a Savor the South cookbook

By Sara Foster

168 pp., 5.5 x 8.5

  • Paperback ISBN: 978-1-4696-7437-7
    Published: February 2023
  • E-book EPUB ISBN: 978-1-4696-4713-5
    Published: August 2018
  • E-book PDF ISBN: 979-8-8908-5627-2
    Published: August 2018

Savor the South Cookbooks

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Sara Foster takes the expression “easy as pie” seriously. New and experienced bakers alike will thrill to Foster’s encouraging approach to tossing together the most delicious made-from-scratch pies. A southern kitchen is unimaginable without pie, says Foster, who grew up on a farm in Tennessee, where many a meal ended with a bubbling pie or cobbler straight from the oven. “There were many pie makers in my family, and no one ever needed a recipe—they just mixed, rolled out pastry, and baked to perfection,” she writes. Surrounded from an early age by her pie-baking mother, grandmothers, aunts, cousins, and neighbors, Foster developed a natural passion for pies.

Here, reap the rewards of Foster’s inspiration: fifty-seven recipes for amazing pies, including the southern classics, each one matched to one of eleven perfect pie crusts. You’ll find pies piled with fruit, pies stuffed with nuts, custard and cream pies, icebox pies, tarts and hand pies--and savory pies, too. Guided by Foster’s clear instructions and how-to tips, you too will soon be pulling a pie pan of joy out of the oven for every season and taste.

About the Author

Sara Foster is the owner of Foster’s Market in Durham, North Carolina, and the author of five cookbooks, including The Foster’s Market Cookbook.

For more information about Sara Foster, visit the Author Page.


"Will thrill passionate pie makers and enhance baking collections."—Library Journal

"A sharp collection of slim, single-subject volumes exploring Southern food."—New York Times

"Sara Foster has written another book that deserves space on our bookcase: Pie offers recipes that are mouthwatering, unusual, and with quirky ingredients that just beg us to try them. I cannot wait to get my hands on some fresh-picked blue crab for the Carolina Crab Pie, or some tree-ripened peaches for the Sandhills Peach Pie. I hope my sour cherry trees provide me with enough fruit to try Sara's bourbon-spiked Sour Cherry Pie. And the Raspberry Fool Semifreddo Pie? It will be the first thing I make when my raspberries are ripening in the garden. Thank you, Sara!"—Martha Stewart, author of A New Way to Bake and Martha's Flowers

"Sara Foster—a well-known chef—has written a delightful book about the importance of pies in southern culture, and as an American favorite. Readers from all regions of the country will certainly find many recipes that will tempt them—I know I have."—Kathleen Purvis, author of Distilling the South