Innholdsfortegnelse for Southern Pies 2016 i Taste of the South

Is it strawberry, red and glistening? Perhaps peach—ripe, juicy, and lattice draped? What about the whole host of dreamy cream pies— coconut custard, chocolate silk, even banana pudding? And let’s not forget about the darlings of the icebox, taking the edge off the summer’s heat one cool, sweet slice at a time. No matter your pie persuasion, you’ll find the perfect one in this collection. We’ve packed these pages full of pies for every palate and skill level—from grab-and-go hand pies, to heirloom Southern pies, to couldn’t-be-easier summer cobblers. It’s a treasure trove of blissful summer desserts, just waiting for you to dig in. So go ahead—preheat your oven, or make room in your icebox—it’s high time for your favorite slice of pie. JOIN US FOR A Pie Social There's…

Makes 1 (9-inch) pie Crust: 11⁄4 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon sugar 8 tablespoons cold unsalted butter, cubed 4 tablespoons whole buttermilk, chilled Filling: 1⁄2 cup sugar 3 tablespoons cornstarch 1⁄8 teaspoon kosher salt 1 cup whole milk 1 cup unsweetened coconut milk 4 large egg yolks 1 cup sweetened flaked coconut 1 teaspoon vanilla extract Coconut Whipped Cream (recipe follows) Garnish: toasted sweetened flaked coconut 1. Preheat oven to 350°. 2. For crust: In a medium bowl, stir together flour, salt, and sugar. Using a fork or pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. 3. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover…

Makes 1 (9-inch) pie 11⁄4 cups bittersweet chocolate morsels 11⁄4 cups toasted pecans, chopped Buttermilk Piecrust (recipe follows) 2⁄3 cup firmly packed dark brown sugar 2 teaspoons all-purpose flour 1⁄2 teaspoon kosher salt 1 cup dark corn syrup 4 tablespoons bourbon, divided 1⁄3 cup unsalted butter, melted 3 large eggs Vanilla ice cream, to serve 1. Preheat oven to 375°. 2. Sprinkle chocolate morsels and pecans into bottom of baked Buttermilk Piecrust. In a large bowl, whisk together brown sugar, flour, and salt. Add corn syrup, 3 tablespoons bourbon, melted butter, and eggs; whisk until smooth. Pour bourbon mixture over pecans. Loosely cover edge of piecrust with foil. 3. Bake for 30 minutes. Remove foil; bake until set, about 15 minutes more, loosely covering filling with foil to prevent excess…

Makes 1 (9-inch) pie 12 vanilla sandwich cookies* 1⁄2 cup melted butter 2 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 teaspoon lemon zest 3⁄4 cup fresh lemon juice 1⁄4 cup blackberry preserves, melted and cooled 1. In the work bowl of a food processor, pulse cookies until finely ground. Add melted butter, pulsing to combine. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze for 10 minutes. 2. In a large bowl, beat cream cheese with a mixer at high speed until smooth. Add condensed milk; beat for 1 minute. Add lemon zest and juice; beat 1 minute more. Pour into prepared crust. Spoon preserves over filling; swirl gently using a knife. Cover and…

Makes 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) 23⁄4 cups sugar, divided 1⁄3 cup all-purpose flour 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 1⁄2 cup water 4 tablespoons unsalted butter 1⁄2 cup heavy whipping cream 1⁄2 teaspoon kosher salt 1⁄2 (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 1⁄8 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 1⁄2 cup sugar. Transfer apple mixture to a colander. Place colander over a bowl, and let drain 30 minutes. Discard…

Makes about 12 Dough: 2 cups plus 2 tablespoons all-purpose flour 2½ teaspoons confectioners’ sugar ¾ teaspoon salt 4 tablespoons cold unsalted butter, cubed 4 tablespoons cold lard, cubed ½ cup ice water Filling: 4 large fresh peaches, peeled, pitted, and finely chopped ½ cup firmly packed light brown sugar 2 tablespoons butter, melted 1 teaspoon vanilla extract ⅛ teaspoon ground cinnamon ⅛ teaspoon salt ⅛ teaspoon ground nutmeg Vegetable oil, for frying Garnish: confectioners’ sugar 1. For dough: In a large bowl, sift together flour, confectioners’ sugar, and salt. Using a pastry blender, cut in butter and lard until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time. Blend with hands, working quickly. 2. Divide dough in half, and shape into 2 disks. Wrap…

Makes 6 Filling: ¼ cup unsalted butter ¾ cup semisweet chocolate morsels, divided 6 tablespoons plus 2 teaspoons granulated sugar, divided 2 tablespoons firmly packed dark brown sugar 1 large egg 6 tablespoons all-purpose flour 1½ teaspoons unsweetened cocoa powder ¼ teaspoon kosher salt 2 recipes Basic Pie Dough (recipe on page 55) Egg wash: 1 large egg 1 teaspoon water Glaze: ½ cup semisweet chocolate morsels ⅓ cup heavy whipping cream 1 teaspoon unsalted butter 1. For filling: In the top of a double boiler, combine butter and ½ cup chocolate morsels; stir until melted. Remove from heat; whisk in 6 tablespoons granulated sugar and brown sugar. Let cool for 5 minutes. Add egg, whisking to combine. In a small bowl, stir together flour, cocoa, and salt. Gently…

Makes 6 to 8 servings 1 recipe Buttermilk Pie Dough (recipe follows) 4 cups peeled, pitted, and sliced fresh peaches (about 4 peaches) 1½ cups fresh raspberries ½ cup plus 1 tablespoon sugar, divided ¼ cup all-purpose flour Pinch kosher salt 1 large egg, lightly beaten 1. Preheat oven to 400°. 2. On a lightly floured surface, roll Buttermilk Pie Dough into a 12-inch circle. Press into bottom and up sides of a 10-inch cast-iron skillet. 3. In a large bowl, stir together peaches, raspberries, ½ cup sugar, flour, and salt. Spoon peach mixture into center of pie dough; fold edges over to encase filling. Brush edges with egg, and sprinkle with remaining 1 tablespoon sugar. 4. Bake on lowest rack for 20 minutes. Reduce oven to 350°; transfer skillet…

1. RUSTIC FLUTING Use the thumb and forefinger of one hand as spacers, and push the dough in with your other thumb. 2. FORK CRIMPING Use the tines of a fork to gently press into the outer edges of the dough. 3. SCISSOR CUT Using scissors, cut the edge of the dough at an angle. Alternate folding the cut dough inward. 4. SPOON PRESS Use a spoon bowl down, and push into dough to create indentations. 5. SCORE & FOLD Make evenly spaced 1⁄2-inch cuts around the dough. Fold alternating strips. 6. CORKSCREW Press the side of a corkscrew into the dough to create a unique pattern. 7. BRAIDING Using two thin strips of extra dough, twist the dough around itself to create a braid. Brush edge of pie crust…

Makes 1 (9-inch) pie 11⁄2 cups sugar 1⁄3 cup cornstarch 1⁄4 teaspoon kosher salt 11⁄3 cups water 2 teaspoons lemon zest 1⁄2 cup fresh lemon juice 4 large egg yolks 3 tablespoons unsalted butter 1 Baked Buttermilk Piecrust (recipe on page 26) Meringue (recipe follows) 1. In a large saucepan, combine sugar, cornstarch, and salt. Whisk in 11⁄ 3 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 from heat.…

Makes 1 (9-inch) pie Crust: 11⁄2 cups graham cracker crumbs 7 tablespoons unsalted butter, melted 2 tablespoons sugar 1⁄4 teaspoon salt Filling: 2 (8-ounce) packages cream cheese, softened 2⁄3 cup sugar 1 tablespoon all-purpose flour 2 large eggs 1⁄4 cup sour cream, room temperature 1 teaspoon vanilla extract Strawberry swirl: 2⁄3 cup strawberry preserves 1⁄2 cup chopped fresh strawberries 1. Preheat oven to 350°. Spray a 9-inch pie plate with cooking spray. 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 for 5 minutes. Let cool on a wire rack. Reduce oven temperature to 325°. 4. For filling: In a large bowl,…

Makes 1 (9-inch) pie 2 (8-ounce) packages cream cheese, softened 1⁄2 cup firmly packed dark brown sugar 1⁄4 cup confectioners’ sugar 1 teaspoon vanilla extract 13⁄4 cups heavy whipping cream 1 (9-inch) prepared graham cracker crust 6 tablespoons prepared caramel syrup, divided 6 tablespoons chopped roasted salted cashews, divided 1. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add sugars and vanilla; beat until combined. Add cream; beat at low speed until mixture begins to thicken. Beat at high speed until stiff peaks form. 2. Spoon half of cream cheese mixture into prepared crust, spreading evenly. Drizzle with 3 tablespoons caramel syrup; sprinkle with 3 tablespoons cashews. Spoon remaining cream cheese mixture over pie, spreading evenly. Drizzle with remaining 3 tablespoons caramel syrup.…

Pie SMARTS Use your favorite small cookie cutters to create a unique top design for the crust. Makes 8 servings Crust: 4 cups all-purpose flour ½ cup sugar 2 teaspoons salt 12 tablespoons cold unsalted butter, cubed 1 cup cold water Filling: 7 cups fresh blueberries ½ cup granulated sugar, divided ¼ cup orange marmalade 1 teaspoon orange zest 1 tablespoon fresh orange juice ¼ teaspoon ground cardamom ¼ cup tapioca flour 1 large egg, lightly beaten 1 tablespoon coarse sugar 1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, pulsing until mixture is crumbly, about 30 seconds. With processor running, gradually add 1 cup cold water until a dough forms (you may not need all of the water). Shape…

Makes about 24 Dough: 2½ cups all-purpose flour 2 teaspoons kosher salt 1 teaspoon sugar 1 cup cold unsalted butter, cubed 4 to 8 tablespoons ice water Filling: 1 cup whole milk 1 teaspoon vanilla extract ½ teaspoon coconut extract 2 large egg yolks ¼ cup sugar 2 tablespoons cornstarch ¼ teaspoon salt ½ cup sweetened flaked coconut 2 tablespoons unsalted butter 1 large egg, lightly beaten ½ cup semisweet chocolate morsels Garnish: toasted coconut 1. For dough: In the work bowl of a food processor, pulse together flour, salt, and sugar. Add cold butter, and pulse until mixture is crumbly. With processor running, add ice water, 1 tablespoon at a time, just until dough comes together. Turn out dough onto a lightly floured surface. Divide dough in half, and…

Makes about 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 slices 1. Preheat oven to 350°. Spray a 15¼x10¼-inch jelly-roll pan with cooking spray. 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, if needed. Using the bottom of…

Makes 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. 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 for 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 Dough into a…

STEP 1 Place three or more dough strips over pie, spacing evenly. STEP 2 Fold back center or alternating strips. Place one strip across first strips. STEP 3 Unfold folded strip or strips. STEP 4 Fold back alternating strips. Place another strip across first strips, spacing evenly. STEP 5 Unfold folded strips. STEP 6 Fold back center or alternating strips. Place another strip across first strips, spacing evenly. STEP 7 Unfold folded strips. STEP 8 Trim strips even with edges; Crimp as desired.…

Makes 1 (9-inch) pie 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet) 1 (4-ounce) bar bittersweet chocolate, finely chopped 1⁄2 cup heavy whipping cream 3 tablespoons unsalted butter, divided 1⁄3 cup sugar 2 tablespoons all-purpose flour 1⁄8 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 for 15 minutes. Carefully remove paper and weights. Bake until golden…

Makes 1 (9-inch) pie Crust: 2 cups vanilla wafer crumbs (about 4 cups vanilla wafers) 1⁄2 cup unsalted butter, melted 2 teaspoons sugar 1⁄8 teaspoon salt Filling: 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1⁄2 cup coconut milk 1 tablespoon lemon zest 1⁄3 cup fresh lemon juice 41⁄2 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 for 10 minutes. 2. For filling: In a large bowl, beat cream cheese with a mixer at medium speed until smooth.…

Makes 1 (9-inch) pie 4 to 5 fresh plums, pitted and sliced 2 cups fresh blackberries 1 cup plus 1 tablespoon granulated sugar, divided 1 lemon, zested and juiced 1 teaspoon kosher salt Favorite Piecrust (recipe follows) 2 tablespoons low-sugar pectin* 2 tablespoons cornstarch 1 large egg, lightly beaten 2 tablespoons turbinado sugar 1. In a large bowl, toss together plums, blackberries, 1 cup granulated sugar, lemon zest and juice, and salt. Let stand for 30 minutes. 2. On a lightly floured surface, roll half of dough to a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Freeze for 30 minutes. Preheat oven to 400°. 3. Drain excess liquid from fruit mixture through a colander into another large bowl. Reserve 1⁄2 cup liquid; discard…

Makes 1 (9-inch) pie 1½ pounds fresh peaches, peeled, pitted, and sliced 1½ pounds fresh plums, pitted and sliced 1 cup plus 2 tablespoons sugar, divided 1 lemon, zested and juiced ½ teaspoon kosher salt ½ recipe Favorite Piecrust (recipe on page 50) 1 tablespoon cornstarch 2 tablespoons low-sugar pectin* 1 teaspoon grated fresh nutmeg Brown Butter Pecan Streusel (recipe follows) 1. In a large bowl, stir together peaches, plums, 1 cup sugar, lemon zest and juice, and salt. Let stand for 30 minutes. 2. On a lightly floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 30 minutes. 3. Transfer…

Makes about 24 1 cup sugar ¾ cup light corn syrup 6 tablespoons butter, melted 3 large eggs 1½ cups chopped pecans 4 ounces sweet chocolate bars*, chopped 1 cup sweetened flaked coconut 1 teaspoon vanilla extract 2 (14.1-ounce) packages refrigerated piecrusts (4 sheets) 1 egg yolk, beaten 1. In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, and pecans. Bring to a boil over medium heat. Reduce heat, and simmer for 10 minutes, stirring frequently. Remove from heat. Add chocolate, coconut, and vanilla, stirring until chocolate melts. 2. On a lightly floured surface, unroll 1 piecrust. Using a 4½-inch round cutter, cut dough, rerolling scraps as necessary. Repeat procedure with remaining piecrusts. 3. Preheat oven to 400°. Lightly spray 2 baking sheets with cooking spray. 4. Place…

Makes about 16 servings Crust: 2½ cups all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 1 cup unsalted butter, cubed ½ cup plus 2 tablespoons whole buttermilk, divided Filling: ½ cup sugar 3 tablespoons cornstarch ¼ teaspoon kosher salt 1¾ cups whole milk 4 large egg yolks 4 tablespoons unsalted butter, cubed 1 teaspoon vanilla extract 6 medium fresh peaches, peeled, pitted, and sliced ½ cup apricot jam, melted Garnish: toasted sliced almonds 1. Preheat oven to 425°. Lightly spray bottom of a 15½x10½-inch jelly-roll pan with cooking spray. 2. 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 ½ cup buttermilk, pulsing until a dough forms. Add remaining 2 tablespoons…