The Southern Pie Book
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About this ebook
Jan shares her collection of pies, tarts, cobblers, and more that have been perfected in her own Dreamcakes Bakery. Over 150 recipes are included with gorgeous full-color images all in clearly defined categories so readers can easily navigate this book to find the recipes that inspire them. A chapter devoted to baking equipment and basic techniques gives beginning bakers a head start, while Baker's Secrets and Simple Switches are sprinkled throughout to give even the more experienced pie-baker a new tip or twist. With a varied selection of recipes from elegant tarts and rustic gallettes to familiar meringue pies and comforting fried pies, readers will pour over the dozens of possibilities to wow family and friends.
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Reviews for The Southern Pie Book
3 ratings1 review
- Rating: 5 out of 5 stars5/5Oh I think I drooled over most of this book just looking at the pictures. What beautiful photography. Then I started picking my favorites to try out and well, I had to get a cloth. LOL I tried 4 different recipes so far and plan on making at least 9 more. I do have a favorite The lemon pie with basil whipped cream topping. I am such a glutton I have made it twice this month. I used the basic pie crust recipe with my family tells me was good but not as good as the one I usually make. I agree it lacked the flakiness I enjoy with my recipe. The lemon filling was fabulous and the whipped cream basil topping THE BEST ! I have already made it for scones, topped crepes and even added some on shortbread cookies. It is so flavorful in all the right ways for me. Another recipe that I loved was the Cream Fraiche recipe, I have paid top dollar at the store for that for years and it is so easy to make and very affordable. i will never buy it again.
The book is set up extremely well, very user friendly. There are suggestions for which crust to use, which topping might work and adaptations you may want to try all right next to the main recipe. The publisher was so smart they even included the page numbers for the recipes ! If you love pie you need this book.
Book preview
The Southern Pie Book - Jan Moon
Index
FROM THE BOTTOM UP
The secret to a perfectly flaky crust is to obey two rules: Be gentle with the dough, and keep the ingredients and the dough cold. Once you master it, you will wonder why you ever doubted yourself.
PIE & TART CRUSTS
Simply Piecrust
Deep South Piecrust
Fried Pie Pastry
Cream Cheese Piecrust
Rustic Almond Piecrust
Cheddar Piecrust
Coconut Piecrust
Lemon Cornmeal Piecrust
Sweet Pastry
Chocolate Pastry
Sandwich Cookie Piecrust
Shortbread Cookie Piecrust
Vanilla Wafer Piecrust
Graham Cracker Piecrust
Gingersnap Piecrust
Pretzel Piecrust
Phyllo Piecrust
Simply Piecrust
MAKES 1 (9-INCH) PIECRUST
HANDS-ON TIME 8 MIN.
TOTAL TIME 1 HR., 37 MIN.
This is my favorite, foolproof, all-purpose crust!
Ingredients
1¼ cups all-purpose flour
½ cup cold butter, cut into pieces
¼ tsp. table salt
4 to 5 Tbsp. ice water
1. Combine first 3 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.
2. Preheat oven to 425°. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 15 minutes. Remove weights and foil; bake 5 to 10 more minutes or until golden brown. Cool completely on a wire rack.
Deep South Piecrust
MAKES 1 (9-INCH) PIECRUST
HANDS-ON TIME 5 MIN.
TOTAL TIME 2 HR., 5 MIN.
When you want a super-flaky, richly flavored crust, use lard—it doesn’t get more Southern than that!
Ingredients
1¼ cups all-purpose flour
¼ cup cold butter, cut into pieces
¼ cup cold lard, cut into pieces
¼ tsp. table salt
3 Tbsp. ice water
1. Combine first 4 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.
2. Preheat oven to 425°. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 15 minutes. Remove weights and foil; bake 5 to 10 more minutes or until golden brown. Cool completely on a wire rack.
How to Make Dough in a Food Processor
Pulse flour and salt in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until crumbly. With processor running, gradually add water, 1 Tbsp. at a time, and process until dough forms a ball and pulls away from sides of bowl, adding more water if necessary. Cover and chill 30 minutes.
Fried Pie Pastry
MAKES 14 FRIED PIES
HANDS-ON TIME 6 MIN.
TOTAL TIME 1 HR., 6 MIN.
Fried pies need a little egg to hold it all together. I use this crust for all my fried pies.
Ingredients
3 cups all-purpose flour
1 tsp. table salt
¾ cup cold shortening
1 large egg, lightly beaten
4 to 6 Tbsp. ice water
1 tsp. white vinegar
1. Combine flour and salt in a bowl; cut in shortening with a pastry blender until crumbly. Combine egg, 4 Tbsp. ice water, and vinegar; add to flour mixture, stirring until dough forms a ball and pulls away from sides of bowl, adding more water if necessary.
2. Shape into a disk; cover and chill at least 1 hour or until ready to use.
Cream Cheese Piecrust
MAKES 1 (9-INCH) PIECRUST
HANDS-ON TIME 14 MIN.
TOTAL TIME 2 HR., 14 MIN.
This is a great pastry for beginners. It’s soft, easy to work with, and very forgiving.
Ingredients
6 Tbsp. butter, at room temperature
2 oz. cream cheese, at room temperature
2 Tbsp. sugar
¼ tsp. table salt
1¼ cups all-purpose flour
1½ Tbsp. ice water
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add flour, beating at low speed just until blended. Add ice water, beating until mixture forms a ball and pulls away from sides of bowl.
2. Shape into a disk; cover and chill 1 hour.
3. Preheat oven to 400°. Roll dough to ¼-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Freeze 10 minutes or until firm.
4. Bake at 400° for 10 to 12 minutes or until light golden brown. Remove from oven to a wire rack, and cool completely (about 30 minutes).
Rustic Almond Piecrust
MAKES 1 (9-INCH) PIECRUST
HANDS-ON TIME 30 MIN.
TOTAL TIME 2 HR., 15 MIN.
Ingredients
1 cup all-purpose flour
½ cup whole natural almonds (with skin), toasted
2½ Tbsp. dark brown sugar
¼ tsp. table salt
⅛ tsp. ground cinnamon
6 Tbsp. cold butter, cut into pieces
3 Tbsp. ice water
1. Pulse first 5 ingredients in a food processor 2 or 3 times or until coarsely chopped. Add butter; pulse 3 times or until crumbly. With processor running, gradually add ice water, and process until dough forms a ball and pulls away from sides of bowl. Shape into a ball; cover and chill 1 hour.
2. Preheat oven to 375°. Roll dough into an 11-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
3. Bake at 375° for 15 minutes. Remove from oven to a wire rack, and cool completely (about 30 minutes).
Cheddar Piecrust
MAKES 1 (9-INCH) PIECRUST
HANDS-ON TIME 10 MIN.
TOTAL TIME 1 HR., 40 MIN.
Pair this remarkable crust with sweet or savory fillings. I love it with fruit filling. I love it with fruit fillings or summer tomatoes.
Ingredients
1¼ cups all-purpose flour
⅓ cup cold butter, cut into pieces
½ tsp. table salt
¾ cup (3 oz.) shredded white Cheddar cheese
4 to 5 Tbsp. ice water
1. Combine first 3 ingredients in a bowl with a pastry blender until mixture resembles small peas. Stir in cheese. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.
2. Preheat oven to 425°. Roll dough into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 15 minutes. Remove weights and foil; bake 5 to 10 more minutes or until golden brown. Remove from oven to a wire rack, and cool completely (about 30 minutes).
Coconut Piecrust
MAKES 1 (9-INCH) PIECRUST
HANDS-ON TIME 5 MIN.
TOTAL TIME 1 HR., 5 MIN.
I love how easy this crust is—you don’t need a rolling pin, just press it into the pan!
Ingredients
1½ cups sweetened flaked coconut
6 Tbsp. graham cracker crumbs
2 Tbsp. sugar
1 Tbsp. all-purpose flour
4 Tbsp. butter, melted
1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl. Add butter; stir until blended. Firmly press into a 9-inch pie plate. Chill 30 minutes.
2. Bake at 350° for 8 minutes or until crust is golden. Remove from oven to a wire rack, and cool completely (about 20 minutes).
Lemon Cornmeal Piecrust
MAKES 1 (9-INCH) PIECRUST
HANDS-ON TIME 12 MIN.
TOTAL TIME 1 HR., 42 MIN.
The unexpected crunch of the cornmeal paired with a bright hint of lemon is just heavenly.
Ingredients
¾ cup all-purpose flour
½ cup plain white cornmeal
⅓ cup powdered sugar
1 Tbsp. lemon zest
¼ tsp. table salt
½ cup cold butter, cut into pieces
⅓ cup ice water
1. Stir together first 5 ingredients in a medium bowl; cut in butter with a pastry blender until crumbly. Sprinkle ice water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a disk; cover and chill 30 minutes.
2. Preheat oven to 400°. Roll dough to ¼-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Freeze 10 minutes or until firm.
3. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 400° for 15 minutes. Remove weights and foil; bake 5 more minutes or until light golden brown. Remove from oven to a wire rack, and cool completely (about 30 minutes).
Sweet Pastry
MAKES 1 (10-INCH) TART CRUST
HANDS-ON TIME 9 MIN.
TOTAL TIME 1 HR., 46 MIN.
When I make tarts, this is my go-to crust—its buttery, cookie-like texture is such a treat.
Ingredients
½ cup butter, softened
¼ cup sugar
1½ cups all-purpose flour
½ tsp. table salt
2 large egg yolks
1. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add flour and salt; beat at low speed just until combined. Add egg yolks and 1 Tbsp. water; beat at low speed until dough forms a ball and pulls away from sides of bowl. Shape into a 7-inch log. Cover, and chill 1 hour.
2. Preheat oven to 400°. Cut dough log into ¼-inch-thick slices; arrange slices in a single layer over bottom and up sides of a 10-inch tart pan with removable bottom. Press slices together, and press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep dough from sliding down pan as it bakes.) Prick dough generously with a fork.
3. Bake at 400° for 17 minutes or until lightly browned. Remove from oven to a wire