Reddit mentions: The best pie baking books

Firstly: Good luck! You're doing well already, and you'll get to where you want to be in time.

Have you got any vegan recipe books? Easy Vegan and 500 Vegan Dishes both have fairly simple but tasty dishes. I don't think they tend to need very exotic ingredients.

Easy Vegan:
http://www.amazon.co.uk/Vegan-Cookery-Ryland-Peters-Small/dp/1845979583

500 Vegan Dishes:
http://www.amazon.co.uk/500-Vegan-Dishes-Deborah-Gray/dp/1845434161

And do you feel that vegan meat alternatives aren't as easy to buy, or maybe aren't as good, as the vegetarian ones? You say that you eat the Linda McCartney pies, so I guess you've seen other products in that range too. But Fry's Vegetarian is great, and I've recently heard really good things about Vegusto meat alternatives - their Farmhouse sausages in particular, but also their burgers (you'll probably have to order off their website though).

Fry's Vegetarian:
http://www.frysvegetarian.co.uk/

Vegusto:
http://vegusto.co.uk/

I guess you probably know about Holland and Barrett stores? They're good for getting some of the more exotic ingredients, but they also have meat alternatives and such. Also, they have a few microwaveable meals - pasties and that sort of thing - which are quite nice. You can also often get microwaveable burritos, and probably other similar things, in the frozen section.

Also here are a couple of easy meals I like:

(1) Buy refried beans (http://www.oldelpaso.co.uk/products/refried-beans/975cedfc-f177-4eda-a689-192c4ec346af/) and put it in tacos (along with corn, lettuce, tomato, and whatever else you like). (The refried beans are seriously good.)

(2) You can make falafel easily (http://www.alfez.com/moroccan_lebanese_cuisine/products/all-products/falafel.html) and eat it with houmous, because everyone likes houmous.

If you're mainly looking for sweeter things:
Co-operative custard donuts and jam donuts are both apparently vegan (and delicious). You can buy vegan ice cream in the frozen section of Holland and Barrett (and maybe at Tesco or other supermarkets) - Swedish Glace is pretty incredible, and most people say it's as good as ordinary ice cream. You can also get vegan cheesecake in Holland and Barrett, again in the frozen section. Also buy Lotus Caramelised Biscuit Spread and put it on Tesco Oaties (well, that's a combination I like, but I guess you could mix it up...).

Or if you wanted to bake, these are three really good books:

http://www.amazon.co.uk/Vegan-Cupcakes-Take-Over-World/dp/1569242739

http://www.amazon.com/Vegan-Pie-Sky-Out-This-World/dp/0738212741

http://www.amazon.co.uk/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X

(The cookie book is by far the easiest, and uses the least exotic ingredients. On the other end of the spectrum is the pie book, which uses things like coconut oil and agar agar - the first of which you can get at Holland and Barrett but the second of which you'd have to order online.)

Also, just by the way: 'What Fat Vegans Eat', a facebook page, gives you a constant stream of delicious-looking vegan food.
https://www.facebook.com/groups/194567900666819/?fref=nf

35 grams of salt :)

In baking one should ALWAYS weigh ingredients, the most important tool in a bakeshop is a scale. Your final product will taste the EXACT same every time if everything is weighed. For home use you just need a little scale, I use this little guy at home.

Most home bakers hate weighing eggs and find it ridiculous so just keep this simple rule in mind. 1 large egg = 50g. So 2 large eggs for every 100g needed.

The reason for weighing literally everything over using cups, teaspoons and other volumetric amounts is definitely well worth reading into as well. Pretty much every book worth its weight will be done in with weights instead of volume and will have a section explaining why. But essentially with baking its chemistry, everything is done to cause a specific reaction and that reaction is done to a certain degree in the end product.


EDIT: If you want some cookbooks I made a post previously about what I recommend for people depending on what they are into making, so I'll post that up in here

Bibles

• Baking Bible
  
• Cake Bible
  
• The Pie and Pastry Bible
  
  Bread
  
  
• Beard on Bread
  
• Bread
  
• Bread Baker's Apprentice
  
• Flour Water Salt Yeast
  
• Josey Baker Bread (I just genuinely like this guy tho lol)
  
• All of the Tartine books (just get all of them, Chad is the man when it comes to bread)
  
  Caramels/Candys/Ice Cream
  
  
• Ample hills creamery
  
• Artisan caramels
  
• Chocolates & Confections
  
• The Sweet Book of Candy Making
  
• Sweet Cream And Sugar Cones
  
  Jack of all trades
  
  
• Baked Occasions
  
• Baker's four seasons
  
• Flour
  
• Flour Too
  
• Model Bakery Cookbook
  
• Momofuku Milk Bar
  
• Ovenly
  
  Pastry/Pies
  
  
• The Art of French Pastry (this is one of my all time favorites)
  
• Creative Eclairs (whole set is great for beginners to intermediates)
  
• First Prize Pies
  
  Textbooks
  
  
• Baking and pastry
  
• On Baking
  
  
  I'm sure I am leaving out a bunch of great ones but if I had to suggest just 1 to anyone it would DEFINITELY be The Art of French Pastry. Best for somebody who has done basics already and looking to try a little more. Even as a professional baker I find myself coming back and just reading the little spots like how he burned himself on his caramel. Great, great book!

The Bread Baker's Apprentice by Peter Reinhart is my number one recommendation for bread. Im also a big fan of Tartine Bread by Chad Robertson. His first book, Tartine is also great btw. I would skip out on Tartine Book No.3 though which seems to have too many errors for my liking. Flour Water Salt Yeast by Ken Forkish is also one of the better bread baking books out there.

For general baking, im a big fan of Bouchon Bakery. And one book that will surely help you improve as a baker and I highly recommend you cook through is The Art of French Pastry by Jacquy Pfeiffer. Its like a pastry arts class in a book. I am actually cooking my way through this. If you have a serious sweet tooth, Momofoku Milk Bar by Christina Tosi will probably be what you're looking for. And as someone else recommended, the Baked books are all great.

For cakes, it has to be The Cake Bible by Rose Levy Bernanbaum. This is probably the best cake book of all time. I would supplement this with Toba Garrett's Professional Cake Decorating book.

For pies, my favorites are Four and Twenty Blackbirds and Hoosier Mama. One that I haven't tried but am planning to buy is First Prize Pies. If the book lives up to their reputation, it should be an excellent book.

For plated, more ambitious desserts, I like Payard Desserts. I refer to this when I want to impress company.

What? Why sous vide cook apples before baking them into an apple pie??? Three reasons:

1. Pectin begins to break down at 183°F, whereupon apples slices will start to turn into apple sauce. And no one wants an apple sauce pie! In contrast, pectin converts to a more thermostable form if held at 140-160°F for a period of time. This will prevent the apple slices from becoming too soft when subsequently baked to a higher temperature. Yes, you could also do this by cooking on the stove, but obviously sous vide is more controlled.
   
2. Different apples varieties, even the same variety at different times of the year, will release different amounts of juice when cooked. I’ve measured greater than a 2-fold difference in the volume of juice released by freshly picked apples versus the same variety of out of season grocery store apples (the latter released more juices). By sous vide cooking the apples first, the juices can be collected and exactly the right amount of juice can be combined with exactly the right amount of starches to create the perfect pie filling. This will also prevent excess juices from bubbling out of the crust and creating an ugly mess during baking.
   
3. Raw apple slices shrink during baking. Pre-cooking minimizes shrinkage and avoids an unsightly gap appearing between the top crust and pie filling.
   
   ​
   
   Recipe:
   
   
4. Core, peel and slice (7 mm) approximately 10 Golden Delicious apples on mandolin
   
5. Core and coarsely grate 1 medium Golden Delicious apple
   
6. Retain cores and peels
   
7. Toss slices and grated apple with sugar and other filling ingredients
   
8. Separately vacuum pack apple slices and cores + peels
   
9. Cook in a sous vide water bath at 160°F x 1 hour, then increase to 184°F x 1 hour (times/temperatures based on empirical testing and the optimum may be different for a different apple variety or personal preference)
   
10. Remove bags and let cool slightly, then cut corners of bags and drain juice
    
11. If needed, add apple cider to bring juice to 2 cups total
    
12. Let cooked apple slices chill at least 2 hours in refrigerator
    
13. Dissolve 17 g corn starch and 17 g tapioca starch in juice, add to 28 g melted butter and bring to boil in saucepan over medium high heat, stirring constantly until thickening into clear, dark gel
    
14. Let cool slightly, fold into cold apple slices, then pour on top of bottom crust and continue assembling and baking pie as usual
    
    ​
    
    Further information:
    
    The Food Lab's Apple Pie, Part 2: Perfect Apple Pie Filling, by J. Kenji Lopez-Alt
    
    https://sweets.seriouseats.com/2011/10/the-food-labs-apple-pie-part-2-how-to-make-perfect-apple-pie-filling.html
    
    ​
    
    The New Pie: Modern Techniques for the Classic American Dessert (2019), by Chris Taylor and Paul Arguin
    
    https://www.amazon.com/gp/product/0525576444

• Interests - Food, LEGOs, Women (please don't stick in a padded envelope), Photography, Lovely views of the outdoors, Board games, Technology
  
  
• Perfect Summer Day - Outside with a drink in hand, food on the grill, music in the air, warmth on my body, friends in some chairs
  
  
• One thing that a nice day outside needs... food and who doesn't love something nice and fruity and delicious, like Pie
  
  
  Edit: Pandora's Mystery Summer Box of Goodies and I forgot about Interests of Cooking and Baking. :)

Don't forget the stuffing. Stuffing is the best thing about Thankgiving and it's easy to make vegan. This one is delicious and simple to veganize:

https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Looks like you got some other great suggestions. My whole Thanksgiving is vegan, other than a turkey for the in laws, and no one even guesses.

The Vegan Pie in the Sky book has some great pie recipes too. The cappuccino mousse pie is always a big hit.

why would anyone mangle an apple pie like that? i love baking pies, and my apple pie recipe is amazing - i poach the apples in apple cider first and it makes all the difference. everytime i serve it people tell me it's the best apple pie they'v ever had. the recipe came from this book. the only recipe that flopped was the fig & grape pie, otherwise they have all been insanely good. https://www.amazon.com/Pie-Tried-True-Delicious-Homemade/dp/1558322531/ref=sr_1_23?keywords=pie&qid=1574257670&s=books&sr=1-23

also, your daughter sounds cool.

Find a good vegan cookbook. Heck, find three or four of them. I like the Veganomicon, which is a great general reference, but you can find one for everything, from pies to soul food to sandwiches.

Cookbooks will do two things for you. First, they'll provide a resource if you start to feel cravings for food you used to rely on: if you get desperate for burgers, or chicken parmesan, or mousakka, you'll find a great alternative that scratches that itch. Second, they'll provide an excellent resource to browse through and find recipes you'd never have thought of on your own. Expanding your palate is a surefire way to improve your diet.

Yes, I know. The big houses publish around 30 Big Cookbooks a year but there are small publishing houses that are putting out smaller cookbooks like this one http://www.amazon.com/Four-Twenty-Blackbirds-Pie-Book/dp/1455520519/ref=sr_1_5?s=books&ie=UTF8&qid=1416611612&sr=1-5&keywords=Brooklyn+cookbook. I've seen them at the Pro Food Shows but for the past year I've been able to pick up some nice books with the proof reader page in them. Either way I love it! My Paris Kitchen just came out in April http://www.amazon.com/My-Paris-Kitchen-Recipes-Stories/dp/1607742675/ref=sr_1_1?s=books&ie=UTF8&qid=1416611794&sr=1-1&keywords=My+Paris+Kitchen+cookbook

"Crack" pie is pretty good. It's kind of like a pecan pie without nuts, so a custardy sweet filling.

I'd also recommend the book "Pie" , which my friends and I have taken to calling the Pieble. It's quite the tome and has a bunch of good recipes.

Here are some vegan baking tips from Isa Chandra Moskowitz of the Post Pink Kitchen: Vegan baking 101 from PPK.

Another good vegan baking primer from the Kitchn.

I'd say Isa and her co-author Terry Hope Romero are the authorities on vegan baking. Check out their baking cookbooks on cupcakes, cookies, and pies.

For a 1-volume comprehensive vegan baking cookbook and traditional recipes, check out Colleen Patrick Goudreau's Joy of Vegan Baking.

For a vegan baking cookbook with unique and creative flavors, try the Cheers to Vegan Sweets cookbook.

Hope this helped! Happy baking!

I would suggest reading more about the science of baking - this book is helpful and I got it out of my library.

So you can read about the science behind baking in there. But I've found that the best way I've learned is by following recipes from cookbooks/reputable websites and then slowly learning to tweak those recipes to my liking, and then completely creating my own recipes. Don't just jump in and start throwing random things into a bowl, because while you may get lucky once or twice, you don't want to get burnt out on failing.

I'm a big cake/cupcakes/pie/cookies type of gal - so if that's the sort of baking you're interested in, I would look at these cookbooks:

• Vegan Pie in the Sky
  
• Miette
  
• Martha Stewart's Cupcakes
  
  
  PS: Bread is tricky. I have barely gotten into the "follow the recipe" stage. So if you're asking about bread, don't follow the above advice. Because I know shit about bread. From what I can tell, the science is imperative and...I know none of it.
  
  Good luck! Keep us updated!

I highly recommend the book if you like pies. I don't think that all of the recipes are home runs, but many are. There are a ton of creative recipes inside, and it is totally worth the money IMO. I made the Bourbon Pear pie for my coworkers and it was a huge hit.

Buy this if you're a big sweet and/or savory pie person. Their chicken pot pie and shepherd's pie are both absolutely amazing. Really, any pie in this book has been amazing.

I used the "fancy chocolate chess pie" recipe from Ken Haedrich's "Pie", which I love.

Someone else has already transcribed and published the recipe: https://pieadaygiveaway.com/tag/chocolate-chess-pie/

Good luck!

Barry Lewis (used to be called My Virgin Kitchen). Great, fun videos with really easy to follow instructions. He started the channel to teach himself how to cook so you kind of learn along with him. His cookbooks also give really simple but tasty recipes plus a useful glossary of what various cooking terms mean. I've just started to get more into cooking and found his stuff so useful!

​

https://www.youtube.com/channel/UCAzyupPG4vdo8jd9nJ13LAw

​

https://smile.amazon.co.uk/My-Virgin-Kitchen-Delicious-recipes/dp/0007544790/

This recipe for a 9 inch pie comes from Teeny's Tour of Pie.

Ingredients:

• 7 large peaches
  
• 1/2 cup granulated sugar
  
• 1/2 teaspoon cinnamon
  
• 6 Tablespoon cornstarch
  
• 2 disks of whole wheat crust dough
  
  Blanch and peel the peaches (score a small X on the bottom of each peach, put in a pot of boiling water for about a minute, and then dunk in ice water. The skin should slip right off.). Cut into 1/2 inch slices (you should have around 6 cups)
  
  Preheat the oven to 400*F
  
  Put the peaches in a medium bowl, and in a smaller bowl mix together the sugar, cinnamon, and cornstarch. Sprinkle the mixture over the peaches and toss gently to coat. Set aside to let juice.
  
  Roll out the bottom crust and put into your pie plate. Stir the peaches one last time and then spoon the peaches into the crust with a slotted spoon.
  
  Roll out the top crust, place over the pie, and crimp the edges. Use a sharp knife to cut out steam vents. Alternatively, you can do a lattice crust like I've done.
  
  Put the pie onto a baking sheet and bake until the filling is thickly bubbling and the crust is golden brown. 45-55 minutes.
  
  Let cool on a wire cooling rack, and I suggest you serve it with vanilla bean ice cream for maximum enjoyment.
  
  

My boyfriend jokingly calls Anthropologie "the hipster store." I do not care, I love that place and if I ever get rich I'm gonna shop there all the time.

I love their window displays. We also found this amazing cookbook there once; we've made so many of the recipes from it and they are nearly always fantastic--very few misses.

It was pretty good! I haven't had strawberry rhubarb in a while, but I think it's pretty comparable tart-wise.

Here's the filling! (I got the recipe from this book)

• 1 lb fresh rhubarb, cut into 1/2 inch pieces (2.5 cups)
  
• 2 cups raspberries
  
• 2/3 cup granulated sugar
  
• 2/3 cup packed light brown sugar
  
• 3 Tbsp ground arrowroot (I used 2 Tbsp of cornstarch)
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp ground cardamom
  
• 1/2 tsp kosher salt
  
• 1 large egg
  
• 1 dash Angostura bitters
  
  Mix rhubarb, raspberries, granulated and brown sugars, arrowroot, cinnamon, cardamom, and salt in a large bowl and toss to combine. Stir in the egg and bitters. Pour the filling into the pastry shell, arrange lattice on top.
  
  Bake at 425F 20-25 minutes on lowest rack of oven, until pastry is set and beginning to brown. Lower temperature to 375F, move pie to center oven rack and bake another 30-35 minutes until the pastry is a deep golden brown and juices are bubbling throughout.
  
  Enjoy!

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The Pie and Pastry Bible is good. "Pie" is good as well and has less complex (but still great) recipes.

It depend on the pie wether or not I blind bake. The sugar only goes on the rim and top crust.
If I blind bake I usually brush with egg white to not allow the filling to seep into the crust and make it mushy.
If you want the best resource for pie baking I would totally recommend this book
pie by Ken Haedrich

To: Wyman Manderly

From: Secret Santa

Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie

I couldn't find the recipe on Ken Headrich's site, but it looks like it's from his book Pie. Here is the filling recipe from a blog I found!

you really need to confirm this? save you time - your right!

Now buy this book http://www.amazon.co.uk/Pieminister-A-Pie-All-Seasons/dp/059306805X and spend your commutes to learn how to be a piemaster. This will benefit humanity more.

You could always go for the loveable gag gift and get him this:
http://amzn.com/0307405095

I know you wanted to make raspberry pies and I thought once you did that you might like to make other types so I got this!

Sorry for the lack of recipe, but it's from my favorite pie book, Art of the Pie. Homemade all-butter (Kerrygold) crust with red currants from the farmer's market.

Buy this book. You're welcome.

Even better than app, there is a book for this. Refreshing, you should read it:

https://www.amazon.co.uk/Leftover-Pie-ways-reduce-waste-ebook/dp/B073RP6HTK

It's ridiculously good. Looks like this:

http://image.delcotimes.com/storyimage/DC/20131113/LIFE/131119795/EP/1/1/EP-131119795.jpg&maxh=400&maxw=667

I'm not sure what cookbook it's from, maybe this one:
https://www.amazon.com/gp/product/1455520519/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1455520519&linkCode=as2&tag=joythebak00-20

I'm a big fan of the Four & Twenty Blackbirds Pie Book. https://www.amazon.com/Four-Twenty-Blackbirds-Pie-Book/dp/1455520519

I know you're gone already, but that is actually a cook book that we have. We are a pie family; we had wedding pies instead of a cake.

Vegan Desserts by Hannah Kaminsky

You should buy this cookbook and start making your own!

http://www.amazon.com/gp/product/155832254X?ie=UTF8&force-full-site=1&ref_=aw_bottom_links

I've made probably 15-20 different pies out of it, and haven't found a bad one yet. You'd have to convert all the measurements, though :/

1. I cut out meat first because I was a vegetarian for a while, then the most expensive stuff (cheese and other dairy) except butter, then last was eggs and butter when I realized that you can bake without eggs and butter.
   
   
2. For a while I tracked everything in Excel but it was a pain in the ass and I realized I mostly have it all in my head anyways.
   
   
3. All over, but good places to start are Bryant Terry's books,, Alternative Vegan, Decolonize Your Diet, The Lotus and the Artichoke books, Mango and Mint, and for deserts, Vegan Cookies Invade Your Cookie Jar and Vegan Pie in the Sky.