| | |  | Pastry bags | Home » » » Bubby's Homemade Pies | | | | | | | Description: | | "One of my fondest childhood memories is of my aunt's pies cooling on the window sill, while father sat with his deputy . . . wait . . . that might be Opie Taylor. If you love pie, and I can only assume you do, Bubby's pies are the best. I'm eating one right now."
--Jon Stewart
"I almost ate the book! If my bubby made pies like this, I'd weigh 400 pounds."
--Billy Crystal
"If a pie cooling in a country breeze is your idea of baking nirvana, with its golden crust and juicy filling beckoning, then the delightful recipes in Bubby's Homemade Pies will guide you toward that goal and, perhaps, initiate the appearance of 'Pie of the Month' at your house. Now wouldn't that be a sweet and welcoming sight?"
--Lisa Yockelson, award-winning author of Baking by Flavor and ChocolateChocolate
"My dad always says, 'Save your fork, there's pie!'"
--Kate Douglass, owner of The Spotted Pig | | | Product Details: | | | Author:
| Ronald M. Silver | | Hardcover:
| 384 pages | | Publisher:
| Wiley | | Publication Date:
| August 13, 2007 | | Language:
| English | | ISBN:
| 0764576348 | | Package Length:
| 9.2 inches | | Package Width:
| 7.4 inches | | Package Height:
| 1.6 inches | | Package Weight:
| 2.0 pounds | | Average Customer Rating:
|  based on 20 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 Recipes GOODJul 15, 2010
First off I made the sour cream raisin pie. I don't think there is enough liquid in the list of ingredients to get it boiling, then to sit it aside and let it simmer. (OK, I contacted the owner of Bubby's, Ron Silver, he says it is a typo on the sour cream raisin pie, it should have 1 c. water in the raisins.) Nice to know! I'm sure the next pie will be much better!
I asked about the gingersnap recipe, it is not a typo. Go get this book, you'll be glad you did!!!
Every one deliciousMay 15, 2010
It's never been so easy to make perfect pie crusts. The step-by-step instructions plus illustrations are a breeze to follow and the results are terrific every time. And the fillings (fruit pies, savory pies, custard & cream pies, and yet more) are so tempting. We haven't gotten close to trying every recipe, but each one so far has been a winner. Highly recommended!
0 of 1 found the following review helpful:
 Not as wonderful as I expectedMay 14, 2010
I was really looking forward to this book with great anticipation based on the early reviews - I've never been to the restaurant. I've tried several recipes for pie fillings, and they are servicable but not outstanding. Good basic pie recipes for someone without any. I was most put off by the author stating that butternuts came from the hickory nut tree. A different thing entirely, and a completely different flavor: both are rather hard to find nuts, so getting it right should have mattered. Maybe it's just that it made me think of my own Bubby's pies - and these aren't them. (And my Bubby would have been upset about the butternuts, too.)
 So far so good, except for one thing.Nov 04, 2009
Like many, I have a lot of anxiety when it comes to making a pie crust (having warm hands does not help either). But I can confidently say that if you read and re-read the instructions and every detail about making the dough you will end up with a delicious, flaky end product. I made the Mile High Apple Pie and it came out perfect.
However, I also tried to make the Gingersnaps and noticed that my dough was not chilling, even in the freezer. I knew something was off when I baked the dough and ended up with a giant, sticky puddle. The recipe calls for 1 cup of molasses - THIS IS AN ERROR. The amount of molasses should probably be at the most, half of a cup.
That aside, I am looking forward to cooking pies through all the seasons.
Great for the Holidays or any day you want to make specialSep 28, 2009
This book is full of useful information and helpful hints. Most importantly it covers viturally anything that involves a crust. There are both savory and sweet offerings. I bought the book because like most people between watching our diets, working to many hours, and just normal living exhaustion we don't bake. At the holidays I go wild. I will make several (ashamed to say how many) pies for our family Thanksgiving and Christmas dinners. The smells of the season, the laughter of children, visiting with the friends and family that you rarely have the time you want to share with them - that is the holidays for me. I will be making many things from this book including the Chicken Pot Pie with leftover turkey.
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