50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie

IACP Cookbook Award Winner • A "deliciously unique" love letter in pie crust to every state—a delicious portrait of the country with more than 50 recipes for extraordinary pies that taste just like home. (Jessie Sheehan, author of Snackable Bakes ) There's nothing quite so American as a slice of pie. That's what Stacey Mei Yan Fong learned growing up in Singapore and Hong Kong, watching movies set in the United States and dreaming about taking a road trip from coast to coast, stopping at diners along the way. After college in Savannah and a decade as a fashion designer, Stacey turned her passion for home baking into an ode to her chosen home: honoring the people, places, and flavors that made her love this country with a pie for each state. Each pie is an impressive, whimsical tribute that encapsulates a state's unique flavors and honors its culture, including: South Dakota's Wild Rice Pudding Pie Illinois's Deep Dish Pumpkin Pie Kentucky's Derby Pie with Blackberry Sauce Mississippi Mud Pie Idaho's Mashed Potato Pie with Hash Brown Crust and Scallop Potato Topping Georgia's Sweet Tea Peach Pie with Pecan Crumble North Dakota's Tater Tot Hot Dish Pie And bonus pies to honor Stacey's trajectory from Southeast Asia to her Brooklyn home, like: A Pandan Custard Pie for her birthplace of Singapore A Kope Jahe Pie in honor of her childhood in Indonesia A Honey Peach Pie for her time at the Savannah College of Art and Design And a Bagel Order Pie to celebrate her forever New York City home Every pie is an opportunity to celebrate (or defend) your home state, presented in a beautifully packaged cookbook that is "everything we need more of right now" (Cheryl Day, author of Cheryl Day's Treasury of Southern Baking ). Bake your way through and you'll taste the full range of flavors that America has to offer. With recipes organized like the all-American roadtrip we've all wanted to complete, this book is a journey through the wonders of pie for bakers of all skill levels—and th

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