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• by:
• Haedrich, Ken

There are pies with single crusts, pies with double crusts, and pies with decorative 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, Apple and Brie Hand Pies), 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, a former Navy Seabee, is a food and travel writer and the author of eight cookbooks, including Soup Makes the Meal and Home for the Holidays which won the IACP Cookbook Award. He is a regular contributor to Bon Appétit, Yankee, and National Geographic Traveler and has also written for Food & Wine, Vegetarian Times, Better Homes & Gardens and Cooking Light. He lives in Rumney, New Hampshire, and Annapolis, Maryland.