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Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit
A bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day.
"Everything you want in a pie cookbook: careful directions, baker's secret tips, inspired combinations, and a you-can-do-it attitude."--Chicago Tribune
IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND CHICAGO TRIBUNE
At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city's east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice--those who don't have money in their pockets can simply cash in a prepaid slice from the "pie it forward" clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies--such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie--and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski's charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won't be able to resist this book.
"Everything you want in a pie cookbook: careful directions, baker's secret tips, inspired combinations, and a you-can-do-it attitude."--Chicago Tribune
IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND CHICAGO TRIBUNE
At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city's east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice--those who don't have money in their pockets can simply cash in a prepaid slice from the "pie it forward" clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies--such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie--and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski's charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won't be able to resist this book.
256 pages, Hardcover
Published October 2, 2018
263 people are currently reading
843 people want to read
About the author
Lisa Ludwinski
1 book2 followersLisa LudwinskiI is the owner and head baker at Sister Pie, which she started out of her parents’ kitchen. Before opening the shop, she trained at Milk Bar and Four and Twenty Blackbirds in New York and Brooklyn, respectively. She has been featured widely in national press, including a six-page feature in Bon Appétit, has twice been a semifinalist for a James Beard award, and makes the pies for Shake Shack’s Detroit location.
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Displaying 1 - 30 of 93 reviews
December 12, 2018
When I borrow a cookbook, I like a story as much as I like a recipe. This cookbook did not disappoint. The origin story behind this Detroit bakery, and the triple-bottom-line which the owner uses as her guiding philosophy bought my loyalty.
Do you know how much I love this book? I prepped the shortbread cookie dough on Friday, I baked Sunflower Scones, granola, and hand pies on Sunday, plus I prepped the ingredients for muffins. That's a lot of baking for me, and I consider myself a baker. Oh, my word is this cookbook good. It's not just pie, in fact, I haven't even baked any of the pies yet. It's a little bit of everything you would want to find in your neighborhood bakery. I might just plan my next trip to the midwest with a stopover in Detroit so I can pop in for a little Sister Pie.
Do you know how much I love this book? I prepped the shortbread cookie dough on Friday, I baked Sunflower Scones, granola, and hand pies on Sunday, plus I prepped the ingredients for muffins. That's a lot of baking for me, and I consider myself a baker. Oh, my word is this cookbook good. It's not just pie, in fact, I haven't even baked any of the pies yet. It's a little bit of everything you would want to find in your neighborhood bakery. I might just plan my next trip to the midwest with a stopover in Detroit so I can pop in for a little Sister Pie.
February 21, 2021
Again, I have to ask...is it alright to list a cookbook as a book that's been "read" on goodreads? My answer is an unashamedly, "Yes!" At least, for this particular gem. I have read every single word, front to back, in Lisa's cookbook which debuted just over 2 years ago. And slowly, am determined to bake every single recipe (lucky family, Grits!). Lisa's story of how Sister Pie came to be, her purpose as a small business owner in the city of Detroit, and the very short (but endearing) stories that accompany each recipe make for a wonderful read to any kind soul who likes to play around with butter and flour and unusual flavor combinations. For any fellow not faint-of-sweets-at-heart, high recommendations for Sour Cherry Bourbon Pie, Peanut Butter Paprika Cookies, Lemon Poppy Buns, and Spranola. You won't regret it.
April 14, 2019
I can’t give this book more than three stars. I’ve successfully made the buckwheat chocolate chip cookies and lemon poppy buns, but I tried making the salted maple pie this weekend and I don’t think I’d try to make another pie. I found the dough instructions misleading (it’s quite a struggle to roll out dough that’s as hard as they say it should be) and the bake time is way off for this pie - instructions say 45 minutes to an hour, but it’s been in the oven for an hour and ten minutes and is nowhere near close to setting. I think I’ll stick to smaller items in this book and just purchase a slice of pie from them directly when I’m craving it.
March 23, 2019
Borrowing this from the library prompted me to add a new shelf to my Goodreads: “Need to buy.” This one’s a keeper!
December 7, 2019
My three star rating is based on what I've read and the navigation of the Kindle edition of this book. Once I get a chance to bake something from it -- probably after the first of the year -- I'll adjust my rating if results warrant it.
Lots of interesting recipes and flavor combination, although that might be a negative for flavor traditionalists. Lots of use of fresh herbs and even edible flowers. I'm good with the non-traditional flavor combos, but not sold on the edible flower stuff. Sure, they pack good visual punch, but most of us don't have access to organic rose petals or such. And I'm not convinced they add anything to the flavor. I'm a little hesitant about the pie crusts based on the photos. The photos are gorgeous, but the crusts look more like wood-oven cooked French bread than pastry crust. We'll see. I'm willing to try it her way first.
While the title of the book suggests stories are included the author keeps these relatively brief and relevant to the subject of baking. (Thank you. I'm so tired of angsty or self-aggrandizing memoirs disguised as cookbooks.)
About half the recipes are pies. The other half are savory dishes, which include savory pies, but also some salads and other pastry items. I do with cookbook writers would go back to numbering the steps in a recipe. It makes life easier when trying to cook.
Navigation on the Kindle edition was clean. If there is an errata sheet, I've not been able to find it on-line.
On my to-try radar:
Coffee chess pie
Buttermilk pumpkin streusel pie
Sour Cherry Bourbon pie
Grapefruit-hibiscus paczki
Peanut butter paprika cookies
All the salad dressings
Lots of interesting recipes and flavor combination, although that might be a negative for flavor traditionalists. Lots of use of fresh herbs and even edible flowers. I'm good with the non-traditional flavor combos, but not sold on the edible flower stuff. Sure, they pack good visual punch, but most of us don't have access to organic rose petals or such. And I'm not convinced they add anything to the flavor. I'm a little hesitant about the pie crusts based on the photos. The photos are gorgeous, but the crusts look more like wood-oven cooked French bread than pastry crust. We'll see. I'm willing to try it her way first.
While the title of the book suggests stories are included the author keeps these relatively brief and relevant to the subject of baking. (Thank you. I'm so tired of angsty or self-aggrandizing memoirs disguised as cookbooks.)
About half the recipes are pies. The other half are savory dishes, which include savory pies, but also some salads and other pastry items. I do with cookbook writers would go back to numbering the steps in a recipe. It makes life easier when trying to cook.
Navigation on the Kindle edition was clean. If there is an errata sheet, I've not been able to find it on-line.
On my to-try radar:
Coffee chess pie
Buttermilk pumpkin streusel pie
Sour Cherry Bourbon pie
Grapefruit-hibiscus paczki
Peanut butter paprika cookies
All the salad dressings
January 4, 2023
I haven’t actually made any of the pies yet but the first pie is an all rhubarb pie in an all butter crust so I’m basically smitten.
Sister pie is exciting to read because it’s got refreshing ideas for classic pie flavours and it emphasizes using seasonal ingredients. Anyone interested in getting better at pies or wants ideas on pies (or cookies or SALADS?) to make would enjoy it.
Again…haven’t actually made the pies yet but I feel much more at ease with the detailed description of how to do a pie crust. So look out pie world…here I come!
Sister pie is exciting to read because it’s got refreshing ideas for classic pie flavours and it emphasizes using seasonal ingredients. Anyone interested in getting better at pies or wants ideas on pies (or cookies or SALADS?) to make would enjoy it.
Again…haven’t actually made the pies yet but I feel much more at ease with the detailed description of how to do a pie crust. So look out pie world…here I come!
Currently reading
August 22, 2019Join us for an informal discussion about cookbooks and sample delectable examples, potluck style. Stop by the branch for more details. This month's selection is Sister Pie by Lisa Ludwinski.
Discussion will take place at Kent District Library's Lowell branch, on September 23, 2019 from 6:30-7:30 pm.
Discussion will take place at Kent District Library's Lowell branch, on September 23, 2019 from 6:30-7:30 pm.
September 8, 2020
Toasted Marshmallow Butterscotch Pie - 2.5 stars - Not enough butterscotch flavor. Not good enough to make again.
Salted Maple Pie - 4.4 stars - easy and delicious, tasted like french toast in a custard format. Next time will skip the blind bake
Salted Maple Pie - 4.4 stars - easy and delicious, tasted like french toast in a custard format. Next time will skip the blind bake
October 18, 2020
I bought this for myself and boy am I glad I did. I am a pie lover (don't like cake) and the interesting but still yummy sounding pies look and sound delectable. I also love the origin story of the bakery in downtown Detroit.
December 28, 2018
Actually makes baking (which I'm terrible at) accessible. Already bookmarked a dozen recipes to try.
September 15, 2019
I'm a pie-freak plain and simple. There's nothing like a great crust and an even greater filling. Also, pie is my favorite thing to bake. So as you can imagine, I fell in deep love with this book. Lisa Louise Ludwinski has blessed us with this gem of a book that shares her stories, recipes and her deep love for baked goods - which includes scones, cookies, some breakfast treats and OMG is that a recipe for Paczki??? As a seasoned baker, I've learned quite a few new tricks for this book (i.e. apple cider vinegar in the pie dough - an ingredient my Nana never used, cheese cream added to muffin fillings, etc.) I love going through this book and deciding what I want to try next - maybe the Caramelized Onion, Delicata Squash and Sage Hand Pies??? My only regret is that I don't live close enough to visit her shop or take one of her classes.
April 28, 2019
This book has been delightful. The recipes have worked perfectly. Minor nitpicks:
*Flipping back and forth between the dough section, the roll-out section, and actual recipe can be frustrating (I get why they’re desperate, but couldn’t the roll-out instructions be combined with one or the other and not on their own?).
*Notes on cutting out galettes are buried in the roll-out section. The instruction in the recipe for sweet potato/egg-on-top galettes is confusing and could lead to cutting the wrong size.
*In general, the fillings are more time-consuming than the recipes indicate.
Overall, a great cookbook. Innovative but manageable recipes. I’m not a pie enthusiast, but I’ll be keeping this book.
*Flipping back and forth between the dough section, the roll-out section, and actual recipe can be frustrating (I get why they’re desperate, but couldn’t the roll-out instructions be combined with one or the other and not on their own?).
*Notes on cutting out galettes are buried in the roll-out section. The instruction in the recipe for sweet potato/egg-on-top galettes is confusing and could lead to cutting the wrong size.
*In general, the fillings are more time-consuming than the recipes indicate.
Overall, a great cookbook. Innovative but manageable recipes. I’m not a pie enthusiast, but I’ll be keeping this book.
November 29, 2018
This collection of recipes from Detroit’s Sister Pie are tantalizing. I imagine they are popular at the bakery, but making them at home is another matter. I only found two recipes that I would commit to make. I even looked online to see their prices and I’d gladly pay $30 for a pie instead of making it. If you’re a huge fan of dessert, this might be for you.
August 28, 2023
I was so excited to try the recipes from this book because I love pies and galettes and interesting flavors, but when I did I was quite disappointed.
Pros:
Beautiful photos
Basic crust recipes with instructions
Lots of interesting recipes to try
Cons:
Apricot Raspberry Rose Galette only turned out good the second time when I made my own modifications to it. The first time it was barely sweet, crust way too thin that it started burning before fruit was cooked.
Blackberry peach coffee cake tasted so bad and so greasy I could barely keep it down in my stomach. It was barely sweet and had an off taste (probably due to too much baking soda)
This book is not for someone who is new to baking. Instructions are not clear and lots of things are not mentioned or clarified. Lots of going back to different pages to find something else mentioned in the ingredients. For example, the rose galette crust turned out way too hard after sitting in the fridge for the amount of time mentioned in the recipe. A seasoned baker can understand why and adjust, a novice wouldn't be able to understand what went wrong.
I think I was so excited and so sure that the book was "IT" that when the recipe came out really bad I was just "shocked". Shocked at how inedible the coffee cake came out and how much I had to throw away - 9x13 pan. I always source highest quality, freshest ingredients and besides the cost of wasted goods it's also a heartbreak of throwing away something that's a product of so much love and labor by various beings, starting from pollinators, plants themselves and ending with people who delivered them to the shelves of the stores.
After two fiascos I don't feel like trying anymore recipes and wasting anymore food. It's a shame.....
Pros:
Beautiful photos
Basic crust recipes with instructions
Lots of interesting recipes to try
Cons:
Apricot Raspberry Rose Galette only turned out good the second time when I made my own modifications to it. The first time it was barely sweet, crust way too thin that it started burning before fruit was cooked.
Blackberry peach coffee cake tasted so bad and so greasy I could barely keep it down in my stomach. It was barely sweet and had an off taste (probably due to too much baking soda)
This book is not for someone who is new to baking. Instructions are not clear and lots of things are not mentioned or clarified. Lots of going back to different pages to find something else mentioned in the ingredients. For example, the rose galette crust turned out way too hard after sitting in the fridge for the amount of time mentioned in the recipe. A seasoned baker can understand why and adjust, a novice wouldn't be able to understand what went wrong.
I think I was so excited and so sure that the book was "IT" that when the recipe came out really bad I was just "shocked". Shocked at how inedible the coffee cake came out and how much I had to throw away - 9x13 pan. I always source highest quality, freshest ingredients and besides the cost of wasted goods it's also a heartbreak of throwing away something that's a product of so much love and labor by various beings, starting from pollinators, plants themselves and ending with people who delivered them to the shelves of the stores.
After two fiascos I don't feel like trying anymore recipes and wasting anymore food. It's a shame.....
May 8, 2020
I'd been looking for a creative but not excessively complicated pie book for some time and this little gem from Detroit has been perfect (some day I hope to make it in store!) I've baked my way through quite a few of the recipes at this point: salted maple pie, malted lime pie, toasted marshmallow butterscotch pie, coconut drops, potato waffles, rhubarb blondies, blueberry calendula pie. Most ingredients are easy to find, and the trickier ones are on Amazon (rose petals, malt powder, graham flour) but none of the recipes are hard to follow once you get your ingredients stocked. I live at 8600 feet and some of the recipes need significant adjustment but I am used to that. I've found instructions to be helpful, straightforward and easy to follow - no special techniques or equipment required. This is not for experts only - I'm an advanced beginner pie maker and all my crusts have turned out perfectly. It is for people who like to try novel and unique flavors and that's one of the things I love the best about it. There is an excellent chapter at the beginning just about pie crust if you're fearful of taking on the challenge - really not that hard if you just follow the steps. I have this book in hardcover and the paper is thick, the pictures lovely and the recipes laid out in a manner that is easy on the eyes. On a final note, there is a lovely sense of camaraderie, teamwork, community and female power throughout the text of this book which I personally enjoy very much - the author has a voice and a personality. If you're wondering where to begin, the Salted Maple Pie is absolutely out of this world and unlike anything you can imagine. A great baker's staple!
March 18, 2021
This was a sweet Christmas present from my daughter who knows I love cookbooks. She probably was hoping I'd try out the recipes on her - and I have!
The author, Lisa Ludwinski, is a quirky, big-hearted baker on a mission in Detroit. From a small town outside Detroit, she spent years after college in NYC pursuing theatre passions but took jobs in bakeries to pay the rent. Eventually moving back home, she baked pies out of her parents' kitchen, signed up for business classes and spent lots of time figuring out the mission and culture she hoped to achieve. She is part of a growing group of entrepreneurs using the triple-bottom-line (TBL) concept: working to support employees, the environment and the economy. I love everything about her business model and do-good spirit and the dance breaks she and her employees relieve stress with.
But what of the recipes? Her model is seasonal, locally grown ingredients with unusual combinations. I still haven't baked a pie yet, but I've made two different hand pies and they are deeee-lish! I've also made the Golden Oatie Cookies (for said daughter) and they were a big, big hit. What I do know, the signature pastry for the pies is about the best thing I've eaten...with or without filling. But I will actually make a full pie, first on my list will be the Strawberry Pistachio Crumble...sounds beyond yummy.
The author, Lisa Ludwinski, is a quirky, big-hearted baker on a mission in Detroit. From a small town outside Detroit, she spent years after college in NYC pursuing theatre passions but took jobs in bakeries to pay the rent. Eventually moving back home, she baked pies out of her parents' kitchen, signed up for business classes and spent lots of time figuring out the mission and culture she hoped to achieve. She is part of a growing group of entrepreneurs using the triple-bottom-line (TBL) concept: working to support employees, the environment and the economy. I love everything about her business model and do-good spirit and the dance breaks she and her employees relieve stress with.
But what of the recipes? Her model is seasonal, locally grown ingredients with unusual combinations. I still haven't baked a pie yet, but I've made two different hand pies and they are deeee-lish! I've also made the Golden Oatie Cookies (for said daughter) and they were a big, big hit. What I do know, the signature pastry for the pies is about the best thing I've eaten...with or without filling. But I will actually make a full pie, first on my list will be the Strawberry Pistachio Crumble...sounds beyond yummy.
August 16, 2024
Now I want to visit Detroit!
Didn’t bake anything but I really enjoyed reading the Sister Pie story and how they opened their store. Yes, half of the book is pie recipes but I was surprised to learn that they bake other sweet/savory goods and make daily salads. The mission of the company shines through and some of the flavor combos are unique but probably delicious (sweet corn nectarine streusel pie; sweet beet pie; apple cheddar rye hand pies; peanut butter paprika cookies).
The pie dough instructions are interesting—I always thought you want to sit the dough on the counter for a few minutes before attempting to roll it; otherwise it’ll be imposible. But she tells you to pound on it immediately out of the fridge. The lattice guidelines are helpful and I love that there are step-by-step photos.
She does say in the introduction that they used measuring cups instead of metric measurements, and I really dislike that. I get that they wanted it to be approachable for a home baker, but surely they weigh everything in their kitchen!?
Not every recipe gets a photo, which is one of my cookbook pet peeves.
Didn’t bake anything but I really enjoyed reading the Sister Pie story and how they opened their store. Yes, half of the book is pie recipes but I was surprised to learn that they bake other sweet/savory goods and make daily salads. The mission of the company shines through and some of the flavor combos are unique but probably delicious (sweet corn nectarine streusel pie; sweet beet pie; apple cheddar rye hand pies; peanut butter paprika cookies).
The pie dough instructions are interesting—I always thought you want to sit the dough on the counter for a few minutes before attempting to roll it; otherwise it’ll be imposible. But she tells you to pound on it immediately out of the fridge. The lattice guidelines are helpful and I love that there are step-by-step photos.
She does say in the introduction that they used measuring cups instead of metric measurements, and I really dislike that. I get that they wanted it to be approachable for a home baker, but surely they weigh everything in their kitchen!?
Not every recipe gets a photo, which is one of my cookbook pet peeves.
October 24, 2018
There are so many recipes in here I want to try! This cookbook has stories and recipes from the bakery Sister Pie which is located in Detroit Michigan. It has some very unique items and they have kindly shared some of them in this cookbook. It also give the background of the shop and the inspiration behind it and the recipes. It is a very good thing that this bakery is not close enough to me to go everyday, but close enough to actually visit. (Actually my boss went recently and brought back some salted rosemary shortbread and they were wonderful!). Some of the ones that I want to try besides the salted rosemary shortbread cookies are the honey lemon meringue pie, the lemon poppy buns and the tomato, olive and mozzarella hand pie (it's not just desserts). Being as I love Gouda cheese I would love to try the apple sage gouda pie, but I wouldn't want to share. There are so many recipes in this book that I have bookmarked to try, I can't wait to start. I would recommend this book to people who like to try different twists on classic recipes both sweet and savory.
May 30, 2020
I love this bakery, but I promise I'm not just giving them 5 stars for that. The cookbook is great- the recipes are easy to understand, and the results are quite good! I know, how novel- I actually made some of the recipes from this cookbook. The pies are fantastic, and while I am a cheater who hasn't worked up to making their pie crusts, I hear that they are very do-able, especially if you're okay with making ahead and freezing. The salted maple and rosemary rhubarb are amazing, but trust them when they say to let them rest for 4-6 hours. I mean, you can dive in and eat them right away like a hungry monster and nothing bad will happen (firsthand experience), but they're best after resting. Also, I will say that I've had to make the buckwheat cookies a few times before they came out close to the ones made in house- I think it all comes down to different ovens and timing. Finally, it's not just sweets- they've got some great salads and dressings in here, one of which will now be making a regular appearance in my fridge.
February 7, 2022
sweet pie book
The title and cover of this book grabbed me outright, I’d honestly like to own the book to go with the kindle edition I have now.
It’s a great book with beginner friendly explanations and info about tools and ingredient (especially using good butter, though I prefer Organic Valley or Kerrygold to Plugra, bc Plugra isn’t hormone free).
The recipes are wonderful and they have many sweet, some savory and even salad recipes that they serve at their Detroit Pie shop, Sister Pie. The kindle was very inexpensive, so grab that if you want to check it out first. I recommend it.
We’re blessed with many great pie, baking and pastry books, I’m glad this is in my kindle collection.
The title and cover of this book grabbed me outright, I’d honestly like to own the book to go with the kindle edition I have now.
It’s a great book with beginner friendly explanations and info about tools and ingredient (especially using good butter, though I prefer Organic Valley or Kerrygold to Plugra, bc Plugra isn’t hormone free).
The recipes are wonderful and they have many sweet, some savory and even salad recipes that they serve at their Detroit Pie shop, Sister Pie. The kindle was very inexpensive, so grab that if you want to check it out first. I recommend it.
We’re blessed with many great pie, baking and pastry books, I’m glad this is in my kindle collection.
September 9, 2022
I was debating on whether or not to give this book 4 or 5 stars, because a few things irked me... the first being that it did not include enough photos of the recipes. Reading them was wonderful, but unless I have visuals for every recipe (like in many other books) it makes it hard for me to want to try the recipe out. I also though it was odd that there were recipes for both cookies and salad in one book, given this isn't an all-around "cookbook." But, in the end I give it 5 stars, because the recipes are so different and will challenge me to try so many new things I (literally) would have never (never ever) thought of trying.
This entire review has been hidden because of spoilers.
May 28, 2023
Kept my Detroit high going!
"...People have been making it work for a long time in Detroit, thriving against serious odds and protecting each other." "Every moment spent in this city surrounds me with kind, resilient people who collectively care for the greater good of our home."
Here's my dream upon retirement from my serious job - work for a local food business that puts people first, that lets me bring my hustle and bustle to the day. So in preparation, I'm excited to deep-dive into baking and pie making.
EAT.
SLEEP.
MAKE PIE.
HAVE A COOKIE.
DRINK PLENTY OF WATER.
HUSTLE.
TAKE A LITTLE DANCE BREAK.
CLEAN, CLEAN, CLEAN.
ENJOY YOUR WORK.
SUPPORT YOUR TEAM.
BE KIND.
"...People have been making it work for a long time in Detroit, thriving against serious odds and protecting each other." "Every moment spent in this city surrounds me with kind, resilient people who collectively care for the greater good of our home."
Here's my dream upon retirement from my serious job - work for a local food business that puts people first, that lets me bring my hustle and bustle to the day. So in preparation, I'm excited to deep-dive into baking and pie making.
EAT.
SLEEP.
MAKE PIE.
HAVE A COOKIE.
DRINK PLENTY OF WATER.
HUSTLE.
TAKE A LITTLE DANCE BREAK.
CLEAN, CLEAN, CLEAN.
ENJOY YOUR WORK.
SUPPORT YOUR TEAM.
BE KIND.
December 8, 2024
I've really enjoyed working my way through this book this year and particularly appreciate Lisa's tips on "crimp drama" and flaky crusts.
The recipes follow the seasons and are very fruit-forward as well as containing some fun spins on classics —sweet potato coconut (so luxurious!), blueberry plum balsamic (sweet and tangy!) and grape and goat cheese (if you can find those Concords...).
I also really liked her collection of chess pies — beet, coffee, salted maple (which tasted like Sunday pancake breakfasts), and pfefferneuse (one of my favorite Christmas cookies turned pie). And several more I want to try!
The recipes follow the seasons and are very fruit-forward as well as containing some fun spins on classics —sweet potato coconut (so luxurious!), blueberry plum balsamic (sweet and tangy!) and grape and goat cheese (if you can find those Concords...).
I also really liked her collection of chess pies — beet, coffee, salted maple (which tasted like Sunday pancake breakfasts), and pfefferneuse (one of my favorite Christmas cookies turned pie). And several more I want to try!
September 4, 2018
These pies sound so amazing. They also sound a lot intimidating. By the time I finished reading about all the tools and techniques, made it through the doughs, and got to the pies, I definitely felt a little overwhelmed. Can someone just make all of these for me? But then I got to the "And Everything Else" section which has some recipes that I feel like I could potentially tackle. I put a bookmark next to the fennel seed snickerdoodles to go back to later. And hey, once I try a couple of those maybe I'll feel confident enough to tackle one of those pies.
January 26, 2019
Is it possible to be in love with a cookbook? Can I rate it "All the stars"? This cookbook has gotten me so excited to bake!
First, let me say that the photographs accompanying these recipes are stunning. Really beautiful. The recipes themselves are creative, unique and inspiring. There are savory and sweet pie recipes divided by season or "anytime pies". Also included are recipes for cookies, scones, and granola.
The bakery itself subscribes to a "Dance and be kind" philosophy, so although I have never been in person, I am a fan of Sister Pie bakery in Detroit, MI.
First, let me say that the photographs accompanying these recipes are stunning. Really beautiful. The recipes themselves are creative, unique and inspiring. There are savory and sweet pie recipes divided by season or "anytime pies". Also included are recipes for cookies, scones, and granola.
The bakery itself subscribes to a "Dance and be kind" philosophy, so although I have never been in person, I am a fan of Sister Pie bakery in Detroit, MI.
September 8, 2020
F*%k the patriarchy!
What a fun, honest and quirky cookbook. I usually skim through the stories in cookbooks but with this book, I found myself actually reading the paragraphs between the recipes. I want to meet this woman! She seems eclectic and cool. The recipes are different which I soooo appreciate. None of the same ol' same ol' pie recipes here! I shall be trying a few soon. You should read this book if you like to cook, bake and like a down-home, honest story...then you'd understand the title of this review.
What a fun, honest and quirky cookbook. I usually skim through the stories in cookbooks but with this book, I found myself actually reading the paragraphs between the recipes. I want to meet this woman! She seems eclectic and cool. The recipes are different which I soooo appreciate. None of the same ol' same ol' pie recipes here! I shall be trying a few soon. You should read this book if you like to cook, bake and like a down-home, honest story...then you'd understand the title of this review.
January 3, 2019
The only reason this wasn’t five stars was because I found myself with a crazy amount of extras in a few cases. Salads with a ton of one special item (buckwheat groats), or a pie that made more than 1/3 more filling than needed. These I consider happy accidents. The recipes are not difficult to follow, even though they call for some slightly less-available ingredients. Everything I’ve made has turned out to be a crowd pleaser.
February 23, 2019
I’m a pie lover and pie baker so a book like this wasn’t hard to love, but there is certainly something special about Sister Pie. If you’re looking for classic pie recipes you’ve got the wrong cookbook, but if you want to be amazed, inspired, and blown away by what is possible with pie, Lisa is about to knock your socks off. Loved the background and description of each pie and how it came about. Can’t wait to try so many of these beautiful recipes.
May 29, 2019
Feel confident that you can make pie crust, and baked goods, with the aid of this warmly supportive cookbook. A feeling of community and empowerment flows out of charming pages that are as rewarding to read as to cook from. Roll up your sleeves and bake the Honey Lemon Meringue Pie.
2019 CODES List Winners Announced
2019 CODES List Winners Announced
January 4, 2020
What a delight! This book and the SisterPiemaker herself are charming. It felt like sitting down with a friend. I read a LOT of cookbooks, but this one had me charmed, it packed wisdom and ideas without any pretense. I’ve now made several recipes that have helped turn the wheels in my brain to continue to play and comfort at the same time. LOVE it and especially the buckwheat chocolate chip cookies.
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