Tarts with Tops on: Or How to Make the Perfect Pie

In her first American publication, British food writer Day-Lewis presents sweet and savory pies, covering English, American and traditional pies. Many of her savory pies, accompanied by helpful full-color photos, are wonderfully hearty, such as Galician Pork and Sausage Pie and Somerset Pork Pie with Cider and Apples. There's also the delectable Rabbit Pie, made with prunes, apple cider, bacon and sage, as well as Salmon Baked in Pastry with Ginger and Currants. Day-Lewis naturally offers a version of the Shepherd's Pie (""the classic Monday supper after a Sunday roast""). She includes a selection of raised pies, such as the Melton Mowbray Pork Pie, with pork shoulder and back bacon, as well as a Game Pie, which can be made with pheasant, partridge or grouse. Her sweet pies are just as classic and comforting, such as a Sour Cream Apple and Walnut Pie; and in a section devoted to American pies, she includes recipes for Pecan Pie and Mississippi Mud Pie.