On Tuesday, March 12, a new cookbook hit the shelves focusing on a classic comfort food and one of America’s favorite desserts: pie.

The New Pie: Modern Techniques for the Classic American Dessert comes to amateur bakers courtesy of Chris Taylor and Paul Arguin. The two have won countless awards for their pie baking, including a 2017 National Pie Championships award for Best in Show. Their new book re-examines the wholesome world of pie, blending creativity with precision for recipes both beautiful and unique.

The two have a science background (Arguin is a malaria specialist and Taylor focuses on Alzheimer’s disease), working at the Centers for Disease Control in Atlanta. They often bring experimental pies for co-workers to taste test.

Image courtesy of Clarkson Potter

They’ve become baking celebrities in the amateur pie baking circuit. With their scientific prowess, the two use precision and technique in baking. A combination of traditional time-honored techniques, modern cooking methods, innovative flavors, and a love for kitchen gadgets (like immersion circulators and silicone texture mats) have helped them to reinvent this traditional pastime.

Flavor combinations are a significant attribute of Taylor and Arguin’s new book. Among the flavors covered in it are a Blueberry-Maple Pie, the King Fluffernutter Pie (combining peanut butter, banana, and marshmallow), and the striped chocolate Pie of the Tiger.

The New Pie: Modern Techniques for the Classic American Dessert is published by Clarkson Potter and is available in hardcover now.