Product Description

"One of my fondest childhood memories is of my aunt's pies cooling on the window sill, while father sat with his deputy . . . wait . . . that might be Opie Taylor. If you love pie, and I can only assume you do, Bubby's pies are the best. I'm eating one right now."
--Jon Stewart

"I almost ate the book! If my bubby made pies like this, I'd weigh 400 pounds."
--Billy Crystal

"If a pie cooling in a country breeze is your idea of baking nirvana, with its golden crust and juicy filling beckoning, then the delightful recipes in Bubby's Homemade Pies will guide you toward that goal and, perhaps, initiate the appearance of 'Pie of the Month' at your house. Now wouldn't that be a sweet and welcoming sight?"
--Lisa Yockelson, award-winning author of Baking by Flavor and ChocolateChocolate

"My dad always says, 'Save your fork, there's pie!'"
--Kate Douglass, owner of The Spotted Pig

Product Details

• Amazon Sales Rank: #220629 in Books
• Published on: 2007-08-13
• Number of items: 1
• Binding: Hardcover
• 384 pages

From Publishers Weekly
Bubby's, in New York City, known for its comfort food, began simply in 1990 with pie. Owner Silver, who was trying to find a way to support his writing habit, started a wholesale pie business (which later morphed into two restaurants). This publication celebrates the once-humble dessert that helped launch the popular TriBeCa and (later) Brooklyn outposts. Silver and coauthor Bervin strike a balance with recipes that are doable for the new baker and dynamic enough for the experienced pie maker. A primer on crusts covers flaky, sweet crumb and savory, and is accompanied by how-to illustrations. The authors also prime readers on fruit pies before launching into chapters including cream and custard pies and savory pies. In addition, seasonal pie chapters and recipes for deep-dish desserts (such as buckles, crisps and cobblers), dumplings and sauces fill the collection. The majority of pies are classics such as Blackberry Pie and Coconut Custard, but the inventive (Fried Apple-Whiskey Pies and Paella Pie) also have a presence. Ask Bubby highlighted boxes offer solutions for common preparation problems, while concise, well-written headnotes provide useful information and inspiration. This carefully compiled text addresses all experience levels as well as classic and contemporary pies, giving it a broad appeal. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
Bubby's, in New York City, known for its comfort food, began simply in 1990 with pie. Owner Silver, who was trying to find a way to support his writing habit, started a wholesale pie business (which later morphed into two restaurants). This publication celebrates the once-humble dessert that helped launch the popular TriBeCa and (later) Brooklyn outposts. Silver and coauthor Bervin strike a balance with recipes that are doable for the new baker and dynamic enough for the experienced pie maker. A primer on crusts covers flaky, sweet crumb and savory, and is accompanied by how-to illustrations. The authors also prime readers on fruit pies before launching into chapters including cream and custard pies and savory pies. In addition, seasonal pie chapters and recipes for deep-dish desserts (such as buckles, crisps and cobblers), dumplings and sauces fill the collection. The majority of pies are classics such as Blackberry Pie and Coconut Custard, but the inventive (Fried Apple-Whiskey Pies and Paella Pie) also have a presence. "Ask Bubby" highlighted boxes offer solutions for common preparation problems, while concise, well-written headnotes provide useful information and inspiration. This carefully compiled text addresses all experience levels as well as classic and contemporary pies, giving it a broad appeal. (Aug.) (Publishers Weekly, May 7, 2007)

From the Inside Flap

Frequented by New Yorkers, tourists, and celebrities, Bubby's is the New York institution for down-home food and peerless homemade pie. Now, Bubby's founder Ron Silver, along with Jen Bervin, shows how to re-create the flavors of Bubby's famous pies in your own kitchen with this definitive pie compendium.

Like a good pie, Bubby's Homemade Pies begins with the crust. The first chapter offers more than 15 recipes, including flaky butter crusts, sweet crumb cookie crusts, and savory herb and cheese crusts. With detailed illustrations of how to mix, roll out, and crimp, vent, or lattice your crusts, your pies will taste and look perfect. Over 100 spectacular pie recipes follow, offering a cornucopia of choices—fruit pies for all seasons, savory pies, deep-dish desserts, fried pies and turnovers, cream and custard pies, and ice cream pies.

Inspired by recipes from grandmothers, accomplished bakers, and classic cookbooks, these pies have all been tested and perfected in Bubby's kitchens—and represent the very best of the pie-maker's art. Classic pies, like cherry or pecan, will comfort and remind you of your happiest pie memories, while variations, like Bluebarb Pie, Concord Grape Pie, Wild Ramps and Stilton Pie, Bubby's Original Peanut Butter-Chocolate Pie, and Beef Chuck Chili Pie, will amaze your imagination and taste buds.

Illustrated with charming line drawings and topped off with recipes for homemade ice cream, sauces, toppings, and candies, this cookbook delivers everything you need to create the world's best homemade pies—and keep your friends and family smiling.

Customer Reviews

Not the best pies I've ever tasted
I've only tried the fillings (since I cook gluten-free) and the variety of piecrusts in the book probably would be an important feature for those who can use wheat flour. I can only comment on the fillings, after making several fruit pies, all of which have been somewhat disappointing. Several have been watery and though good enough, not as tasty (IMHO) as the recipes I normally use. I did try the lamb cobbler and thought it was excellent, good enough so that I'll probably try other savory pies later. But on the whole, this book is not going to add a lot to the cookbook library of anyone who is already an avid pie-baker.

A mexican review
Good recipes, easy to follow instructions but the quality of the paper of the book is terrible! Even the size of the pages is different. What a pity! So much work of the writer to end up with a bad quality book! I wonder if he checked the first edition or what!. And of course, NO PICTURES AT ALL! just ugly drawings. You know, even the cheapest magazines here in México have a better quality paper than this book. I don't really fell like reading it. I hope you don't have more books with the same bad quality like this.

You can never know too much about pies
This was purchased as one of the Christmas gifts for my wife. She is an accomplished baker of pies, but I felt that even if she knows 99% of what's included in the book, she might still pick up a hint or new idea by looking through the book. And, she did pick up new ideas as she skimmed through it on Christmas morning. She does continue to refer to the book when contemplating a baking session.