500 Pies & Tarts: The Only Pie & Tart Compendium You'll Ever Need [Hardcover]

I tried a couple of the recipes in the book. The measurements for ingredients were all off. I am a novice pie maker but after two recipes failed to produce, I checked with my more experienced baking friends. The basic crumb crust recipe calls for one cup of crumbs for a 9 inch pie plate. That barely covers the bottom of the plate. My friends confirmed that they would always use 1 1/2 cups of crumbs for a 9 inch pie. Other similar recipes on the Internet I checked also called for 1 1/2 cups. The two pies I tried both produced so much more filling than could fit in the pie plate, I had to dump about half a cup down the drain both times. I didn't try any more recipes because I was sick of wasting time and ingredients.

To be honest, I'd rather have pie than cake for any occasion so I like the idea of a cookbook devoted to pies and tarts. As with the other "500" cookbooks in this series from Sellers Publishing, there are about 100-125 base recipes followed by four or five variations of each to qualify for the number the title promises. There also are lots of great color photographs which is always a plus for a cookbook.

I made one recipe so far from this cookbook and that was the butter tarts, a simple recipe using butter, brown sugar, half and half, and a few other ingredients and it tasted similar to pecan pie without the nuts. I didn't have tart pans so I made it as a regular size pie with good results. I also used my own homemade pie crust that I already had in the freezer so I can't attest to the basic crust recipe the book provides, but based on my experience with making crust, the recipe seems to be pretty standard and I'd have no problem using it in the future. A lot of cooks are intimidated by making pie crusts and if that's the case, just use a ready-made one from the grocery store and enjoy the recipes for fillings this book provides.

I did read through most of the remaining recipes and variations and from what I could see, they seem to be accurate and clear enough but I'm also reading it as someone with reasonable experience who can usually find ways to modify a recipe that isn't. Some of the amounts for crumble toppings and crumb crusts seemed a bit skimpy for the size of pie the recipe makes but I usually make more than what a recipe calls for anyway out of personal preference. My suggestion with those recipes is to double the amount and freeze any left over for next time.

The categories in this cookbook include classics, fruit; cream, custard, and chiffon; meringue, frozen, and chilled; savory, mini pies and tartlets, individual pies and turnovers; cobblers, strudels, and crumble pies; and special-occasion pies. My traditional favorites are included such as apple, cherry, lemon meringue, key lime, and pecan, but there are so many different pies I hope to try: chocolate strata pie (four layers of chocolate!) pear and almond tart, pineapple-mango pie, blueberry-yogurt cream pie, banana and strawberry split pie, chocolate-peanut butter tartlets, nectarine cobbler, and an eggnog chiffon pie that seems a good choice for the holidays. There are also savory recipes for a mushroom tart with gruyere and pine nuts, some quiches, and pot pies that I look forward to trying for main dishes.

I think cooks of any level of expertise will enjoy the recipes and variations provided in this cookbook. The instructions are easy to follow and the ingredients are those that are easily found in most grocery stores.

I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.

lots of great recipes. have tried five so far and so far so good. if your like to bake, this will help with ideas.

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