- Author: Michele Stuart
- Hardcover: 224 pages
- Publisher: Ballantine Books (September 20, 2011)
- Language: English
- ISBN-10: 0345524888
- ISBN-13: 978-0345524881
- Cover price $25.00
SYNOPSIS
The smell of a pie baking in the kitchen immediately conjures up feelings of comfort, nostalgia, and love. Michele Stuart vividly remembers standing at her grandmother’s apron hem as a child, as she fine-tuned (and improved!) family recipes that had been passed down for generations. Eventually, Stuart’s lifelong passion for pie-making inspired her to open what would become the world-famous shop Michele’s Pies.
You don’t have to travel to Michele’s Pies in Norwalk and Westport, Connecticut, though, to taste Stuart’s mouthwatering creations. Perfect Pies shares nearly eighty delicious recipes, many of them National Pie Championships winners: There are desserts bursting with fruit (Country Apple Pie, Blueberry-Blackberry Pie), crunchy with nuts (Chocolate-Pecan-Bourbon Pie, Maple Walnut Pie), cream-filled delights (Coconut Custard Pie, Lemon Chiffon Pie), and pies perfect for a party (Ultimate Banana Split Pie, Candyland Pie). And let’s not forget Stuart’s sensational savory creations, from Lobster Pot Pie to Quiche Lorraine to Italian Wheat Pie. Stuart also passes along easy recipes for Hot Fudge Sauce, Raspberry Jam, and Whipped Cream to top it all off.
Stuart’s secret, she says, is that her pies are “made by hand with love,” but she doesn’t neglect to advise you on the basic kitchen tools you’ll need as she reveals essential tips and techniques, from how to roll out dough to the best way to make light and flaky crust. And of course she stresses the use of fresh, seasonal fruits and other wholesome ingredients. “The best pies are the ones that keep it simple,” Stuart notes. So whether you’re a pie novice, a weekend baker, or a seasoned pastry chef, Perfect Pies will help make everything you bake worthy of a blue ribbon.
MY THOUGHTS
I received a copy of Perfect Pies. Chapters include Crusts and Toppings, Farm Stand Pies, Nut Pies, Cream Pies, Party Pies, Savory Pies, and Cherry On Top. There’s a section in the beginning called Kitchen Tools that explains some of the commonly used tools and ingredients for pie making. The recipes are easy to understand, each one containing the level of difficulty. Ingredients all seem to be ordinary ones that you’ll be able to easily find. Tips and how to’s are highlighted and scattered throughout the book. the book doesn’t contain as many photos as I’d like, although the photos that are in it are great. I’d prefer each recipe had a photo of it’s own, as well as include the cooking and prep time. This book would be great for anyone that enjoys baking and making pies or who would like to learn more on how to make pies.
CHOCOLATE PECAN BOURBON PIE RECIPE
This is not only our signature pie but, more than that, I consider it my “lucky” pie. In addition to its being our first National Pie Championships winner, our customers voted it into Good Morning America’s “Best Slice Challenge” contest. The segment aired just a few days before my first Thanksgiving in the shop, making it nearly impossible to keep this pie stocked for the holidays. To really blow your guests away, I recommend serving this pie warm with a drizzle of Bourbon Sauce (page 190) or a scoop of vanilla ice cream on top.
level: moderate Makes one 9-inch pie, 6 to 8 slices
Crust
- 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
- ¼ cup heavy cream
Filling
- 3 large eggs, at room temperature
- ½ cup plus 1 tablespoon sugar
- 1¼ cups dark corn syrup
- ½ tablespoon pure vanilla extract
- 1 tablespoon bourbon
- 5 tablespoons unsalted butter, melted and kept warm
- 1½ cups chopped pecans
- ¾ cup semisweet chocolate chips
Preheat the oven to 350°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, corn syrup, vanilla, and bourbon. Be sure to scrape the sides and bottom of the bowl at least 2 times while mixing. Add the warm melted butter and mix well. In a separate bowl, combine the pecans and chocolate chips. Sprinkle the pecan–chocolate chip mixture across the bottom of the pie shell. Pour the filling over the nuts and chips, covering them completely.
To bake, place the pie plate on a baking sheet and bake for 40 to 45 minutes, or until the pie is firm. The edges of the filling will rise, but the middle will remain a little loose. Don’t worry about this—the pie will continue to bake after it’s removed from the oven. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 2 to 3 hours before serving.
If you choose, drizzle each slice with bourbon sauce to serve. Chocolate-Pecan- Bourbon Pie is best enjoyed either at room temperature or warmed at 350°F for about 10 minutes. It can be stored in the refrigerator for up to 5 days. When wrapped tightly with plastic wrap, it can also be frozen for up to 2 weeks.
The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This review has not been monetarily compensated and is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.