This is a first edition, first printing of the Pie and Pastry Cookbook published in 1968. Filled with every pie and pastry recipe you can imagine, this book describes how to create a plethora of pies from sweet to savory, dinner to dessert, healthy to hand-held.  All the classics are included here, along with mid-century inventions, regional favorites, and creative collaborations with home cooks around the country.  Hardcover spiral-bound book, 160 pages.