 out of 5 stars Dissatisfied and Disappointed
Reviewed in the United States on 21 March 2021
Verified Purchase
One person found this helpful
Report abuse
lmawad
5.0 out of 5 stars Pies made easy
Reviewed in the United States on 3 January 2021
Verified Purchase
One person found this helpful
Report abuse
Kristen77
5.0 out of 5 stars Delicious recipes
Reviewed in the United States on 23 January 2021
Verified Purchase
vegas92(AnyGoodBook)
4.0 out of 5 stars Many New Variations...
Reviewed in the United States on 15 January 2021
Vine Customer Review of Free Product( What's this? )
Customer image
4.0 out of 5 stars Many New Variations...
Reviewed in the United States on 15 January 2021
I wanted to get this book because both my husband and myself are 'pie people.' (There are cake people and pie people, those who will eat both but prefer one over the other). I've baked many a pie over the years, and have no problem trying new ones.

Indeed, this book is filled with pies that have their own twist on old standards, as one will find by reading it. I especially like the Blueberry-Mint Pie with Lemon-Ricotta Whipped Cream, and the Black-Bottom Pecan Pie. There are also quite a few hand pies I will try, and even a new recipe for pizza dough that sounds appetizing.

However, to me there are also those that sound unappetizing as well. A pie with cereal or caramel corn toppings? A hard pass for me. They seem too much like, 'what do I have in the pantry that I can throw on top?' and I will never make them. But then again, someone besides the author might do so, so it is your choice.

There are also several crusts, including a gluten-free one, which is nicely added; chapters on baking must-haves and troubleshooting. These are always nice to see in a cookbook, for both new and seasoned bakers. I will definitely say that the author has done quite a bit to enhance the standards of pie, as I call them, and has given them a new twist.

But, and this is a big BUT, a lot of these pies are time-consuming and don't use ingredients you'd have on hand. There are very few that will take a short time to create. I would say that if you're a new baker, give this book a pass unless you have the time and patience to create a pie with a lot of steps and a lot of ingredients. You won't find that here.
Images in this review
Customer image Customer image Customer image Customer image
Customer imageCustomer imageCustomer imageCustomer image
3 people found this helpful
Report abuse
Spicy Lea
4.0 out of 5 stars Delicious pies, not the best instructions
Reviewed in the United States on 31 January 2021
Vine Customer Review of Free Product( What's this? )
Customer image
4.0 out of 5 stars Delicious pies, not the best instructions
Reviewed in the United States on 31 January 2021
The recipes have interesting flavor and texture combinations. Some recipes are completely new to me while others are twists on classics. Both of the pies I tried in this book were delicious, some of the best I have had.

The book has basic recipes for different types of crusts which are referenced for other pie recipes.

This book encourages creativity and mix-matching toppings, filling and crusts. The ingredients and steps to make each part are listed separately.

I tried two recipes to sample the quality of instructions:

*Oatmeal-raisin-cookie pie with marshmallow meringue on page 76 (pictured): This pie used the standard all butter crust on page 20. The crust was buttery and is good for generic use.

I substituted steel cut oats for the rolled oats for additional texture in the filling. The filling reminded me of a pecan pie. The recipe says to bake “until the center appears set and not liquid”. The pie filling formed a crust on top so it no longer appeared liquid far before it stopped appearing fluid under the crust by jiggling it. I baked until the jiggle was minimal, however it was much longer than the specified time. So I don’t know if I over-baked it or not. It tasted good either way.

The instructions lacked when it came to the meringue. It required heating until it is “warm to the touch”, which is not very specific. (I found a similar topping recipe online and it said 140 F). As a result, I could not get the stiff peaks and my marshmallow meringue was flat. It tasted great and was not bad as-is, but not what I expected.

*coconut and key lime pie with carmelized coconut page 34 (pictured). This pie had a Graham cracker crust which could have deserved it own page in the crust section. It was very good.

The caramelized coconut had a great almost smokey flavor. It would make a great topping although it is browned so not the best looking topping. It went on top of the crust which was also brown so it made the crust look very thick.

The key lime filling tasted great and was easy to make (if using bottled lime juice instead of freshly squeezing as suggested). However, it called for a whole tablespoon of zest which is a lot. It was about the consistency of pudding before baking. The instructions said to bake until the center “appears set and not liquid”. I found this vague considering it was never very liquid. I was not sure if I had baked it long enough so I ended up doubling the recommended bake time.

The whipped topping called for 2 cans of coconut cream that has been refrigerated overnight. It did not specify the size of the can, so I was not sure if I had the correct size. The cream separated in the refrigerator so it was very dense on top and just liquid in the bottom. If this is normal, it would have been nice if the instructions said so.

There were not many pictures in the cook book.

To summarize, I give the creative and delicious pies in this book 5-stars. The instructions to make those pies get 3 stars. So I give the overall book 4 stars.
Images in this review
Customer image Customer image Customer image Customer image
Customer imageCustomer imageCustomer imageCustomer image
One person found this helpful
Report abuse