Pie it Forward: Sugar Cream Pie & Giveaway

Two recipes in two weeks from the same book? Crazy, I know. First, let me start by saying that I am choosing to review this book and was not asked to. They did however send me an unexpected copy the weekend I had my wisdom teeth pulled, like a gift from the  Tooth Fairy, so that and the Percocet may have effected my opinions of this book.

Conquering pie dough was on my list of things do to for the blog this year so receiving a book all about pie was about the best kick in the pants I was going to get. Pie is one of those mythical foods that only appeared at Thanksgiving. Pumpkin and apple. They were stunning and took hours of preparation but in a family where no one eats much fruit, there was no reason for pie the rest of the year.

Pie it Forward is the book that was going to change that for me. I was going to make it be. Strawberries and rhubarbs be damned – I am going to make some pies. Now, will someone tell me what a rhubarb is.

Pie it Forward, by Gesine Bullock-Prado is the follow up cook book to Sugar Baby which was out last year. I had heard wonderful things via the interwebs about Sugar Baby but I did not break down and purchase it myself. After my initial glossing over of Pie it Forward, I was already regretting now owning Sugar Baby. Why? Read ahead to see.

Technical Level: Spending time in the kitchen creating a buttery flaky dough from scratch may not be for everyone. There are obvious easier options. Pie it Forward is for those people that want to bake – the cooks that are looking to master golden brown deliciousness. If you are a pop open the can and unroll the biscuits just to find burnt bottoms every time, skip this one. If you are an aspiring baker who finds the appeal of mastering your own puff pastry and is not afraid to get a little butter under the nails, then give this one a try. 

Graphic Design: Pie it Forward is part of this new generation of exceedingly beautiful cookbooks. No longer overly crowded pages riddled with small fonts and hard to manage indexes, the carefully spaced pages featuring only one recipe often highlighted with beautiful graphics and top notch photography. The dough section even having step by step pictures. Everything sparkled off of the pages and made me, a fruit hating freak of nature, want to sink my teeth into every pie, tart and galette featured.

Recipe Quality: The recipes featured in Pie it Forward run the gamut. Classics like apple pie are featured and then dressed up with maple and cheddar. There is a a section for sweet, broken down by fruit type, creamy and  Bullock-Prado (clearly after my own heart) even has a section dedicated to savory. The book starts with an entire chapter for the different doughs referenced in the rest of the book. I have made both the Meyer Lemon Pudding Pies and this Sugar Pie already and am already anticipating the cheese strudel and blueberry brown butter tartlets.

Personality: Pie it Forward bounces off the bookshelf with personality. Each recipe features an introduction by Bullock-Prado that had me laughing out loud. My boyfriend was humored to find me sitting in bed late one evening engrossed in the pages of Pie it Forward as if it were the forth volume of The Hunger Games and finding my awkward laughter hard to explain in the late hours of the night. Bullock-Prado seems like the kind of woman who would be a blast to know and her personality is reflected within the pages of this great book.

Why I’d Buy: If you have read my above notes, you can see that this is an easy one to add to the cart. Sure, being able to try it was a bonus, but Pie it Forward sold me on itself instantly, I will be going back for Sugar Baby and busting out my own hard earned Washington’s. Pie it Forward will hold a place in my mind for future gift giving opportunities to my foodie friends. Great photography, killer recipes, witty writing – this book is a solid addition to any cook book collection. 

 

 

To enter to win a copy of Pie it Forward

Leave a comment here telling me your families signature pie.

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Entries accepted through April15th at Midnight EST. Winner will be announced on 4/18/12.


Comments

  1. says

    Sounds like my kind of book! I’ve been on a bit of a sugar cream pie kick lately (a dangerous kick to be on!) – I made a recipe from Gourmet Live a few weeks ago and also tried the Momofuku Milk Bar crack pie while I was in the NYC. Twist my arm, I’d love to try this one too!

    My family loves homemade chocolate pudding pie. :-)

  2. says

    I’ve had a sugar cream pie recipe bookmarked forever but this one looks better! I need to make it.

    Our signature is custard pie. My dad requests it for his birthday “cake” every year and it’s at every family function.

  3. Ziona Bates says

    My signature pie is a rhubarb and plum pie. There’s a secret ingredient that makes it irresistible.

  4. Jyothi says

    I follow you on facebook, dutch apple pie is one of our favorites. But wealso love many others…..we love baking.

  5. Kate says

    Apple cranberry-ribbon pie! We got the recipe from Bon Appetit ten years ago and make it every year for Thanksgiving AND Christmas. It’s tart and sweet and absolutely delicious.

  6. says

    We aren’t terribly creative pie makers so this book would be super helpful. My family’s signature pie is a pumpkin pie recipe from my great grandmother.

  7. says

    WOW. I may just need to find me a copy of this book. – Ever since I visited Montebello Quebec and fell in love with “sugar pie” I have wanted to find that recip – this could be it!! Can’t wait to try it out!

    My family’s “pie” – Pumpkin. There is a several generations long debate on who makes the best one, and just recently, mine (eeek, the younger of the generations) has gotten into the running. We all have just 1 or 2 “secret” ingrediants or processes that make each one just a tad bit different…no one willing to share…yet. haha

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