Amish Pies by Laura Anne Lapp is a great resource for every dessert lover out there. In this recipe book, the author covers:

Pie Crusts (6 recipes)
Fruit Pies (22 recipes)
Nut Pies (6 recipes)
Cream and Ice Cream Pies (10 recipes)
Chocolate, Vanilla, Shoofly, and More Pies (13 recipes)
Savory Pies (3 recipes)

Each recipe has an accompanying photograph and several of the recipes have variations included that allow you to bake for 1, 2 or for a crowd. None of the recipes seemed overly complicated. Prep and baking was straightforward without a laundry list of exotic ingredients. Great for beginners or long-time bakers, and contains your most common pies (like peach and shoofly) and some pies that I've personally never seen before (like Snitz pie). Almost every recipe is one I would potentially use, and some will be great for the holidays (like Maple Cream for Thanksgiving). I have about a dozen recipes bookmarked to try, just based on my first read through.

I rated Amish Pies by Laura Anne Lapp 5/5 stars. While it's not a large book, there weren't really any "filler" recipes, and each was accessible and easy to use, with enticing photography included.

Thank you to NetGalley, Laura Anne Lapp, and Skyhorse Publishing for the opportunity to read the ARC of this book. I was not required to write a review, and all opinions expressed are my own.

Who doesn't love pie? Really enjoyed this amazing collection of recipes. I did enjoy that there was a good selection of more savoury and nut based pies as many cook books tend to only include overly sweet pies. I enjoyed the pictures as well! I will enjoy trying out a couple of them myself.

This is the definitive and last cookbook you’ll ever need on pies. It includes all of your favorite fruit, nut, cream, savory, and chocolate/vanilla based pies. The recipes are simple, easy to follow, and supported by beautiful pictures. The only thing I can think of that would enhance this book is including more step by step pictures on how to make the pie crusts or lattice tops as these could be a little daunting for a newbie baker. This wouldn’t keep me from purchasing the book for my own collection though. Well done! Thank you to #NetGalley for the ARC.

I love pies and this book did not disappoint! Lots of colorful pictures and recipes that make me want to cook every pie in the book LOL! Thank you to Netgalley, the author and the publisher for a chance to read and review this book in exchange for an honest review.

Who doesn’t like pie?
It’s one of my favorite desserts! The author included a few different recipes for pie crusts, with good descriptions about each one. She also included many different kinds of pies, from fruit based to creamy to savory.
I think I’m most looking forward to making the peanut butter pie and the tomato pie with the homemade pie crust, of course.
Many thanks to the author, Skyhorse Publishing and NetGalley for a complimentary copy of the book. The opinions expressed in this review are entirely my own.

*I received a free eArc copy of this book from Netgalley in exchange for an honest review*

I am thankful for the conversions at the end of the book! I hate getting a recipe, where you have to convert every. little. thing. So this was definitely a win in my book.

The pies look so good and the recipes look manageable for a semi-ok house cook, if that makes sense. I have noted a few pies that I will be making for family reunions because they looked so good. The recipes are easy enough to read, understand and follow and I couldn't ask for much more from a simple, reliable, nice-to-own cookbook.

As I delved into the pages of Amish Pies, I found myself transported to cozy kitchens, where generations of hands have lovingly crafted these timeless treats. Here’s why this book left me both intrigued and hungry for more:

Charming Traditions:
The Amish community is known for its simplicity and strong ties to tradition. In Amish Pies, these traditions come alive through heartwarming stories and glimpses into their way of life. It’s like sharing a cup of tea with an Amish grandmother.

Flavors That Sing:
The recipes in this book celebrate the bounty of seasonal ingredients. From juicy berry pies to comforting custards, each creation feels like a love letter to nature’s gifts. I could practically taste the sun-ripened fruit in every bite.

Ease of Execution:
As you mentioned, the recipes are approachable. No complicated techniques or hard-to-find ingredients—just wholesome goodness. Whether you’re a seasoned baker or a pie novice, you’ll find joy in recreating these classics.

Artistry in Crusts:
The crusts! Oh, the crusts. Flaky, golden, and crimped to perfection. The book offers variations—buttery, whole wheat, or even lard-based—for every preference. I’m convinced that a well-made pie crust can heal the soul.

Sweet and Savory Harmony:
Beyond the expected fruit pies, Amish Pies introduces savory options like chicken pot pie and shepherd’s pie. It’s a harmonious blend of sweet and savory, just like life itself.

Community and Connection:
The Amish value community gatherings, and pies often take center stage. Imagine a barn-raising with slices of warm shoofly pie passed around—a taste of togetherness.

In summary, Amish Pies isn’t just a cookbook; it’s a cultural exploration, a hymn to heritage, and a celebration of the simple joys. So, grab your rolling pin and apron—let’s bake some memories!

Amazing cookbook. Easy to follow recipes. I've tried a few of the recipes already, and my family wants more. I love the beautiful pictures that come along with each recipe!

Omg this book is filled with so many yummy receipes. Great photos to go with each recipe and easy to follow instructions. Can not wait to make and try every pie.

Amish Pies focuses on savory and sweet pies and tart recipes.

The Sections are
Pie crusts
Fruit pies
Nut pies
Cream and ice cream pies
Chocolate, vanilla, shoofly, and more pies
Savory pies

Each recipe has yield, ingredients, instructions, recipe notes, and beautiful photo of the dish.

There are pictures and descriptions that make it easy to follow along. The directions and ingredients are short and to the point.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

I recently discovered a love for Amish romances. I find them to be sweet and uplifting. I couldn’t help but want to read this book. 𝗔𝗠𝗜𝗦𝗛 𝗣𝗜𝗘𝗦 by Laura Anne Lapp is a lovely addition to my cookbooks collection. The recipes are easy to follow and extensive, the lovely images that accompany them are a nice touch. I’ve tested a few of the recipes and they were met with enthusiasm. I highly recommend this book.

Amish Pies by Laura Anne Lapp is a wonderful book with 60 sweet and savoury pie recipes. There are also 6 different pie dough/crust recipes, some more forgiving than others!!

There’s also a nice bit at the start of the book about the importance of pies in Amish culture, celebrations, and get-togethers.

I’ve chosen 3 recipes to follow – apple, pecan, and oatmeal. The latter I LOVE the sound of dense oatmeal with nuts – I may even add sultanas.


The photographs are of high quality here, and I particularly liked the battered looking metal pie dishes, very authentic.

This book is high quality, useful, interesting and fun.

This is a nice collection of pie recipes if you like easy pies made with processed ingredients. I prefer more traditional, old fashioned recipes but I think I’m in the minority these days. These use lots of ingredients like tubs of whipped topping, pudding mix, jello, etc. They are easy recipes and there is a photo for every one. There are some traditional recipes with all natural ingredients, too, though not as many. No nutritional information is provided. The recipes contain a lot of wheat and there are no gluten free crusts or adaptations. It’s not really a good fit for me but others are likely to really enjoy it.

I read a digital ARC of this book for review.

Having just been to the Amish areas in Pennsylvania I couldn't resist reading this cookbook and trying some of the recipes. I love to cook and bake but don't make pies often so this is the book to get me motivated to try making more pies.

The recipes are so easy to make and they are very tasty that you will find all your friends and family will love them. The photos alone will make you hungry. This is certainly a book that will not overwhelm you but instead will make you want to get in the kitchen and bake some pies. YUM>.

Thank you NetGalley and Skyhorse Publishing for giving me the opportunity to read and review this book.

I did not know pies were big in the Amish community. I have an Apple crumb pie recipe that I make every year but am excited to try some more. Also, I buy pie crusts but this has a few recipes for homemade pie crusts I want to try! This book was easy to read and I loved the pictures too. I can’t wait to make some of these pies!

I drooled over every page of this beautifully photographed book with 60 recipes for sweet or savory Amish pies. Written by Amish author Laura Anne Lapp, this gorgeous book has easy-to-follow recipes for making such mouthwatering pies as Shoofly, Sweet Potato, fruit of all kinds, chicken pot pie, and more. A treasure!

Thank you to Good Books and NetGalley for the advanced reader copy of this book. All opinions are my own.

I absolutely devoured this book. I am a HUGE fan of pies, both consuming them and baking them as gifts for people in my life. This book of pies is a classic--simple recipes anyone can follow, but with the added homey touch that only the Amish can give. I can't wait to try the chocolate pies for my husband or the raspberry swirl pie for myself.

I like a pie recipe I can put together in 20 minutes or less and most of these recipes fit that requirement!

The photos that accompanied the recipes were gorgeous and made all the recipes look very appealing.

Highly recommend to any novice or experienced pie baker.

If you like pies - and if you like to bake pies - this is a cookbook you should add to your shelf. There are 60 straightforward pie recipes just like my mother and grandmother made. These are not bougie/high-end recipes. The crust recipes use vegetable shortening/lard (both make beautiful crusts). The ingredient lists are basic. Many pies could be made without a trip to the store. There are a few recipes I haven't found many places at all - the lemon sponge is an example that I am going to bake today. Or, I may make the butterscotch cream pie. Or the blueberry cream pie. There is more than one pecan, pumpkin, and sweet potato pie recipe, so you have options for this fall's holiday meal planning. So many lovely recipes. I've tagged over half that I intend to make.

This book is short and concise, with photos of every pie. For some reason, the photographs show the crusts widely pale in some areas, but I didn't find that too troublesome.

If you like fancy, difficult-to-recreate, expensive pies, by all means, go with a cookbook from an upscale author. If you are an aficionado or lover of basic pies (cream, nut, fruit, frozen, meringue, etc.), then you should add this book to your collection.

Thanks to NetGalley for providing me with an electronic ARC in exchange for a review.

I made you a pie. 😉 I don’t bake pies that often, probably because I live alone, and I didn’t inherit the pie crust gene. This book gave me some good crust tips and filling ideas. Savory anyone?

My review of Amish Pies, by Laura Anne Lapp, is based on a digital ARC (Advance Reader Copy) from NetGalley in exchange for my honest review of this book. Please keep in mind that the book is still being edited, so my review is based on a book that is still unfinished and/or incomplete.

I have to say that overall, I really like this book and am looking forward to trying out some of the recipes. As a baker, I was attracted to the cover and title, and assumed there might be some unusual or interesting recipes inside, and I was right. While there are some standards, the author - who is a member of the Amish community - has included a few lesser known Amish pie recipes to share with the world.

As of the time of this review, the book offers 60 recipes and is divided into several categories as follows: Pie Crusts; Fruit Pies; Nut Pies; Cream and Ice Cream Pies; Chocolate, Vanilla, Shoofly, and More Pies; and Savory Pies.

In the Pie Doughs section we have: 3 pie dough variations of the flaky variety (more on these later), and recipes for an Oatmeal Crust, Graham Cracker Crust, and Cookie Crust. Most recipes will refer back to one of these crusts in the instructions.

In the Fruit Pies section we have: Apple, Apple Crumb, Fresh Fruit, Fresh Strawberry, Fresh Peach, Fresh Blueberry, French Rhubarb, Rhubarb Custard, Lemon Meringue, Lemon Sponge (a custard-like filling), Sour Cream Lemon, Grandma's Pumpkin Pie, Pumpkin (variations 1-3), Layered Pumpkin (a shoofly-like bottom with a pumpkin layer on top), Snitz, Strawberry Rhubarb Crumb, Frozen Strawberry Pie (variations 1 & 2), Plum and Pear pies. Note that the Fresh Strawberry and Fresh Peach each use a flavored Jello base (with a sweetened cornstarch slurry), and in the Fresh Blueberry pie, the blueberries are layered with a sour cream-based custard.

In the Nut Pies section we have: Pecan (with 3 variations), Peanut Butter, Peanut butter with Chocolate Crust, and Peanut Butter Cup pies.
In Cream and Ice Cream Pies we have: Sour Cream Pear, Pear Custard, Peaches and Cream, Raspberry Swirl, Raisin Creme (2 variations), Maple Cream, Cream Cheese Pecan, Ice Cream Pie with Peanut Butter Crust, and Cappuccino Ice Cream pies. It's worth noting here that the 2 ice cream pies use store bought ice cream.

In Chocolate, Vanilla, Shoofly, and More, we have: Chocolate, Chocolate Chess, Chocolate Chip Cookie, Vanilla, Vanilla Crumb, Shoofly (2 variations), Chocolate Shoofly, Butterscotch, Oatmeal, Coconut Oatmeal, and Sweet Potato (2 variations) pies.

In the Savory Pies section we have: Tomato Pie, Potato Pie (a mashed potato crust with a quiche-like filling), and Chicken Pie (similar to chicken pot pie)

Lastly, in my ARC there was a section labeled Index that contained Metric conversions (though Imperial (not metric) is used throughout (at this point anyway), but no other recipe index to speak of (again, at this point). This could be coming with the final touches to the book.

I did find the categorization of the pies a little confusing, and am hoping that with the final edit things will be organized a bit better. For example: In the Fruit Pies section we have a couple of fruit-cream and frozen pie variations (which I might expect to go in the Cream and Ice Cream Pies section), as well as five pumpkin pie recipes and variations, which of course is not a fruit at all. Similarly, in the Cream and Ice Cream Pies section we have several pies that also have fruit, as well as another pecan pie variation, even though we have three pecan pie variations in the Nut Pies section. All this to say I found the organization, as is, a bit confusing. But again, ARC's are rarely in perfect order, so hopefully these and other tics will be sorted out before publication. But there are some fun and interesting recipes here, along with full color photographs of just about each pie, which really make you hungry and want to jump in and get started baking right away! My only gripe with the photos is that they aren't labeled. Most of them I could figure out because of the ingredients or their placement, but it was harder to tell which was which when there were multiple variations to a recipe. This is a relatively minor concern though.

I think there are a few things worth noting:

1) As can be seen from the lists above, multiple recipes have several variations that count as their own recipe. Sometimes the variation is significant (as with the pie doughs), but often it is a minor tweak;

2) the "flaky" doughs all use shortening vs butter (her crumb recipes use butter);

3) the author primarily provides Imperial measurements, such as cups, with one notable exception: her recipe for many/crowd crusts uses pound measurements (e.g. 4 lbs. pastry flour, 2 lbs. bread flour, etc.). I don't think I've ever seen bread flour used as part of a pie recipe before.

4) As mentioned, there are 3 flaky pie dough variations, mainly using different base flours and providing different yields. One of the recipes makes lots of pies...but the wording makes it confusing to understand just how many. For example, the yield for Pie Dough (Variation #1) says: Yield: 4 (9-inch) pie crusts (enough for 2 double crust pies). That is very clear. For Pie Dough (Variation #2), it says: Yield: 1 (10-inch) pie crust, top and bottom. I *assume* this means 1 10-inch double crust pie. And for Pie Dough (Variation #3) we have: Yield: 15 (9-inch) pie crusts, top and bottom. Again, I *think* that means enough for 15 double crust pies...BUT it could also mean 15 crusts total, to be used for a top or bottom crust, To make it crystal clear for the reader, I would suggest using consistent language throughout, continuing the format used for Variation #1, which is to tell us how many single and/or double pie crusts the recipe will make. That way there is no question what the yield will be before we start a recipe. Also - and maybe this is nitpicking on my part, but since each of these pie doughs are fundamentally different (e.g. one uses use pastry, one uses AP flour, and the third uses a combination of pastry and bread flours... though she does tell us in the introduction all can be made with AP flour with good results), why not give them each their own name to differentiate them, such as Single Double-Crust, Double Double-Crust, and Crust for a Crowd, etc.? Just a suggestion!

Editorial issues aside, I am a baker with several pie cookbooks in my collection and there are still so many pies here that I want to bake, including the new-to-me Snitz Pie, I was so intrigued, I did a little research on it. Turns out, Snitz pie is a uniquely Amish selection that tends to use either applesauce, apple butter, a combination of the two, or reconstituted dried apples, plus a thickener of some sort for a uniquely textured apple-tasting pie. Ms. Lapp's recipe uses applesauce with granulated tapioca and looks simply delicious.

To summarize, I think this is a unique pie cookbook with some very delicious and interesting recipes, and I would recommend this book for pie bakers looking for something a little different.

Thank you to the publisher and NetGalley for the opportunity to review this book.