I enjoyed Saura's first cookbook, i was so excited to get this new one. I haven't had time to make all the pies i want yet, but i have pages flagged to try soon. I first looked through all the different types of pies, before deciding to make the Milk and Cookies Icebox Pie. Mine definitely didn't look like the picture, but it still tasted great. What i love about all of the recipes, is how simple Saura makes it. Pies always intimidate me, but I feel these recipes are written so beginners can follow along. Some other cookbooks and recipes are too complex, and scare me away, but not this one! I think my second pie will have to be a savory one! I would definitely recommend this book for pie lovers.
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From the Publisher
A few of the 50 pies you’ll find inside:
Purple Sweet Potato Pie Brûlée
Bright purple potatoes make for a wonderful twist on the classic sweet potato pie. The brûlée on top gives it a modern update and great texture for your bite.
White Peach Twisted Lattice Pie with Herbed Crust
White peaches give a subtle sweet flavor when paired with an herby whole wheat crust. This flavor combination is a worthy twist on the classic.
Asparagus, Spinach, and Parmesan Galette with Sunny-Side-Up Egg
This galette is easy and fast to whip up, and you can do a lot of the work ahead of time. When you’re ready for brunch, just construct and bake.
About the author
Delicious pies, not the best instructions
The recipes have interesting flavor and texture combinations. Some recipes are completely new to me while others are twists on classics. Both of the pies I tried in this book were delicious, some of the best I have had. The book has basic recipes for different types of crusts which are referenced for other pie recipes. This book encourages creativity and mix-matching toppings, filling and crusts. The ingredients and steps to make each part are listed separately. I tried two recipes to sample the quality of instructions: *Oatmeal-raisin-cookie pie with marshmallow meringue on page 76 (pictured): This pie used the standard all butter crust on page 20. The crust was buttery and is good for generic use. I substituted steel cut oats for the rolled oats for additional texture in the filling. The filling reminded me of a pecan pie. The recipe says to bake “until the center appears set and not liquid”. The pie filling formed a crust on top so it no longer appeared liquid far before it stopped appearing fluid under the crust by jiggling it. I baked until the jiggle was minimal, however it was much longer than the specified time. So I don’t know if I over-baked it or not. It tasted good either way. The instructions lacked when it came to the meringue. It required heating until it is “warm to the touch”, which is not very specific. (I found a similar topping recipe online and it said 140 F). As a result, I could not get the stiff peaks and my marshmallow meringue was flat. It tasted great and was not bad as-is, but not what I expected. *coconut and key lime pie with carmelized coconut page 34 (pictured). This pie had a Graham cracker crust which could have deserved it own page in the crust section. It was very good. The caramelized coconut had a great almost smokey flavor. It would make a great topping although it is browned so not the best looking topping. It went on top of the crust which was also brown so it made the crust look very thick. The key lime filling tasted great and was easy to make (if using bottled lime juice instead of freshly squeezing as suggested). However, it called for a whole tablespoon of zest which is a lot. It was about the consistency of pudding before baking. The instructions said to bake until the center “appears set and not liquid”. I found this vague considering it was never very liquid. I was not sure if I had baked it long enough so I ended up doubling the recommended bake time. The whipped topping called for 2 cans of coconut cream that has been refrigerated overnight. It did not specify the size of the can, so I was not sure if I had the correct size. The cream separated in the refrigerator so it was very dense on top and just liquid in the bottom. If this is normal, it would have been nice if the instructions said so. There were not many pictures in the cook book. To summarize, I give the creative and delicious pies in this book 5-stars. The instructions to make those pies get 3 stars. So I give the overall book 4 stars.
Top reviews from the United States
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- Reviewed in the United States on January 9, 2021
- Reviewed in the United States on January 4, 2021
I have made 2 of the pies in Saura's new book, 'Pies That Inspire', Blueberry Mint Pie with Lemon-Ricotta Whipped Cream (picture included and on page 38-39) and the Asparagus, Spinach, and Parmesan Galette with Sunny-Side-Up Egg (page 124-125).
First, I really like making the crusts in the food processor. It is much easier than mixing by hand. I live in a very dry climate, so I need to experiment a bit more with how much water to add. I added too little water in the Whole Wheat Crust making it crumbly. Then, I added too much water in the All-Butter Crust making it too wet. However, both crusts had excellent flavor!
The directions in the book are easy to follow. However, the orange print for the ingredients is difficult to read. I had to have a lot of light on the page to make sure I could read the smaller measurements, like 1/4 cup.
The Blueberry Mint Pie was a good change from a regular blueberry pie. I could have added more mint! The Lemon-Ricotta Whipped cream did not get really stiff peaks when whipped. I didn't notice much difference with the ricotta cheese, so next time I will omit it. The lemon zest in the pie and the whipped cream really added a good flavor to both.
The Asparagus, Spinach, Parmesan Galette was a bit bland. Next time I will add the bacon and more cheese. The sunny-side-up egg was over cooked. Next time I will cook the egg separately and add it after removing the galette from the oven.
I can't wait to try more crusts and pies!
Images in this review
- Reviewed in the United States on January 12, 2021
- Reviewed in the United States on January 31, 2021
The recipes have interesting flavor and texture combinations. Some recipes are completely new to me while others are twists on classics. Both of the pies I tried in this book were delicious, some of the best I have had.
The book has basic recipes for different types of crusts which are referenced for other pie recipes.
This book encourages creativity and mix-matching toppings, filling and crusts. The ingredients and steps to make each part are listed separately.
I tried two recipes to sample the quality of instructions:
*Oatmeal-raisin-cookie pie with marshmallow meringue on page 76 (pictured): This pie used the standard all butter crust on page 20. The crust was buttery and is good for generic use.
I substituted steel cut oats for the rolled oats for additional texture in the filling. The filling reminded me of a pecan pie. The recipe says to bake “until the center appears set and not liquid”. The pie filling formed a crust on top so it no longer appeared liquid far before it stopped appearing fluid under the crust by jiggling it. I baked until the jiggle was minimal, however it was much longer than the specified time. So I don’t know if I over-baked it or not. It tasted good either way.
The instructions lacked when it came to the meringue. It required heating until it is “warm to the touch”, which is not very specific. (I found a similar topping recipe online and it said 140 F). As a result, I could not get the stiff peaks and my marshmallow meringue was flat. It tasted great and was not bad as-is, but not what I expected.
*coconut and key lime pie with carmelized coconut page 34 (pictured). This pie had a Graham cracker crust which could have deserved it own page in the crust section. It was very good.
The caramelized coconut had a great almost smokey flavor. It would make a great topping although it is browned so not the best looking topping. It went on top of the crust which was also brown so it made the crust look very thick.
The key lime filling tasted great and was easy to make (if using bottled lime juice instead of freshly squeezing as suggested). However, it called for a whole tablespoon of zest which is a lot. It was about the consistency of pudding before baking. The instructions said to bake until the center “appears set and not liquid”. I found this vague considering it was never very liquid. I was not sure if I had baked it long enough so I ended up doubling the recommended bake time.
The whipped topping called for 2 cans of coconut cream that has been refrigerated overnight. It did not specify the size of the can, so I was not sure if I had the correct size. The cream separated in the refrigerator so it was very dense on top and just liquid in the bottom. If this is normal, it would have been nice if the instructions said so.
There were not many pictures in the cook book.
To summarize, I give the creative and delicious pies in this book 5-stars. The instructions to make those pies get 3 stars. So I give the overall book 4 stars.
Images in this review
