What do you think?
Rate this book
The Pie Academy - Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch
It’s always time for pie! Whether it’s Blueberry-Pineapple Piña Colada, Triple-Layer Pumpkin-Chocolate, Ricotta Pie with Toasted Almonds, or a Classic Lemon Meringue, Ken Haedrich, dean of The Pie Academy, dishes up a pie for every craving. Discover recipes for all types of crusts and pastry, including gluten-free, whole wheat, and extra-flaky. Learn about the best tools and gadgets to make dough and fillings. Step-by-step instructions with photos make it easy for bakers of all levels. From the perfect apple pie to adorable mini-pies, from finger pies and slab pies to regional favorites like Indiana Buttermilk Pie or New Hampshire Raspberry and Red Currant Pie, there’s something for every taste and every occasion. Bakers will learn all the details that make for great pie, including how to create decorative crusts featuring cut-outs and dough designs; whether to use table salt or kosher salt; and helpful tips and tricks for baking each particular pie perfectly. Having Haedrich in the kitchen is like having a trusted friend alongside — someone who knows what he’s doing but encourages plenty of fun!
480 pages, Hardcover
First published October 27, 2020
141 people are currently reading
381 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 107 reviews
July 14, 2020
I am DETERMINED to try a whole bunch of these. Honestly, this was a truly incredible collection! It has absolutely gorgeous and stunning pictures that made me SO HUNGRY IT'S UNBELIEVABLE!
There's a whole bunch of different types of pies for every pie lover out there! It's a great collection for both amateur bakers (like myself) and experienced bakers to try out some new recipes. I highly recommend picking this book up. It's everything I expected and more. Especially since it has some background into the supplies and types of flowers and fillings you need! I love explanations!
Four out of five stars!
Thank you to NetGalley and StoreyPublishing for providing me a free copy of this book in exchange of an honest review.
There's a whole bunch of different types of pies for every pie lover out there! It's a great collection for both amateur bakers (like myself) and experienced bakers to try out some new recipes. I highly recommend picking this book up. It's everything I expected and more. Especially since it has some background into the supplies and types of flowers and fillings you need! I love explanations!
Four out of five stars!
Thank you to NetGalley and StoreyPublishing for providing me a free copy of this book in exchange of an honest review.
August 8, 2020
This book is GORGEOUS….I drooled over every page (thank goodness I didn’t short circuit my computer while reading). The Pie Academy is loaded with an amazing array of pie crusts and pie recipes ranging from the classics to the exotic. All with detailed instructions, photos and tips.
That being said, I’m what you call a quick, no muss no fuss cook and baker (at least that is my goal when I enter the kitchen). No huge kitchen-aid on my counter, if I can’t do the prep in just a few minutes, my attention span has exhausted, and I may not make it to the finish line. So, although most of what I make comes out tasty, you won’t find me using my hands for anything that cannot be done or prepared in a Magimix or bread machine. My food-processor and microwave cookbooks are my kitchen bibles – and I know my scriptures by heart.
I did learn a few pie-crust tricks and the trials were fool-proof. There is no lard in my larder (except that first syllable) so we contented ourselves with butter crusts. Adding a little cornstarch and/or vinegar made for the most delicious and flaky crusts I’ve ever eaten. No sugar in the crust, also good advice (so much for my mom’s recipe). If you don’t mix meat and dairy, serve a different dessert after meat, since margarine is something that doesn’t belong in anyone’s kitchen. I can’t speak for the hydrogenated vegetable shortenings since I don’t use them. So, a butter crust recipe was my standard, but now the sky (or Pie Academy) is the limit.
Pie Academy includes a number of different pie-crust recipes for sweet and savory pies. There are numerous photo illustrations of the different pie-crust techniques and textures. This book is not heavy on the “best and only” equipment, which I like. If you become a pie afficionado, you can add equipment in the future. But at the very least, you should have a rolling pin and pie plates. If you don’t have a pin, you should probably buy one of the two suggested. I use the tapered single piece French-style pin. I’ve had it for years and it’s great. Haedrich also discusses surfaces for rolling out dough. My counter tops are marble and I don’t have any problem with the dough sticking as I roll out my pie pastries on a lightly floured surface. I think temperature is a bit tricky. If the dough is too chilled it is harder to roll out and cracks a bit around the edges. You can trim but the less you mess with pie crust the better it comes out. If it is not chilled enough it might be sticky and alter the balance or texture of the fat mixture. Haedrich provides very helpful explanations and tips for all his recipes, so you can’t go wrong if you follow his advice.
Blind baking the bottom shell is a bit of a pain in the neck; if you don’t weigh down the shell the bottom may puff in spots and the sides will droop down while baking. Haedrich describes techniques and equipment to prevent that. I just prick the bottom and let the sides droop a little but, then, I will make the pie in anything and any shape; sometimes it is not a pretty sight (although tasty), so you should follow the author’s advice.
There are beautiful descriptions and photos demonstrating the various finishing techniques along the edges of the pie shells and top crusts. My edges will never come out as pretty as Haedrich’s. I trim where long and press on where short, then I just pinch close or lightly flour a thin tined fork and press along the edges. Fiddling around making lattice tops, braided edges, shapes, or peek-a-boo top crusts, etc., is just not for me (no sitzfleisch), but if you are not always in a hurry to flee the kitchen, you may take the time and succeed with these beautiful techniques.
So now the “good” stuff. Fillings…there are beautiful mouthwatering recipes for fillings galore and I am going to try at least half of them – but not those that I already have in my repertoire because I can see without trying that I love mine more (especially the lemon meringue pie). Haedrich’s Granny Smith Apple Pie filling is virtually identical to my double crusted apple pie filling (although I combine brown and white sugar and generally use flour instead of cornstarch in the filling). What Haedrich calls cream pies I think of as custard pies – my absolute favorites. I employ a completely different method (remember I told you I am a microwave maven). It does not take less time, but it feels like less steps and almost no work at all. Liquid and dry ingredients are whisked in a large microwave Pyrex and heated to thickened, occasionally removed and lightly whisked to break up any lumps that might form. Once thickened you whisk a little hot mixture into the eggs before pouring and whisking eggs into the main “cream” filling, back in the micro for another minute or two and then whisk in the butter chunks until melted with a little of your extract/other additions (flavored chips/coconut/etc.). The custard/cream filling comes out smooth and perfect every time and I have never had a skin form on top. I do not refrigerate to cool but let cool on counter and then pour into shell and put whipped cream, meringue, or other relevant topping to taste. I refrigerate when completed. Although Haedrich refrigerates his lemon meringue pie, I do not. It does not need to be refrigerated, certainly not on the day of baking, and it is usually gone the same day, immediately after dinner. I also don’t plan on trying the Swiss meringue. It is so easy to make a delicious fluffy meringue and it takes about two minutes to bake and uniformly brown on a very high heat. By the way, if you don’t have lemon (my lemon tree is a little lame this year), I opened a tin of pineapple, threw it into the Magimix and blended, then added the dry ingredients, made the thickened mixture in the microwave, added eggs then butter, cooled and topped with the meringue…it made an excellent substitute for lemon meringue pie last weekend.
Haedrich’s fruit pies are beauties. I will try one or two of the more creative crusts with some of the more exotic recipes, probably next weekend with either Creamy-Maple Yogurt Pie (with my Bread Machine homemade yogurt), Mango & Pineapple Pie with Candied Ginger, or Watermelon Rind Pie (!)
Many thanks to NetGalley and Storey Publishing for this ARC of this beautiful book, Pie Academy. I LOVE IT!
That being said, I’m what you call a quick, no muss no fuss cook and baker (at least that is my goal when I enter the kitchen). No huge kitchen-aid on my counter, if I can’t do the prep in just a few minutes, my attention span has exhausted, and I may not make it to the finish line. So, although most of what I make comes out tasty, you won’t find me using my hands for anything that cannot be done or prepared in a Magimix or bread machine. My food-processor and microwave cookbooks are my kitchen bibles – and I know my scriptures by heart.
I did learn a few pie-crust tricks and the trials were fool-proof. There is no lard in my larder (except that first syllable) so we contented ourselves with butter crusts. Adding a little cornstarch and/or vinegar made for the most delicious and flaky crusts I’ve ever eaten. No sugar in the crust, also good advice (so much for my mom’s recipe). If you don’t mix meat and dairy, serve a different dessert after meat, since margarine is something that doesn’t belong in anyone’s kitchen. I can’t speak for the hydrogenated vegetable shortenings since I don’t use them. So, a butter crust recipe was my standard, but now the sky (or Pie Academy) is the limit.
Pie Academy includes a number of different pie-crust recipes for sweet and savory pies. There are numerous photo illustrations of the different pie-crust techniques and textures. This book is not heavy on the “best and only” equipment, which I like. If you become a pie afficionado, you can add equipment in the future. But at the very least, you should have a rolling pin and pie plates. If you don’t have a pin, you should probably buy one of the two suggested. I use the tapered single piece French-style pin. I’ve had it for years and it’s great. Haedrich also discusses surfaces for rolling out dough. My counter tops are marble and I don’t have any problem with the dough sticking as I roll out my pie pastries on a lightly floured surface. I think temperature is a bit tricky. If the dough is too chilled it is harder to roll out and cracks a bit around the edges. You can trim but the less you mess with pie crust the better it comes out. If it is not chilled enough it might be sticky and alter the balance or texture of the fat mixture. Haedrich provides very helpful explanations and tips for all his recipes, so you can’t go wrong if you follow his advice.
Blind baking the bottom shell is a bit of a pain in the neck; if you don’t weigh down the shell the bottom may puff in spots and the sides will droop down while baking. Haedrich describes techniques and equipment to prevent that. I just prick the bottom and let the sides droop a little but, then, I will make the pie in anything and any shape; sometimes it is not a pretty sight (although tasty), so you should follow the author’s advice.
There are beautiful descriptions and photos demonstrating the various finishing techniques along the edges of the pie shells and top crusts. My edges will never come out as pretty as Haedrich’s. I trim where long and press on where short, then I just pinch close or lightly flour a thin tined fork and press along the edges. Fiddling around making lattice tops, braided edges, shapes, or peek-a-boo top crusts, etc., is just not for me (no sitzfleisch), but if you are not always in a hurry to flee the kitchen, you may take the time and succeed with these beautiful techniques.
So now the “good” stuff. Fillings…there are beautiful mouthwatering recipes for fillings galore and I am going to try at least half of them – but not those that I already have in my repertoire because I can see without trying that I love mine more (especially the lemon meringue pie). Haedrich’s Granny Smith Apple Pie filling is virtually identical to my double crusted apple pie filling (although I combine brown and white sugar and generally use flour instead of cornstarch in the filling). What Haedrich calls cream pies I think of as custard pies – my absolute favorites. I employ a completely different method (remember I told you I am a microwave maven). It does not take less time, but it feels like less steps and almost no work at all. Liquid and dry ingredients are whisked in a large microwave Pyrex and heated to thickened, occasionally removed and lightly whisked to break up any lumps that might form. Once thickened you whisk a little hot mixture into the eggs before pouring and whisking eggs into the main “cream” filling, back in the micro for another minute or two and then whisk in the butter chunks until melted with a little of your extract/other additions (flavored chips/coconut/etc.). The custard/cream filling comes out smooth and perfect every time and I have never had a skin form on top. I do not refrigerate to cool but let cool on counter and then pour into shell and put whipped cream, meringue, or other relevant topping to taste. I refrigerate when completed. Although Haedrich refrigerates his lemon meringue pie, I do not. It does not need to be refrigerated, certainly not on the day of baking, and it is usually gone the same day, immediately after dinner. I also don’t plan on trying the Swiss meringue. It is so easy to make a delicious fluffy meringue and it takes about two minutes to bake and uniformly brown on a very high heat. By the way, if you don’t have lemon (my lemon tree is a little lame this year), I opened a tin of pineapple, threw it into the Magimix and blended, then added the dry ingredients, made the thickened mixture in the microwave, added eggs then butter, cooled and topped with the meringue…it made an excellent substitute for lemon meringue pie last weekend.
Haedrich’s fruit pies are beauties. I will try one or two of the more creative crusts with some of the more exotic recipes, probably next weekend with either Creamy-Maple Yogurt Pie (with my Bread Machine homemade yogurt), Mango & Pineapple Pie with Candied Ginger, or Watermelon Rind Pie (!)
Many thanks to NetGalley and Storey Publishing for this ARC of this beautiful book, Pie Academy. I LOVE IT!
October 24, 2020
I dream of being someone who can bake pies. After reading this book, it may actually be in my future.
An extensive section of the necessary tools and pantry staples is included, plus a step by step tutorial, all essential for a novice.
But don't be fooled thinking this book is just for newbies, there are tons of options for upping your game, from complicated crust preparations, numerous dough options and over 200 fillings.
I like when cookbooks work for the novice and experienced cook alike, and this book executes that flawlessly.
Thank you Storey Publishing and NetGalley for this ARC in exchange for an honest review.
An extensive section of the necessary tools and pantry staples is included, plus a step by step tutorial, all essential for a novice.
But don't be fooled thinking this book is just for newbies, there are tons of options for upping your game, from complicated crust preparations, numerous dough options and over 200 fillings.
I like when cookbooks work for the novice and experienced cook alike, and this book executes that flawlessly.
Thank you Storey Publishing and NetGalley for this ARC in exchange for an honest review.
May 29, 2020
This week I had the opportunity to preview two pie cookbooks that are premiering this fall, this one and The Book of Pie. I was curious which one I'd recommend over the other but they are both great books in their own rights with different strengths, so I'm happy to give them both 5 stars and recommend both.
While this book doesn't have nearly as many photos as The Book of Pie (which offers a picture of every single pie in the book), this one makes up for it in sheer number of recipes. I love the variety here and the variety of sources. Haedrich apparently teaches cooks how to bake pies in his Pie Academy, and he's brought all of his knowledge here. He offers a huge variety of pie recipes and always credits the original creators with a little story. These are pies for all tastes, from the classic Libby pumpkin pie to Amish funeral pies to watermelon rind pies (apparently they taste like mincemeat) and even Splenda fruit pies for the many people who request low-sugar fruit pies. There are 24 recipes for apple pie alone (though one is the mock apple pie with Ritz crackers depression era recipe that nobody should ever make again IMNSHO). He also offers a huge selection of crusts (including gluten free and vegan) and information on how to do a lattice crust and various decorative touches. No nutritional information is provided.
This is an old school cookbook. Haedrich includes crisco and lard in some of his crust recipes, and shares recipes from old friends, colleagues, and community cookbooks. The focus is more on flavor and variety rather than over-the-top effects and Instagram worthy looks (though there are some stunning pies pictured and he does give you lots of tips for decorating). "Recipe for success" notes are often offered with additional tips. There are chapters on mini pies, icebox pies, sauces and toppings, troubleshooting and more.
This is one of those cooking bibles that you can turn to when you want ideas for what to do with that peach bounty or how to make an old fashioned shoofly pie. My one complaint would be that old fashioned pies are missing that use common wild fruits (elderberries, choke cherries, mulberries, gooseberries, etc.), which are a huge part of our summer baking repertoire. I recommend getting either an older cookbook or a cookbook from the UK for those recipes, since "hedgerow" fruits and wild foods are still commonly used in many European cookbooks and they were commonly used in older cookbooks like Meta Givens. Otherwise, it's a very thorough book, and a great resource.
I read a temporary digital ARC of this book for review.
While this book doesn't have nearly as many photos as The Book of Pie (which offers a picture of every single pie in the book), this one makes up for it in sheer number of recipes. I love the variety here and the variety of sources. Haedrich apparently teaches cooks how to bake pies in his Pie Academy, and he's brought all of his knowledge here. He offers a huge variety of pie recipes and always credits the original creators with a little story. These are pies for all tastes, from the classic Libby pumpkin pie to Amish funeral pies to watermelon rind pies (apparently they taste like mincemeat) and even Splenda fruit pies for the many people who request low-sugar fruit pies. There are 24 recipes for apple pie alone (though one is the mock apple pie with Ritz crackers depression era recipe that nobody should ever make again IMNSHO). He also offers a huge selection of crusts (including gluten free and vegan) and information on how to do a lattice crust and various decorative touches. No nutritional information is provided.
This is an old school cookbook. Haedrich includes crisco and lard in some of his crust recipes, and shares recipes from old friends, colleagues, and community cookbooks. The focus is more on flavor and variety rather than over-the-top effects and Instagram worthy looks (though there are some stunning pies pictured and he does give you lots of tips for decorating). "Recipe for success" notes are often offered with additional tips. There are chapters on mini pies, icebox pies, sauces and toppings, troubleshooting and more.
This is one of those cooking bibles that you can turn to when you want ideas for what to do with that peach bounty or how to make an old fashioned shoofly pie. My one complaint would be that old fashioned pies are missing that use common wild fruits (elderberries, choke cherries, mulberries, gooseberries, etc.), which are a huge part of our summer baking repertoire. I recommend getting either an older cookbook or a cookbook from the UK for those recipes, since "hedgerow" fruits and wild foods are still commonly used in many European cookbooks and they were commonly used in older cookbooks like Meta Givens. Otherwise, it's a very thorough book, and a great resource.
I read a temporary digital ARC of this book for review.
April 22, 2021
4 stars only until I try some of these pies. If they work then we'll move to five stars.
This is one of the only books that has made me want to actually bake the pies instead of simply eat them. I will begin this weekend.
This is one of the only books that has made me want to actually bake the pies instead of simply eat them. I will begin this weekend.
August 25, 2020
Been watching the Great British Baking Show and HAD to request the ARC for PIE ACADEMY. That gorgeous cover made me gasp!
I did have download problems, but saw stunning color photos and read more at Storey Publishing’s website. What a fantastic book for making every pie imaginable, from lovely classics like apple or lemon meringue, to mouthwatering Triple-Layer Pumpkin-Chocolate or Dense Cherry-Almond Coffeecake Pie. My head is spinning with all the choices.
The tricky how-tos of pie crusts, with step by step instructions, suggestions for tools, decorating tips, and recipes for 255 scrumptious fillings make this a must for any baker. Kitchen, here I come!
5 of 5 Stars
Pub Date 27 Oct 2020
Thanks to the author, Storey Publishing and NetGalley for the review copy. Opinions are mine.
#PieAcademy #NetGalley
I did have download problems, but saw stunning color photos and read more at Storey Publishing’s website. What a fantastic book for making every pie imaginable, from lovely classics like apple or lemon meringue, to mouthwatering Triple-Layer Pumpkin-Chocolate or Dense Cherry-Almond Coffeecake Pie. My head is spinning with all the choices.
The tricky how-tos of pie crusts, with step by step instructions, suggestions for tools, decorating tips, and recipes for 255 scrumptious fillings make this a must for any baker. Kitchen, here I come!
5 of 5 Stars
Pub Date 27 Oct 2020
Thanks to the author, Storey Publishing and NetGalley for the review copy. Opinions are mine.
#PieAcademy #NetGalley
November 6, 2020
Left a bad taste in my mouth, dnf... Had Kindle version and it kept leaving book for authors website, I ended up turning off WiFi to stop that intrusion, I call that a rotten marketing ploy. Wasn't happy with ingredients, like using frozen limeade verses why not fresh limes, I guess he wasn't selling limes. I was instantly turned off with web hijacking and never changed my sour note, who doesn't finish a cookbook! Very few pics, food is visual, oh wait, he wanted me at his website anyway...
September 2, 2020
This book had a lot of American pie recipes. Beautiful pictures in the beginning, but I missed them with the pies. Also the recipes have a lot of sugar in them, and the book is not really for the international market because of the weird measurements.
January 1, 2021
Pies! No other food brings such rich memories of home baking as pies do for me. My mom was a pie baker. My grandma was a pie baker. And I am a pie baker. I remember the table of pies my grandma made for Thanksgiving, for Christmas, for Easter, sometimes just for Sunday dinner. Lemon meringue pie. Cherry pie. Pecan pie. Apple pie. Chocolate pie. Banana pecan pie. When my grandma passed away, it was her box of pie recipes I chose in memory of her.
I am always in search of books about pies. Pie Academy is a perfect book for the new pie baker. Author Ken Haedrich shares all the important information about pies---crusts, fillings, tools, and more---while keeping the art of pie baking accessible for all. Haedrich offers both the if-you-want-to have-the-best-results tips along with the good-enough tips, and that's huge, I think.
Some of my takeaways from this book:
*Making a perfect piecrust, especially cutting in the fat, and keeping everything cold
*Turning the piecrust while rolling it out to avoid it sticking
*What to do with pastry trimmings
*Twenty-five different piecrusts
Pie Academy has lots of recipes I'm interested in trying, especially Pumpkin-Praline Pie; Maple-Pecan Pie; Lemon Chess Pie; Fried Peach Pies; Eggnog Chiffon Pie; and Kahlua Fudge Brownie Pie.
I am always in search of books about pies. Pie Academy is a perfect book for the new pie baker. Author Ken Haedrich shares all the important information about pies---crusts, fillings, tools, and more---while keeping the art of pie baking accessible for all. Haedrich offers both the if-you-want-to have-the-best-results tips along with the good-enough tips, and that's huge, I think.
Some of my takeaways from this book:
*Making a perfect piecrust, especially cutting in the fat, and keeping everything cold
*Turning the piecrust while rolling it out to avoid it sticking
*What to do with pastry trimmings
*Twenty-five different piecrusts
Pie Academy has lots of recipes I'm interested in trying, especially Pumpkin-Praline Pie; Maple-Pecan Pie; Lemon Chess Pie; Fried Peach Pies; Eggnog Chiffon Pie; and Kahlua Fudge Brownie Pie.
June 30, 2020
Pie Academy by Ken Haedrich is a comprehensive book of pie making for any skill level.
This book goes over the tools and things you need to know before you start. It contains a very comprehensive troubleshooting guide that is organized by category. My favourite little addition was the list of pies you can mail to people. I would never think of mailing a pie to someone, but that could be a fun idea.
The book covers several crusts and fillings. Each pie has a very detailed step by step instructions written out. They are accompanied by beautiful, clear, crisp photos of the steps as well. I’m a very visual person. I learn by seeing someone do something. So, while the instructions are clear, the photos really help me grasp what is needed to be done better.
The pies are also broken down by their type. Each of these sections has special facts and tips you need to know for that type of pie. Some seem obvious and some are guaranteed to save you from some major mess ups. Along with that, each pie also has specific tips on it.
I really appreciate the attention to detail in this book. It gives me the confidence to try harder pies, that I have not had the courage to try in the past. I highly recommend this book and will be purchasing a hard copy of it when it comes out.
I received an electronic advanced reader copy from Storey Publishing through NetGalley. All opinions are 100% my own.
This book goes over the tools and things you need to know before you start. It contains a very comprehensive troubleshooting guide that is organized by category. My favourite little addition was the list of pies you can mail to people. I would never think of mailing a pie to someone, but that could be a fun idea.
The book covers several crusts and fillings. Each pie has a very detailed step by step instructions written out. They are accompanied by beautiful, clear, crisp photos of the steps as well. I’m a very visual person. I learn by seeing someone do something. So, while the instructions are clear, the photos really help me grasp what is needed to be done better.
The pies are also broken down by their type. Each of these sections has special facts and tips you need to know for that type of pie. Some seem obvious and some are guaranteed to save you from some major mess ups. Along with that, each pie also has specific tips on it.
I really appreciate the attention to detail in this book. It gives me the confidence to try harder pies, that I have not had the courage to try in the past. I highly recommend this book and will be purchasing a hard copy of it when it comes out.
I received an electronic advanced reader copy from Storey Publishing through NetGalley. All opinions are 100% my own.
September 30, 2021
My husband gave me this amazing compendium of all things pie for my birthday back in March, and I have been wending my way through it for the past several months. The book contains loads of new pies recipes that I want to try—ice cream pie, anyone?—as well as variations on old favorites. The how-to sections in the front of the book have lots of photos and clearly written steps; very helpful! If you are a pie novice, a pie expert, or somewhere in-between, you will love this book.
December 3, 2022
Not sure what date to put down, since I've been browsing/using it on and off for months. :P So far, I have made the following pies from this book (listed in the order in which I made them):
Funeral Pie (raisin pie) - Very yummy and interesting. The crust I made - following the recipe - for this pie is probably the best traditional-type pie crust I've ever made.
Kahlua Fudge Brownie Pie - Not as dense and fudgy as I'd hoped, but still pretty tasty
Peanut Butter Banoffee Pie - Delicious! Reminded me of my first encounter with banoffee pie, which was in a pub in Oxford, England. My friends and I were amused by the pub menu's claim that "Americans love it!" given that we, all Americans, had never heard of it. I will say that peanut butter is a very American addition to make to the recipe!
Coffee Mud Pie with an Oreo Crust - Very tasty! I substituted chocolate ice cream for the coffee ice cream, but otherwise followed the recipe. It is tough to cut, though. You'll definitely want to put it in the fridge for a little bit before serving.
Race Day Chocolate-Pecan Pie - Yummy! I had to leave out the bourbon, as we didn't have any, so I added a little extra vanilla. The author recommends serving it with whipped cream. Unsurprisingly, it's also great with ice cream!
All-Pear Pie with Maple and Candied Ginger - Tasty, even though I made it way out of season! Ha, the recipe says to make it in fall, when pears are ripe, but my mom was visiting and she likes pears and loves ginger, so I made it in May. And it was great!
Chocolate Peanut Butter Pie - Delicious! Light, fluffy, and extremely rich. Quite easy to make, too.
Sour Cream-Blackberry Pie - Yummy! We cut the salt when we made this, since my dad was visiting and he's on a very low-sodium diet, but I didn't miss it at all.
Chocolate Chip Cooke Pie - Yummy! The author describes this as being like a big soft cookie in a pie crust, but I found the filling to be more like the soft part of pecan pie. It's softer than a cookie. But good!
Pumpkin-Praline Pie - I'm not usually big on pumpkin pie (and it tickled me to read, in the description of one of the other pumpkin pie recipes, that the author isn't either), but this one delivers the goods. That praline topping is amazing, and there's just enough creamy, spiced pumpkin pie filling underneath. Very nice.
All-Peach Crumb Pie - Excellent filling, and very easy to make! I was underwhelmed by the crumb topping, though, which is unfortunate, because it looks like that topping appears on some other pies in the book, too. It wasn't BAD, just not very exciting. I think I would prefer a different flour-to-sugar and/or flour-to-butter ratio. Too much flour, is what I'm saying. But again, the filling was great!
Jeff's Chocolate-Walnut Pie - I cheated a little with this one, and replaced a third of the chopped walnuts with chocolate chips. Tasty pie - as the description says, it's a lot like a brownie!
Funeral Pie (raisin pie) - Very yummy and interesting. The crust I made - following the recipe - for this pie is probably the best traditional-type pie crust I've ever made.
Kahlua Fudge Brownie Pie - Not as dense and fudgy as I'd hoped, but still pretty tasty
Peanut Butter Banoffee Pie - Delicious! Reminded me of my first encounter with banoffee pie, which was in a pub in Oxford, England. My friends and I were amused by the pub menu's claim that "Americans love it!" given that we, all Americans, had never heard of it. I will say that peanut butter is a very American addition to make to the recipe!
Coffee Mud Pie with an Oreo Crust - Very tasty! I substituted chocolate ice cream for the coffee ice cream, but otherwise followed the recipe. It is tough to cut, though. You'll definitely want to put it in the fridge for a little bit before serving.
Race Day Chocolate-Pecan Pie - Yummy! I had to leave out the bourbon, as we didn't have any, so I added a little extra vanilla. The author recommends serving it with whipped cream. Unsurprisingly, it's also great with ice cream!
All-Pear Pie with Maple and Candied Ginger - Tasty, even though I made it way out of season! Ha, the recipe says to make it in fall, when pears are ripe, but my mom was visiting and she likes pears and loves ginger, so I made it in May. And it was great!
Chocolate Peanut Butter Pie - Delicious! Light, fluffy, and extremely rich. Quite easy to make, too.
Sour Cream-Blackberry Pie - Yummy! We cut the salt when we made this, since my dad was visiting and he's on a very low-sodium diet, but I didn't miss it at all.
Chocolate Chip Cooke Pie - Yummy! The author describes this as being like a big soft cookie in a pie crust, but I found the filling to be more like the soft part of pecan pie. It's softer than a cookie. But good!
Pumpkin-Praline Pie - I'm not usually big on pumpkin pie (and it tickled me to read, in the description of one of the other pumpkin pie recipes, that the author isn't either), but this one delivers the goods. That praline topping is amazing, and there's just enough creamy, spiced pumpkin pie filling underneath. Very nice.
All-Peach Crumb Pie - Excellent filling, and very easy to make! I was underwhelmed by the crumb topping, though, which is unfortunate, because it looks like that topping appears on some other pies in the book, too. It wasn't BAD, just not very exciting. I think I would prefer a different flour-to-sugar and/or flour-to-butter ratio. Too much flour, is what I'm saying. But again, the filling was great!
Jeff's Chocolate-Walnut Pie - I cheated a little with this one, and replaced a third of the chopped walnuts with chocolate chips. Tasty pie - as the description says, it's a lot like a brownie!
July 10, 2020
Lovely book on pie! This was a beautiful book with over 400 pages on some really gorgeous types of dessert pie. The author gives you 25 types of crust, and a wide variety of fruit, custard, and holiday pies. Simple, easy to use directions, and various types of toppings and whip cream recipes, and lots of tips and tricks.
What did I like? I have never baked a pie.... and I’m not a big eater of desserts. The only pie I have ever eaten....sadly is store bought. That being said I have always wanted to bake a pie. The pictures in this book are gorgeous, but the wealth of information is what really caught my eye. You can pick up a recipe just about anywhere but trying to really get tips and secrets reduces your mistakes. Ingredients for pie are not cheap. The only downside to this book is that I did not see any meat pies... not a dessert lover so I’d probably try a pot pie first.
Would I buy or recommend? This would be a strictly dessert lover of pie... tons of different kinds of pie. From custard to ice cream pies. Beautiful pictures, but not a picture for every pie. Some great decorative pies, and lattice work. Also a food processor dough recipe, which looks simple. You can tell the love that was put into this book. I’d recommend it, and I’d definitely buy a copy or give one as a gift.
I received a copy to look at and give my honest opinion. Beautiful book!
What did I like? I have never baked a pie.... and I’m not a big eater of desserts. The only pie I have ever eaten....sadly is store bought. That being said I have always wanted to bake a pie. The pictures in this book are gorgeous, but the wealth of information is what really caught my eye. You can pick up a recipe just about anywhere but trying to really get tips and secrets reduces your mistakes. Ingredients for pie are not cheap. The only downside to this book is that I did not see any meat pies... not a dessert lover so I’d probably try a pot pie first.
Would I buy or recommend? This would be a strictly dessert lover of pie... tons of different kinds of pie. From custard to ice cream pies. Beautiful pictures, but not a picture for every pie. Some great decorative pies, and lattice work. Also a food processor dough recipe, which looks simple. You can tell the love that was put into this book. I’d recommend it, and I’d definitely buy a copy or give one as a gift.
I received a copy to look at and give my honest opinion. Beautiful book!
December 27, 2020
For pitiful pie makers like me, this book offers alternatives to standard pie crusts and pies. I borrowed the book from my library, but I will soon have my own purchased copy. It offers step by step instructions for making many varieties of pie, with tips on tools and buying ingredients. Fruit pies, chiffon pies, chocolate pies, pecan pies, and custard pies are a few of my favorites.
July 8, 2020
The photos in this book are BEAUTIFUL! Well lit and nicely styled. Curated thoughtfully and elegantly so that you have no other choice but to deeply crave pie, of course :) I have been baking a ton since covid hit, but have felt bored of the classic apple pie and pumpkin pie variations. This book has SO MANY pie recipes and it is divine. I was drawn to earmarking pretty much all of them which is rare for me with a cookbook. Looking forward to using up a ton of fresh fruit and perfecting my crust this summer thanks to this hefty manual. It truly does feel like a resource, with many different tips for success.
January 11, 2021
This is the ultimate book for bakers who love to make pie. So many recipes for all sorts of pies, easy to read/understand instructions, and gorgeous photos!
June 30, 2020
"One thing you won't find here are detailed instructions on creating labor-intensive pastry still lifes, the sort of pies that become Instagram starlets."
Tips on how to mail a pie were super handy. He is all-inclusive with his advice.
I appreciated how the author, our “dean” of the Pie Academy, is accessibly and friendly in his tone - not lofty or self-important.
Amazingly vast assortment of recipes, though I wish there had been more photos. Also, for the photos present, wish there was a caption to confirm what I’m looking at - though I suspect the final physical books will rectify that.
The little asides really make the book, such as a challenge for knotting cherry stems with your tongue while you wait for your pie to bake - or historical fun facts. Lets the personality of the author shine through. He’s also great about giving credit where credit is due, and I’ve found many other appealing cookbooks to check out thanks to perusing this one.
Occasionally there are instances of over-explaining or stating the obvious, but that just makes me feel like I’m getting advice from a kindly grandpa.
Bottom line - I’ve never read through a cookbook and saved this many recipes. I have a busy summer ahead of me I suppose.
Thanks to NetGalley and the publisher for the chance to review this book early.
Tips on how to mail a pie were super handy. He is all-inclusive with his advice.
I appreciated how the author, our “dean” of the Pie Academy, is accessibly and friendly in his tone - not lofty or self-important.
Amazingly vast assortment of recipes, though I wish there had been more photos. Also, for the photos present, wish there was a caption to confirm what I’m looking at - though I suspect the final physical books will rectify that.
The little asides really make the book, such as a challenge for knotting cherry stems with your tongue while you wait for your pie to bake - or historical fun facts. Lets the personality of the author shine through. He’s also great about giving credit where credit is due, and I’ve found many other appealing cookbooks to check out thanks to perusing this one.
Occasionally there are instances of over-explaining or stating the obvious, but that just makes me feel like I’m getting advice from a kindly grandpa.
Bottom line - I’ve never read through a cookbook and saved this many recipes. I have a busy summer ahead of me I suppose.
Thanks to NetGalley and the publisher for the chance to review this book early.
July 6, 2020
Every pie you can imagine (in every composition you can image) is in this book. It is a bit old school and I personally would like more photographs, but wow… It also has a lot of interesting facts, tips, and tricks. I also really appreciate the step by step and troubleshooting guide, because making pies can be hard! Ken Haedrich also sounds like an amazing person who really wants you to succeed in baking. A beautiful book! And, for a European, the converting table to the metric system is a real bonus!
Special thanks to NetGalley for sharing this ARC with me in exchange for my honest review.
Special thanks to NetGalley for sharing this ARC with me in exchange for my honest review.
December 9, 2020
not a photo of every recipe, but if I were to have a pie cookbook in my baking collection, I'm thinking this one would be it....
July 5, 2020
One of the best pie cookbooks I've seen. This book is very organized and it has lots of techniques and great recipes. The author's photos throughout the book makes it more personal and fun. It's nice to be able to see the person behind all these amazing recipes. The pie photos are breathtaking! There are lots of great tips including how to mail a pie! There are lots of different crusts and fillings for you to choose from. From the traditional pies (pumpkin, apple, chess) to fancy and well elaborated pies. I received a free digital copy of this book from NetGalley in exchange for my honest review
July 1, 2020
Pie Academy by Ken Haedrich is full of amazing recipes and techniques for making all kinds of wonderful pies. Full of all the information you need to know on how to make the pastry and the various fillings.
Thank you to netgalley for letting me read this.
Thank you to netgalley for letting me read this.
September 30, 2020
I received a copy of this book from the publisher in exchange for an honest review.
Critically acclaimed dean of The Pie Academy, Ken Haedrich reveals all his secrets for creating a perfect pie through step-by-step photographic tutorials including crust and pastry variations such as gluten-free, whole wheat, and extra flaky. Great for bakers of all levels, Pie Academy is packed full of classic recipes (Classic Lemon Meringue, Butterscotch Pecan), new creations (Apple Pear Pie with Hot Pepper Jelly, Blueberry-Pineapple Piña Colada), and hundreds of inspirational ideas.
I included this release in my October 2020 magazine feature "Eat, Drink, and Celebrate the Season" for Perimeter North Lifestyle Magazine, Alpharetta Lifestyle Magazine, Johns Creek Lifestyle Magazine, and Smyrna Vinings Lifestyle Magazine
Come chat with me about books here, too:
Blog | Instagram | Twitter | Pinterest
Critically acclaimed dean of The Pie Academy, Ken Haedrich reveals all his secrets for creating a perfect pie through step-by-step photographic tutorials including crust and pastry variations such as gluten-free, whole wheat, and extra flaky. Great for bakers of all levels, Pie Academy is packed full of classic recipes (Classic Lemon Meringue, Butterscotch Pecan), new creations (Apple Pear Pie with Hot Pepper Jelly, Blueberry-Pineapple Piña Colada), and hundreds of inspirational ideas.
I included this release in my October 2020 magazine feature "Eat, Drink, and Celebrate the Season" for Perimeter North Lifestyle Magazine, Alpharetta Lifestyle Magazine, Johns Creek Lifestyle Magazine, and Smyrna Vinings Lifestyle Magazine
Come chat with me about books here, too:
Blog | Instagram | Twitter | Pinterest
June 28, 2020
Wow! I can’t say enough great things about this book. This book. Overs everything from how to make the perfect crust(s) to the toppings. There is even a troubleshooting guide at the end. This book is full of pictures, tips, and tricks. It is the perfect resource for anyone who likes any pie! Highly recommended for everyone!
* I received an advanced reader’s copy of this book from NetGalley in exchange for my honest review
* I received an advanced reader’s copy of this book from NetGalley in exchange for my honest review
June 22, 2020
This book was received as an ARC from Storey Publishing in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.
I could not get enough of this cookbook. Our patrons including myself are fans of cookbooks that show step-by-step photos throughout the baking process because sometimes when you follow a recipe, you're unsure if you are doing each step correctly and having a picture to show for it makes it a lot easier to make a fantastic pie, Can't wait to try to make a lot of these pies including blueberry, strawberry and the cream pies. This will definitely be a candidate for our cooking demo and I know our patrons will love it too.
We will consider adding this title to our TX Collection at our library. That is why we give this book 5 stars.
I could not get enough of this cookbook. Our patrons including myself are fans of cookbooks that show step-by-step photos throughout the baking process because sometimes when you follow a recipe, you're unsure if you are doing each step correctly and having a picture to show for it makes it a lot easier to make a fantastic pie, Can't wait to try to make a lot of these pies including blueberry, strawberry and the cream pies. This will definitely be a candidate for our cooking demo and I know our patrons will love it too.
We will consider adding this title to our TX Collection at our library. That is why we give this book 5 stars.
June 26, 2020
Great for pie lovers and bakers. Different crusts and fillings to look at. As well as techniques and information. Nicely put together.
June 10, 2020
This cookbook is a must have for the novice and experienced pie maker alike. The author explains everything down to the last detail, There a beautiful pictures of equipment that one should have on hand. There are also beautifully photos at each step of the process. I have to admit that the one thing I looked for was the use of white vinegar in a basic pie crust. This is a must for me to take any decent pie cookbook, because it's the one ingredient that ensures that you will have a flaky crust! Having said that, I learned several new things just from the first chapter. My mother was a professional pie maker, and I always strive to reach the level of pie making she is legendary for. I think I will have to buy the print edition, because I can already see this as one of my favorite pie cookbooks that will get dog-eared and marked with flour and other ingredients. Hopefully, this book will be eventually considered an heirloom, because of the pies I will bake and share in the future.
June 30, 2021
I went in determined to think making pies wasn't doable...but know I want to try! Beautiful, clearly written book. I'd love to have seen some type of difficulty rating marking easier recipes vs. advanced ones, but overall an awesome book!
June 16, 2020
Pie Academy is more than a collection of recipes. It is all things pie. From Part One "Behind the Scenes" to the troubleshooting guide at the end of the book, this is a stockpile of knowledge. I especially love the tricks "recipes for success" included with some of the recipes. I can't decide which pie to make first.
Thanks to netgalley for the advanced reader copy.
Thanks to netgalley for the advanced reader copy.
June 10, 2020
Thank you for the copy of this book.
I love this book! I'm a big fan of pies and I love making them so having this many recipes at my fingertips is great.
A great book for novices and professional bakers. Very informative and great instructions.
I will be buying this book when it's released to add to my collection
I love this book! I'm a big fan of pies and I love making them so having this many recipes at my fingertips is great.
A great book for novices and professional bakers. Very informative and great instructions.
I will be buying this book when it's released to add to my collection
August 5, 2022
More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/
Pie Academy is pretty much everything you would want in a book about the subject: discussions on pie plates, tools, techniques; a wide selection of recipes; and plenty of beautiful photographs of the finished product. The author combines old and new, traditional and experimental to provide a wide range of fail safe pies.The first part of the book is all about the making of a pie: pins, pans, blenders, flour, fats, fillings, and then a step-by-step tutorial on making the pie crust. The second section of the book covers the wide variety of pie crusts and fillings: doughs, berries, fruits, apple variations, fall classics like pumpkin and cranberry, pecan, custards, small pies like turnovers, chiffons, creams, brownie pies, rice pieces, and then toppings sauces and meringues.
I appreciate that we had a wide selection of pie presentations - different techniques to weave, blend, decorate, or otherwise present your pieces in a fancy way. The end of the book has a short trouble shooting section - really invaluable for understanding why your pie or pie crust went wrong and how to fix it. Nearly every recipe has a photograph.
A large section is devoted to pie crust - and getting that tricky part correct. From the consistency of the blended fat/butter to various ways to roll out the dough and get a smooth but not mushy crush. I know that when I started making crust, cookbooks never explained that the butter had to be cold and so I ended up with a lot of mushy and flat crusts as a result. I wish the author had gone into more detailed troubleshooting in this regard - getting the crust right is a challenge until you understand what you are doing. But this is the only nitpick in an an otherwise thorough and beautifully presented cookbook. Reviewed from an advance reader copy provided by the publisher.
Displaying 1 - 30 of 107 reviews