Vintage Pies: Classic American Pies for Today's Home Baker

While the pie crust recipe didn't taste great, the rest of the pies are delicious. I've been having a really fun time baking them. My favorite is the vinegar pie and it's far better than you can imagine by the sound of it.

This book was recommended by a Cook I saw on a Podcast" who name I have lost. This is a cookbook for a "pie loving baker" OR if you are looking for historic recipes. Some "GREAT, GREAT" & tasty pies! The book recounts early setters use of basic ingredients and what they were able to serve the ones they loved. It progresses through time sharing the ability to improve the pies they served. The ingredients improved!!! The Baker, (Mom), went with IT!! The author, Anne Haynie Collins, has produced a wonderful historic Cookbook that I treasure!! From the "Pioneer" to the 21st Century Cook/Baker. This cookbook is a bargain!!! Don't miss your chance to own & use this cookbook!

This cookbook is ok. I bought it because I love to make pies and thought "Wow, maybe this will have some recipes Im lacking" it does ,but the one pie I chose to make was just ok, not spectacular. The pie crust gave me fits, admittedly I live at high altitude so that may have caused some issues(doubtful but maybe). Would I buy it again or gift it? Probably not.

I found the history interesting because I'm a pie nerd and, who knows, someday I may need a shoofly pie recipe. However, this is a very short book, the history provided for each pie is only a few short sentences, and the recipes are lackluster. I paid $10.99 for kindle and wish I hadn't. She presents only one recipe for pastry dough which calls for "lard or vegetable shortening." I assume the author knows why our great-grandmothers preferred to use lard in pastry dough, but she doesn't tell us why, nor does she tell us why you may not want to buy the lard available in today's supermarkets, nor, for that matter, vegetable shortening. I don't need a recipe for pastry dough, but I mention this only to point out that, here again, I would have loved to read more history. I reallize that none of this was the author's intent, she published a simple book. However, it's just not a good value. If you want to make pies using delicious recipes and step-by-step instruction, buy Rose Levy Berenbaum's "Pie and Pastry Bible," which I have owned in print for years and is worth every penny ($34 hardcover). I've learned far more about pastry ingredients and their history--including lard--from Rose than from any other pastry book.

The crust recipe is the best- simple, foolproof and quick. Everyone always raves about how good my crust is. The dough is so easy to work with, it doesn't crack when rolling out usually. The pie recipes are good too. The lemon chess disappeared so fast. Surprisingly the vinegar pie isn't bad. The pumpkin/squash pies are so good without having to go buy canned milk. So many new recipes that don't call for exotic ingredients.

Simple pies of my grandmothers time. I love this book❣️The illustrations are phenomenal ❣️❣️❣️ Beautiful colors and appetizing. You won't go wrong with this one,if you love cook books,this is a "must have".

A must have for any bakers and serious cook’s bookshelf. Lovely pictures and easy to follow classic recipes. Yum yum 😋

When it comes to pie crusts I must be the world's worse, but this book gives a lot of useful tips on traditional pie making. I recommend it as a fun and informative read about classic American pies. As a history buff, I also love reading about the kind of pies my great grandparents hand down through the generations.

LOVE!