pApple pie. Pumpkin pie. Shepherd s pie. Chicken potpie. Sweet or savory, pies are beloved everyone has a favorite. Yet despite its widespread appeal there has never been a book devoted to this humble dish until now.pp Janet Clarkson in iPie iillustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie Must it have a top and bottom crust Is a pasty a pie In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie s commercial applications, nutritional value, and cultural significance and she examines its international variations, from Britain s pork pie and Australia and New Zealand s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie.pp This delectable salute to the many pies enjoyed the world over will satisfy the ap