Bubby's Homemade Pies
"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,...
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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. 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 2007 Reed Business Information
Acknowledgments. Bubby's Pies: An Introduction. Chapter 1: Crust Basics﹕ An Illustrated Primer. Flaky Pastry Crusts. Bubby's All-Butter Pastry Pie Dough. Basic Butter and Shortening Pastry Pie Dough. Lard Pastry Pie Dough. Savory Garlic Pastry Crust. Sour Cream Pastry Pie Dough. Nut Pastry Pie Dough. Short Dough for Tarts. Sweet Crumb Crusts. Homemade Graham Crackers. Graham Cracker Crust. Homemade Gingersnaps. Gingersnap Crumb Crust. Homemade Chocolate Cookies. Chocolate Crumb Crust. Chocolate-Peppermint Crumb Crust. Nut Crumb Crust. Savory Crusts. Bread Crumb Crust. Herbed Pastry Crust. Sharp Cheddar Cheese Pastry Crust. Hot Water Pastry Crust. Chapter 2: A Fruit Pie Primer. Farm Fresh Fruit: Seasonality and the Farmer’s Market. Composing Pies:Things to Consider. Fruit Pie Craft:A Well-Built Pie. chapter 3 Spring and Summer Fruit Pies. Rhubarb Custard Pie. Dinah’s Raspberry-Rhubarb Pie. Strawberry-Rhubarb Pie. Fresh Strawberry Pie in a Chocolate Crumb Crust. Fresh Blueberry Pie with Crème Fraîche. Baked Blueberry Pie. Bluebarb Pie. Blackberry Pie. Raspberry–Red Currant Pie. Raspberry–Black Currant Pie. Fresh Raspberry and Sugared Currant Pie. Gooseberry Crumble Pie. Blue Goose Pie. Sour Cherry–Almond Crumble Pie. Sour Cherry Lattice Pie. Apricot–Sour Cherry Pie. Peach–Vanilla Bean Pie. White Peach Crumble Pie. Blueberry-Peach Pie. Chapter 4: Autumn and WinterPies. Concord Grape Pie with Crème Fraîche. Mile-High Apple Pie. Whiskey-Apple Crumble Pie. Apple-Caramel Upside-Down Pie (Tarte Tatin). Apple Pie with Black Pepper Blackberry Glaze. Ginger-Honey Apple Pie. Poached Pears in Port. Open-Faced Pear Pie with Red Currant Glaze. Pear Pie with Caramel Sauce and Crème Fraîche. Cranberry-Pear Crumble Pie. Lemony Pear Pie. Quince-Pear Pie. Pumpkin Pie with Caramel Sauce and Candied Pecans. Pecan Pie. Mocha-Pecan Pie. Pecan-Caramel-Chocolate Tart. Viola's Sweet Potato Pie. Bubby's All-Fruit Mincemeat. Small Mince Pocket Pies with Clotted Cream. Raspberry-Tangerine Tart. Chapter 5: Savory Pies and Pastries. A Well-Built Chicken Stock. Chicken Pot Pie. Brandon's Steak and Guinness Pie. Todd's Beef Chuck Chili Pie. Lamb Cobbler. Shepherd's Pie with Mashed Potato and Cheddar Crust. Salmon Tweed Kettle Pie. Duck Confit Pie with Glazed Figs and Blackberry Glaze. Apple-Roquefort-Bacon Pie. Spring Vegetable Risotto Pie. Paella Pie. Goat Cheese Pie with Pomegranate Molasses. Fig and Prosciutto Pie. Asparagus-Cheddar Quiche. Wild Ramps and Morel Pie. Wild Ramps and Stilton Pie. Tomato-Parmesan Custard Pie. Leek and Onion Pie. Lobster Empanadas. Steak Pasties. Pork Pie Hats. Joy's Potato Knishes. Chapter 6: Deep﹣Dish Desserts﹕ Crumbles﹐ Crisps﹐ Cobblers﹐ Buckles﹐ Pandowdys﹐ and Brown Bettys. Crumble Topping. Almond Crumble Topping. Plum Crumble. Apricot Crumble. Crisp Topping. Rhubarb Crisp. Pear-Ginger Crisp. Autumn Apple Crisp. Blueberry-Nectarine Biscuit-Style Cobbler. Pastry-Style Peach Cobbler. Southern Batter-Style Cobbler. Rhubarb Buckle. Plum Buckle. Blackberry Buckle. Apricot Gingerbuckle. Molasses-Apple Pandowdy. Peachy Brown Betty. Chapter 7: Dumplings﹐ Fried Pies﹐ and Pastries. Baked Apple Dumplings. Boiled Plum Dumplings. Fried Cherry Pies. Fried Peach Pies. Fried Apple-Whiskey Pies. Fried Sweet Potato Pies. Homemade Pop-Tarts. Quince Turnovers. Chapter 8: Cream and Custard Pies﹕ Pudding Pies﹐ Chiffon Pies﹐ Custard Pies﹐ and Meringue Pies. Vanilla Pudding Pie. Crème Fraîche Pudding Variation. Strawberries and Cream Pie. Put-Up Peaches and Vanilla Cream Pie. Banana Cream Pie with Candied Pecans. Banana-Mocha Pudding Pie. Chocolate Pudding Pie. Blood Orange–Chocolate Pudding Tart. Bubby's Original Peanut Butter–Chocolate Pie. Key Lime Pie. Double Lemon Chess Pie. Buttermilk Pie with Fresh Berries. Nesselrode Pie. Sour Cream–Raisin Pie. Mile-High Lemon Meringue Pie. Lofty Coconut Cloud Pie. Coconut Custard Pie. Chapter 9: Homemade Ice Cream and Ice Cream Pies. Vanilla Ice Cream. Buttermilk Ice Cream. Peach Ice Cream. Ginger Ice Cream. Strawberry Ice Cream. Caramel Ice Cream. Espresso Ice Cream. Chocolate Ice Cream. Rocky Road Ice Cream. Mint Chip Ice Cream. Banana–Chocolate Chip Ice Cream. Maple Syrup Ice Cream. Ice Cream Pie. Eskimo Pie. Banana-Chocolate Eskimo Pie. Grasshopper Eskimo Pie. Sweetie Pie. Cappuccino Meringue Pie. Chapter 10: Sauces﹐ Toppings﹐ and Candies. Whipped Cream. Crème Fraîche. Quick Crème Fraîche. Italian Meringue. Espresso Meringue. Lemon Curd. Chocolate Ganache. Caramel Sauce. Caramel-Orange Sauce. Hot Fudge Sauce. Mocha Sauce. Raspberry Sauce. Vanilla Pouring Custard. Candied Pecans or Walnuts. Candied Hazelnuts or Almonds. Candied Grapefruit Peel. Candied Citrus Slices. Homemade Marshmallows. Equipment and Source Reference. Weights and Measures. Bibliography. Perpetual Pie Calendar and Home Record. Pie and Crust Compatability Charts. Index.
\ From the PublisherBubby'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)\ \ \ \ \ Publishers WeeklyBubby'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 2007 Reed Business Information\ \
