Mud Pies and Other Recipes

A suggested menu for your next luncheon: Daisy Dip, Marigold Madness, Dandelion Soufflé, Tossed Leaves, Putty Fours, and to drink, Iced Rainspout Tea. If this doesn’t sound like something you’d like to eat, never fear, this meal isn’t meant for you—it’s intended as entertainment for your imaginary friends, a party for dolls, a gift for garden sprites, or as nothing more than a lazy afternoon activity. With Mud Pies and Other Recipes, you’ll never be at a loss for something to do in your own backyard or by the seashore because you’ll be busy scooping up sand (a filling for Stuffed Sea Shells), hunting for flower petals (which make lovely hors d’oeuvres), and collecting raindrops (they’re essential for brewing up Fried Water). Organized by course, the book includes a general discussion of yard cookery and provides detailed ingredient lists, methods for preparation, and serving suggestions.

Rating: (out of 8 reviews)

List Price: $ 15.95
Price: $ 10.76

Mud Pies and Other Recipes Reviews

Review by :
A great book for all children! A mini masterpiece. “Mud Pies” features creative and easy to prepare backyard recipes for the littlest cooks. All natural ingredients such as flowers, dirt, sand, leaves and imagination are used in every wonderful dish. Menus include “Stuffed Seashells” and “Wood Chip Dip,” “Mud Puddle Soup,” “Dandelion Souffle,” “Roast Rocks” and “Pine Needle Upside-Down Cake,” even children who have every toy in the store will ask to turn off the TV so they can go outside and cook a gourmet meal for their dolls. This book was recently reprinted because so many parents remembered it from their own childhoods and wanted to share some muddy magic with the kids of the 90s! Absolutely timeless.

Review by :
Mud Pies and Other Recipes is one of the most imaginative, enchanting, and FUN books that I have ever laid eyes on. All the magic of doll tea parties, forest outings, and mud pies is incorporated within the pages of this quaint little book.In a most serious manner, Ms. Winslow will teach your little girls how to easily and properly prepare delicious doll-sized appetizers, soups, salads & sandwiches, main dishes, pastries & desserts, and beverages, using ingredients found in your own backyard. There are even suggested menu plans included within the last few pages of the book! And the simple beauty of Erik Blegvad’s charming ink drawings depicting girls – and boys – preparing the foods only adds to the overall effect this book will bring.Since my sister received this book several years ago, the memories that have revolved around its contents are numberless. Our mother and even my younger brother have joined us in the fun and togetherness that something as simple as mud and water can bring. I would recommend this to all mothers with young children, and highly suggest buying two copies if you wish for the book to remain bound together and clean for long. Perhaps if there were more books like this, fewer young adults would resort to their video game systems for entertainment rather than spend time out-of-doors.

Buy Mud Pies and Other Recipes now for only $ 10.76!

Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie

Complete with 300 easy and delicious recipes, as well as an instructive, anecdotal introductory chapter walking the home baker through all the basics of pastry making, Pie is the most comprehensive and accessible book ever written on the subject of American pie. Celebrating the best pie recipes and traditions—both old and new—this book includes recipes for every kind of dessert pie—fruit and berry pies, chiffon pies, cream and custard pies, icebox and ice cream pies, nut pies, meringue pies, chess pies, seasonal pies, and more. It’s the only pie resource a home baker needs.At 640 pages and nearly two inches thick, Pie, the big book with the shortest possible title, is difficult to read in bed. It’s hard to hold up. It weighs on the stomach. But bed is where you will want to take it, night after night, following author Richard Haedrich’s lead through fruit pies, berry pies, nut pies, custard pies, turnovers, ice cream pies, and more. Headrich has the most reassuring voice in food literature, and his lifelong passion–the making and baking of all manner of pies–soon begins to fit the reader like new skin. The first 60 pages are given over to general directions (for example, Haedrich is a firm believer in reading a recipe through to completion before lifting a finger; he rolls his dough on wax paper) and the making and shaping of crust. You will find everything you need to know about creating terrific pie crusts including a friendly pat on the back and the sage advice that great crust comes with experience. This is all but permission to bake several pies a week for the rest of your life. The 300 some recipes in Pie will help you on your way. There are 21 crust recipes alone, everything

• Pie by Ken Haedrich
• HARVARD COMMON PRESS

Rating: (out of 37 reviews)

List Price: $ 27.95
Price: $ 14.90

Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie Reviews

Review by rodboomboom:
I would easily rather have a good slice of pie than any other dessert, especially over cake. For my birthday I would order lemon maringue pie rather than cake.

Here is a compendium of 300 recipes gathered from various sources and all tested out by this pie guru.

Immediately upon receiving this newly published volume, my mouth watered and I baked three pies in three days: Watermelon Chiffon Pie; Indiana Butterscotch Pie with a Checkerboard Crust; and Caramel Apple-Pecan Pie. Each turned out fantastic! Not that hard to bake if one has baked some before, into which category I fit.

This large volume will be used as I have over 250 more luscious recipes I can’t wait to try. Neat to consider making some and giving them as gifts. Why not take a pie along as a gift when attending a dinner invitation?

This book has great intro sections on pie making, equipment, resources, and around ten color photos. Each recipe comes with discussion of its origin and pointers on successfully pulling the recipe off. I especially appreciate his pointers on problematic steps in the prep, and what results to expect as one proceeds.

This is just an amazing work, and the world of pie lovers will truly embrace it!

Review by B. Marold:
`Pie’ by culinary journalist and editor, Ken Haedrich is an imposing tome of 639 pages that the author freely admits is the largest single book on this subject. And, in my experience, he is probably right, although Rose Levy Beranbaum’s `The Pie and Pastry Bible’ weighs in at 692 pages, although it is not exclusively about the classic American sweet pie with its characteristic 9 or 9 ½ inch diameter and sloping sides, which distinguishes it from the French tart.

While sheer size alone suggests this book has a lot going for it, the contents confirm that this is a serious reference of recipes and techniques for that great American dessert. Unfortunately, this may still not be the very best text you can get on making good pies. There are three major reasons for that opinion.

First, the aforementioned `Bible’ and Susan Purdy’s `As Easy as Pie’ are both superior texts for presenting good illustrated techniques for how to deal with all the ins and outs of making that elusive tender and flaky piecrust. Haedrich has very few diagrams to illustrate his techniques. The only one I saw was a series of diagrams for assembling a lattice top crust which you commonly see on cherry pies. Other techniques such as pastry cutouts may have been decorated with a single drawing, but hardly a full illumination of the subject. This is doubly irksome as Haedrich’s basic technique for transferring the rolled pastry to the inside of the pie plate is not the most common method. In fact, I find his recommended method just as prone to mishaps as the three other methods I have seen or read about.

Second, I really didn’t find his coverage of pie pastry methods to be as complete as what we have in the two other references I cite. Unlike Beranbaum and Purdy, Haedrich is just a bit too connected to a particular technique for each task. He even goes so far as to `debunk’ some methods such as the technique of rolling pastry dough out between two pieces of plastic. Now it just so happens that based on a demonstration done by my hero, Alton Brown, on an episode of Good Eats, I actually used this method, using a disassembled freezer storage bag for the plastic, and I am happy to say it worked like a charm. Since it was very easy to flip the pastry over and reflour its surface now and again, I was able to roll it out to a very decent circle with no mishaps. And, I had no problems transferring it to the pie dish using the fold in half method. Beranbaum and Purdy tend to give us a range of possibilities, and let us pick the method that works best for us. I find it especially odd that Haedrich doesn’t include a description of the classic French technique for working butter into pastry, which Purdy covers to excellent effect.

Third, for a book this big dedicated exclusively to pies, I would have expected it to cover all the standards, then move on to variations. Oddly, I discovered that almost every `classic’ pie recipe I looked for was missing from this book. I looked for a standard peach pie recipe and found only some variations which used some expensive ingredients I was not prepared to buy (I stuck with my old favorite from Purdy’s book). I looked for a classic mince pie recipe and only found a Mincemeat – Green Tomato pie. This is not a very practical recipe for Thanksgiving and Christmas, when we are most inclined to make a mincemeat pie. (Purdy comes through again with a great method for jazzing up jarred mincemeat preparations.) I could also find no references to `tarts’ at all, even to the classic Tarte Tatin (French Apple Pie). I suspect the Tarte Tatin is probably covered in the author’s Apple Pie book.

All this means this book is not quite the DEFINITIVE volume it hopes to be, but that doesn’t mean it is not a very good book to have if you happen to really like baking pies. I highly recommend it as a second book after you have Susan Purdy’s excellent and inexpensive trade paperback `As Easy as Pie’ (There are some other Purdy pie books which are really abridgments of the larger book. Try to get the original.) If you can’t find Purdy’s book, Nick Malgieri’s `Perfect Pastry’, also in paperback, is a great manual for basic techniques, especially since his techniques are illustrated with photographs, if that works better for you. While Barenbaum’s book is, in many ways, the best of the lot, it tends to be oriented to professional baking methods, and it spends a lot of time explaining the whys and wherefores behind the techniques.

Haedrich has two important things going for him. First, the book is a very easy read. You will enjoy yourself wandering through his opinions on pies and pie making techniques, even if you rely more heavily on other texts. Second, this is a huge collection of PIE recipes. If you have no interest whatsoever of venturing into the world of tarts, galettes, or some other fancy European pastry, this book will keep you occupied for years, as long as you have at least one good reference like Purdy for the standards. It is also nicely priced, being about less (or even less if you get the paperback), list price, than Beranbaum’s similarly sized volume (although Beranbaum’s Bibles are worth every penny for the serious baker).

A very good source for pie recipes overall.

Buy Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie now for only $ 14.90!

Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie

If you are an apple pie lover, Apple Pie Perfect is your dream–100 recipes for apple pie in all its delicious incarnations, plus ten versatile crust recipes. There are pies with single crusts, pies with double crusts, crumb toppings, and no toppings. There are traditional pies (My Mom and Dad’s Brown Sugar Apple Pie), new twists (Baked Apple Dumpling Pie), multi-fruit pies (Apple-Plum Pie with Coconut Streusel), and pies for those who love apples in any and all forms (Shaker Boiled Apple Cider Pie). It’s all written in Haedrich’s homey, easy-to-follow style, with plenty of apple lore, tips, and advice, plus a complete pie maker’s guide to apple varieties. With Apple Pie Perfect, any home cook can turn out a mouthwatering version of America’s favorite pie.Ken Haedrich’s Apple Pie Perfect celebrates America’s most treasured dessert with 100 definitive recipes–everything from a traditional lattice-topped version and Haedrich’s parents’ brown sugar pie to newer incarnations, including Baked Apple Dumpling Pie, Apple and Brie Pie, and multifruit delights such as Apple-Plum Pie with Coconut Streusel. Apple Pie 101 and then some, the book first offers 10 versatile crust recipes, including the author’s favored All-American Double Crust (which requires both butter, for flavor, and shortening, for tender flakiness), plus a delicious whole wheat version, then proceeds to the pies, arranged according to the seasons. The recipes walk would-be pie makers through the process carefully, which should encourage even the baking novice to try their hand. Sidebars include tips (there’s even one on how to avoid a floury telephone receiver when called during crust-rolling), lore, and useful subrecipes (like the one for Spiced Ginger Apple Butter), plus a guide to apple varieties. These further expand

• ISBN13: 9781558322257
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating: (out of 10 reviews)

List Price: $ 19.95
Price: $ 11.95

Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie Reviews

Review by jerry i h:
The humble apple pie is so easy to make, yet tastes so good. Home made pies are rare these days, so I am glad to have a new book with nothing but recipes for apple pies, 100 in all. Strictly speaking, some of the recipes are not pies, but close relatives. I like this cookbook very much. I appreciate the simple, direct instructions. I did not have any real problems with the recipes I tried. Note that the author prefers streusel toppings over the traditional 2-crust pie. I find the instructions to remove a blazing hot, half-baked pie out of the oven and pressing toppings onto it with your hands dangerous and not advisable. The author has not solved the problem of a giant air gap under the top crust of a baked pie; he sidesteps the issue by usually recommending a streusel topping, to be applied halfway through baking. The author also lives in the northeast, so much of his comments about different apple varieties apply to those not usually available on the west coast.On the other hand, there are a few missing elements, which is rather surprising for a book that is essentially only one recipe with 99 variations. One would expect some hints and problems that relate to most of the recipes in the book, yet none are forthcoming. Since all the recipes have apples, one would also expect an extended section about apples: seasons, different types, which to choose for which recipe, typical characteristics, etc. However, the information about apples is perfunctory. It should also have a section on preparing apples, rolling the crust, and how to flute the edges (some information on this does finally appear on p. 81 in an easily overlooked sidebar), but this information is mostly lacking; there are a few tips hopelessly scattered in random portions of the text where you will never find them when you need them. Information on slicing apples appears in a side bar on page 41. It would be helpful to have some sort of cross reference to tell you which recipe is best for different apples, for those who come home from the market with a bagful of a particular type of apple in peak season. I also object to the organization: the recipes are grouped into chapters, but the groupings do not make much sense. More disturbingly, all the ingredients are listed in volume measure, but do not include weight equivalents. The author lists flour amounts in cups only, but does describe what method he uses to fill the measuring cups (dip and sweep, spooning, sifting, etc.). The apple amounts are usually listed in cups of cut up apples; this is unfortunate, as one buys apples by the piece or pound, not by the cupful, in the market. The author does not supply equivalents or conversions.All in all, I enjoy having such a large number of recipes for just one thing: apple pies, since I like them very much; you will never run out of new recipes to try. However, any single subject cookbook must be more than just 100 similar recipes jumbled together; it must also cover its subject and its aspects thoroughly and in depth. This book does not meet that standard.

Review by Catherine S. Vodrey:
Ken Haedrich, a regular contributor to both BETTER HOMES & GARDENS and BON APPETIT, has struck a home run with his “Apple Pie Perfect”–the first all-apple-pie cookbook I’ve ever seen. Normally I shy away from cookbooks that are so narrowly focused, but as I like Haedrich’s relaxed writing style and because apple pies are such wonderfully American desserts, I decided to take a look inside. I was astounded by what I saw.Haedrich has delivered here nearly every conceivable apple pie permutation you can imagine. The purely apple ones include Baked Apple Dumpling Pie, Grated Apple Pie, Apple Cobbler Pie, Apple Upside-Down Pan Pie, Shaker Boiled Apple Cider Pie, and dozens of others. Then there are the pies which fudge the title a little bit and branch out into other fruits: Apple Cherry Pie with Coconut Almond Crumb Topping, Apple and Champagne Grape Pie, several pies combining apples and tomatoes (yes!), Cottage Cheese-Cheesecake Apple Pie, Apple Pie with Prunes and Port, and more. Haedrich even gives us the official recipe for New York State’s Official Apple Pie (using McIntosh apples, an apple most knowing bakers would shy away from for use in a pie, as it gets smushy–but he says it’s delicious in this particular recipe).Of course Haedrich also supplies his readers with a broad variety of different pie crusts and gives, as always, all manner of helpful hints based on his extensive home-baking experience. He is a kindly and knowledgeable guide, and his avuncular voice is particularly well-suited to this book. The book boasts an attractive and easy-to-read graphic design (although I would prefer that the color used for headers and sidebars were something other than red, which can be hard on the eyes, it DOES make sense in a book about apples!).

Buy Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie now for only $ 11.95!

Killer Pies: Delicious Recipes from North America’s Favorite Restaurants (Killer (Chronicle Books))

Key Lime . . . Peach blackberry . . . Sour cream raisin . . . Maple walnut . . . Chocolate pecan . . . Killer Pies presents 50 fresh-baked recipes from award-winning bakers across North America. These passionate pie masters share their fail-proof methods for producing flaky perfection in delicious, unforgettable variations on this classic dessert. Luscious color photographs accompany each tried-and-true recipe along with a regional guide to the diners, cafes, bakeries, and farms that serve up the originals. Stuffed with the tastiest ingredients from Santa Fe to Winnipeg, Killer Pies serves up a sweet filling of mouthwatering satisfaction!

• ISBN13: 9781932855579
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating: (out of 10 reviews)

List Price: $ 16.95
Price: $ 6.30

Killer Pies: Delicious Recipes from North America’s Favorite Restaurants (Killer (Chronicle Books)) Reviews

Review by Clair Kelley:
This cookbook is part of a series and this one is awesome! I bought it because we love the McEwen’s on Monroe (Memphis) amazing banana cream pie. The owner told me about the new cookbook and loaned me his copy (this is an amazing delicious restaurant that treats you like family) until I ordered my own. It’s one of those beautifully put together books with great recipes that I just keep buying and giving away everytime I need a birthday present, etc. So now I need to buy a stack! Gorgeous pictures and wide geographical range of delicious regional pies of North America.

Review by pleureur.:
I wanted to like this book. Just look at the yummy pie featured on the cover!

….But wait, that pie is nowhere to be found in the book!

And if you wondered what makes these pies the best in North America, keep on wondering — it’s never revealed what makes these restaurants/diners the “best” (and I doubt that they are). I looked forward to a tale of the author eating her way across the country, but instead the book begins with a tale about her pie-eating as a child, and the claim that people like to eat pie mostly for nostalgic reasons. Why doesn’t anyone ever say that about cookies, muffins, or cakes, I wonder?

Examining these pictures, and the somewhat anemic pies shown in them, I realized the unlikelihood that the photos were taken by the same person; many of the photos depict the pie whose recipe is on the page (from a variety of unflattering angles, and two of dark-colored berry pies are shown on blue plates, making it impossible to really see them), but some photos show the outside of the restaurant. Some show the seating area in the restaurant, or the pie case. One shows a waitress holding a pie. Several of the photos are blurry. I suspect the restaurants submitted their own photos; thus, there is a disjointed feel to the photography, leaving me wondering if the author of this book has eaten any of the pies shown in the book.

The pies were mostly uninspired, and on close inspection, don’t even look appetizing. I was disappointed to discover there is not a single recipe I wanted to eat, much less bake.

Buy Killer Pies: Delicious Recipes from North America’s Favorite Restaurants (Killer (Chronicle Books)) now for only $ 6.30!

490 Blue Ribbon Recipes (Dodo Publishing)

A variety of many types of foods from all around the world such as:
-Matzo Ball Soup
-Raspberry Chiffon Pie
-Honey Nut Cake
-Spaghetti Pie
-Old Fashioned German Apple Cake

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The Complete Book of Pies: 200 Recipes from Sweet to Savory

Pie-baking made easy. What could be better than a fresh summer pie brimming with sweet ripe fruit, or a steaming chicken pot pie? Baking a homemade pie from scratch is surprisingly easy with Julie Hasson’s guidance, and the results are rewarding. The Complete Book of Pies is like having your grandmother in the kitchen with you. The entire pie-making process is covered in easy-to-follow detail from start to finish. The book is filled with hundreds of recipes for fruit, cream and savory pies along with dozens of special tips and time-saving shortcuts to help make pie-baking a breeze. There are tips for making dough and rolling it; ideas for decorative pie tops; and quick and easy alternatives to pastry dough. These luscious recipes are among the many that are sure to please: Apple cranberry spice crumb pie, brown sugar apple pie with almond crumb topping Blueberry pie, boysenberry pie, bumbleberry crumb pie, peach pie, sour cherry pie White chocolate key lime pie, chocolate cream pie, butterscotch cream pie, coconut cream pie Chocolate chip pecan pie, rum pecan pie, chocolate truffle tart, chocolate peanut butter mousse pie Caramelized onion, thyme and olive tart, quiche lorraine, chicken pot pie with mushrooms and leeks. Both the novice and experienced baker will benefit from the author’s extensive baking expertise. Sixteen pages of color photographs and extensive illustrations provide baking guidance and inspiration. The Complete Book of Pies is a basic reference for any home baker. (20081022)

• ISBN13: 9780778801917
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating: (out of 3 reviews)

List Price: $ 24.95
Price: $ 11.43

The Complete Book of Pies: 200 Recipes from Sweet to Savory Reviews

Review by John P. Plummer:
Anyone interested in food should be following the books, TV appearances, and internet cooking shows of Julie Hasson. What a treat to have a whole book of her amazing pie recipes! I appreciate the fact that many of the recipes are vegan-friendly (and are marked as such) for those of us interested in vegan cooking, or who want to make delicious pie for a friend or family member who is vegan or watching their cholesterol. Regardless of whether you are vegan, vegetarian, or omnivore, there are many pies for you here!

Review by K. COFIELD:
The pies in this book are so easy to make, and the one’s I’ve tried turn out to be wonderful. I would recommend this cookbook to anyone who loves to bake.

Buy The Complete Book of Pies: 200 Recipes from Sweet to Savory now for only $ 11.43!

Pillsbury Easy as Pie: 140 Simple Recipes + 1 Readymade Pie Crust = Sweet Success

The pie cookbook that’s as easy as 1-2-3

With Pillsbury refrigerated pie crust, it’s easier than ever to bake delicious pies with that light and flaky golden-brown crust everyone loves. Pillsbury Easy as Pie serves up 140 mouthwatering pies of every type and stripe, from rustic treats to elegant creations, plus 80 beautiful full-color photos. You’ll find comforting fruit and berry pies, creamy or chilled favorites, holiday pies and tarts and even savory pies, turnovers and quiches. There’s also simple advice on pie basics like handling the crust correctly, creating fun edges and making lattice and other easy decorative crusts treatments.

No matter what your level of experience, you’ll find easy recipes for delectable pies, including Perfect Apple, Fresh Strawberry and Country Rhubarb pies; Banana Cream, Fluffy Key Lime and Coffee Ice Cream pies; Cranberry-Cheesecake Tart, Pumpkin Pie and Peppermint Truffle Pie; Classic Chicken Pot Pie, Leek Quiche and even empanadas!

• ISBN13: 9780470485538
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

List Price: $ 19.95
Price: $ 11.60

Betty’s Pies Favorite Recipes

No trip up Lake Superior’s Minnesota north shore is complete without stopping at Betty’s Pies. Generations have been pausing at this historic establishment for great food and a comfortable atmosphere. Betty has now agreed to share her favorite recipes with you to make in your own home.

• ISBN13: 9780942235500
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating: (out of 4 reviews)

List Price: $ 16.95
Price: $ 10.52

Betty’s Pies Favorite Recipes Reviews

Review by K. Franklin:
Forget the calories, cholesterol and carbs. This cookbook is for people who LOVE A GOOD DESSERT. Everything in here is great. The reason? Fat and sugar! The recipes are loaded. And, are you sitting down? Betty recommends that your pie crusts be made with LARD. Yeah, that old four-letter word.

This is the cookbook I pull out when I’m fixing dessert for company, folks who are too polite to ask if I used egg-substitute or non-transfat oils and who aren’t afraid to ask for seconds. Every pie, cake, cookie recipe delivers, and my guests go away happy.

Save all those healthy things for everyday eating. For that once in a while smash hit dessert, you need Betty!

Review by Joni:
I bought this book because my daughter inlaw said it had the best recipe for french silk pie she has every tasted. Well, we made the pie and it was great but to sweet. So I re-did the french silk with 1/2 cup less sugar in the pie and it was better tasting then even bakers square. I haven’t had a chance to try any other recipes yet. But if this recipe is anything close to the others this lady has, it will be the best book on the market. I am very happy with buying this cook book.

You will be the talk of any party or family gathering if you make this french silk pie.

Buy Betty’s Pies Favorite Recipes now for only $ 10.52!

900+ PIE RECIPES eBOOK Pies Pastry Cobbler Tarts Cookbook

The 900+ Delicious PIE RECIPES eBOOK for the Kindle contains over 900 recipes for Pies, Cobblers, Pastries, Tarts, and Crisp! Every type of PIE that you can imagine is included! Surprise and please your guests with one of the hundreds of tasty, refreshing pies you will find in 900 Delicious PIE Recipes for the Kindle. Here are just a few of the delicious recipes that you will receive:

• Apple Gingerbread Cobbler
• Black Forest Cobbler
• Easy Peach Cobbler
• Marble Cobbler
• Old-Fashioned Raspberry Cobbler
• Baked Banana Crumble
• Black Forest Oreo Crisp
• Banana Cream Pie
• Chocolate Silk Pie
• Butterscotch Cream Pie
• Deep South Lemon Pie
• Creamy Lemon Meringue Pie
• Lime Meringue Pie
• Mile-High Coconut Pie
• Peanut Butter Brown Betty
• Best Ever Pie Crust
• Strawberry Cream Pie
• Reese’s Mousse Pie
And HUNDREDS More!!

We are pleased to offer hundreds of eBooks for the Kindle. Click on our Editor Name next to the book title above (eBook-Ventures) to view all of the titles that are currently available.

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