Even though some might consider a cookbook about pie to be a single-subject cookbook, I can’t put it in that category. Like cakes and cookies, pies are incredibly versatile are really could be considered a mainstay of baking – rather than a sidebar that doesn’t necessarily get that much focus (real single-subject cookbooks tend to highlight these out-of-the-spotlight dishes/ingredients, like S’mores). Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie might be focused on one topic, but it is not limited by that in any way.
The cookbook is quite comprehensive in its coverage of pie making. It starts out with a discussion of what makes the perfect pie, from ingredients and equipment to the different textures of the finished pie crusts. Then, the book goes on to discuss pie crust recipes before getting into the pies (i.e. fillings) themselves. The pies are broken down into chapters by theme: berry pies, apple pies, nut pies, turnovers/small pies, etc. You should be able to find everything from the most common pies, like Libby’s Famous Pumpkin Pie, to more unusual ones, like Watermelon Chiffon. The book is focused on dessert pies and does not cover savory pies, although the general discussion about pie making and many of the crust recipes would be very useful no matter what type of pie you’re looking for.
This book has been released in hardcover, but is now available in paperback. It is still illustrated, which is a nice touch for the newer edition. The recipes are all clearly written, and there is a nice discussion that goes with each one that offers either tips about the recipe or comments about its history. It makes it a pretty good read, much more interesting than a list of recipes alone.