First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)
Format: PDF / Kindle (mobi) / ePub
People can’t get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crusts—oh, the crusts!—are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple.
Also available from Allison Kave: Butter & Scotch.
it, uncovered, until fully set—at least 5 hours. Make the topping: Heat the cream until scalded, and then pour it over the chocolate. Let it sit for a minute, then whisk until glossy. Spread or drizzle the ganache over the filling, allow it to set, and serve. This pie can be refrigerated for up to 1 week, covered well in plastic wrap. Allow it to come to room temperature before serving. For easier slicing, run your knife under hot water first to prevent the caramel from sticking to the blade.
to 1 week, covered in plastic wrap. This is the month when spring really kicks into gear. Finally, the sun is starting to shine, the strawberries are getting a blush of pink, and we’re dodging fewer raindrops. BUTTERMILK CHESS STRAWBERRY-RHUBARB TOASTED COCONUT CREAM MINT JULEP CREAM IRISH CAR BOMB CREAM NUTELLA Did you bake some biscuits, only to find half a quart of buttermilk sitting around the fridge? Make excellent use of it in this super-classic Southern-style chess pie. Nothing
bar: Use whatever ice cream flavors, sauces, nuts, candies, and toppings float your boat. I’m basing this on the classic banana split, but I encourage you to play around and experiment with this fun, delicious, and dead-simple recipe! Makes one 9-inch (23-cm) pie CONE CRUST 10 to 15 sugar ice cream cones 5 to 8 tablespoons (70 to 115 g) unsalted butter, melted FILLING 1 cup (240 ml) chocolate ice cream, slightly softened (see Note) 4 medium-ripe bananas, sliced lengthwise 1 cup (240 ml)
heavy cream 2 tablespoons sugar 1 teaspoon pure vanilla extract Make root beer syrup by boiling the root beer in a medium pot until it is reduced by half, leaving you with 1 cup (240 ml) of liquid. Allow it to cool completely. Make the crust: Grind the cookies in a food processor until finely ground, or seal them in a plastic bag and crush them with a rolling pin. Pour in the butter and mix (hands are best for this) until the texture is that of wet sand. Firmly press the crumbs into a 9-inch
cool. Lower the oven to 350ºF (175ºC). Make the filling: In a large bowl, whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt. Put the pie crust on a baking sheet. Brush the crust edges with egg wash or milk. Add the pecans and crystallized ginger to the pie shell. Pour the liquid filling into the pie shell and bake it for 25 to 30 minutes, until the filling has just set and is still slightly wobbly in the center. Remove the pie to a wire rack to cool