When pies fly Handmade pastries from strudels to stromboli, empanadas to knishes

Barrow (Pie Squared) encourages readers to be fearless and creative in their pie-making endeavors in this accessible and fun baking guide. A primer on equipment called "Check Your Equipment" and nine steps to "Earn Your Pie Wings" (which explains, anong other things, how to avoid soggy pie bottoms and the uses of egg wash) set up home bakers for recipes categorized in chapters including "Galettes," "Empanadas," and "Knishes." The book opens with a savory and brunch-worthy "Quiche Lorraine Galette," which uses a pound of ripe tomatoes and some country ham; the "Sunday's Lox and Schmear Tart" also makes for an ideal mid-morning weekend gathering. A hearty and unexpected Philly cheesesteak galette and "Cheeseburger Hand Pies" are sure to please big appetites; meanwhile the "Pie Poppers" chapter features tempting bite-sized snacks and appetizers such as the "Thanksgiving-in-a-Bite Pie Poppers" (complete with turkey and cranberry sauce) and "Korean Bo Ssam and Kimchi Pie Poppers," served with a scallion sauce. Dessert standouts include brandied peach pie poppers, served with ice cream, as well as empanaditas made with chai-spiced plum and walnuts. Home cooks will delight in this entertaining baking guide. (Sept.)