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First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More) Hardcover – Mar 11 2014

3.8 out of 5 stars 5 customer reviews

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

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang (March 11 2014)
  • Language: English
  • ISBN-10: 161769102X
  • ISBN-13: 978-1617691027
  • Product Dimensions: 22.9 x 2.5 x 22.9 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 3.8 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #11,650 in Books (See Top 100 in Books)
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Product Description

Review

"There are about 100 good reasons to add First Prize Pies to your cookbook library. However, it is the recipe (and photo) for Nutella Pie that will forever be burned into your subconscious. It's the kind of thing that will haunt your sweet dreams for the rest of your life."
(Matt Lewis, author of Baked, Baked Explorations, and Baked Occasions (2014))

"Make room for Allison's First Prize Pies. It's a necessary book—an encyclopedia of pie porn. Occasional pie bakers will be inspired and pie pros will be reinvigorated. If you don't make her Banana Split Ice Cream Pie at least once, then something is seriously wrong with you."
(Renato Poliafito, author of Baked, Baked Explorations, and Baked Occasions)

"Allison's pies, open and closed, fruit and nut, custard and cream, short, tall, rustic and refined, are the stuff of memory. Her recipes for from-the-heart pies are bound to become the sweet dreams of a generation."
(Dorie Greenspan, author of Around My French Table)

"With detailed instructions and delicious, inventive recipes by the always delightful Allison Kave, this book will convince you that not only can you bake a pie, you should bake a pie; if you're smart, you must do it right now. FedEx me a slice of Samantha Bee when you're done."
(Samantha Bee, The Daily Show with Jon Stewart)

"First Prize Pies offers pies for every major life occasion: The Kentucky Derby. Halloween. The After Party. The Morning After. There is always—always!—a need for these pies."
(Johnny Iuzzini, author of Dessert FourPlay)

“The flavors are fun and, as the title implies, inventive, and they will get you out of any kind of pie rut in which you may currently be languishing.”
(Eater National)

About the Author

Allison Kave is the founder of the made-to-order First Prize Pies pie shop on the Lower East Side. In 2012 she and partner Keavy Blueher opened Butter & Scotch, a dessert and cocktail business based in Brooklyn. She has taught pie making at the French Culinary Institute and the James Beard Institute.


Customer Reviews

3.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover
This is a beautiful book. There are interesting recipes. There are fabulous ideas. Execution however, is completely flawed.

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.
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Format: Hardcover
A fantastic book with beautiful pies for every month of the year.
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Format: Hardcover Verified Purchase
Can't really define how cool this book is.
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Format: Hardcover
Very interesting recipes. I have only made the Bourbon pecan pie so far.. The crust was delicious however the ginger and bourbon were extremely over powering, unless you adore a strong ginger flavour please reduce amounts by half.
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Format: Hardcover Verified Purchase
Some very good pies. I will enjoy making them. The raspberry pies are my favorite followed by the rhubarb one.
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