Lost Art of Pie Making


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Come home to pie! This witty and fun cookbook shows you how to make a darn good pie in a jiffy. You’ll feel like you’re back in your grandma’s kitchen as she shows you how she rolls out her flaky, tender pie crust. Recipes date from 1831, many from 19th century handwritten cooking journals. Includes old-time pie lore, pie insults, why men love pie, pie contest tips, vintage photos, historic recipes, and more. Make pies like Rum Bittersweet Chocolate, Vanilla crumb, Apple/Pear Mince, Sour Cherry Amaretto, Fresh Raspberry, Louisiana Peanut, as well as quick flip pies, dumplings and crisps. 5 ½ x 8 ½, 72 pages.

RECIPES INCLUDE: Pie Crust: Aunt Jenny’s Crust, Barb’s Butter Crust, Mom Brooks’ Crust, Oil Crust, Fruit Pies: Apple Raspberry, Concord Grape, Dutch Oven Apple Cherry, Fresh Blueberry, Fresh Raspberry, Fresh Rhubarb, Green Apple July Berry Pie, Raspberries in Ambush, Simple Summer Fruit, Sour Cherry Amaretto, Strawberry Rhubarb, Lemon Pie:  Lemon Custard, Lemon Meringue, Lemon Sponge, Two Crust Lemon,  Cream Pie: Banana Cream, Chocolate Cream, Coconut Cream, Orange Cream, Holiday Pie: Apple/Pear Mince, Farmer’s Mince, Mock Cherry, Pumpkin, Pumpkin Chiffon, Custard: Chess, Chocolate Chess, Lemon Chess, Coconut, Key Lime, Os-Good, Pinto Bean, Rum Bittersweet, Sliced Sweet Potato, Sweet Potato, Nut Pie: Bourbon Pecan, Karo Pecan, Louisiana Peanut, Mock Pecan (Oatmeal), Quick Pie: Apricot Skillet, Cranberry Surprise, Fruit Crisp, Honey Apple Dumplings, Miracle Cobbler.

Additional information

Weight .36875 lbs
Dimensions 15 × 11.5 × .5 in