Pie Cookbooks
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Kate McDermott is the creator and founder of Art of the Pie®. She has taught pie making for years, to thousands, and her experience shines through in her recipes. Clear instructions, thoughtful explanations and insider hints/tips that even the most experienced bakers will find helpful. One of 2016’s BEST COOKBOOKS, THE Pie-Baking Bible. Go get it here.
Everything you could possibly want to know about proper pie making is covered in The Hoosier Mama Book of Pie. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats Go get it here.
The Pie and Pastry Bible is your golden book for baking the pies, tarts, and pastries of your dreams—the definitive work by the country’s top baker. Very comprehensive and easy to follow cookbook for pies and pastries. It’s obvious that the author has baked a lot of pies and crusts. I would recommend this book to anyone who desires to learn how to bake pies, pastries, crusts and much more. Go get it here.
Pie Ingredients – The Very Best
It is the secret ingredient that many commercial bakers use in their fruit pie fillings.
ClearJel makes a fruit filling that’s clear and not cloudy. It has no floury, pasty or starchy flavor.
Clear Jel is a superior version of cornstarch because it tolerates higher temperatures and works well with all types of ingredients including acidic ones. Go get it here.
ClearJel makes a fruit filling that’s clear and not cloudy. It has no floury, pasty or starchy flavor.
Clear Jel is a superior version of cornstarch because it tolerates higher temperatures and works well with all types of ingredients including acidic ones. Go get it here.
Oh my goodness! This is absolutely the best cinnamon I have ever tasted! It is a perfect combination of warm and sweet with tones of hotness.
Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. It is so strong, that in most recipes it should be cut back by about a third. Go get it here.
Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. It is so strong, that in most recipes it should be cut back by about a third. Go get it here.
As you can tell I trust Penzeys spices. They are a trusted and deliver constent quality. Fresh nutmeg is a sweet warm flavor nut. I use this spice in 50% of my pies. You must use this in custards and apple pear pies. Go get it here.
Pie Utensils – Must Have
This is genuinely a great value rolling pin made from solid maple in Vermont, USA. I have no cracks or splits yet, even though I use it fairly often to roll pie dough. The feel is solid and smooth. I think for about fifteen dollars this is just about a real bargain. Go get it here.
The Endurance 6″ Mini Pie Pan is perfect for small fruit pies or pot pies. Made from dishwasher safe stainless steel. The metal is thick and I have had no trouble with rusting. The shiny surface produces a crisp, flaky brown crust. And don’t worry if you want to take your pie from freezer to oven. Go get it here.
These Ceramic Pie Weights bake empty pie shells, known as blind baking, without them shrinking, bubbling or buckling. Made from natural, food-safe ceramic stoneware; heat resistant to 480-degrees Fahrenheit. Go get it here.
