Shoofly Pie

25 02 2013

image via Martha Stewart

With a new house comes a new kitchen, and new inspiration. After eating vacation style — out or out of the mini-bar, I’ve been dying to try my hand and too many recipes that had been waiting patiently on my Pinterest board.


I’ve already admitted to being a card-carrying member of the Pie-of-the-Month Club, so when the recipe for a Southern classic, Shoofly Pie, came in the mail, I’ve been anxious to try my hand at this molasses-based pie ever since.

The name comes from the necessary “shoo fly” motion you’ll be sure to have on hand whenever they sense the sweet molasses. Try this recipe, or this one from Southern-chef favorite Alton Brown.

What’s your favorite Southern pie?

Kentucky Pie Bars

4 05 2012

May Day Pie, Pegasus Pie, Thoroughbred Pie — just don’t call it the “D” word.

You see, the Kern family, of Melrose Inn created the pie in the 1950’s and still owns and actively protects the name and the exact secret recipe. But a chocolate, pecan, and bourbon pie by any other name still tastes as delicious.

This year, since I’m celebrating the Derby outside my homestate, traveling in South Carolina, I still wanted my taste of you-know-what pie. So I decided to see if I could turn this classic pie into portable bars.

Here’s what you’ll need:

A recipe for your favorite pie crust

1 1/2 sticks softened butter

1 1/2 cups sugar

3 eggs

3/4 cup flour

a good pinch of salt

a splash of bourbon (optional)

1 1/2 cups chocolate chips

1 1/2 cups pecans (some swear by walnuts, but I’m a pecan girl… use whatever you like).

Preheat your oven to 350. Then line a deep baking pan with your pie crust. Separately mix together the pie ingredients — butter, sugar, eggs, flour, salt, bourbon, chocolate, and nuts and pour it into your baking dish, spreading it evenly over the pie crust. Then just bake for about 20 – 25 minutes.

Keep your eye on this, as you just want a golden crust forming on top.  We’re aiming for gooey pie-like bars, not crunchy here. I wish I could eat warm with a big scoop of vanilla ice cream, but they’re just as good at room temperature.

Cut into big ol’ squares, and wrap tightly and they’ll keep up to a week, but I’m guessing they won’t last that long if you’re anything like me.

For more inspiration for your Derby day party, check out some other Kentucky recipes for your menu:

Kentucky Hot Brown


Mint Julep Iced Tea

Bourbon Balls

Sweet Potato Pie (And I Shut My Mouth)!

1 12 2009

It takes a lot to get a Southern girl to shut her mouth. But sweet potato pie just might do the trick.

No, we haven’t forgotten that we are still officially in fall. There is still so much harvest bounty to celebrate.

There is no better transition recipe from fall to winter, in my humble, but accurate, opinion, than sweet potato pie.

If you’ve got some extra sweet potatoes from your Thanksgiving feast that need to be used up, try this delicious recipe.

Pie from my Thanksgiving Table

Boil 1 pound of sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes, and remove the skin.

Break apart sweet potatoes in a bowl. Add ½ cup butter (softened), and mix well with mixer. Stir in 1 cup sugar, ½ cup milk, 2 eggs, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon and 1 teaspoon vanilla. Beat on medium speed until mixture is smooth. Pour filling into a 9-inch unbaked pie crust.

Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up, and then will sink down as it cools.

As American As Apple Pie

20 11 2009

Does it get any better than apple pie? This is my hubby’s favorite dessert, so I make it as often as my little hips will allow. While there’s nothing better than a big slice of pie with ice cream or whipped cream, sometimes, with just the 2 of us, a whole apple pie is just too much.  These individual apple pies are just perfect enough to make me feel virtuous, but easy enough to throw together on a weeknight for a special treat. Doesn’t someone in your life deserve these? (You?) Yum!

Classic Apple Pie

(taken from the classic Better Homes & Gardens Cookbook — double this if you want to make a deep dish pie… yum!)

  • 1/2 cup sugar (I use brown sugar, so use a little less… maybe 1/3 or even 1/4… depending on how sweet you want it, and what type of apples you’re using – sweeter or tart)
  • 2 tablespoons flour
  • 1 teaspoon cinnamon, ground
  • 6 cups peeled and sliced apples (this equals to a little less than one bag, if you buy them that way)
  • dash of nutmeg
  • 3 tablespoons butter
  • 2 recipes, favorite pie crust (mine is called freezer section – comes out the same every time)

Preheat oven to 375. Stir together sugar, flour, cinnamon, nutmeg. Sprinkle over and stir to combine and coat apples. Press one part pie crust into 9-inch pie pan. Transfer apple mixture to pie crust and spread out evenly. Cut second portion pie crust into lattice or favorite top pattern (circle with slits, or use cookie dough cutters to top with shapes) on floured wax paper. Top with crust. Place pie on baking sheet and place pie in oven for about an hour or until middle of the pie is all bubbly inside. (Cover the pie with foil for the last 10 or 15 minutes to prevent the top of the crust from overbrowning.) Cool pie before serving.

Yum! The smell of cooking apples - nothing like it!

Individual Apple Pies

(taken from the fabulous cookbook The Pleasure Is All Mine by Suzanne Pirret – she swears, and I agree, that these are better than indy apple pies from McD’s)

You'll only need these few ingredients (and the apples)!

For the Pastry: Combine half a cup plus 2 tablespoons flour, half a tablespoon sugar, pinch of salt, half a scraped vanilla bean. Add 4 tablespoons cold butter and rub the mix between your hands until crumbly. Drizzle on ice cold water until it just comes together. Form int a ball, flatten, wrap in plastic, and let rest in fridge for half an hour while you make up the filling.

For the Filling: Peel and dice two medium apples. Melt 2 tablespoons butter in a pan, add the apples, small squeeze of lemon juice, half a scraped vanilla bean, a tablespoon of sugar (or honey), and a dash of cinnamon. Depending on the type of apples, add a few tablespoons of water, if the apples aren’t releasing much liquid. Cook down until they are soft and most of the liquid has been absorbed. Let cool.

Roll out the dough and cut into a rough circle (about 8 inches). Place the dough on a lightly buttered baking sheet. Heap the apple filling onto one side of the circle, leaving an edge. It will be puffy, but the apples will cook down a bit. You want this to be full. Moisten the apple edge lightly with water and fold the other half of the dough over the filling. Trip the dough to half an inch of the filling. Prick the edges with a fork to seal. Brush with melted butter and slash a few vents in the top (about half an inch or a pretty little pattern) for steam to release. Bake at 375 about 15 – 20 minutes, or until the pastry is golden and the juice of the apples begin to ooze from the vents and trickle down.

Devour with a glass of milk!