Pie Camp

Readers fell in love with Kate McDermott and her story-filled cook-book,Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here shes focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that wont set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, its time to mix and match crusts, fillings, and toppings. The dozen master recipesfrom flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pieswill become part of every pie makers repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana . . . plus recipes for easy homemade ice cream and Pie-Lets for one or two. Gorgeous color photography by Andrew Scrivani brings Pie Camp to vivid life.