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"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
- Sales Rank: #619920 in Books
- Brand: Brand: Houghton Mifflin Harcourt
- Published on: 2007-07-27
- Released on: 2007-08-13
- Original language: English
- Number of items: 1
- Dimensions: 9.40" h x 1.43" w x 7.70" l, 1.96 pounds
- Binding: Hardcover
- 384 pages
- Used Book in Good Condition
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.
Most helpful customer reviews
25 of 25 people found the following review helpful.
The finest pies in America
By C. Harris
I've been buying pies at Bubby's since they opened their doors. And for a very good reason: they make the best tasting pies I've ever eaten. Whenever I visit relatives or friends a Bubby's pie is a required house gift (I'm frequently told which variety and how many).
So, when Bubby is prepared to teach me how to do it, I pay attention.
The first pie I made was the blueberry peach. Simple, easy-to-follow directions and fun descriptions lightened the fear factor. It was great. The next pie was Brandon's steak and guinness pie. It was every bit as good as Bubby's own, and I made it myself.
My only concern is, now that I can make these incredible pies myself, what will happen to Bubby's?
If you love pie and you can't get to Bubby's, BUY this book!
30 of 32 people found the following review helpful.
Happiness on every page...
By John Dough
What simpler comfort and happiness than pie? I've used a lot of cookbooks (I own over 100) and what the best all have in common:
1)Instructions so clear, so simple--you want to dive right in. The authors have anticipated and solved all problems you could face. Just do what they say and you'll be an instant success.
2)Predictable results--I made 10 peach cobblers over Labor Day weekend and all were world-class, the best ones I've ever had.
3)Careful attention to basic techniques makes this a great book for beginners and a thoughtful, almost meditative exercise for experts. All you need to know about baking--indeed about cooking--is revealed in baking pie crust. It's a never-ending exercise in reaching elusive perfection, but you get closer each time.
Silver and Bervin give nothing away to James Beard and Alice Waters's best work on all these points! You'll congratulate yourself and buy many copies for your friends, I promise.
18 of 18 people found the following review helpful.
Go home and start baking!
By C. Veda
I love this book! I think it would be great for bakers of all levels of experience. I'm a seasoned pie baker, but this book definitely inspired me to try recipes outside of my comfort zone, and I had great results. The instructions are clear, easy to follow, and they think of everything ahead of time so you aren't stuck in the middle of a recipe with a sudden daunting task. And the bonus? You get to have Bubby's Pies at home!! This is a book everyone should have in their kitchen.
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