By Allison Kave
Stewart, Tabori & Chang; $29.95
Allison Kave promises that making pie from scratch can be deliciously rewarding. It certainly has been for Kave, who was a pie hobbyist until she entered her Bourbon Ginger Pecan Pie in a Brooklyn contest and won. Soon after, she opened a wildly successful business called First Prize Pies. Now, in her charming new book, she generously reveals the secrets to her prizeworthy pies in copy that’s infused with her companionable tone, boundless enthusiasm, and infectious confi dence. Among the dozens of lavishly photographed recipes in this book, there’s something yummy for every season, occasion, mood, and skill level: from nobake ice-cream pies easy enough for a child to make to flaky-crusted fruit pies and elegant meringuecapped marvels.
Blueberry-Nectarine Pie (page 105) This pie’s fruit filling is delish, but the tender, flaky golden crust is what rockets this recipe clear to the stratosphere.
Trifecta Pie (page 128) This candy bar-inspired no-bake pie hits the flavor jackpot with a salty, buttery pretzel-crumb crust topped with peanut-butter mousse and dark chocolate.
Photographs by Tina Rupp