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Michele Stuart - Perfect pies & more: all new pies, cookies, bars, and cakes from Americas pie-baking champion

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Book:
Perfect pies & more: all new pies, cookies, bars, and cakes from Americas pie-baking champion
Author:
Michele Stuart
Publisher:
Ballantine Books
Genre:
Books / Home and family
Year:
2013
Rating:
4 / 5
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After the success of Perfect Pies, National Pie Baking Champion (27 times!) Michele Stuart went back into the kitchen--the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Micheles Pies shops. Returning there also meant returning to the cherished pies she learned to bake under her grandmothers and mothers watchful eyes, as well as the wonderful cakes, cookies, and other sweet treats that became their family tradition.
In her newest cookbook, Perfect Pies & More, Stuart delves deeper into her roots while creating delicious new memories made with love and care. Inside, youll find tantalizing recipes--some easy-to-bake, some requiring a bit more finesse--for dozens of her favorite fruit, nut, and cream pies, and so much more.
NEW TWISTS ON OLD FAVORITES: Pineapple-Pomegranate Pie with Coconut Crumb, Orange Creamsicle Pie, Almond Joy Pie
WHIMSICAL PIES: Thin Mint Chocolate Cookie Pie, Key Lime-Blackberry Chiffon Pie, Cannoli Party Dip Pie
CRUSTS & TOPPINGS: Pretzel Crust, Oreo Cookie Crust, Walnut Crumb Topping
COOKIES & BARS: Blondies, Double Chocolate Walnut Cookies, Lemon Crunch Bars
PERFECT FOR A CUP OF TEA: Applesauce Cake, Double Chocolate Bundt Cake, Cranberry-Orange Walnut Bread
LOVIN SPOONFUL: Apple Crisp, Blueberry-Blackberry Turnovers, Bread Pudding
TOP THIS: Caramel Sauce, Raspberry Glac, Classic Meringue, Maple Whipped Cream, Chocolate Whipped Cream, Buttercream
Sprinkled throughout with mouthwatering photos, Perfect Pies & More also serves up tips, techniques, and the secrets behind several of Michele Stuarts National Pie Championship winners--including Banana Coconut Pecan Delight. Now a perfect blue-ribbon pie and other scrumptious delicacies are as close as your own kitchen!

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Copyright 2013 by Michele Stuart Photographs copyright 2013 by Ben Fink - photo 1

Copyright 2013 by Michele Stuart Photographs copyright 2013 by Ben Fink - photo 2

Published in the United States by Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc., New York.

B ALLANTINE and the H OUSE colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data
Stuart, Michele.
Perfect pies & more : all new pies, cookies, bars, and cakes from Americas pie-baking champion / Michele Stuart.
pages cm
ISBN 978-0-345-54419-3 (hardcover : acid-free paper)ISBN 978-0-345-54420-9 (ebook)
1. Pies2. Desserts.I. Title.II. Title: Perfect pies and more.
TX773.S914 2013
641.8652dc23 2013009622

www.ballantinebooks.com

v3.1

By Michele Stuart

Perfect Pies

Perfect Pies & More

Contents

Introduction

It would be almost impossible to explain how grateful I am that I get to spend each day doing the things I love most: baking pies and being a business owner, a wife, and a mom. As if all of that werent enough, I also get to write a second cookbook. Whereas my first book, Perfect Pies, focused entirely on pies, this time around Ive expanded my scope to include not only pies, but also my favorite breads, bars, cookies, and a range of other sweet treats. In this cookbook, youll find that the emphasis is on ease and efficiency.

Writing a cookbook requires large blocks of concentrated, uninterrupted timehours upon hours to create the recipes, test the recipes, and write them down, and time to reflect on why these recipes in particular are important to me and worthy of being included in a cookbook. With that in mind, last summer I decided to sneak away from my two Micheles Pies bakeries in Connecticut for a couple of weeks so that I could concentrate on writing this book. I left both branches of Micheles Pies in the competent hands of my husband, Kelly, and took our son Dakota with me up to our ski condo in Vermont. While Dakota was at camp during the days, I worked in the condos little kitchen on the recipes youll find in this book. Before I set up shop in Connecticut, all I had was this tiny home kitchen in Vermont where I would bake my pies and other treats to sell at local farmers markets.

As I dusted off my favorite Le Creuset saucepan and pie dish and stood at the kitchen counter rolling out dough or cutting out cookies, I found myself reflecting on how far Id come and how much my process has changed over the years. Although I bake every single day in my pie shops, theres a big difference between cooking in a commercial kitchen and cooking at home. In many ways, those couple of weeks in Vermont offered me a wonderful opportunity to simplify and remember how I used to bake in the earliest days of Micheles Pies. On the other hand, it reminded me that there are certain considerations home bakers have to deal with that I dont have to take into account in the shop, such as inconsistent oven temperatures and a general lack of space.

Im at a point in my life where things are busier than ever. While I wouldnt change anything, I often find that there just arent enough hours in the day. Running a business, being a good mom and wife, and preparing for a new baby (did I mention I was also pregnant while writing this book?) doesnt leave a lot of time to spare. For as much as I love baking, I find that I have less and less time to dedicate to any one project. I take pies and other sweet treats very seriously, so I will never be okay with sacrificing quality; but sometimes when it comes to the actual baking process, simpler is better and a few shortcuts are okay.

In this uninterrupted time of baking and reflection in Vermont, with nostalgic aromas filling up the kitchen, I also had a lot of time to think about family. Its amazing how smelling a cookie your mom used to bake when you were a child or biting into a pie just like Grandmas can transport you back in time and bring a warm rush of memories. I also thought about how happy I am not only that I now get to share all of these traditions with my own growing family, but also that we are creating new memories of our own. I hope that someday Dakota will bite into a slice of and it will remind him of those summer weeks the two of us spent together in Vermont in 2012.

In thinking about the home baker, Ive taken great care to gear all of these recipes to home ovens that may be just as quirky as the one in my own Vermont kitchen. People always ask me about cooking times, and sometimes they tell me that it takes more or less time to bake a pie in their kitchen than a recipe specifies. Being back in Vermont reminded me that kitchen ovens can be a bit unpredictable; the temperatures arent moderated and stable like the commercial variety I tend to use these days. With this in mind, my number-one suggestion for any home baker is to always use a separate oven thermometer placed on a rack in the oven. This way youll always know at precisely what temperature youre really baking your dessertsand this number is often not the same as the temperature youve set your oven at. Also, youll notice that a lot of these recipes give a range of baking times to allow for differently calibrated ovens. Ive provided visual cues to look for so that you can gauge when a pie or treat is done.

Although there are recipes of all levels of difficulty in this book, I think youll find that many of them are on the easier side and even allow for a few shortcuts that help guarantee lots of great homemade treats for your family, even if you dont have a ton of time. Ive indicated the level of difficulty for each recipe so that you have a good idea of how much time and effort it will require before you get started. That way, if youre looking for a quick fix you can select an easy recipe. If you want to spend a bit more time in the kitchen, its a great opportunity to try a challenging recipe. To give you a clear idea of what these different levels entail:

Easy: 1 hour or less prep time

Moderate: 1 to 2 hours prep time

Challenging: 2 hours or more prep time

Also, I always recommend that you read through a recipe in its entirety before beginning, so that you have a clear understanding of all the steps and how the recipe will come together.

On the following pages Ive shared many of my favorite pies, tea breads, cookies, bars, and other sweet treats in the hopes that you can also incorporate them into your own familys traditions. Of course, there is a wide selection of pies, including everything from the simple , there really is something for everyone in this book. And, since I was pregnant while writing this book, youll find lots and lots of chocolate!

Putting these recipes together reminded me of their originsmany of them came from my childhood, and others have become a part of my own familys tradition today. Although I love indulging in pies and treats, what I love most is the bonding experience they provide with loved ones, and how they become a deliciously tactile way of keeping memories alive. Ive shared some of my own fond memories within these pages, but my greatest hope is that you and your loved ones will create your own memories and traditions around these cherished recipes as well.

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