When Teeny Lamothe decided that she wanted to become a professional pie baker, she compiled a list of female pie makers.

"I wanted," she writes, " to study under strong women who'd had the gumption to open their own shops ... using their grandmothers' and great-grandmothers' timeless recipes."

Then Lamothe sketched out a year's worth of pie shop apprenticeships and offered herself up as an "unpaid hand."

Her cookbook spotlights these pie shops and their regional pies in four seasonal chapters, frequently presenting "teeny" versions as well. And she salted her sweet pie repertoire with an array of savory pies, ranging from a Reuben Pot Pie With a Rye Crumble and Caraway Crust to the Breakfast Pie.

This is not your usual pie book. Workman Publishing. $15.95.

Breakfast Pie With a Hash Brown Crust

Makes: one 9-inch single-crust pie (6 to 8 slices)

If you don't want to shred your own potatoes for the crust, you can always cheat and buy preshredded hash browns from the store, as long as you have three and a half cups. I usually make this in a pie plate, but a cast-iron pan works, too (just be sure to grease it before pressing in the hash brown crust). - Teeny Lamothe


3 tablespoons olive oil

3 1/2 cups peeled, shredded hash brown potatoes (I like russets)

Salt and ground black pepper

1 tablespoon chopped fresh rosemary leaves

2 tablespoons unsalted butter

1 large leek, halved lengthwise, cleaned, and whites and light greens thinly sliced into half-moons

About 8 ounces mushrooms, stemmed and cut into 1/4-inch slices (to equal 3/4 cup)

5 large eggs

3/4 cup heavy (whipping) cream

1 cup grated Parmesan cheese


Preheat the oven to 350 degrees with a rack in the middle position. Heat the olive oil in a large skillet over medium heat. While the skillet heats, combine the shredded potatoes with 2 teaspoons salt, 1/2 teaspoon pepper, and the rosemary in a large bowl and toss to combine. Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Remove skillet from the heat and let the potatoes cool.

Melt the butter in a small skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove the skillet from the heat and let the leeks and mushrooms cool. Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half the grated cheese and whisk until incorporated.

Press the cooled hash browns into the bottom and up the side of a 9-inch pie plate. Spread the leeks and mushrooms over the bottom of the crust, and top with the remaining cheese.Pour in the egg mixture.Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately.

Adapted from "Teeny's Tour of Pie"