First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More) Hardcover – Mar 11 2014
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
About the Author
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
I'm a classically trained savoury cook, with experience in pastry. I've now made two recipes from this book so far (Butterscotch Cream Pie and Malted Chess Pie) and I can decidedly say that these recipes have not been properly tested. Her scaling is way off.
The Butterscotch Cream Pie is designed for a 9-inch pie pan, and 9-inch pie pans are almost always about 1.2L in volume. When making a pie, the dough/crust will typically take up a portion of this. The filling for the Butterscotch Cream Pie recipe starts off with 1.2L of milk alone, before adding 4 eggs, 440g of sugar, etc. The filling seemed almost enough for two pies.
The Malted Chess Pie itself had issues with volume. But this time it was not enough. It really needed about one-third more filling, even including the expansion due to the inclusion of eggs. Note that I used the *same* ceramic pie pan for both pies, and it is exactly 1.2L in volume.
Now, as I've mentioned, I have experience doing pastry professionally. I measure everything to the gram and millilitre with precision. Both of these pies were listed as "makes one 9-inch (23 cm) pie". Yet both were extremely far off with respect to the amount of filling required. And lest one think Kave uses non-standard pans for each, she mentions in the equipment section that she uses "the light, disposable aluminum [pie] pans." Even if she were using extra-deep disposable pans, they're not more than 1.2L.
That brings me to her Classic Pie Crust dough recipe. It too is about one-third too much, even accounting for trim.Read more ›