Mrs. Rowe's Little Book of Southern Pies
Mollie Cox Bryan
Format: PDF / Kindle (mobi) / ePub
Legendary Recipes from Virginia's Queen of Pie
Mrs. Rowe, known fondly as "the Pie Lady" by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day! With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first.
In Mrs. Rowe's Little Book of Southern Pies, recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut Cream Pie. Additional recipes gathered from family notebooks and recipe boxes include regional gems like Shoofly Pie and Lemon Chess Pie. With berries and custards and fudge--oh my!--plus a variety of delectable crusts and toppings, this mouthwatering collection offers a little slice of Southern hospitality that will satisfy every type of sweet tooth--and convince even city slickers to take the time to smell the Fresh Peach Pie.
dollop of whipped cream. Hickory Nut Pie Hickory Nut Pie MAKES ONE 9-INCH PIE Hickory nuts are only available in a few areas of the country, and the South is one of them. They’re usually sold in their shells, which are extremely thick and hard. But if you’re a hickory nut lover, this pie will inspire you to do the hard work of shelling them. If you can’t find hickory nuts, pecans are in the hickory family and make a great substitute. A shot of bourbon enhances the flavor—and makes it even
the crust, then cover with the second rolled-out crust. Seal and flute or crimp the edges and cut a few steam vents in the top. Bake for 15 minutes, then lower the oven temperature to 350°F and continue to bake until the crust takes on a golden hue, about 35 minutes. Cool on a wire rack for 2 hours before slicing. Serve at room temperature or cold. CHAPTER 3 Cream and Custard Pies Many times throughout the years, we traveled to see my granny in West Virginia and passed right through Staunton,
making them with a lot of love. —Laura Esquivel, Like Water for Chocolate LET THEM EAT PIE Golden brown steaming pies on a farmhouse windowsill overlooking pastures with rolling mountains in the distance is a familiar sight in parts of the Shenandoah Valley. Some home kitchens and dining rooms also have one of the few pieces of furniture named and created for a food—the pie cupboard, also known as a pie chest or pie safe. Such is the esteem Americans hold for pie that we created a piece of
a daunting task. I am merely a writer intrigued with Southern food and its stories. I searched and searched for a definition of “Southern” pie that spoke to me and rang true in my heart. Southern cook, baker, and cookbook author extraordinaire, Damon Lee Fowler, penned a definition of Southern baking in New Southern Baking: Classic Flavors for Today’s Cook. I think it’s a perfect description of “Southern” pie: “Its strength and beauty, like so much of the South’s rich jazz, blues, country, and
grapes, and blueberries still grow in secret spots passed down through family or friends. The winding hills and fields of Appalachia offer a bountiful harvest of berries, peaches, apples, pears, and grapes, and backyard gardens yield sweet potatoes, pumpkins, and squashes that are as welcome in pie as they are in savory dishes. Throughout the region, Eastern and Southern neighbors share the peanuts that make for delicious peanut and peanut butter pies. As a child in the earlier part of the