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Posted By Nicole On November 1, 2010 @ 7:15 am In Magazines & Cookbooks | No Comments
The Southern US doesn’t have a monopoly on pies, but pies have always had a strong culinary tradition in the South. One might even argue that they simply like their pies more than people in other parts of the US. One look at the diverse types and flavors of pie in Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan and you might be thinking the same thing.
The recipes in the book cover a wide range of flavors and the pies are generally divided up by type. There are chapters on buttermilk and other custard pies, chess pies, spring/summer pies, fall/winter pies, regional specialties and chocolate pies. The specific types of pie include standards like Coconut Cream and Rhubarb Pie, as well as more Southern-sounding fare, such as Sweet Tea Pie and Green Tomato Pie. There is also a chapter on antieuq and heirloom recipes were you’ll find a Japanese Fruit Pie, which contains the Southern pie stapes of coconut, pecans and raisins, as well as a note explaining that the unusual name of this recipe dates back to a time when it was meant to convey that it was unusually good, not that it had anything to do with Japanese food!
The recipes are clearly written and there are lots of photos to show you what you’re aiming for in almost every recipe. Don’t feel that you have to be a Southern grandmother already to get a good pie crust down, either. There is a whole chapter on pie crusts and there are lots of tips to help you get started. Pie fans won’t go wrong with this book on their shelf, and those who like to eat pie might also get some mileage out of this one as a Christmas gift for friends and family who like to bake. Either way, it’s a good read and a great excuse to bake some pie.
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