Paula Haney’s The Hoosier Mama Book of Pie was released last week.
Hoosier Mama's Lemon Meringue Pie.
Pastry chef Paula Haney of Hoosier Mama Pie Company.
Since 2009, Chicagoans and pie-lovers nationwide have been flocking to Hoosier Mama Pie Company to place wait-listed orders on founder Paula Haney’s mouthwatering pastries. Now, Haney—along with co-writer Allison Scott—shares secret recipes in The Hoosier Mama Book of Pie (Agate Publishing; $20 on barnesandnoble.com),which hit stores last week.
Of the 120 sweet and savory pie recipes, we’re honing in on the summertime selections while we still can: blueberry, blackberry, cherry, peach, and more. Interspersed among the recipes are anecdotes and advice, including a tribute to the Green City Market and a guide to preparing the piecrust. “[People] have a lot of anxiety about making pie, especially the crust,” says Haney, who once worked as pastry chef under Grant Achatz at Trio. “We wanted it to feel like we were in the kitchen with you.”
So which pie is Haney’s top pick? “My favorite pie to eat is rhubarb, but you have to peel the rhubarb and that can take a while,” she says. “My favorite pie to make is the Hoosier Sugar Cream. With only six ingredients, it is the shortest distance between you and pie!” Pick up a copy—and maybe a pie or two—at Haney’s West Town shop. Hoosier Mama Pie Company, 1618 W. Chicago Ave., 312-243-4846