Country Pies

Library Journal

Yockelson's country pies are simple and uncomplicated, using seasonal produce and ingredients whenever possible. Her summer recipes include lots of berry pies; autumn's selections feature pumpkin, squash, and fall fruits; winter pies make more use of ``goods on hand,'' in cream and custard fillings; and the spring recipes highlight lemons and limes and the earliest fruits. The recipes are good enough, but other pastry books include most of these 50 pies and much more (Yockelson uses only two pie crusts); for large collections. JS