United States of Pie: Regional Favorites from East to West and North to South

Both well written and well researched, there is a recipe for most any pie made in America. Great baking handbook.

I love the pies in here. I've made about half the recipes in this book and I haven't been disappointed. It has a lot of unusual regional recipes that you probably haven't had before, but that you'll love. If you like pie, get this book and start baking.Just be warned that the physical quality of the softcover is terrible. The pages are poorly bound and keep falling out. I'd like a cookbook to last for years, but in a little while this book is just going to be a pile of loose pages, which I'll have to store in a ziploc bag.

Easy to read. Happy with purchase.

I used this book to fulfill my New Years resolution to become a good pie cook. With the help of this book, it only took a few months ! All the tips are great , with easy to follow instructions. Highly recommended for anyone looking to develop or improve their pie repertoire.

What is it about pie that sets it apart from other desserts? I think it's that they aren't generally fussy, and their flavors have a sentimental quality to them, as though they've come from a simpler, more slow paced time. This book, while not exactly chock full of unusual flavors, is like a stroll down a quiet country road, or a visit to a county fair. It just makes you want to make a pie. It has tips on making all different types of crust, as well as lots of regional flavor favorites. If you've never gone further than a frozen pie crust with pumpkin pie filling from a can, this book could be the inspiration you need to take the next step-and don't forget to have some vanilla ice cream on hand!

It is best to have eaten and be sated before examining this cook book. Otherwise you might not be able to resist the temptation to go immediately to the kitchen and prepare one of these pies assuming that you have all of the needed ingredients. If you enjoy hearing the "Oh's" and "Ah's" from pleased and satisfied family members and guests then this is the book for you. From a variety of crusts to the technique of a perfect custard this book contains all those hints and clues toward the making of a delicious treat. Your efforts will be applauded.

This book is well written, has lots of helpful & useful hints, even for a person like me, who's been baking pies for 40 years. I have only had the book about a month but have already tried a couple recipes and utilized tips & techniques suggested. The only negative thing I have to say about the book is that it has NO PHOTOS whatsoever - a rather unusual thing for a cookbook. I miss that, however still think the book will be one of my go-to ones when making pies.

I grew up eating Marie Callendar pies, which is probably why I was not a huge fan of pies. But I thought I'd give pie-making a try as a new hobby and I am hooked. So far, I've made the wild blueberry, concord grape, lemon meringue, raspberry custard, and two kinds of apple pie and they have been fantastic. What I love about the recipes is the perfect balance of flavors without being too sickeningly sweet. The standard crust recipe is easy and so flavorful, and all the instructions are simple enough for even an novice like me to follow. You can trust that these recipes will yield delicious pies that will surely please your crowd.