You Had Me at Pie: Fruit, Custard, Meringue, and More from the Kitchen Conservatory

Master the art of pie-making in ＂You Had Me at Pie＂. Learn how to easily and quickly make homemade pie dough that is both tender and flaky. This indispensable pastry cookbook details the step-by-step process of perfect pie crust. Everyone will clamor for scrumptious pie made with this delectable crust. Tired of fresh fruit pies that are too runny? This cookbook includes techniques on how to achieve a fruit-forward filling that gels. Recipes include classic double-crusted fruit pies, plus old-fashioned custard, meringue, and transparent pies. The only thing better than a warm pie is leftover pie for breakfast!

Anne Carpenter has been teaching cooking classes on how to make pie for more than thirty years. Every year on the day before Thanksgiving, she guides two dozen people in making their holiday pies of pumpkin, apple, and pecan. She grew up making homemade pie dough for apple and blueberry pies, then as an adult she discovered cherry pie with the cherries from her backyard trees. She always chooses pie over cake for dessert.