Taste of the South Southern Pies 2016

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 nothing like gathering with…

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

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 tightly with plastic wrap; refrigerate until firm, at least 30 minutes. 4. On a lightly floured surface, roll dough into a…

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. Add butter, stirring until butter melts. Let stand for 10 minutes, stirring…

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 brown, about 5 minutes more. Let cool completely on a wire rack. 4. In a medium bowl,…

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 browning, if necessary. Let cool completely on a wire rack. Refrigerate until firm, about…