Daniel Taylor - Pie Cookbook: 25 Fantastic Recipes for Delicious Homemade Pie

This simple, sometimes rich and sometimes sweet pastry dish is a common treat for after holiday dinners or often reserved for as a special night out indulgent at your favorite restaurant. But, pies are so simple to make that it is really quite silly that they are only reserved for bigger, splurging occasions. With the help of this book you will learn how easy and quickly you can whip one of these pies up any day of the week for after your own meal at home. Why wait until the holidays or a rare trip to that restaurant you love so much? From decadent chocolate dessert pies to savory hearty home cooked dinner pies there is no limit to the variety of pies. There are over 12,000 different flavors of pies, which may seem overwhelming and leave you thinking, where to start in the whole pie making process. This book is a great starting point and will cover the basic types of pie and how to make them.

If you are a beginner to baking this book will ease you into the culinary dessert realm. From fruit pies to cream pies this book will cover a little bit over every type of pie. These recipes will include some authentic main course pies to quick refreshing summertime treats. Pies are one of the more forgiving pastries that you can easily begin to learn. The most important part of the pie is having a light flaky crust. The first chapter of this book will start off with two simple yet delicious pie crusts.

The first pie crust can be used universally and can be modified from a sweet dessert pie crust to a hearty main course crust by adding in different herbs and spices. The other recipe is a popular sweet crust used to add even more flavor to a variety of dessert pies. None of these recipes should be intimidating and even the most amateur baker can be successful at these pie recipes. There are classic recipes like a stripped down simple apple pie, nothing fancy, no trained techniques necessary just a delicious apple infused pie. There are also more elegant or what may seem as refined recipes like a French silk pie, again no technique is needed just some bowls and a whisk in most cases. There are recipes with fruits, nuts and even minced meat, be sure to look the recipe over if you are not familiar with it you might find yourself intrigued by it.

Not only will you learn how to make delicious pies but also there are some extra helpful tips to swap out some ingredients or to add some more flavors to the original recipe. From holiday pies to no bake pies you are sure to find the perfect pie for any holiday, season or occasion over the next few pages.

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Chapter 1 Pie Crust

Every Pie needs a good foundation so here we will introduce you to two simple pie crust recipes. The crust is the most difficult part of the pie to get perfect even on the tenth try so do not feel discouraged if you get a not so flakey crust or it just does not come out right.

You will quickly learn when you need more liquid or if you have just overworked the dough. These two recipes are incredibly simple and a great starting point to all beginners. Simple Pie Makes one pie crust for a single 9-inch pie pan, for a recipe that calls for bottom and top crust double this recipe. INGREDIENTS: - 1 tbsp. flour - tsp. salt - half of small cup of chilled or frozen butter - half of small cup of ice water DIRECTIONS: - Combine flour with salt.

Use a cheese grater for frozen butter into the flour until it forms coarse crumbles. (This step can be done in a food processor also.) - Add the ice water 1 tbsp. using a fork at first and then your hands. The key is keep it cool while mixing the water in. (SHOULD NOT be done in food processor for risk of overworking the dough and warming the dough.) - Roll dough into a ball and put in refrigerator for at least 4 hours. Can also be kept in the freezer for up to a year until needed.

If recipe calls for a pre-baked pie shell; bake for 10-15 minutes until golden brown at 375. EXTRA TIPS/TRICKS: - Sub out half the butter for shortening for an even flakier crust or replace all butter with shortening. Remember to make sure it is cold still. - Add 1 tablespoon of sugar, a teaspoon of cinnamon or nutmeg for dessert pies before adding water. - Add in sage, oregano, basil, or any other savory spice for non-dessert pies before adding water. - 2 tablespoons of brown sugar - 1 tablespoon of granulated sugar - 1/3 cup (6 tablespoons) of melted butter DIRECTIONS: - Combine butter and sugars until sugar is evenly dissolved. - 2 tablespoons of brown sugar - 1 tablespoon of granulated sugar - 1/3 cup (6 tablespoons) of melted butter DIRECTIONS: - Combine butter and sugars until sugar is evenly dissolved.