Innholdsfortegnelse for Southern Pies 2013 i Taste of the South

SUNDAE PIE Yield: 1 (10-inch) tart 1 (16- to 18-ounce) package turtle cookie dough (see note) 1 quart strawberry ice cream (see note) 1 quart pistachio-almond ice cream (see note) 1 pint vanilla ice cream (see note) 1⁄2 cup caramel sundae syrup 1⁄4 cup chopped peanuts 1 (7-ounce) can whipped cream, such as Reddi-Whip Maraschino cherries with stems 1. Preheat oven to 350°. Press cookie dough into the bottom of a 10-inch tart pan with a removable bottom to form an even, solid crust. Bake until crust is golden brown, approximately 15 minutes. Remove from oven, and let cool completely. 2. Arrange scoops of ice cream on crust, alternating the flavors. Drizzle with caramel sauce. Sprinkle with chopped peanuts. Top with whipped cream and maraschino cherries. Serve immediately. Note: Substitute…

SUCCOTASH POT PIE Yield: approximately 8 servings 3 tablespoons olive oil 1 1⁄2 cups chopped red bell pepper 1 cup chopped green bell pepper 1⁄2 cup chopped Vidalia onion 2 tablespoons minced fresh jalapeno pepper 2 tablespoons minced garlic 3 cups fresh corn kernels 3 cups chopped okra 1 cup frozen lima beans, thawed 1 cup frozen black-eyed peas, thawed 2 (10.5-ounce) cans cream of onion soup 1 1⁄2 cups water 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 1 cup chopped cherry tomatoes Herb Pie Dough (recipe follows) 1 large egg, lightly beaten 1 tablespoon heavy whipping cream 1. Preheat oven to 375°. Spray a 3-quart baking dish with nonstick cooking spray. Set aside. 2. In a large nonstick skillet, heat olive oil over medium-high heat. Add bell peppers,…

CHUNKY PEANUT BUTTER AND MILK CHOCOLATE CHIP PIE Recipe courtesy of Dianna Wara, Washington, Illinois Yield: 1 (9-inch) pie Easy Piecrust (recipe follows) 1 cup sugar 3⁄4 cup pastry flour, such as King Arthur Perfect Pastry Blend 2 tablespoons chunky peanut butter 1⁄2 cup butter, melted 2 large eggs, beaten 1 teaspoon vanilla extract 1⁄2 cup Spanish peanuts (skins removed), coarsely chopped 1⁄2 cup peanut butter morsels 1⁄2 cup milk chocolate morsels 1. Preheat oven to 350°. 2. On a lightly floured surface, roll Easy Piecrust to 1⁄4-inch thickness. Press into a 9-inch pie plate. Crimp edge, if desired. (Edge may be slightly uneven.) 3. In a medium bowl, combine sugar, flour, peanut butter, and butter, mixing well. Add eggs, vanilla, peanuts, peanut butter morsels, and chocolate morsels. Transfer filling…

FROZEN KEY LIME PIE Yield: 1 (10-inch) deep-dish pie 2 cups gingersnap cookie crumbs 1⁄2 cup sugar 1⁄2 cup butter, melted 1 cup cream of coconut 1⁄4 cup Key lime zest 1⁄2 cup fresh Key lime juice cheese, softened 1 cup firmly packed confectioners’ sugar 1 (8-ounce) container vanillaflavored Greek yogurt 1 (8-ounce) container frozen nondairy whipped topping, thawed Garnish: lime zest 1. In a large bowl, combine gingersnap crumbs and sugar. Add melted butter, stirring to combine. Press mixture into the bottom and up the sides of a (10-inch) deep-dish pie plate; place in freezer. 2. While crust chills, in a medium bowl, whisk together cream of coconut and lime zest and juice. 3. In another large bowl, beat cream cheese at high speed with an electric mixer until…

GREEN TOMATO HAND PIES Yield: approximately 1 dozen hand pies 1 recipe Basic Pie Dough (recipe on page 84) 1⁄2 cup finely chopped toasted pecans (optional) 1⁄2 teaspoon ground nutmeg (optional) 2 medium green heirloom tomatoes, finely chopped and drained 1⁄3 cup golden raisins, finely chopped 1⁄4 cup plus 3 tablespoons sugar, divided 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon kosher salt 1⁄8 teaspoon ground nutmeg 1 large egg, lightly beaten 3 tablespoons heavy whipping cream 1. Make Basic Pie Dough, adding pecans and nutmeg to dry ingredients, if desired. 2. Preheat oven to 350°. Line a baking sheet with parchment paper. 3. On a lightly floured surface, roll each dough disk to 1⁄8-inch thickness. Cut 12 (4-inch) rounds and 12 (31⁄2-inch) rounds. Place 31⁄2-inch rounds on prepared baking sheet. 4.…