Innholdsfortegnelse for Southern Pies 2015 i Taste of the South

In the South, we enjoy pies year-round, but summer is a special time for this prizewinning dessert. Topped with toasted meringue, piled high with whipped cream, or cradled in a butter-flaked lattice, pies are a staple at every Southern gathering. Celebrating summer is easy with our icebox pies featuring no-bake cookie crusts and simple stir-together fillings. And for seasonal fruit like blueberries, blackberries, and peaches, crisps and cobblers offer the comfort of pie in a bowl. Let this collection of pies and icebox desserts inspire you this summer—and throughout the year—so your family and friends can always come together for a slice. BUTTERMILK PIE DOUGH Yield: 1 piecrust Buttermilk Pie Dough is durable, delicious, forgiving, and our go-to for the recipes in this issue. It can be used in any…

BLUEBERRY-PLUM SLAB PIE Yield: 10 to 12 servings Slab Pie Dough (recipe follows) 5 cups fresh blueberries 5 cups pitted sliced fresh plums ¾ cup sugar ¼ cup tapioca flour ½ teaspoon orange zest ½ teaspoon kosher salt 1 large egg, lightly beaten 1 tablespoon turbinado sugar 1. Preheat oven to 400°. Line a 15x10-inch rimmed baking sheet with parchment paper. Set aside. 2. On a lightly floured surface, roll 1 disk of Slab Pie Dough into an 18x13-inch rectangle. Transfer to prepared pan, pressing into corners and letting dough extend over sides. Freeze 10 minutes. 3. In a large bowl, stir together blueberries, plums, sugar, tapioca flour, zest, and salt. Spread mixture over piecrust, leaving a 1-inch border. 4. On a lightly floured surface, roll remaining disk of Slab…

PIE smarts See page 45 for a step-by-step guide for making meringue. CHOCOLATE MERINGUE PIE Yield: 1 (9-inch) pie ½ cup sugar ¼ cup cornstarch ¼ teaspoon kosher salt 2 cups whole milk 2 large egg yolks 1 (4-ounce) bar bittersweet chocolate, finely chopped 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1 Baked Buttermilk Piecrust (recipe on page 5) Meringue (recipe on page 40) 1. In a large saucepan, combine sugar, cornstarch, and salt. Whisk in milk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute more, stirring constantly. Remove from heat. 2. In a small bowl, place egg yolks. Gradually whisk half of hot milk mixture into egg yolks. Whisk egg yolk mixture into remaining hot milk mixture in pan. Cook over medium heat, stirring…

LEMON MERINGUE PIE Yield: 1 (9-inch) pie 1½ cups sugar ⅓ cup cornstarch ¼ teaspoon kosher salt 1⅓ cups water 2 teaspoons lemon zest ½ cup fresh lemon juice 4 large egg yolks 3 tablespoons unsalted butter 1 Baked Buttermilk Piecrust (recipe on page 5) Meringue (recipe follows) 1. In a large saucepan, combine sugar, cornstarch, and salt. Whisk in 1⅓ cups water and lemon zest and juice; bring to a boil over medium-high heat, stirring constantly. Cook, stirring constantly, 1 minute more. Remove from heat. 2. In a medium bowl, place egg yolks. Gradually whisk half of hot sugar mixture into egg yolks. Whisk egg yolk mixture into remaining sugar mixture in pan. Reduce heat to medium; cook, whisking constantly, until thick and bubbly, 2 to 3 minutes. Remove…

KEY LIME SLAB PIE Yield: approximately 16 servings Crust: 3½ cups graham cracker crumbs ¾ cup plus 2 tablespoons unsalted butter, melted and divided ½ cup sugar 1 tablespoon ground ginger ½ teaspoon salt Filling: 1 cup sugar 6 tablespoons cornstarch ¼ teaspoon kosher salt 2 cups whole milk 4 large egg yolks 1 tablespoon lime zest ½ cup bottled Key lime juice 1 tablespoon unsalted butter Topping: 2 cups heavy whipping cream ⅔ cup confectioners’ sugar ¼ cup bottled Key lime juice Garnish: lime wedges 1. Preheat oven to 350°. Spray a 15¼x10¼-inch jelly-roll pan with nonstick cooking spray. Set aside. 2. For crust: In a large bowl, stir together graham cracker crumbs, ¾ cup melted butter, sugar, ginger, and salt until combined. Add remaining 2 tablespoons melted butter,…

CHOCOLATE CREAM PIE Yield: 1 (9-inch) pie ½ (14.1-ounce) package refrigerated piecrusts (1 sheet) Filling: ½ cup sugar 3 tablespoons cornstarch ⅛ teaspoon kosher salt 2½ cups whole milk 5 large egg yolks 4 tablespoons unsalted butter, cubed 1 (4-ounce) bar semisweet chocolate, chopped 1 (1-ounce) square unsweetened baking chocolate, chopped 2 teaspoons vanilla extract Topping: 2 cups heavy whipping cream ⅓ cup sugar 1 tablespoon hot fudge sauce 1. Preheat oven to 350°. On a lightly floured surface, roll piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. 2. Bake until golden brown, approximately 25 minutes. Remove from…

STONEFRUIT CRISP Yield: 8 to 10 servings 4 fresh red plums, pitted and sliced 4 fresh black plums, pitted and sliced 4 fresh yellow plums, pitted and sliced 4 fresh plumcots, pitted and sliced 4 fresh nectarines, pitted and sliced 1 cup sugar 1⅓ cups all-purpose flour, divided 1 teaspoon vanilla extract ½ cup firmly packed light brown sugar 1½ teaspoons ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground cardamom ¼ teaspoon salt ½ cup unsalted butter, cubed ¾ cup chopped pecans 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. 2. In a large bowl, stir together plums, plumcots, nectarines, sugar, ⅓ cup flour, and vanilla. Let stand 15 minutes. 3. In a medium bowl, stir together remaining 1 cup flour,…

PieLab Greensboro, Alabama Of course, Greensboro’s PieLab is all about delicious pie, but it’s also about community and conversation. PieLab is a place for ideas to flourish and partnerships to form, as well as a place for people to learn the skills of making great pies. You’ll find a selection of classic pies, both sweet and savory, every day at PieLab, but there’s always something special and seasonal like tangerine chess pie in the winter, pluot tart in the fall, and strawberry shortcake in the spring. 1317 Main St. 334.624.3899 pielab.org Charlotte’s Eats & Sweets Keo, Arkansas The meringue rises high at Charlotte’s Eats & Sweets. This restored drugstore—complete with a soda fountain— serves a wonderful lunch, but it’s the pie that has made Charlotte’s a destination. Owner Charlotte Bowls…

1. HIDDEN QUOTE SUMMER PIE PLATES These endearing pie plates boast quotes like “Just Peachy” and “Easy as Pie.” Go ahead, have another slice! $30-$33; food52.com 2. OVEN TO POTLUCK Bake your pies and keep them fresh in this aluminum pie pan with a plastic dome. $25.50; nordicware.com 3. PIE BIRD Favored by bakers for years, pie birds allow for crisp, smooth crusts with no vents. Le Creuset’s version comes in a variety of beautiful colors. $11; lecreuset.com 4. PIE BOX Secure your pie during transport with this sturdy yet stylish pie carrier made from unfinished pine. $35; piebox.com 5. BAKED TO PERFECTION This ceramic pie dish from Staub allows for beautifully browned crusts and evenly baked centers. $29.99; zwillingonline.com 6. PERFECT LATTICE This small and inexpensive pastry wheel is…

PIE smarts See page 25 for a step-by-step guide to creating a lattice-top pie. GREEN TOMATO PIE Yield: 1 (9-inch) pie Crust: 2½ cups all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 1 cup cold unsalted butter, cubed 6 to 8 tablespoons whole buttermilk, chilled Filling: 2 pounds green tomatoes, halved and thinly sliced (about 4 tomatoes) 2 cups sugar, divided ½ cup golden raisins ⅓ cup all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon orange zest ½ teaspoon ground nutmeg ½ teaspoon kosher salt 1 large egg, lightly beaten 1 tablespoon turbinado sugar 1. For crust: In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add buttermilk, pulsing until dough comes together. Turn dough…

CARAMEL-APPLE PIE Yield: 1 (9-inch) pie Filling: 2 pounds Granny Smith apples, peeled and sliced (about 4 medium apples) 1 pound Gala apples, sliced (about 2 medium apples) 2¾ cups sugar, divided ⅓ cup all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ cup water 4 tablespoons unsalted butter ½ cup heavy whipping cream ½ teaspoon kosher salt ½ (14.1-ounce) package refrigerated piecrusts (1 sheet) Topping: 2 tablespoons old-fashioned oats 2 tablespoons all-purpose flour 2 tablespoons firmly packed light brown sugar ⅛ teaspoon ground cinnamon Pinch kosher salt 3 tablespoons cold unsalted butter, cubed 1. Preheat oven to 350°. 2. For filling: In a large bowl, stir together apples and ½ cup sugar. Transfer apple mixture to a colander. Place colander over a bowl, and let drain 30…

SWEET POTATO STREUSEL PIE Yield: 1 (9-inch) pie ½ (14.1-ounce) package refrigerated piecrusts (1 sheet) Filling: ⅓ cup firmly packed light brown sugar 2 tablespoons unsalted butter, softened 1 large egg 1 tablespoon fresh orange juice 1 tablespoon honey 1¼ cups cooked mashed sweet potato ¾ cup evaporated milk 4 ounces mascarpone cheese ½ teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon kosher salt Topping: 1½ cups all-purpose flour ½ cup firmly packed light brown sugar ½ cup sweetened flaked coconut, toasted ⅓ cup sugar ¾ teaspoon kosher salt ½ teaspoon ground cinnamon 8 to 10 tablespoons unsalted butter, melted 1. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold…

CHOCOLATE-BANANA PUDDING PIE Yield: 1 (9-inch) pie ½ (14.1-ounce) package refrigerated piecrusts (1 sheet) 1 (4-ounce) bar bittersweet chocolate, finely chopped ½ cup heavy whipping cream 3 tablespoons unsalted butter, divided ⅓ cup sugar 2 tablespoons all-purpose flour ⅛ teaspoon kosher salt 1 cup whole milk 2 large egg yolks 1 teaspoon vanilla extract 2 medium ripe bananas, sliced 3 cups sweetened whipped cream Garnish: chocolate shavings 1. Preheat oven to 350°. 2. On a lightly floured surface, roll piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. 3. Bake 15 minutes. Carefully remove paper and weights. Bake…

LEMON ICEBOX PIE Yield: 1 (9-inch) pie Crust: 2 cups vanilla wafer crumbs (about 4 cups vanilla wafers) ½ cup unsalted butter, melted 2 teaspoons sugar ⅛ teaspoon salt Filling: 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk ½ cup coconut milk 1 tablespoon lemon zest ⅓ cup fresh lemon juice 4½ cups frozen whipped topping, thawed and divided 5 to 6 drops yellow food coloring (optional) Garnish: lemon slices, fresh mint 1. For crust: In a medium bowl, stir together wafer crumbs, melted butter, sugar, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. 2. For filling: In a large bowl, beat cream cheese at medium speed with a mixer…

PIE smarts See page 25 for a step-by-step tutorial for making a latticetop crust. SWEET POTATO COBBLER Yield: 6 to 8 servings Dough: ½ cup unsalted butter, softened 4 ounces cream cheese, softened 1 cup all-purpose flour ¼ cup plain yellow cornmeal 2½ teaspoons sugar, divided ¼ teaspoon salt Filling: 8 cups (¾-inch) peeled cubed sweet potato ⅔ cup firmly packed light brown sugar 1 tablespoon all-purpose flour 1 teaspoon orange zest 1 teaspoon apple pie spice ¼ teaspoon salt 1 tablespoon apple cider vinegar, divided 1 tablespoon unsalted butter, diced Sauce: ⅔ cup sugar ½ cup whole buttermilk ¼ cup unsalted butter, cubed ¼ teaspoon baking soda ⅛ teaspoon apple pie spice ⅛ teaspoon salt 1. For dough: In a large bowl, beat butter and cream cheese at medium…

Aluminum Foil: When it comes to pretty pies, foil is your best friend. Many pies require long baking times to allow the filling to set, which can result in an overbrowned crust. If your total bake time exceeds 40 minutes, keep an eye on your pie and have some foil on hand to cover the crust. Tear off a large sheet, and tent the foil loosely over the pie. If just the edges of the crust start to brown too much, cover them with thin strips of foil. Butter: The key to flaky piecrusts is incorporating small bits of cold butter into the dough without letting it melt. Start by cubing the butter, then freeze it for 10 minutes before incorporating it into the dry ingredients. (See Unsalted vs. Salted…

BLUEBERRY HAND PIES Yield: 12 hand pies Puff Pastry-Style Pie Dough (recipe follows) 1 cup fresh blueberries ⅓ cup sugar 1 tablespoon all-purpose flour ½ teaspoon lemon zest 1 tablespoon fresh lemon juice ⅛ teaspoon kosher salt ⅛ teaspoon ground cardamom ⅛ teaspoon ground cinnamon 1 large egg, lightly beaten 1 tablespoon coarse sugar 1. Preheat oven to 425°. Line 2 baking sheets with parchment paper. Set aside. 2. On a lightly floured surface, unfold Puff Pastry-Style Pie Dough, and roll into a 15-inch square. Using a 3-inch round cutter, cut 24 rounds, rerolling scraps as needed. Place 6 dough rounds on each pan; reserve remaining 12 dough rounds. 3. In a medium bowl, stir together blueberries, sugar, flour, lemon zest and juice, salt, cardamom, and cinnamon. 4. Place 1…

STRAWBERRY SWIRL CHEESECAKE PIE Yield: 1 (9-inch) pie Crust: 1½ cups graham cracker crumbs 7 tablespoons unsalted butter, melted 2 tablespoons sugar ¼ teaspoon salt Filling: 2 (8-ounce) packages cream cheese, softened ⅔ cup sugar 1 tablespoon all-purpose flour 2 large eggs ¼ cup sour cream, at room temperature 1 teaspoon vanilla extract Strawberry swirl: ⅔ cup strawberry preserves ½ cup chopped fresh strawberries 1. Preheat oven to 350°. Spray a 9-inch pie plate with nonstick cooking spray. Set aside. 2. For crust: In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and salt. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pie plate. 3. Bake 5 minutes. Let cool on a wire rack. Reduce oven to 325°. 4.…

BLACK BOTTOM BANANA CREAM PIE Yield: 1 (9-inch) pie ½ cup plus 2 tablespoons unsalted butter, divided 2 cups chocolate graham cracker crumbs 1 cup sugar, divided 5 ounces semisweet baking chocolate, chopped ⅓ cup heavy whipping cream 3 to 4 ripe bananas, sliced 1½ cups half-and-half 1 teaspoon vanilla extract 2 tablespoons cornstarch 2 large eggs 1 large egg yolk 1 (8-ounce) container frozen whipped topping, thawed 1. In a microwave-safe bowl, microwave ½ cup butter until melted. Set aside. 2. In a medium bowl, stir together graham cracker crumbs, ½ cup sugar, and melted butter until combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Refrigerate 15 minutes. 3. In a medium bowl, place chopped chocolate. In…

FRESH CHERRY-ALMOND COBBLER Yield: approximately 6 servings 2½ pounds pitted fresh cherries (about 5 cups) 1 cup sugar, divided 1 cup all-purpose flour, divided 2 tablespoons fresh lemon juice ¼ teaspoon almond extract ½ cup almond flour 1 teaspoon kosher salt ¾ teaspoon baking powder 6 tablespoons cold unsalted butter, cubed ½ cup whole buttermilk Garnish: sliced almonds, confectioners’ sugar 1. Preheat oven to 350°. 2. In a large bowl, stir together cherries, ¾ cup sugar, ¼ cup flour, lemon juice, and extract. Spoon cherry mixture into a 2-quart baking dish. Set aside. 3. In a medium bowl, stir together remaining ¼ cup sugar, remaining ¾ cup flour, almond flour, salt, and baking powder. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk,…

PEANUT BUTTER-BANANA COBBLER Yield: 8 to 10 servings Crumble: 2 cups peanut butter cookie mix, such as Betty Crocker 2 cups old-fashioned oats ½ cup firmly packed light brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon salt ¾ cup unsalted butter, melted 1 cup roughly chopped honey-roasted peanuts Sauce: ½ cup heavy whipping cream 3 tablespoons dark rum 1 tablespoon vanilla extract ½ teaspoon rum extract 1 cup sugar ⅓ cup water 4 tablespoons unsalted butter, softened Filling: 8 ripe bananas, sliced ¾ cup golden raisins ¼ cup all-purpose flour ½ cup sugar Vanilla ice cream, to serve Garnish: sliced banana 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. 2. For crumble: In a large bowl, stir together…