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Cooking with Paula Deen Southern Pies 2017

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
$7.99
$19.99
7 Issues

in this issue

1 min
sweetness by the slice

In all the years I’ve spent in the kitchen or at the table, my absolute favorite moments are when the meal is over and everyone lingers, eagerly hoping for a little somethin’ sweet. That’s where pie comes in. These desserts have been my goto recipes over the years for putting the biggest smiles on the faces of my kids and grandkids as they anticipate the sweetness that’s sure to come. In this special issue, you’ll find pies perfect for every occasion and flavor combinations fit for all seasons. It’s my hope that each of these recipes will serve as a connection for a great gathering of family and friends. Whether it’s my vibrant Lemon Cream Tart at a summer potluck or my Cream Cheese Pecan Pie at the end of a…

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2 min
piecrust perfection

Even the most experienced cook can be intimidated when it comes to making piecrust, but you don’t have to be. Preparing a piecrust from scratch is fast and does not require any complicated equipment. Here, Paula shows you her time-tested steps for achieving a tender, flaky crust. Then, turn the pages for pretty ways to decorate your piecrust, steps to weave a lattice, and shortcuts to create scrumptious homemade desserts. Basic Piecrust Makes 1 (8- to 10-inch) piecrust 21/3 cups all-purpose flour 1 tablespoon sugar ½ teaspoon salt 6 tablespoons cold unsalted butter, cubed 6 tablespoons cold all-vegetable shortening, cubed 7 to 8 tablespoons ice water 1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Using a fork, stir in ice water 1 tablespoon…

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1 min
lattice topped pie

STEP-BY-STEP Lattice Crust STEP 1 Place three or more dough strips onto 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. STEP-BY-STEP Crimping Edges FORKED Lightly dip the tines of a fork into flour, and press into edges of dough. FLUTED Pinch dough between your thumb and forefinger, and press the rounded end of a spoon into the dough to create a ruffled edge. CRESCENT Use a spoon to imprint two rows of half-circles into dough. CHECKERBOARD With kitchen shears or a…

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1 min
parbaking perfection

STEP 1 Trim and Crimp Using a knife or kitchen scissors, trim excess crust to extend half an inch beyond the edge of the pie plate. Tuck edges under, and crimp as desired. See page 10 for ideas. STEP 2 Line and Fill Line the piecrust with a piece of parchment paper, letting the edges of the paper extend over the edges of the pie plate. Place pie weights in the paper-lined piecrust. STEP 3 Bake Bake according to recipe directions, just until browned. Carefully remove paper and weights. For recipes that require additional baking time, you may need to cover the edges of the crust with foil near the end of cooking to prevent excess browning. NO PIE WEIGHTS? USE DRIED BEANS OR RICE.…

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1 min
homemade crumb crust

Cookies Use your favorite cookies for a special crumb crust. Vanilla wafers, chocolate sandwich cookies, gingersnaps, chocolate wafers, peanut butter sandwich cookies, and shortbread work great as crumb crusts. Premade Crusts Available in regular, deep-dish, and miniature, ready-made chocolate cookie and graham cracker crusts can be used in a pinch. Candy Bars Crushed hard candy bars such as Heath and Butterfinger are a sweet addition to traditional crumb crusts. Nuts and Morsels Finely chopped nuts and chocolate, peanut butter, and butterscotch morsels are also fun mix-ins for crumb crusts. Almonds, pecans, walnuts, peanuts, macadamias, cashews, and even coconut all work well. Basic Crumb Crust Makes 1 (9-inch) piecrust 1½ cups graham cracker or other cookie crumbs ¼ cup sugar 6 tablespoons butter, melted 1. Preheat oven to 3500. 2. In a medium bowl, stir together all ingredients until well combined. Press into bottom and…

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1 min
store-bought shortcuts

Refrigerated Piecrusts Nothing beats homemade pie dough, but these versatile crusts come close. Take them out of the fridge 15 to 20 minutes before unrolling. Fruit Spreads Jams, jellies, and marmalades are great for stirring into pie fillings and for spooning over whipped cream-topped pies for a decorative touch. Marshmallow Creme This sweet and fluffy treat adds flavor and body to pie fillings. Brands vary; follow recipes closely for best results. Gelatin Gelatin adds taste and stability to pie fillings. Frozen Whipped Topping When you don’t have time to make homemade sweetened whipped cream, this fluffy topping is a good stand-in. Nutella Keep a jar of this chocolate–hazelnut spread around to help you whip up creamy pie filling in no time. Frozen Pie Shells Available in regular and deep-dish sizes, these crusts come in their own pie plate. Follow package directions for thawing…

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