Apple Pie by John T. Edge

Apple Pie Reviews

• 
  Melissa

  This is the second book in Edge's series about food. The first was about Fried Chicken. And I do think this second book was written better. And I'm not even a pie fan, but I found the information contained within to be interesting.
  
  Apple Pie is definitely considered all American. There are so many variations from crumb toppings, to mock apple pie, to a flaky crust that everybody believes they do it the right way. In this book, Edge goes around the country trying out different versions of the pie and meeting the people that make them. Sadly, most of the pies he tries are not up to par, but there are a rare few that stand out and make his trips worthwhile. He also explores some of the history behind the pies and even presidents that had a fondness for the apple variety.
  
  He meets some interesting people in his journeys. Especially the ladies that make the fried pies, they have some unique, albeit sad, stories about how they first started making pies. And then there's the guy who adds chilies to his pies. I thought he was interesting and had a fantastic idea. One I'd like to try out myself if I could only make a decent crust. And Edge himself is a charming narrator. He has a lot of belief and love of food and keeps trying even if he does run in to some not so tasty renditions of pie.
  
  This book flowed a little better than the first book did. The chapters were slightly longer and allowed for a more in-depth look at the places he was exploring and the type of pie that was being produced. It also allowed more time for interviewing the people and relating a bit of history as well. I still would have liked to see more about the food itself. He covered the history very well, and even included a few recipes, but this was a very fast read and I think a lot more could have been added.
  
  This book hasn't quite made me a pie convert, but I do want to try the green chili apple pie now and will have to hold on to the recipe from this book. I think anyone who appreciates the history of food would probably enjoy reading this book, or really any from the series.
  
  Apple Pie: An American Story
  Copyright 2004
  162 pages
  
  Review by M. Reynard 2013
  
  More of my reviews can be found at
  www.ifithaswords.blogspot.com
• 
  T. Jacobson

  There are times when this book is asking all the right questions, and there are times when it goes nowhere. It explores the myth, but never quite comes to a conclusion. Maybe I hoped for more. However, there are some lovely recipes within it that I am going to try. 🤞
• 
  Ashley Beardsley

  Edge's book is my first stop in a search for the beginning of the phrase "as American as apple pie." Though I think I have more questions than answers, it was a good first stop.
• 
  Sarah

  I didn’t have the words for my fondness for apple pie, though, until I read John Edge’s wonderful book Apple Pie. In it, he undertakes the quest for “true” apple pie, “real” apple pie, apple pie that isn’t a can of pie filling in a thawed crust. It’s a journey that inspired me and that made me realize that, deep inside, I have a desire to learn to make a pie crust. He writes with humor, but make no mistake: this is a man on a mission - and an important one at that!
  
  Did I mention it’s a short book and that it includes recipes? They’re recipes I think even I can follow, though I’m not going to attempt a crust without first going through some lessons with two of the great pie-crust-bakers I know.
  
  I’d tell you to go to the library and get a copy, try it out, except that you might find, as I did, that not only will you drool all over the pages, but you won’t be able to cook with it because of your propensity to drip and dribble and make the pages stick together.
  
  My full review is
  at my blog.
• 
  Emily Hilliard

  this was a totally delightful, quick read on one of my favorite topics in the world. It was the perfect length (I feel like many books of this nature get in a little too deep) with quaint anecdotes with the perfect combination of technique and historical background. I totally recommend it and can't wait to try some of the recipes, particularly FRIED PIE!
  
  Oh, and how could I forget, he also discusses PIE FOR BREAKFAST!
• 
  Alexis

  I find Edge's narrative a little choppy and hard to follow at times, but this is the kind of history book I can really sink my teeth into. Literally - I wanted to eat something, preferably apple pie, after every chapter. I also wanted to immediately go to my local farmer's market and abscond with all the apples so I could experience the text in my own kitchen. I take that as the sign of a great book about food.
• 
  Joanna

  Maybe I have read too much about pie? This was kinda dull, sorry to say. On the plus side, I DID crave pie the entire time I was reading. On the negative, I was really counting the pages to the end. And there weren't many.
• 
  Rick Segers

  This is one a four part series of books on uniquely American foods written by John Edge of the Southern Foodways Alliance. these are great books for foodies of course but also for fans of the particular foods. All feature great background and recipes.
• 
  Julie Davis

  Just as good this time as when I first read it. John T. Edge did a nice job of talking about apple pie as an American food and surveying the food scene via pie makers across the country. A little book but a gem.
• 
  Erin Dion

  Delightful! A fast, and extremely easy read that covers a lot of information, both technical and historical, about pie. If you love some pie...go for this one!
• 
  Heather

  Sweet little book about delicious pies across the country. Be wary of the American Pie Council.
• 
  Minneapolani

  I admittedly worship at the altar of John T. Edge. The guy sounds like Huckleberry Hound, but has some of the most interesting things to say during his exploration of what American food really is.
• 
  Jen

  2.5
• 
  Heidi

  an enjoyable read that will leave you craving dessert!
• 
  Melissa ♥♫

  had to read it for a book report :(
• 
  Sara

  Had promise, but just not that good.