There's no more Arkansas dish than pie. From early days of savory pies of wild game to our love of a sweet end to everyday meals, pie has been part of our culinary landscape for centuries.   In her 12th book, author and food historian Kat Robinson takes a deep dive into the wide span of pie recipes from our historic and current restaurants, home cooks, and hundreds of church and community cookbooks to create a curated collection of classic pies complete with tested recipes, stories, and full-color photography.   With more than 240 recipes, The Great Arkansas Pie Book covers the spectrum of dough-borne delights both sweet and savory, with nods to the common and the unusual. This is the cookbook for true pie lovers who want an authentic slice of The Natural State.   The Great Arkansas Pie Book  is a massive, 288 page assortment covering every type of pie - fruit, nut, cream, custard, chocolate, meringue, fried, and savory. It shares unusual and unique pies, and even those that make their own crust in their baking. The 248 recipes within cover pie crusts made from butter, shortening and lard; from restaurants of the past and eateries currently offering some of Arkansas's best slices, from home cooks and from both old church cookbooks and historical sources. Recipes date back as far as the 18th century. Within the pages, you'll find some of the most beloved and singular pies ever brought to the table, including   Mile High Chocolate  and  Lemon Meringue Pies  from the venerable Ed and Alma's restaurant in Benton - Lemon Chess Pie , the very recipe from the Arkansas Governor's Mansion reportedly favored by President Bill Clinton - Arkansas Possum Pie  from Tusk and Trotter in Bentonville, named the top pie in Arkansas by  People Magazine - Company's Comin' Pie  from the Cliff House Inn, the official pie of the Arkansas Sesquicentennial - Ozark Wild Huckleberry Pie  from Burns Gables and Rabbit Pie from Booger Hollow, mid-century Arkansas tourist attractions. - An 18th Century  Meat Pie , developed from recipes from English settlers in the Boston Mountain section of the Ozarks - Peach Lattice Pie  from Mrs. Jan Simrell at Ventris Trails' End Resort - Cathie's Buttermilk Pie  from The Oark General Store - Raspberry Cream Cheese Pie  from Trio's Restaurant in Little Rock - Caramel Pecan Cream Cheese Pie  from The Wooden Spoon in Gentry - Five different recipes for the famed  Egg Custard Pie  from Franke's Cafeteria    ...plus historical pies such as Black Bottom Pie, Brown Bag Apple Pie, Cushaw Pie, Dog Tick Pie, Goody Pie, Gooseberry Pie, Lemon Rice Pie, Pinto Bean Pie, Mincemeat Pie, and Shoo Fly Pie. You'll also find standards like apple, cherry, grape, coconut meringue, pecan, lemon icebox, caramel, strawberry, and fried pies between the covers of this cookbook. "Kat Robinson's 12th book revisits the topic that she's known best for: pie. And this book delivers what we've all been wanting since Robinson's first pie book was released more than a decade ago: recipes. "And deliver it does. The book is jam packed with more than 240 recipes. "There is literally a recipe -- often accompanied by a photo -- for just about every kind of pie one could imagine. Sweet pies made with fruit, nuts, chocolate, custard. Pies piled high with meringue. Fried pies. Savory pies filled with meat, poultry, cheese, spinach, tomatoes, even rabbit. An assortment of crusts, including a gluten-free crust. Modern pies. Classic pies. Even one pie from the 19th century. Pies I'd never heard of -- Dog Tick Pie! -- and pies I've been eating my whole life. "They're all here.... (t)his is a book I can see myself using in my kitchen and referring to professionally for years to come." ~ Kelly Brant, Arkansas Democrat-Gazette. "Those of us who love pie are fortunate Robinson took time off the road, dug through hundreds of cookbooks and brought us a massive collection of Arkansas pie recipes. I doubt any other state has a book on pie that compares to this one." ~ Rex Nelson, Arkansas Democrat-Gazette "Not only are the recipes enticing, but they're also entertaining. Like Kat's brother's recipe for Zack Diemer's Cherry Cream Cheese Pie that he makes in an old, round thirteen-inch Tupperware container that's older than he is. The instructions include this direction: Beat the tar out of the cream cheese until it's sorta fluffy. There's Dog Tick Pie that sounds excessively unappealing. But not to worry. The 'ticks' are really raisins that swell during the cooking process. There's Vinegar Pie that pre-dates the Civil War and was popular in the Great Depression of the 1930s when food was scarce... The Great Arkansas Pie Book is a delight." ~ Marla Cantrell, Do South Magazine "When I saw that Kat Robinson, the end-all, be-all of Arkansas food history and writing was publishing a new book, I knew I had to have it. When I learned that it was a book of pie recipes from across the state, I knew that any hopes I had of finally finding my be