The Book on Pie by Erin Jeanne McDowell is brimming with information on everything you need to know to make a good pie. The author explains what ingredients work best, provides loads of helpful tips, and offers troubleshooting suggestions when things go wrong. This book provides chapters on all kinds of different doughs and crusts (including gluten free and vegan recipes), decor and toppings, fruit pies, custard pies, cream/chiffon/cold-set pies, and even savory pies. Each recipe includes at least 3 different recommendations for different doughs, crusts and finishes to try, so the same pie could be a new adventure every time you make it.
I had a hard time choosing which pies I wanted to make first. Birthday Cake Pie sounded so intriguing, but I ended up making Peanut Butter-Banana Cream Pie and Black Forest Pie because I had bananas and cherries on hand.
I made the All-Buttah Pie dough for the Peanut Butter-Banana Cream Pie, and the Chocolate All-Buttah dough for the Black Forest Pie. Both were very easy to make, but even though I followed the author's instructions, I found they still shrunk a bit too much when blind-baked. The author suggests using pie weights when you bake the crusts but I don't have any, and even though I docked each one with a fork, they still floofed a bit in the middle.. I consider myself a pretty good baker but I had a hard time with both fillings. I couldn't get them to thicken or get bubbles to the top even after stirring constantly for several minutes, and then they both got very lumpy (which she explains in the book). The recipe does say to strain the filling into the pie, but I'm not sure this was the reason intended! Having said that, both fillings were sooo good, and overall both pies were delicious. The Peanut Butter-Banana Cream Pie recipe doesn't tell you when to add the vanilla, but I added it in order presented and I'm sure this error will be fixed before printing. I gave this book a rating of 3 stars.