Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America's Favorite Pie

I couldn't believe the number of crusts you can make for apple pie. Plus, the different ingredients one can use to make them absolutely delicious. This is definitely a must-have for beginner pie makers and for the experts.

Ever wanted to know why you have to punch steam vents in your crust? Not sure how to tell when your pie is done? Does your bottom crust always come out soggy, not golden and firm? This book can solve your problems--never have the bottom crusts on our apple pies come out so well! The book includes "A Pie Maker's Guide to Apple Varieties." It would help if I could actually find more than four or five apple varieties at our store, of course. But at least it tells me the characteristics of the various apple varieties so I can substitute an appropriate variety for the exotic ones called for in some of these recipes. (It also helps that recipes often include notes such as this one from the grated apple pie recipe: "The original Pennsylvania Dutch recipe calls for Winesap apples, but any firm, juicy, tart apple, including Granny Smith, will do.") By the time you're done you'll be able to make whatever kind of apple pie you like best, whether that's mushy or firm, juicy or dry, sweet or tart. You'll also find little "helper" recipes in here, like various crust recipes, sauces, and so on.The layout is clean and clear. Ingredients are delineated by crust, filling, topping, and so on. Direction steps are numbered and broken down into short steps. There's one short spread of color photo pages in the middle of the book, so you can stare at the frozen apple and peanut butter cloud pie and die of sugar shock. We have stumbled across one instance of slightly confused directions so far, but it was easy to figure out how to fix it, and that was the only incident. There's a good index in the back of the book (you can look up recipes by type of apple), and the table of contents lists out each individual pie with page number. Every single recipe we've made from this book has come out completely and utterly delicious. I'm usually disappointed by apple pie, but not by the pies from this cookbook! Even when they aren't my favorite texture or taste, they're still so good that I don't mind! And they're creative and unusual, guaranteed to keep us from ever becoming bored with apple pie again (apple and brie hand pies, anyone?). So if you enjoy apple pie and don't mind straying a little from the beaten path, this cookbook truly is "Apple Pie Perfect."

To put it quite simply, Ken Haedrich's Apple Pie Perfect is the ultimate cookbook showcasing one hundred mouth-watering recipes for America's most popular fruit. The recipes are clearly laid out in a thoroughly easy-to-follow style. Of special interest is Haedrich's "A Pie Maker's Guide To Apple Varieties" and his very special section dedicated to "Special Occasion Apple Pies". From Apple Upside-Down Pan Pie; Farm Stand Apple and Peach Pie; Wine Country Green Grape and Apple Pie; and Shaker Boiled Apple Cider Pie; to Honey Whole Wheat Apple Pie; Apple Cheesecake Pie; Caramel-Apple Nut Pie; Apple Plum Pie with Coconut Streusel; and Tipsy Apple and Dried Cranberry Pie, Apple Pie Perfect is the definitive kitchen cookbook when it comes to one of America's favorite deserts!

My husband and I just returned from a class taught by Ken at King Arthur Flour in Vermont. We made three different pies in the 4-hour class -- all straight forward and simple. My husband is not a cook, chef or baker... though he is a consumer. He really enjoyed himself, and loved the results. He's now saying he'll probably make more.I've never made lattice-top crust and Ken's four-step process is as easy as... well, pie. (Sorry.) The pies turned out beautifully and look much more professional than my normal ones.So, if you want a book by someone who really puts his heart into his subject, buy this one. And, if you have a chance to take one of his classes, I highly recommend it.Enjoy!

Why would you buy a one item cookbook? Believe me, this book will delight every apple lover and convert those who disdain this juicy fruit. Beginning with the crust recipes, Ken Haedrich won me over. I recall my childhood days in Vermont when warm apple pie was served with Cabot cheddar cheese. Pie a la mode was for the tourists. Well, I tried the Cheddar Cheese Crust and all I can say is...YUMMMM! As I perused the recipes, I kept returning to Apple Cheesecake Pie and I finally succumbed. What I was looking for was a simple recipe for a dessert to take to a party or to serve to guests. I must confess that the first time I made this, I did neither. I kept it ALL for myself!! My hedonism aside, this is a keeper! The directions are simple and most of the recipes have only a few ingredients. The crust recipes alone more than justify the price. But you will keep coming back...I know I will...and do!