First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)

First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)

Allison Kave

Language: English

Pages: 224

ISBN: 161769102X

Format: PDF / Kindle (mobi) / ePub

Allison Kave made pies as a hobby, until one day her boyfriend convinced her to enter a Brooklyn pie-making contest. She won. In fact, her pies were such a hit that she turned pro.
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.













1 week. To store longer, add 1 teaspoon vodka. CANDIED MINT LEAVES � cup (50 g) sugar 1 egg white A few pretty mint leaves Pour the sugar onto a plate or shallow bowl. Whisk the egg white until frothy. Using a pastry brush, lightly coat the mint leaves with egg white, then dredge them in the sugar, tap off any excess, and let the leaves harden on a wire rack at room temperature for at least 3 hours. The candied leaves may be stored in an airtight container for up to 2 days. Ah, the Irish

Thanksgiving is my second-favorite holiday (Halloween will always be number one in my book!), and naturally, the tradition of Thanksgiving pies is a big part of that. Any of the recipes in this month’s section would be a relished addition to your holiday table, but if you’re looking for a tried-and-true classic, look no further. This is one of the lightest, creamiest, most richly spiced pumpkin pies you’ll ever taste. Serve it with a dollop of maple whipped cream for a truly autumnal treat.

has just set and is still slightly wobbly in the center. Remove the pie to a wire rack. Make the topping: While the pie is baking, in a dry, sparkling-clean bowl, whip the egg whites with the cream of tartar and vanilla until soft peaks form (this is easiest in a stand mixer). Slowly pour in the sugar and continue to whip until glossy, stiff peaks form. Pile or pipe the meringue onto the hot pie surface, and make sure it covers the entire filling, reaching all the way to the crust. Use a kitchen

pies to be made with them. This is the month when we most need those day-brighteners and mood-lifters, and I’ve got a few for you to try. SHAKER CITRUS MARGARITA ELVIS HAMANTASCH GALETTE CARROT-GINGER CREAM MALTED CHESS Citrus fruit was a precious commodity back in the lean days when the Ohio Shaker community developed this recipe. True to their waste-not—want-not mentality, the Shakers utilized every part of the lemons in their original version of this pie—rind and all. In my take, you

gently squeeze the dough around that finger. Continue in a circle all the way around. Rope edge This yields a beautiful rustic edge reminiscent of twisted rope. Using your writing hand, press down diagonally on the edge of the dough with your bent index finger, and use your thumb to gently pinch the dough up against the side of your finger. Repeat this in a circle all the way around. Fork-crimped edge This is an easy way to get a pretty crust. Using a floured fork, gently press its tines down

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