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4.8 out of 5 stars
4.8 out of 5
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The Book On Pie: Everything You Need to Know to Bake Perfect Pies

The Book On Pie: Everything You Need to Know to Bake Perfect Pies

byErin Jeanne McDowell
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From Australia

Katrina Macmillan
5.0 out of 5 stars truly the definitive book on pies!
Reviewed in Australia on 7 September 2021
Verified Purchase
I never imagined so much could be made of pies. From varieties of crusts to desserts within pies the creativity , imagination and presentation are inspiring, uncomplicated and yummy looking. Glad I bought this as it was a joy to look at, gained a few pounds just reading it lol. Super fast delivery too :)
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From other countries

Angela B
1.0 out of 5 stars Great ideas, poor execution.
Reviewed in the United States on 7 December 2020
Verified Purchase
I was so excited to get this book and have been waiting since Erin announced it. I have many pie cookbooks and I absolutely love making pie. I had two pies to make for a silent auction donation as well as all of the pies for my family Thanksgiving. I also bake competitive pies. I am not a pie novice by any stretch. Unfortunately, I have to share my disappointment with this book. Although beautiful and inspiring, please proceed with caution. If your gut tells you not to do something- don't do it! Here are the issues I had making the recipes with complete faith:
1. I followed Erin's recipe for all-butter pie dough. I have a standby recipe I use but I figured in for a penny, in for a pound. The dough looked exactly as Erin suggests it should in her pie dough guide but felt dry to me. No worries, I left it to hydrate in the fridge overnight. Unfortunately, when I pulled it out in the morning, it was still crumbly and could not be rolled without breaking. I had to make up a new batch of dough right then for my silent auction pies (from another recipe). I figured it was my mistake and forged ahead with the pies.
2. I started on the chocolate raspberry pie. My sister loves chocolate mousse and hates pie. First, I made the crumb crust per Erin's instructions using her crumb crust recipe with Oreos. Then I made the chocolate filling while the crust chilled (again, per instructions). Erin's recipe has you add still-warm melted chocolate to a whipped mixture with cream cheese in a running stand mixer using the whisk attachment. Even though I was concerned I believed the instructions must be for a reason. Imagine my disappointment when exactly what I expected happened- the warm chocolate 1. got thrown all over the bowl by the whisk as I added it in a slow stream, which led to flecks of hard chocolate on the bowl and whisk and 2. hardened when it met the cream cheese mix which led to even more chunks. Okay, I thought, must be my error again. It still tasted great. I then added the whipping cream (again per the instructions) and watched the chunky chocolate mixture become closer to something approximating wet concrete. In Erin's picture, the mousse is light and overfills the crust, so you have to mound it in the middle. My mixture was hard and thick, and there was no hope of putting it over raspberries per the instructions without absolutely crushing them. Again, I thought, okay, my error. I piled the mix into a piping bag and piped it over the berries, then carefully tried to make the top of the pie not look like a ridiculous rock. It was very tasty- hard to go wrong with chocolate, cream cheese, sugar and raspberries- but it was VERY dense and not at all what was pictured even though I meticulously followed her directions. Insult to injury, the crumb crust completely stuck to the pie plate and was hopeless to get off, so the servings looked roughly like someone drove through a bloody (from the crushed red raspberries) mud puddle.
3. Unwilling to see anything but my own failures with these recipes, I forged ahead. I'm a glutton for punishment apparently. I started on the cranberry orange pie. Erin suggests that for the type of dough I was using, you do not need to parbake with pie weights as long as the crust is really well docked with a fork. Amazing! Incredible! Revelatory! I was suspicious but thought, well, if the queen of pie says this, I will believe. So I made my beautifully decorated crust with an elaborate edge and I put it in the oven to parbake- again, per her exact instructions. In what should not have been a surprise, the crust slumped and the center became a giant bubble. Because, of course it did. Okay, another new crust, another roll out, another round of decoration. Into the oven WITH pie weights. I started on the filling. The cranberry mix is cooked on the stove and then you mix the bottom layer, chill the bottom layer in the parbaked crust, and top with the cranberry mixture which is cooled. The bottom layer had not chilled enough after the time required and so it all smooshed to one side of the pie. Okay, I thought, no big deal. I'll just make a meringue and put it on top and no one will be able to tell the difference. So I make Erin's mile-high meringue, which she specifically calls to whip to medium peaks. Seemed odd to me- how could a meringue at medium peaks hold its shape on a pie? But this is the queen of pie, so okay, medium peaks it is. I carefully pile the meringue on the completely cooled cranberry pie. It flattens, mostly, because of course it does. I torched it anyway and off we went to Thanksgiving dinner. Once we cut into the pies, it was obvious that the cranberry pie was so tart it could barely be eaten. If it were not for the sad but sweet meringue, it would have been like eating a lemon slice.

Here's my ultimate recommendation: If you are an experienced pie baker, yes, buy this book. It is beautiful and has great inspiration. But TRUST YOURSELF if the directions don't make sense to you and amend the recipe to what does make sense. I could have easily avoided all of these issues if I had trusted my gut! Don't assume the recipes are foolproof because they ARE NOT.

If you are not an experienced pie baker, sadly I have to tell you NOT to buy this book. I CAN heartily recommend another book, Magpie, which I have made almost every pie out of and NEVER had a single issue while following her recipes exactly.

ETA: this still makes me mad. I'm pretty sure many of the five star reviews have not actually baked any of the pies. Check out the other 1 star reviews.
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Amazon Customer
5.0 out of 5 stars Do you want to bake great pies? Buy this book.
Reviewed in the United Kingdom on 29 March 2021
Verified Purchase
Such a beautifully illustrated book. Erin's recipes are easy to follow and I've been baking the most delicious pies of my life.
I decided to purchase after seeing an image of peanut butter and raspberry pie on Erin's instagram and it was an absolute joy to make and eat, amongst other pies I've made. I'm looking forward to experimenting with them all!
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Kindle Customer
5.0 out of 5 stars Wonderful Book With Fabulous Creative Baking
Reviewed in the United Kingdom on 28 October 2021
Verified Purchase
I cant recommend this book enough. Some of the most creative twists on pie that I have ever come across. I watched Erin on Food52 where she has the most creative baking series on YouTube. From savory dinner pies to tiny sweet tartlets. Your stomach will thank you for your purchase
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janet shore
5.0 out of 5 stars great book
Reviewed in the United Kingdom on 25 October 2021
Verified Purchase
great book easy to follow
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Antonio
5.0 out of 5 stars El mejor libro.
Reviewed in Mexico on 22 January 2021
Verified Purchase
Conocí a Erin McDowell por el canal de Food52 (YouTube).
Recomiendo muchísimo ver sus videos al igual que comprar su libro.
Las recetas son buenas y sin previo entrenamiento el libro te permite tener éxito una y otra vez. Es el primer libro en el no tengo que estar a prueba y error hasta que la receta me salga perfecta. Su explicaciones son claras y hay una cantidad enorme de tips; incluyendo que puedes hacer antes de tiempo, como guardar tus creaciones, como las puedes servir, recalentar, etc.

El libro hace lo que promete en su portada: “Todo lo que necesitas saber para hornear pays perfectos”.
Customer image
5.0 out of 5 stars El mejor libro.
Reviewed in Mexico on 22 January 2021
Conocí a Erin McDowell por el canal de Food52 (YouTube).
Recomiendo muchísimo ver sus videos al igual que comprar su libro.
Las recetas son buenas y sin previo entrenamiento el libro te permite tener éxito una y otra vez. Es el primer libro en el no tengo que estar a prueba y error hasta que la receta me salga perfecta. Su explicaciones son claras y hay una cantidad enorme de tips; incluyendo que puedes hacer antes de tiempo, como guardar tus creaciones, como las puedes servir, recalentar, etc.

El libro hace lo que promete en su portada: “Todo lo que necesitas saber para hornear pays perfectos”.
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Amazon Kunde
5.0 out of 5 stars Die Pie-Bibel
Reviewed in Germany on 22 November 2020
Verified Purchase
"The Book on Pies"

Der Titel verrät zwar, um was es in diesem Buch geht, aber nicht, wie großartig dieses Buch geworden ist.
Das Buch dreht sich ab der ersten Seite nur um Pies, es fängt mit einer kleinen Waren- und Gerätekunde an, Umschreibungen von verschiedenen Backtechniken und Dekorationen, es folgen ettliche Rezepte von Grundteigen und Füllungen.

Der Inhalt ist sehr übersichtlich gegliedert in Frucht-Pies, bedeckte Pies, Creme- bzw kalte Pies und deftige Pies.
Die Autorin geht auf verschiedene Variationen ihrer Rezepte ein und ermutigt den Bäcker auch unterschiedlichste Böden mit Belägen zu komibieren. Dadurch entstehen unendlich viele verschiedene Pies.
Immer wieder tauchen in diesem Buch Kästen auf, in denen verschiedene Probleme, die beim Backen auftauchen können, behoben werden.

Dieser Titel stellt ein wahres Wunder an Ideen und Wissen dar . Ich habe selten ein so gutes und umfassendes Backbuch in der Hand gehabt!
Ergänzt wird es von wunderbaren Fotografien von Mark Weinberg, die einem das Wasser im Mund zusammenlaufen lassen.
5 people found this helpful
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Saskafudge
5.0 out of 5 stars Erin is a true master
Reviewed in Canada on 22 June 2021
Verified Purchase
If you're not also watching Erin's youtube series on pie, you're missing out. This woman LOVES pie, and she'll make you love pie too!

This book contains everything you need to know about pie, and then some. As someone who can whip up fudge or candy or meringue without a second thought - pie frustrated me to no end. Every crust was bland, or tough, or doughy... but no more.

My personal faves - the lemon meringue is deadly, and if you have access to good strawberries the roasted strawberry is pure fruit goodness. Plain rhubarb pie is the pie you never knew you always needed, and breakfast pie... well, you'll see. It's freaking amazing.

If you're debating purchasing the hardcover, I can confidently say it's worth it. Gorgeous, well made, beautifully photographed and laid out, this isn't a book I'd purchase on Kindle if I could get a hardcover copy.
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Marie p.
5.0 out of 5 stars Proper amount of ingredients to be used in a recipe.
Reviewed in Canada on 13 December 2020
Verified Purchase
First, this book is beautiful in quality. Every question that you can think of will be answered in this book. Fantastic pictures of step by step instructions. This book is a must have and it will be passed down for generations to come. It is resonably prices. I have made pie dough that turned out amazingly tender! I made a delicious apple pie and now I am thinking of trying the Birthday Pie! So far I have nothing negative to say about this book. Well done.
4 people found this helpful
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Corfecastle
5.0 out of 5 stars Inspiring Book
Reviewed in Canada on 15 June 2021
Verified Purchase
I’m sixty years old and have always been intimidated by pies and pastry. Erin McDowell’s book breaks everything down to basics. I’ve been baking pies like crazy now that I have this beautiful book. Highly recommend!
3 people found this helpful
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