A Pie is an Ingenious Idea
Gather your favorite ingredients, from lemon curd and jam to Cheshire cheese and onion. Encase your consummate filling in a pastry crust, and enjoy the perfect slice of lush comfort food. Bringing us the best, Angela Boggiano’s revised edition of PIE is brilliant. Dish up a venison pie with thyme, mustard and shallots. It’s rich filling is wrapped in a delightfully flaky shell. Aside from being a hit with tea, the whisky-laced mince pies are a testament to the book’s heavy English influences. Eat like the Brits do with kidney and steak pies, and revel in English delights, like berry turnovers and eccles cakes. Angela Boggiano writes from a place of pie enlightenment, filling the book’s pages with pearls of sage wisdom that are worth much more than the $25 price tag.