It’s inevitable, now that pies have been crowned the new cupcake (how long before a pie-only store opens in the OId Port?), that we are now being hit with an onslaught of new cookbooks focused on making pies.
The latest incarnation of this national pie fetish is “A Year of Pies: A Seasonal Tour of Home Baked Pies” by Ashley English (Lark, $19.95).
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This attractive book – it has wonderful photos – includes the usual lists of essential pie-baking equipment and ingredients, crust troubleshooting tips and so on.
It’s divided into seasons, with 15 recipes for each season, including two “guest recipes” in each section from well-known food bloggers.
English’s classic blueberry pie recipe is, well, classic. But she also includes a Blueberry Refrigerator Pie for summer that, except for a short pre-bake of the crust, requires no time in the oven.
There are savory options, too, such as a Curried Winter Vegetable Pie, a Leek and Potato Tart and a Chicken Pot Pie.
English is at her best when she’s putting a new twist on an old classic.
Take, for example, her Pumpkin Tiramisu Pie, which uses a pumpkin filling and pound cake instead of lady fingers, and her Chai Spice Apple Pie, both from the autumn chapter.
Who wouldn’t want to enjoy a slice of one of those around the fire?
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