What better time to start a year-long discovery of pie baking than in the fall? Ashley English’s short but chock-full of inventive and not-too-complex pie and tart recipes is the perfect intro. Its format makes it accessible to both the novice, intermediate or pro home baker – divided seasonally, with both guest recipes and gluten-free recipes and variations. Don’t worry – both sweet and savory pies are included, making this a workhorse cookbook that can supply a household with dinners and desserts. I recommend the Curried Winter Vegetable Pie as a starter that is a great showcase for those root vegetables that often become a mash or a stew, but become so much more encased in a crust and enlivened with spices.