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

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

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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)

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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.

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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:

9 x 1 x 9 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

107 customer reviews

Amazon Best Sellers Rank:

#238,449 in Books (See Top 100 in Books)

I don't get all the glowing reviews for this book. I've had it for a while now, and have made many recipes from it, and it's VERY hit or miss which is NOT something you want from a recipebook/cookbook that you're shelling out money for and that takes up considerable space on a shelf. I definitely know my way around a kitchen, and while I'm not the best baker I generally know what I'm doing. The basic crust (and cornmeal) crust recipes are pretty solid, I'll give it that. But the other crust recipes (especially the cookie crumb crusts) don't seem like they were vetted/tested properly in a regular kitchen, because they never come out right.Some of the pie recipes are very good, notably the fruit-based ones (Strawberry-Basil, the apple pies, rhubarb frangipane, etc.), but the non-fruit ones and the weirder ones have been utter failures that people hated, or worse: the pie didn't come together at all and had to be thrown out. I've had particular problems with any of the chess pie or custardy recipes in that the consistency has been way off, and sometimes the filling doesn't even fill the entire pie shell and I've ended up with a half-pie.My guess is that the author had several recipes down, but not enough to fill a book when she got a book deal, and then submitted filler recipes that weren't tested thoroughly (if at all) to finish the number of pages.I really tried to give this recipe book a chance and wanted to like it, but at the end of the day, I recommend against buying it because there are far more misses than hits (and the hits are the kinds of recipes you could easily find elsewhere).

While I own a collection of cookbooks, I needed one filled with recipes just for pies, and homemade pie crusts. My daughter and I chose this cookbook out of several, and are extremely satisfied with it. We are amazed by the top quality of this book, and all the information it offers. It is also a very enjoyable book, packed with inspiring stories.The Introduction tells the story of how and where it all began, with a love for cooking and baking, passed down from one generation to another. The delightful stories take the reader to many places across the globe, and shows you about the family inspiration of baking in New York, from winning pie-baking contests, to becoming a famous culinary business owner.Allison Kave gives information on the essential kitchen needs and tools to have on hand. In addition, the author shares her own pie secrets with helpful tips, and tricks. I learned a great deal on making a variety of mouth-watering pie-fillings, and crusts. We also learn how to create different mouth-watering toppings, and the essential ingredients to make perfect pies, and crusts.Some of the Key Ingredients for good pie crusts are: Flour; Sugar; Cream & Milk; Eggs; butter; Salt. Many of the ingredients needed for pie crusts are common. The Tools Of The Trade section, along with learning how to make many different types of pie crusts are very interesting.Some of the mouth-watering recipes include: Spiced Fig Pie; Chocolate Lavender Teatime Pie; Avocado Cream Pie; smoked Almond Pie; Sesame-Honey Pie; Lemon Cream Pie; Salty Caramel Pie; Strawberry Rhubarb Pie; Mint Julep Cream pie; and many more. A bonus for me was to learn how to make delicious, Candied Mint Leaves. They not only taste good, but are attractive on the toppings such as cream topping.We made the Toasted Coconut Cream Pie, which was divine. Our favorite so far was the Shoo-fly Pie. It was a sensation. I tasted this pie many years ago, when I visited Dutch Country in Pennsylvania with my children, while on vacation. It is known as an Amish cuisine, and I always wanted to get a recipe for it. We will update this review as we make new recipes, and I will be gifting this inspiring book to friends and family for the holidays. Highly recommended!

This is a beautiful book with delicious recipes. My only criticism is that many of the recipes rely on liqueurs for which only a tablespoon or two is needed. As someone who doesn't drink, I found myself facing the choice of having to buy an expensive liqueur (and boy are they expensive!) or altering the recipe. My creamsicle chiffon pie suffered as a result.

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

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