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Review
"At this retro-styled spot in Ukrainian Village, the menu from pastry chef Paula Haney includes five types of chess pie, as well as other American regional favorites like Indiana's famous sugar cream." —Andrew Knowlton, Bon Appetit, named one of the Top 10 Best Places for Pie"Inside an unassuming storefront on Chicago Avenue sits one of the city’s favorite bakeries, Hoosier Mama Pie Company. Run by passionate pastry chef Paula Haney, the small, sunny bakery is forever filled with pie-loving locals who can’t get enough of Hoosier’s flakey, buttery crusts and fresh fillings that range from sweet to savory." —Food & Wine, named one of America's best pie spots"A dessert that's fit for The King!" —Duff Goldman, Food Network's Sugar High, on Hoosier Mama's Fat Elvis Pie."Everything you could possibly want to know about proper pie making is covered in The Hoosier Mama Book of Pie. No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you've ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you." —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013"Extraordinarily delicious." —Rick Kogan, Chicago Tribune"With its attractive photos, thorough index, authoritatively warm tone, and mix of recipes that covers all the bases without claiming to be comprehensive, Hoosier Mama should help do just what its author intends: Bring bakers back to pie, not as followers of the latest trend, but as lifetime makers of simple, seasonal, satisfying fare." —New York Journal of Books"Paula Haney...just put out a massive cookbook with her recipes—The Hoosier Mama Book of Pie—and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute." —Marah Eakin, The AV Club"The pies are, in a word, extraordinary." —Time Out Chicago"Haney has cultivated a devoted following in Chicago with her perfect pies." —Robin Amer, Dynamic Range, WBEZ-FM Chicago"Paula Haney’s incredible hand-baked creations will set you back on your heels." —Chicago magazine"There's a secret to making great pie crust. And Paula Haney knows it. ...A slice of any [pie] is a bite into American pie culture." —Midwest Living"Handmade pies are the calling card of Hoosier Mama Pie Company. Everything has a very homey appeal to it while still holding on to the fine touches of a gifted pastry chef. Fruit pies from the classics to the funky can be found here. It’s not just sweets though: if you like quiche or chicken pot pie, then Hoosier Mama is a must." —Jeff Pearl, CBS Chicago, named one of the Best Bakeries in Chicago"The best pies in town...Last week, a friend came to visit and brought along two mini Hoosier Mama Pie Company pies. Result: she is now my favorite person on the planet. All kidding aside, a pie—especially if it's an apple or chocolate chess pie from Hoosier Mama—pretty much says love." —Kate Stahl, PopSugar"Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give pies a try. Old-fashioned pies especially. Paula Haney understands this." —Judy Hevrdejs, Chicago Tribune
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About the Author
Paula Haney founded Hoosier Mama Pie Company in 2005. An Indiana native, she was formerly the head pastry chef at Pili.Pili, One Sixtyblue, and Trio, where she worked with head chef Grant Achatz. Haney and her husband live in Chicago, IL.Allison Scott works at Hoosier Mama Pie Company and develops their savory pies. She lives in Chicago, IL.
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Product details
Hardcover: 384 pages
Publisher: Agate Midway; Later ptg edition (August 13, 2013)
Language: English
ISBN-10: 1572841435
ISBN-13: 978-1572841437
Product Dimensions:
8.1 x 1.2 x 9.5 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
143 customer reviews
Amazon Best Sellers Rank:
#178,610 in Books (See Top 100 in Books)
I have always wanted to be able to make my own pie crust. Have tried other recipes and had mixed results. But after seeing a demo by the author (videos on YouTube or the HM website) and reading the instructions in the book and making a few pies, I am finally good enough at it that I'm not embarrassed to foist my homemade crust on others. Only comment I'd have about the pie crust technique tips is that the descriptions of the various types of crimping could have been photographed. My right brain-left brain issues make it hard to read the descriptions and figure out what to do with my hands.I have been to the Hoosier Mama pie store and am eager to try more of the recipes. Loving the coconut custard pie!
I was already making pies before I picked up this book, and I bought it thinking I could finesse my crust and get good ideas for fillings. It reads wonderfully. The stories about pie history, farmers markets, and the precise seasonality of fruits are highly entertaining and written by an author who obviously loves what she does. But the recipes, being designed by a perfectionist pastry chef, are far too complicated! For example, I made a buttermilk pie from her recipe, and one step instructed me to add one third of whipped egg whites, and immediately after, the remaining two thirds. No explanation why it wouldn't just all go in at once. Maybe I flubbed one of these half steps that could have put my pie over the top, but I made a similar pie (buttermilk chess pie) from an online recipe that was much better . I am also not a fan of the base recipes being scattered throughout the book. I made the Dutch Apple Pie that turned out far too watery--later figuring out that I should have used her subrecipe to cook the apples first. The book is contradictory in tone. Multiple times, Haney waxes nostalgia about how pie was the universal dessert in the repertoire of every American housewife, and she warns repeatedly that to "overwork" (overthink) a pie is to ruin it. Then she writes hypercomplex recipes, insisting on exact timing for numerous steps, and use of specialist ingredients I have not seen in other pie recipes. And that's her prerogative as a pie superstar with pastry chef experience. The book is fun to read, but for actual pie making, I'm going to take her advice about pie being a humble dish , and go back to simpler recipes from online home cooks that tend to result in better pies.
I like this book a lot but would love it if it left out leaf gelatin. I have nothing against gelatin but leaf gelatin has to be ordered or I could drive to Dallas and see if a speciality store has it. But I live in a small town that does not carry it! The author does give a conversion formula but it would have simplified things to just use the Knox gelatin that i can get at my local store. The vanilla paste isn't a big deal though. You can very easily substitute vanilla extract which is widely available. The recipes that I have tried were delicious and the instructions are easy to follow but if the author would have put a little more thought into the gelatin it would have been perfect.
This is a great book with incredible detail about mastering the dreaded pie crust. I already made a two-crust pie following the instructions and the pie, a fresh strawberry, tasted incredible...BEST I ever made! The crust was awesome. BUY THIS BOOK, you won't be sorry...especially when you read about CRISCO. (I learned about butter in crusts in France...but the RED VINEGAR is the secret ingredient that I didn't learn about until this book.)
Some marvelous recipes in this book, and if you make them, they taste better than if you actually visit the pie shop! There's a Cook's Illustrated crust recipe I like a lot better, but otherwise, all of the pies I've made from this book have been hits. Savory pies as well. We love the pear and apple pie with walnut crumble topping. The cream pies are to die for. A fun read, too.
Can I give it six stars? Covering all the bases, with from-scratch instructions, and with lots more than just pies, this book is a treasure trove! Not sure how all ingredients will stand up to international switcheroos, but am very much looking forward to trying. Helpful that all instructions and amounts are given in imperial and metric/grams both.
This is a wonderful cookbook. I’ve already made several of the recipes. Some of the techniques and ingredients are different from what I’m used to, but that’s half the fun.
I always thought pie crusts were hard and avoided making them myself for many years. I always bought the rolled up ones you can find in the freezer case at the super market. This book presents a simple and easy to follow recipe for pie dough that is almost no fail!I have baked several recipes from this book and they have all turned out wonderful including classic apple, funeral pie, vinegar pie, and peach pie.I hope to try some of the savory pies soon as well.I highly recommend this book for anyone who has always wanted to bake a decent pie, but was afraid to make their own crust.
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