Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Product

First Prize Pies

First Prize Pies

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

By Allison Kave
Stewart, Tabori & Chang; $29.95

Allison Kave promises that making pie from scratch can be deliciously rewarding. It certainly has been for Kave, who was a pie hobbyist until she entered her Bourbon Ginger Pecan Pie in a Brooklyn contest and won. Soon after, she opened a wildly successful business called First Prize Pies. Now, in her charming new book, she generously reveals the secrets to her prizeworthy pies in copy that’s infused with her companionable tone, boundless enthusiasm, and infectious confi dence. Among the dozens of lavishly photographed recipes in this book, there’s something yummy for every season, occasion, mood, and skill level: from nobake ice-cream pies easy enough for a child to make to flaky-crusted fruit pies and elegant meringuecapped marvels.

Tasting Notes

Blueberry-Nectarine Pie(page 105) This pie’s fruit filling is delish, but the tender, flaky golden crust is what rockets this recipe clear to the stratosphere.

Trifecta Pie(page 128) This candy bar-inspired no-bake pie hits the flavor jackpot with a salty, buttery pretzel-crumb crust topped with peanut-butter mousse and dark chocolate.

Featured Recipes fromFirst Prize Pies
Malted Chess Pie Nutella Pie Vegan Chocolate-Coconut Cream Pie
Malted Chess Pie Nutella Pie Vegan Chocolate-Coconut
Cream Pie

Photographs by Tina Rupp

Click here to purchase

Comments

Leave a Comment

Comments

    Leave A Comment

    Your email address will not be published.

    Videos

    View All

    Connect

    按照烹饪你的罚款favorite social networks

    We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

    Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.