EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
Taste of the SouthTaste of the South

Taste of the South Southern Pies 2018

Taste of the South helps you savor the unique dishes, cooking personalities and culinary destinations of the South - and now you can enjoy every single page on your tablet! For readers who love Southern cooking or simply experimenting with new flavors, this magazine is a guidebook. Taste of the South is for those who have a passion for good food, at home and on the road. Every issue is a guide to Southern lifestyle.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Read Morekeyboard_arrow_down
SUBSCRIBE
$19.99
6 Issues

IN THIS ISSUE

access_time1 min.
what’s your favorite pie?

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.…

access_time1 min.
the finishing touch

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 ½-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 with water, and place the braided dough on top. 8 CUTOUTS Cut out shapes such…

access_time15 min.
classic southern pies

COCONUT CREAM PIE MAKES 1 (9-INCH) PIE CRUST 1¼ cups all-purpose flour1 teaspoon kosher salt1 teaspoon sugar8 tablespoons cold unsalted butter, cubed4 tablespoons whole buttermilk, chilled FILLING ½ cup sugar3 tablespoons cornstarch⅛ teaspoon kosher salt1 cup whole milk1 cup unsweetened coconut milk4 large egg yolks1 cup sweetened flaked coconut1 teaspoon vanilla extract TOPPING 1½ cups heavy whipping cream6 tablespoons sugar½ cup unsweetened coconut milkGarnish: toasted sweetened flaked coconut FOR CRUST 1. Preheat oven to 350°. 2. 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 tightly with plastic wrap; refrigerate until firm, at least 30 minutes. 4. On a…

access_time10 min.
icebox pies

STRAWBERRY SWIRL CHEESECAKE PIE MAKES 1 (9-INCH) PIE CRUST 1½ cups graham cracker crumbs7 tablespoons unsalted butter, melted2 tablespoons sugar¼ teaspoon kosher salt FILLING 2 (8-ounce) packages cream cheese, softened⅔ cup sugar1 tablespoon all-purpose flour2 large eggs¼ cup sour cream, room temperature1 teaspoon vanilla extract TOPPING ⅔ cup strawberry preserves½ cup chopped fresh strawberries FOR CRUST 1. Preheat oven to 350°. 2. Spray a 9-inch pie plate with cooking spray. 3. 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. 4. Bake for 5 minutes. Let cool on a wire rack. Reduce oven temperature to 325°. FOR FILLING 1. In a large bowl, beat cream cheese with a mixer at medium speed until creamy, stopping to scrape sides of bowl. Beat…

access_time16 min.
old-fashioned fruit pies

PLUM-BLACKBERRY PIE MAKES 1 (9-INCH) PIE CRUST 2¾ cups all-purpose flour2 tablespoons sugar2 teaspoons kosher salt1 cup cold unsalted butter, cubed10 to 14 tablespoons ice water FILLING 4 to 5 fresh plums, pitted and sliced2 cups fresh blackberries1 cup plus 1 tablespoon granulated sugar, divided1 lemon, zested and juiced1 teaspoon kosher salt 2 tablespoons low-sugar pectin*2 tablespoons cornstarch1 large egg, lightly beaten2 tablespoons turbinado sugar Vanilla ice cream, to serve FOR CRUST 1. In the work bowl of a food processor, place flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, just until dough comes together. 2. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up…

access_time12 min.
bite-size pies

FRIED PEACH HAND PIES MAKES ABOUT 12 CRUST 2 cups plus 2 tablespoons all-purpose flour2½ teaspoons confectioners’ sugar¾ teaspoon kosher salt4 tablespoons cold unsalted butter, cubed4 tablespoons cold lard, cubed½ cup ice water FILLING 4 large fresh peaches, peeled, pitted, and finely chopped½ cup firmly packed light brown sugar2 tablespoons unsalted butter, melted1 teaspoon vanilla extract ⅛ teaspoon ground cinnamon⅛ teaspoon kosher salt⅛ teaspoon ground nutmeg Vegetable oil, for frying Garnish: confectioners’ sugar FOR CRUST 1. 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 each in plastic wrap, and refrigerate for at least 2 hours or until needed. FOR…

help