Southern Pies
ebook ∣ A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan
By Nancie McDermott
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Save room for this collection of seventy pie recipes from some of the South's most famous bakers, by the author of Southern Cakes.
Ask any pie lover—the words "southern" and "pie" go together like ripe fruit and flaky pastry. And behind all the mouthwatering, light-as-a-cloud meringue peaks and the sticky dark butterscotch fillings lies a rich and delicious history. In Southern Pies, some of the South's most famous bakers share recipes for 70 pies. Perfect for bakers of all skill levels, these pies are made with simple, easy-to-find, and gloriously few ingredients. Featuring such classics as Sweet Tea Pie and New Orleans Creole Coconut Pie, this tasty homage will fill everyone at the table with Southern hospitality.
"If you love pie, this book is a winner." —Los Angeles Times
"With a light hand, McDermott brings in just enough history and context to help bakers appreciate her recipes without fattening her book with too much text. Leigh Beisch's photography adds to the appeal. . . . If Peaches and Cream, Hungry Mother Spicy Peanut, Black Bottom, or Muscadine Grape Hull don't whet the appetite, keep reading. With over 60 pies included, even the most finicky pie-eater will find a fare share of "must-bake" recipes." —Publishers Weekly
Ask any pie lover—the words "southern" and "pie" go together like ripe fruit and flaky pastry. And behind all the mouthwatering, light-as-a-cloud meringue peaks and the sticky dark butterscotch fillings lies a rich and delicious history. In Southern Pies, some of the South's most famous bakers share recipes for 70 pies. Perfect for bakers of all skill levels, these pies are made with simple, easy-to-find, and gloriously few ingredients. Featuring such classics as Sweet Tea Pie and New Orleans Creole Coconut Pie, this tasty homage will fill everyone at the table with Southern hospitality.
"If you love pie, this book is a winner." —Los Angeles Times
"With a light hand, McDermott brings in just enough history and context to help bakers appreciate her recipes without fattening her book with too much text. Leigh Beisch's photography adds to the appeal. . . . If Peaches and Cream, Hungry Mother Spicy Peanut, Black Bottom, or Muscadine Grape Hull don't whet the appetite, keep reading. With over 60 pies included, even the most finicky pie-eater will find a fare share of "must-bake" recipes." —Publishers Weekly
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