The Pie Academy: 250 Pies & 25 Doughs to Fit Every Taste and Occasion

It's always time for pie Whether it's Blueberry-Pineapple Pi a Colada, Triple-Layer Pumpkin-Chocolate, Ricotta Pie with Toasted Almonds, or a Classic Lemon Meringue, Ken Haedrich, Dean of The Pie Academy, dishes up just what you're craving. Discover recipes for all types of crusts and pastry, including gluten-free, whole wheat, and extra-flaky. Learn about the best tools and gadgets to make dough and fillings. Step-by-step instructions with photos make baking easy, for all levels of experience. From the perfect apple pie to fun mini-pies and slab pies and regional favorites like Indiana Buttermilk Pie or New Hampshire Raspberry and Red Currant Pie, there's something for every taste and every occasion. Bakers will learn all the details that make for great pie, including how to decorate pies with cut-outs and dough designs; when to use table salt vs. kosher salt; and get helpful tips and tricks for baking each particular pie perfectly. Having Ken in the kitchen is like having a trusted friend alongside as you bake -- someone who knows what he's doing but encourages you to relax and have fun Ken also shares stories from his years of traveling the country meeting -- and eating -- with pie bakers.