After our first 8 years of obsessing about pie, we wrote a book. We hope our experience hand making hundreds of pies each week will provide useful insights to any aspiring pie maker. In addition to sharing our recipes & methods, we included lots of background information about our shop, our farmers, and our ingredients. Of course we added some pie history as well.

In Chapter 1:'Lessons from the Rolling Table' we teach you to make perfect pie dough and roll a perfect pie crust. Then we move on to crimps, cut-outs, lattices, & crumb shells. The pie recipes are organized into 'Farmers Market Pies' (by season of course), 'Creams, Curds, & Custards', 'Desperation Pies', 'Chess Pies', 'Over-the-Top Pies', 'Turnovers', 'Savory Pies', 'Quiches', and 'Hand Pies'.

Please save us a spot on your baking shelf (It's a hard cover book, 384 pages, and about 9.5" x 8.5"). The book is for sale at both our Chicago shop at 1618 W. Chicago Avenue and our Evanston shop at 749 N. Chicago Avenue. (Same street name - Different cities - About 10 miles apart!)