After the success of <i>Perfect Pies, </i>National Pie Baking Champion (27 times!) Michele Stuart went back into the kitchen—the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Michele’s Pies shops. Returning there also meant returning to the cherished pies she learned to bake under her grandmother’s and mother’s watchful eyes, as well as the wonderful cakes, cookies, and other sweet treats that became their family tradition.<br> <br> In her newest cookbook, <i>Perfect Pies & More,</i> Stuart delves deeper into her roots while creating delicious new memories made with love and care. Inside, you’ll find tantalizing recipes—some easy-to-bake, some requiring a bit more finesse—for dozens of her favorite fruit, nut, and cream pies, and so much more.<br> <br> <b>• NEW TWISTS ON OLD FAVORITES:</b> Pineapple-Pomegranate Pie with Coconut Crumb, Orange Creamsicle Pie, Almond Joy Pie<br> <b>• WHIMSICAL PIES:</b> Thin Mint Chocolate Cookie Pie, Key Lime-Blackberry Chiffon Pie, Cannoli Party Dip Pie<br> <b>• CRUSTS & TOPPINGS: </b>Pretzel Crust, Oreo Cookie Crust, Walnut Crumb Topping<br> <b>• COOKIES & BARS: </b>Blondies, Double Chocolate Walnut Cookies, Lemon Crunch Bars<br> <b>• PERFECT FOR A CUP OF TEA: </b>Applesauce Cake, Double Chocolate Bundt Cake, Cranberry-Orange Walnut Bread<br> <b>• LOVIN’ SPOONFUL:</b> Apple Crisp, Blueberry-Blackberry Turnovers, Bread Pudding<br> <b>• TOP THIS: </b>Caramel Sauce, Raspberry Glacé, Classic Meringue, Maple Whipped Cream, Chocolate Whipped Cream, Buttercream<br> <br> Sprinkled throughout with mouthwatering photos, <i>Perfect Pies & More</i> also serves up tips, techniques, and the secrets behind several of Michele Stuart’s National Pie Championship winners—including Banana Coconut Pecan Delight. Now a perfect blue-ribbon pie and other scrumptious delicacies are as close as your own kitchen!<br> <br> <b>“You owe yourself a visit to Michele’s Pies, where pie fillings range from fruits and nuts to butterscotch to just about everything in between.”—<i>The New York Times</i></b>