United States of Pie: Regional Favorites from East to West and North to South

Adrienne Kane, known for Cooking and Screaming and the Nosheteria blog, presents a collection of regional American pies in United States of Pie. The book gathers recipes that define culinary traditions across the country, drawing on sources such as old newspaper clippings, out-of-print cookbooks, housekeeping guides, and mimeographed booklets from church groups. Kane updates these heirloom favorites for contemporary palates, emphasizing local and seasonal ingredients. The volume includes chapters dedicated to making the perfect pie crust and offers helpful sidebars on baking techniques, such as selecting thickeners for fruit pies and understanding the role of corn syrup. Readers will find recipes like Meyer Lemon Cream Pie, Concord Grape Pie, and Burnt Sugar Meringue Pie alongside essays on pie-making traditions. The text combines time-tested tips with sweet illustrations to guide bakers through both classic and newly invented creations. This resource suits novice and expert pie makers who appreciate the innovative spirit of American home cooks from the pre-processed food era. It does not cater to those seeking celebrity chef content or modern cooking show trends, focusing instead on the homely desserts served at community bake sales and county fairs. The book provides a practical guide to preparing these treats for friends and family.