Product Review
Join the Pie Corps’ mission to create the finest-quality, handmade, soul-satisfying, savory and sweet pies.
Cheryl Perry and Felipa Lopez, owners of Brooklyn’s Pie Corps, share their pie-making expertise and delicious recipes in their first cookbook. For the Love of Pie boasts sophisticated and contemporary flavors in pies made using traditional techniques. Perry and Lopez explain the science and art behind baking a perfect piecrust while offering a variety of crust recipes, from all butter to chocolate crumb.
Paired with the crusts are recipes for dessert pies, pot pies, hand pies, meat pies, and tarts. Several of the Pie Corps’ signature recipes, such as Apple Crumb Pie with Rosemary-Caramel Sauce and Buttermilk-Fried Chicken Pie with Buttermilk Gravy and Sautéed Greens, are in the cookbook along with other mouth-watering options like Lemon Thyme Blackberry Mini Tartlets, Picadillo Hand Pies, and Honey-Lavender Custard Pie.
Why pie? It’s the essence of handmade. Once you learn the basics of making crusts and fillings, you’re there—anything locally available to you is potentially pie. What could be better than that?
Cheryl Perry is a classically trained chef with more than 20 years of experience working as a culinary instructor, restaurant owner, and consultant in the New York City area. She is a co-owner of the Pie Corps.
Felipa Lopez's passionate love of all things culinary comes from her Cuban and Puerto Rican family background combined with her dad being a professional chef. Along with co-owning the Pie Corps, she is also an acupuncturist in Brooklyn, New York.
Lynn Marie Hulsman is a freelance writer, journalist, and editor.
Cheryl Perry and Felipa Lopez, owners of Brooklyn’s Pie Corps, share their pie-making expertise and delicious recipes in their first cookbook. For the Love of Pie boasts sophisticated and contemporary flavors in pies made using traditional techniques. Perry and Lopez explain the science and art behind baking a perfect piecrust while offering a variety of crust recipes, from all butter to chocolate crumb.
Paired with the crusts are recipes for dessert pies, pot pies, hand pies, meat pies, and tarts. Several of the Pie Corps’ signature recipes, such as Apple Crumb Pie with Rosemary-Caramel Sauce and Buttermilk-Fried Chicken Pie with Buttermilk Gravy and Sautéed Greens, are in the cookbook along with other mouth-watering options like Lemon Thyme Blackberry Mini Tartlets, Picadillo Hand Pies, and Honey-Lavender Custard Pie.
Why pie? It’s the essence of handmade. Once you learn the basics of making crusts and fillings, you’re there—anything locally available to you is potentially pie. What could be better than that?
Cheryl Perry is a classically trained chef with more than 20 years of experience working as a culinary instructor, restaurant owner, and consultant in the New York City area. She is a co-owner of the Pie Corps.
Felipa Lopez's passionate love of all things culinary comes from her Cuban and Puerto Rican family background combined with her dad being a professional chef. Along with co-owning the Pie Corps, she is also an acupuncturist in Brooklyn, New York.
Lynn Marie Hulsman is a freelance writer, journalist, and editor.
