Southern Pie Spice

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1/4 cup ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground dried ginger
1 tablespoon ground allspice
1 teaspoon ground clove
1 teaspoon ground cardamom
1 teaspoon ground dried lemon peel

Add all the spices to an airtight container and shake to combine. Store for up to a year.

 

Southern Peach Pie

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  • 6 cups about 1½–2 pounds, sweet, ripe peaches, halved, pitted, sliced and chopped
  • ¼–½ cup sugar; to taste
  • A pinch of fresh ground nutmeg
  • ½ teaspoon lemon juice
  • ⅓ teaspoon salt
  • ¼ cup flour
  • 2 tablespoons quick-cooking tapioca
  • 1 double-crust pie
  • ½ tablespoon butter
  • 1–2 teaspoons sugar, for on top of the pie
  • Egg Wash: 1 egg white plus 1 tablespoon water

Preheat the oven to 425 degrees.

Place the peaches, sugar, nutmeg, lemon juice, salt, flour, and quick-cooking tapioca in a big bowl. Mix lightly until the fruit is coated.

Roll out the bottom dough and place it in a pie pan.

Spoon in the fruit filling and dot with butter cut into little pieces.

Roll out the remaining dough, lay it over the fruit, and cut 5 to 6 vents on top. Trim excess dough from the edges and crimp.

Lightly brush some of the egg white wash over the entire pie, including the edges.

Bake for 20 minutes at 425 degrees. Reduce the heat to 375 degrees and bake for 40 to 45 minutes. When there are 10 to 15 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and continue baking for final 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.

Remove the pie from the oven and cool completely before serving so the filling can set up, warm peach pie is delicious too.

 

Fruit and Mutton Pie

 

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Leaf lard pastry dough
3 cups cooked mutton or lamb, cut small
1/2 cup currants
1/2 cup raisins
1/2 cup sultanas
1/2 cup mixed peel
1/2 teaspoon mixed spice
5 medium cooking apples, peeled and chopped
1 level tablespoon sugar
1/2 teaspoon grated nutmeg
salt and pepper

Preheat the oven to 425 degrees. Line a pie dish with two thirds of the pastry, reserving one third for the lid. Fill the pastry case with layers of mutton and apples. Season as you layer and sprinkle sugar, nutmeg and chopped prunes on each layer. Roll out the pastry for the lid and press onto lower pastry to seal. Put slits in the pastry lid with a sharp knife to let out the steam. Bake for 10 minutes then turn the oven down to 350 degrees for about 40 minutes.

Traditional Pie Crust: Butter & Shortening Dough

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2½ cups all-purpose flour, unbleached
½ teaspoon salt
8 tablespoons butter, cut into tablespoon-size pieces
8 tablespoons vegetable shortening
½ cup ice water plus 1–2 tablespoons more as needed
Additional flour for rolling out dough

Add all ingredients but the ice water in a large bowl.

Quickly work the mixture together with your hands until the ingredients look like cracker crumbs with lumps the size of peas.

Sprinkle ice water over the mixture and stir lightly with a fork.

Squeeze a handful of dough to see if it holds together. Mix in more water as needed.

Divide the dough in half and make two  discs about 5 inches across.

Wrap the discs separately in plastic wrap and chill for an hour.

Roll the dough until is is approximately 1 to 2 inches larger than your pie pan, brush off the extra flour.

Lay the dough in the pie pan carefully.  Don’t worry if the crust has cracks or even a small hole. Brush a little water where it needs to be patched and glue on the patch piece.

Put the filling in the pie and repeat the process with the other piece of dough.

 

Traditional Pie Crust: All Butter Dough

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2½ cups all-purpose flour, unbleached
½ teaspoon salt
14 tablespoons butter, cut into tablespoon-size pieces
½ cup ice water + 1–2 tablespoons more as needed
Additional flour for rolling out dough

Add all the ingredients but the ice water in a large bowl.

Quickly work the mixture together with your hands until the ingredients look like cracker crumbs with lumps the size of peas.

Sprinkle ice water over the mixture and stir lightly with a fork.

Squeeze a handful of dough to see if it holds together. Mix in more water as needed.

Divide the dough in half and make two discs about 5 inches across.

Wrap the discs separately in plastic wrap, and chill for about an hour.

Roll the dough until is is approximately 1 to 2 inches larger than your pie pan, brush off the extra flour.

Lay the dough in the pie pan carefully.  Don’t worry if the crust has cracks or even a small hole. Brush a little water where it needs to be patched and glue on the patch piece.

Put the filling in the pie and repeat the process with the other piece of dough.

Old Fashioned Chess Pie

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9 inch single pie crust
2 cups sugar
2 tablespoons flour
½ cup butter, melted
4 eggs, beaten well
½ teaspoon vanilla extract

Preheat the oven to 400 degrees.  Line a 9-inch pie pan with crust and then crimp the edges decoratively.

In a large bowl, combine the sugar and flour, mix well. Add the butter, eggs, and vanilla. Stir well to combine everything into a smooth, thick filling. Pour the filling into the piecrust.

Place the pie on the bottom shelf of the oven. Bake for 10 minutes. Lower the heat to 350 degrees, and bake until the center is fairly firm, wiggling only a little when you gently nudge the pan, 30 to 40 minutes.

Place the pie on a cooling rack and let cool to room temperature.

Enjoy!

 

Sweet Potato Pie

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Pastry for a 9’inch single crust
1 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1¼ cups evaporated milk or half-and-half
2 eggs, beaten well
1½ cups mashed, cooked sweet potatoes
3 tablespoons butter, melted
1 teaspoon vanilla extract

Heat the oven to 375 degrees F. Line a 9-inch pie pan with crust and then crimp the edges decoratively.

Combine the sugar, cinnamon, nutmeg, and salt in a large bowl. Use a whisk to stir them together well. Add the milk and eggs, and stir to mix everything together evenly. Add the sweet potatoes, butter, and vanilla. Mix them together well, stirring them into the egg mixture carefully, until you have a thick, smooth, and evenly combined pie filling.

Pour the filling into the piecrust and place it on the middle rack of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 50 to 55 minutes.

Place the pie on a cooling rack and let cool for 30 minutes. Serve warm or at room temperature.