Even though the summer has now come to a close, pie season is just beginning to heat up. I think of the fall as prime pie season, what with all those amazing apples and pears coming into their prime, along with all those great squashes (try using butternut squash puree in place of pumpkin in your Thanksgiving pies) bursting out of the farmers market baskets. If you're looking for a little pie guidance, check out The Complete Book of Pies by Julie Hasson. This volume filled to bursting with 200 recipes that run the gamut from sweet to savory, fruit to chocolate. In addition to the recipes, there are tips on how to make the perfect crust, how to make that homey crimped edge, advice on pie plates and a list of typical ingredients to keep on hand so that you can whip up a pie at any moment.
Some of the recipes that I'm looking forward to trying out: Apple Custard Pie with Lemon and Cinnamon (page 22), Chocolate Macaroon Tarts (page 96) and the Quebec-Style Salmon Pie (page 164).
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