Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
First Prize Pies
Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)
Out of Stock- Regular price
- $39.95
- Sale price
- $39.95
- Regular price
-
- Unit price
- / per
Allison Kave made pies as a hobby, until one day her boyfriend convinced her to enter a Brooklyn pie-making contest. She won. In fact, her pies were such a hit that she turned pro.
People can't get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crusts - oh, the crusts! - are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple.
Also available from Allison Kave: Butter & Scotch.
People can't get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crusts - oh, the crusts! - are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple.
Also available from Allison Kave: Butter & Scotch.
Extent: 224 pp
Format: Hardback
Illustrations: 75 color photographs
Publication date: 2014-03-14
Size: 23.3 x 23.6 cm
ISBN: 9781617691027
About the Author
Allison Kave is the founder of the made-to-order First Prize Pies pie shop on the Lower East Side. In 2012 she and partner Keavy Blueher opened Butter & Scotch, a dessert and cocktail business based in Brooklyn. She has taught pie making at the French Culinary Institute and the James Beard Institute.
You May Also Like
View more
This product currently has no recommended items.
Sign up to our Newsletter
Our weekly newsletter is a curated collection of interviews, articles, stunning images and books we think you’ll love. Sign up to get 20% off.
In accordance with our privacy policy, you may unsubscribe at any time.
Invalid password
Enter
- Choosing a selection results in a full page refresh.