The great thing about this pie is that you probably already have everything you need to make it. The Hoosier Mama Book of Pie shows you how to take sugar and cream and turn it into a pie with notes of creme brulee and buttery vanilla.
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We begin our feature with a classic: apple pie. The Hoosier Mama Book of Pie takes its time with this one, using an all-butter double crust, and baking a macerated apple filling in its own cooked-down, subtly spiced syrup. They've thought of everything, from a pie wash to gloss the crust, to Crust Dust, a mixture of flour and sugar used to prep the pie shell before filling. It's so good, it's served year-round at Hoosier Mama Pie Company.
Many people sing the praises of the Chicago pie shop Hoosier Mama, and they'll feel compelled to do the same about this book from owner and chef Paula Haney. Absolutely everything that goes into making a pie is addressed, from the crust up, and the recipes, from a classic apple to a cranberry chess pie, are sure to fit your holiday table.
Attention to detail is a hallmark of the recipes found in The Hoosier Mama Book of Pie, and this apple pie is no exception. The filling is pure apple pleasure, macerated with sugar, lemon, and a bit of Chinese five spice, basted in its own syrup and baked in an all-butter crust.