There is no better baked vehicle to show off colorful, beautiful fruit than a simple, old-fashioned pie, and there is nothing better than a slice of no-bake freezer pie on a hot summer’s day. This chapter showcases some heritage recipes along with a few new ones sure to become favorites for generations.
If you like buttermilk and peaches, this one won’t disappoint. This is an old-fashioned buttermilk custard pie with juicy bites of peaches throughout and a hint of cinnamon in every bite.
It’s as good hot as it is cold, as good for dessert as it is for breakfast. Oooh, did I say that? Pie for breakfast? Oh, I meant . . . mid-morning snack with your coffee, as long as you got up at four AM and skipped breakfast just to have this “snack” at seven. It has buttermilk (calcium!), eggs (protein!), and peaches (fruit!). Toss in the starches in the crust and all ya gotta do is throw a green bean on the side and you’ve practically eaten the food pyramid! Serves 8
1 can (29 ounces) yellow cling peaches in heavy syrup, drained
One 9-inch deep-dish pie crust
2 heaping tablespoons all-purpose flour
1 cup granulated sugar
3 large eggs
⅓ cup buttermilk (see recipe)
½ cup (1 stick) butter, melted
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 Preheat the oven to 350˚F. Place the peaches in the bottom of the pie crust and set aside.
2 Combine the flour, sugar, eggs, buttermilk, melted butter, vanilla, and cinnamon in a medium-size mixing bowl and mix with a whisk until well combined. Pour over the peaches.
3 Place the pie on a rimmed baking sheet and bake until lightly golden and the middle doesn’t jiggle when moved, about 40 minutes. Allow to cool on a wire rack until ready to serve. Serve warm or cold.
Peach Buttermilk Pie will keep, covered in the refrigerator, for up to 5 days.
This recipe is a favorite of my strawberry-loving husband. It’s a wonderful combination of fresh strawberries and lightly whipped cheesecake, blended into a creamy, fruity, delicious summer concoction and served up in a graham cracker crust! Serves 8
1 package (8 ounces) cream cheese, at room temperature
1 teaspoon vanilla extract
½ cup granulated sugar (see Note)
1 cup chopped fresh strawberries
1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed (see Note)
One 9-inch graham cracker pie crust
About 1 cup strawberry preserves, for garnish (optional)
1 Place the cream cheese, vanilla, and sugar in a large mixing bowl and beat with an electric mixer at medium speed until light and fluffy, 1 to 2 minutes. Add the strawberries and beat again until well combined. Dump in the whipped topping and beat again, scraping down the side of the bowl as needed, until smooth and creamy. There will be lumps from the strawberries and that is fine.
2 Spoon the filling into the pie crust. Cover and refrigerate for several hours before serving.
3 Spoon the strawberry preserves into a microwave-safe bowl and microwave until just warm, about 45 seconds. Stir vigorously until it is of syrup consistency and spoon a little over each slice to serve.
Strawberry Cream Pie will keep, covered in the refrigerator, for up to 3 days, or in the freezer for up to 1 month.
Note: Feel free to substitute Splenda for the sugar and use light whipped topping.
This is a recipe I whipped up because I LOVE the apple dessert pizzas that are served at all of the pizza chains. I got to thinking that it would have to be a quick and easy recipe in order to be made on such a large scale. After taking a few minutes to wrap my head around it and dream up the ingredients, I went shopping and made this little baby. Bingo. Bull’s-eye. Jackpot. We just passed “GO” and collected two hundred dollars!
My only suggestion is that you not make this in the evening after the kids have gone to bed, because then it will be just you and your husband and this big old apple pizza . . . and if you eat a slice, it will keep calling you back for more, and I am not responsible if the two of you eat nearly the whole thing. Serves 8 to 10
One store-bought 12-inch pizza crust
1 can (20 ounces) apple pie filling
½ cup quick-cooking oats
½ cup dark brown sugar
½ cup all-purpose flour
1 tablespoon ground cinnamon
¼ cup (½ stick) butter, at room temperature
1 cup confectioners’ sugar, plus extra as needed
2 tablespoons milk, plus extra as needed
1 teaspoon vanilla extract
1 Preheat the oven to 350˚F. Place the pizza crust on an ungreased baking sheet and set aside.
2 Open the pie filling and use a paring knife to dice it up a bit while it is inside the can. Spread the filling over the pizza crust, leaving about a 1-inch border around the edge.
3 Place the oats, brown sugar, flour, and cinnamon in a small bowl and stir to combine. Using a long-tined fork, cut the butter into the mixture until crumbly to make a streusel.
4 Sprinkle the streusel over the top of the pie filling. Bake until lightly golden brown, about 25 minutes.
5 Meanwhile, make the glaze: Place the 1 cup confectioners’ sugar, 2 tablespoons milk, and vanilla in a small bowl and stir until smooth. If the mixture is too thick, add an additional tablespoon of milk. If it’s too thin, add confectioners’ sugar, 1 tablespoon at a time, until it reaches the desired consistency. Drizzle the glaze over the apple pizza with a spoon.
Apple Doozie Dessert Pizza will keep, covered at room temperature, for up to 2 days.
Note: You can substitute fresh apples for the apple pie filling, if you’d like. Peel and chop 3 medium-size apples. Heat 2 tablespoons butter in a medium-size pan over medium heat and sauté the apples until tender, about 5 minutes. Add a few tablespoons of sugar if you like, but keep them a bit tart, because the topping adds a lot of sweetness.
I’d heard about the famous “mock apple pie” for years but, never having made it for myself, I was more than skeptical. At a book signing in Knoxville, Tennessee, a precious older lady pulled me aside and told me that she’d lost her recipe for mock apple pie and asked if I had a recipe I’d share with her. As soon as I got home, it was time to get into the kitchen! I found the classic recipe but it seemed to be lacking a bit so I added more crackers (to make a fuller pie) and amped up the flavor with the addition of vanilla, a little butter, more lemon juice, and the spices I would normally use in an apple pie. I also changed up the assembly of the pie, letting the crackers soak in the syrup for a little bit before adding the filling to the pie crust to keep it from becoming soggy. After all that, I held my breath while it baked.
The result has managed to fool every single person who has tasted it. Even after making it, I can’t help but feel disbelief every time I have a bite. Go ahead and give up on convincing people the small bits inside this pie aren’t apples. This is just one of those kitchen miracles that I encourage you to see for yourself! Serves 8
1 package (14.1 ounces) pie crust dough (2 roll-out crusts)
2 cups plus 1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoons cream of tartar
1 teaspoon ground cinnamon
½ teaspoon ground allspice
4 tablespoons lemon juice
5 tablespoons butter
1 teaspoon vanilla extract
60 Ritz crackers (about 2 sleeves)
1 Preheat the oven to 425˚F. Roll out one crust in the bottom of a 9-inch pie plate and set aside.
2 Place 1½ cups of water, the 2 cups of sugar, the flour, cream of tartar, cinnamon, and allspice in a medium-size saucepan over medium-high heat and cook, stirring until it comes to a boil.
3 Once it reaches a boil, reduce the heat and simmer for 5 minutes. Remove from the heat. Add the lemon juice, 3 tablespoons of the butter, and the vanilla. Set the syrup aside to cool slightly.
4 Coarsely break the crackers and place them in a medium-size heatproof bowl. Pour the syrup over the crackers and stir until well coated. Allow to soak for 5 minutes.
5 Pour the cracker mixture into the pie crust. Top with the remaining crust and crimp the edges with a fork to seal. Cut a few vents in the top of the pie with a paring knife and place on a rimmed baking sheet.
6 Melt the remaining 2 tablespoons butter in a small pan over low heat or in a microwave-safe bowl in the microwave at 30-second intervals. Brush the butter over the top of the crust and sprinkle with the remaining 1 tablespoon sugar.
7 Bake until golden, 30 to 35 minutes. Allow to cool before serving.
Faux Apple Pie will keep, covered at room temperature, for up to 3 days, or in the refrigerator for up to 1 week.
Just about anything can be turned into a pie—all you have to do is bake it in a pie plate! One of the best ways to convert a recipe into a pie is to take your favorite 8 x 8-inch brownie recipe, pour it into an unbaked shell, and bake. Serve topped with whipped cream and a drizzling of chocolate syrup for a decadent dessert.
Congealed salads (see here) make excellent summer pies when spooned into a fully cooked crust and refrigerated until firm, and even cookie dough can be patted out to form a pie crust with a little experimenting. Get in the kitchen and play around! You’re more creative than you realize. 
While I was going through my grandmother’s old cookbook to gather recipes for this book, I was reminded of my friend Jyl’s discovery in her grandmother’s cookbook: this Fruit Cocktail Pie. She found it on aged paper, written in her grandmother’s handwriting with instructions that were a little bit on the cryptic side, as so many of my grandmother’s have been! Trial and error allowed Jyl to create the pie she remembered from childhood—and she gave me the honor of sharing this recipe with you. Serves 8
1 can (15 ounces) fruit cocktail with juice
1 cup brown sugar
1 cup self-rising flour (see recipe)
1 large egg
One 9-inch deep-dish pie crust
1 Preheat the oven to 375˚F.
2 Stir together the fruit cocktail, brown sugar, flour, and egg in a medium-size mixing bowl until well mixed. Pour the mixture into the pie crust.
3 Bake until the top is browned and the pie is set, 30 to 45 minutes. Allow to cool before serving.
Fruit Cocktail Pie will keep, covered in the refrigerator, for up to 5 days.
It is said that we all have a twin somewhere in the world. Having had the pleasure of meeting mine, I can say this is true, for me at least! Angela Mitchell lives in the next town over from me and when she and I met it was like looking in a mirror. As fate would have it, we have more in common than just our appearance. We share a love of cooking, family, and passing on recipes. This is her Golden Apple Pie recipe that she’s been using for nearly thirty years. It is her son-in-law’s favorite and easy as pie to make. The end result is a golden pie with delicious pieces of apple on the top and a custardy pecan pie–like filling in the center. Serves 6
1½ cups granulated sugar
3 tablespoons all-purpose flour
2 large eggs, beaten
½ cup (1 stick) butter, melted and cooled slightly
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups chopped or diced apples (about 3 medium-size apples)
One 9-inch deep-dish pie crust
Good-quality vanilla ice cream, for serving (optional)
1 Preheat the oven to 425˚F.
2 Stir together the sugar and flour in a medium-size mixing bowl. Add the eggs, butter, nutmeg, cinnamon, and vanilla and stir until well combined.
3 Stir the chopped apples into the batter and pour the mixture into the pie crust.
4 Bake for 15 minutes, then reduce the oven temperature to 350˚F and bake until golden and set in the center, 30 to 35 minutes. Serve hot on its own or with a scoop of vanilla ice cream.
Golden Apple Pie will keep, covered in the refrigerator, for up to 3 days.
One of my all-time favorite recipes is the classic lemon meringue pie that I grew up eating. A few years back, though, I happened upon an orange pie for sale in a grocery store bakery. My curiosity was piqued as I schemed and prepared the recipe in my head. But how would you get the orange flavor concentrated enough without having the pie be runny? Orange juice concentrate! This recipe is a simple modification of my lemon meringue pie, with orange juice concentrate lending the perfect orange-ness to an incredibly delicious pie! Serves 6 to 8
1 can (14 ounces) sweetened condensed milk
½ cup thawed frozen orange juice concentrate
2 large egg yolks
One 9-inch graham cracker crust or Cookie Crumb Crust (see recipe)
3 large egg whites
¼ cup granulated sugar
1 Preheat the oven to 325˚F.
2 Place the sweetened condensed milk, orange juice concentrate, and egg yolks in a medium-size mixing bowl and mix with an electric mixer at medium speed until well blended, 1 to 2 minutes. Pour the mixture into the pie crust.
3 Place the egg whites in a separate medium-size mixing bowl (make sure it’s very clean). Use clean beaters and beat with an electric mixer at medium-high speed until foamy, 3 to 5 minutes. Add the sugar and continue beating at high speed until soft peaks form, 3 to 5 minutes more. Spread the meringue on top of the pie, making sure to spread it to the edge of the crust to seal.
4 Bake until the meringue is golden, about 15 minutes. Allow to cool completely on a wire rack, then cover and refrigerate until cold before serving.
Best Ever Orange Meringue Pie will keep, covered in the refrigerator, for up to 3 days.
Lemon Meringue Pie: To make an amazing lemon meringue pie, just substitute bottled or fresh lemon juice for the orange juice concentrate.
I have no idea why this is called a Japanese Fruit Pie, but I found the same recipe in the cookbooks of two different grandmothers. The pages were stained, a telltale sign of a well-loved recipe, so I had to bake one up to try. Oh my goodness! I took one bite and instantly recognized this rich buttery pie from my childhood. It was like running into an old friend again. Of course, I had to add it to my cookbook, too! Serves 6
½ cup raisins
1 cup boiling water
½ cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
½ cup pecans, chopped
½ cup sweetened shredded coconut
One 9-inch pie crust (or Mix-in-Pan Pie Crust), unbaked
1 Preheat the oven to 350˚F. Place the raisins in a small heatproof bowl and cover with the boiling water. Set aside and soak for 5 minutes. Drain the liquid.
2 Cream together the butter and sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, 1 to 2 minutes. Add the eggs and beat again, scraping down the side of the bowl as needed. Add the vanilla, pecans, coconut, and soaked raisins and stir until well combined.
3 Pour the batter into the pie crust and bake until set in the center, 35 to 40 minutes. Allow to cool before serving.
Japanese Fruit Pie will keep, covered at room temperature, for up to 2 days, or in the refrigerator for up to 4 days.
from Erica Deermer
“We always called my grandmother ‘Maw’ and this is her chocolate pie recipe. Her given name was Lillie Mae Edwards and she was a sweet Christian lady whom I adored. Even though she was a diabetic, she still loved her sweets.
“This is the recipe that taught me how to temper my eggs. I learned the hard way! My first few pies had scrambled eggs in them. Now it seems I have perfected this pie. I have requests for it often and it is a family favorite. I think part of that is due to all of the love and memories it calls to mind each time we make it.” Serves 6
One refrigerated 9-inch pie crust (or Mix-in-Pan Pie Crust), unbaked
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons flour (all-purpose or self-rising)
1¼ cups milk
3 large eggs, separated, whites reserved, yolks beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 Bake the pie crust according to the package directions and allow to cool completely.
2 Preheat the oven to 325˚F.
3 Combine ¾ cup of the sugar, the cocoa, and the flour in a medium-size saucepan and stir with a wire whisk. Gradually stir in the milk and cook, stirring constantly, over medium-low heat until the mixture starts to thicken, 8 to 10 minutes.
4 Working quickly, place the egg yolks in a small bowl and add about ⅓ cup of the hot mixture to temper them. Beat well with a fork to combine, then add the egg mixture to the saucepan. Continue to cook, stirring continuously, over low heat, until the mixture thickens (it will look like a soft-set pudding), 8 to 10 minutes. Remove from the stove, add the butter and vanilla, and mix with a whisk until the butter is completely melted and the mixture is well blended. Pour into the pie crust and set aside.
5 Place the egg whites in a large mixing bowl and beat with an electric mixer at medium-high speed until foamy, 1 to 2 minutes. Add the remaining ¼ cup sugar and continue beating on high speed until soft peaks form. Spread the meringue on top of the pie and to the edge of the crust to seal well.
6 Bake the pie until the meringue is golden, about 10 minutes. Allow to cool for 1 hour, then cover and store in the refrigerator overnight. (The pie can be eaten warm if you prefer—it’s still wonderful.)
Homemade Chocolate Pie will keep, covered in the refrigerator, for up to 3 days.
A couple of years back, I was in an accident and ended up breaking both of my legs. It was a bit of a trial, as you can imagine, but I can honestly say that I am grateful for the experience and am a better person because of it. I often get asked about the accident and how I am doing since then. I still have a little ache, but that’s just pain. I’m used to it, so I don’t really think about it anymore. It’s just become part of my life, and like anything in life, you have to weigh the cons against the pros and give the pros extra credence.
It’s all in your focus. What you focus on tells a lot about who you’ve decided to be. And we all decide who we are going to be. Whether we are going to be an encourager or a discourager, a grateful person or a complaining person. Whether we are going to use our life victoriously or sit back and whine about not being given the ideal circumstance or opportunity for us to shine. You can shine with broken legs, or no legs, or perfectly working legs. You can shine when you’re unemployed or overworked, eating filet mignon or living on ramen noodles. You can shine when the odds are stacked against you—and it will actually be a brighter gleam because of it.
The thing is, if you’re going to shine, you’ve got to shine right now. If you say you can’t shine, right now, where you are, then you’re making excuses. And if you can’t shine in a dark spot, if you want to shine only when it’s midday and sunny and the winds are perfectly aligned for you like they are in your dreams—then you don’t want to shine.
And that’s a shame. Because you have a spark within you that could really make a difference in this world. But the biggest fire that spark could light—the biggest change it can make—is in your own life.
Me? I’m doing great. Whenever I have pain or issues, they just remind me that it’s time to crank up the wattage. Do yourself a favor today. Dust off the sparkle.
Anyone who has ever had Coca-Cola Cake (see recipe) knows how amazingly well Coca-Cola and chocolate go together. This chocolate refrigerator pie has a little something different thanks to the addition of Coke. Chocolate ganache takes it over the top, as chocolate ganache always does! Serves 8
1½ cups Coca-Cola
¼ heaping cup unsweetened cocoa powder
⅓ cup brown sugar
¼ cup cornstarch
¼ cup (½ stick) butter
1 teaspoon vanilla extract
One 9-inch graham cracker crust
1½ cups semisweet chocolate chips
½ cup half-and-half or heavy cream
Whipped cream (see recipe), for serving (optional)
Maraschino cherries, for garnish (optional)
1 Combine the Coca-Cola, cocoa powder, brown sugar, cornstarch, and butter in a medium-size saucepan over medium heat. Stir constantly with a whisk until thickened (it will look like a soft-set pudding), 5 to 10 minutes.
2 Remove from the heat and stir in the vanilla. Pour the mixture into the graham cracker crust. Cover and place in the refrigerator until thoroughly chilled.
3 For the ganache, place the chocolate chips and half-and-half in a large microwave-safe measuring cup. Place the cup in the microwave and heat at 45-second intervals, stirring after each, until the chips are melted. Stir together until thoroughly blended and creamy. Allow to cool for 5 to 10 minutes before spreading on top of the pie. Refrigerate the pie, uncovered, until the ganache is set, about 1 hour.
4 To serve, top each slice with a dollop of whipped cream and a cherry, if desired.
Coca-Cola Pie will keep, covered in the refrigerator, for up to 4 days.
This tastes similar to a classic chess pie with just enough orange to brighten it up a bit. I usually use store-bought juice for this recipe but if you have a fresh orange on hand, feel free to use that and a bit of the zest for more flavor. Serves 8
½ cup (1 stick) butter, at room temperature
1 cup granulated sugar
3 large eggs
3 tablespoons cornmeal
1 cup orange juice
1 tablespoon lemon juice
One 9-inch pie crust, unbaked
1 Preheat the oven to 350˚F.
2 Cream together the butter and sugar in a medium-size mixing bowl with an electric mixer at medium speed until fluffy, 1 to 2 minutes. Add the eggs and mix, scraping down the side of the bowl as needed, until well blended. Add the cornmeal, orange juice, and lemon juice and mix again until smooth.
3 Pour the mixture into the pie crust and bake until set in the center and lightly golden, about 30 minutes.
Orange Chess Pie will keep, covered in the refrigerator, for up to 1 week.
This recipe from my husband’s grandmother Granny Jordan is one of the prettiest chess pies I’ve ever seen. It comes out of the oven golden yellow, just like sunshine! The juicy bits of pineapple are a perfect complement to the classic chess pie.
This pie will just barely fit into a deep-dish crust, so make sure you drain the pineapple well and level off your ingredients when measuring. Serves 8
1½ cups granulated sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
¼ teaspoon salt
4 large eggs, lightly beaten
¼ cup (½ stick) butter, melted and cooled
1 teaspoon vanilla extract
1 can (15 ounces) crushed pineapple, drained
One 9-inch deep-dish pie crust, unbaked
1 Preheat the oven to 350˚F.
2 Stir together the sugar, cornmeal, flour, and salt in a large mixing bowl. Add the eggs, butter, and vanilla and stir until smooth and blended. Add the crushed pineapple and stir again until evenly distributed.
3 Pour the mixture into the pie crust. Bake until set, 1 hour (cover with aluminum foil after 30 minutes if needed to prevent the crust from overbrowning). Allow to cool completely before serving. Serve at room temperature or chill before serving.
Pineapple Chess Pie will keep, covered in the refrigerator, for up to 1 week.
Granny Jordan was the epitome of a Southern lady with a kind heart. She showed gracious hospitality to everyone she met.
If you make no other pie from this book, make this one. This incredible pie was another one of Grandmama’s handwritten treasures. The paper was worn and stained, which is always a good sign. This intense chocolate pie forms a wondrous thin chocolate crust on top with a fudgy filling. My friend Jyl likes to peel the top off and eat that first! I love that it uses cocoa powder. You’ll notice that most of my chocolate recipes use that because it’s budget-friendly and my ancestors usually had that on hand, as I do. I also prefer the no-fuss method of stirring cocoa powder into a recipe rather than melting baking chocolate. Serves 8
1½ cups granulated sugar
¼ cup (½ stick) butter, melted
3½ tablespoons unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla extract
½ cup evaporated milk
One 9-inch pie crust, unbaked
Confectioners’ sugar, for garnish (optional)
1 Preheat the oven to 350˚F.
2 Combine the sugar, butter, cocoa powder, eggs, vanilla, and evaporated milk in a large mixing bowl and beat with an electric mixer at medium speed until well combined, 1 to 2 minutes.
3 Pour the mixture into the pie crust and bake until set in the center, 35 to 40 minutes. Allow to cool completely. Dust with confectioners’ sugar before serving, if desired. It is excellent served warm from the oven or chilled.
Chocolate Chess Pie will keep, covered in the refrigerator, for up to 1 week.
from Shelia Teasley
“This recipe was handed down to me from my late grandmother. She loved to cook and I have memories of helping her bake in the kitchen. She passed away in August 1998. I think about her every time I step into my kitchen to bake up something. I can see her now with her apron on as if it were yesterday. I miss her so much! I am keeping her memory alive, though, by handing her recipes down to my daughter and granddaughter.
“This is an old-fashioned coconut pie. Not the usual custard pie with meringue but a baked coconut pie that my aunt always called French Coconut Pie. It is one delicious pie that just seems to get even better as it cools.” Serves 6
3 large eggs
1 cup granulated sugar
½ cup buttermilk (see recipe)
1 teaspoon vanilla extract
¼ cup (½ stick) butter, melted and cooled slightly
1½ cups sweetened flaked coconut
One refrigerated 9-inch pie crust (or Mix-in-Pan Pie Crust), unbaked
1 Preheat the oven to 350˚F.
2 Stir together the eggs, sugar, buttermilk, and vanilla in a large mixing bowl until well mixed. Add the melted butter and coconut and stir again until well combined.
3 Pour the mixture into the pie crust and bake for 10 minutes, then reduce the oven temperature to 325˚F and bake until the filling is set in the center, about 50 minutes.
Old-Fashioned Coconut Pie will keep, covered in the refrigerator, for up to 1 week.
“You’re only spending one night, Katy.”
“But PLEASE, Mama, can’t I just spend ten nights?”
“Oh, Katy,” I said, in an exaggerated voice. “We’d just miss you SO MUCH if you were gone more than one!”
This was a recent conversation we had on the way to take Katy to spend the night at my mama’s house. My kids don’t get to spend nearly as much time as I’d like with my parents because they live a pretty good bit away from us, and I understood her excitement completely. There really is something magical about grandparents.
We used to beg to spend the night with my grandparents. Grandmama, Granddaddy, and my great-grandmother Lela all lived in one house when we were kids, and getting to spend a Saturday night at their house was like hitting the jackpot for us for many reasons, but the two main ones were:
1. We were the center of their universe the entire time we were there and being the center of the universe of these three people was about as good as it gets.
2. Saturday night was Hee Haw night on television! On those special Saturday nights, we’d eat supper at their large table and then head on into the den as Grandmama made us glasses of milk (sweet milk for us, buttermilk for them) to crumble our cornbread into and eat with a spoon. I’d curl up next to Granddaddy on the couch, his arm draping around me.
We’d watch Buck Owens and Minnie Pearl, giggling and singing “You Were Gone.” The little jokes told in the cornfield had us laughing hysterically, and then they’d get down to the picking and grinning, one of Granddaddy’s favorite parts of the show. “I’ma pickin’—and I’ma grinnin’!” I’d give anything to be able to have one more Saturday night at Grandmama and Granddaddy’s house in good old Huntsville, Alabama.
But life has changed and I’ve grown up. Hee Haw doesn’t show on any of my channels anymore and Granddaddy isn’t here to wrap his arm around me. I bet Granddaddy would be tickled at how a few stories and recipes from the days of milk and cornbread have ended up in books sold around the world.
Still, when I am missing my childhood days, it strengthens my heart to see my own children living out theirs and making memories with their grandparents.
With that bit of nostalgia, I’m sharing a classic Southern recipe for Buttermilk Pie. I’ll save ya a slice, Granddaddy.
Me with my sister, Patti, and my granddaddy Jay Pockrus.
Buttermilk pie is a classic Southern recipe that is kissing cousins with Chess Pie. Simple yet delicious, with our beloved buttermilk as the headlining ingredient, this pie was a mainstay in traditional Southern kitchens. Serves 8
1½ cups granulated sugar
½ cup (1 stick) butter or margarine, at room temperature
3 tablespoons all-purpose flour
3 large eggs, lightly beaten
1 cup buttermilk (see recipe)
1 tablespoon lemon juice
1 tablespoon vanilla extract
One 9-inch pie crust (or Mix-in-Pan Pie Crust), unbaked
Ground cinnamon, for garnish (optional)
Confectioners’ sugar, for garnish (optional)
Fresh berries, for serving (optional)
1 Preheat the oven to 350˚F.
2 Cream together the sugar and butter in a large mixing bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Add the flour, eggs, buttermilk, lemon juice, and vanilla and mix again, scraping down the side of the bowl as needed, until well combined, about 1 minute. Pour the batter into the pie crust. Sprinkle the cinnamon over the top, if desired.
3 Bake until golden on the top and set in the center, 40 minutes. Allow to cool slightly. Serve warm with confectioners’ sugar sprinkled over the top and berries on the side, if desired.
Buttermilk Pie will keep, covered in the refrigerator, for up to 1 week.
This recipe is from my great-grandmother Lela. Everything she made was delicious, but she was known for her fried pies. The dried fruit makes all the difference in these because it has a much more concentrated flavor than fresh fruit. I like to dry my own fruit when it is in season and most affordable. Katy and I keep our dehydrator going nonstop in the summertime and have made all sorts of fun snacks by dehydrating every fruit and berry we can find. You don’t have to dehydrate your own fruit, though: Simply purchase a package of dried fruit in your grocery store next to the raisins. Serves 8 to 10
6 to 7 ounces dried peaches, apples, apricots, or other fruits
1 cup granulated sugar
¼ cup (½ stick) butter or margarine
1 tablespoon lemon juice (optional, but recommended)
½ teaspoon ground cinnamon (optional, but recommended)
2 cups all-purpose flour, plus extra for rolling out the dough
1 teaspoon salt
½ cup vegetable shortening
½ cup milk, plus extra as needed
Vegetable oil, for frying
1 Place the dried fruit, sugar, and 2 cups water in a medium-size saucepan over medium-high heat. Bring to a boil, stirring often, then reduce the heat to a simmer and cook until the fruit is tender, about 20 minutes. Remove from the heat.
2 Add the butter and the lemon juice and cinnamon, if using, and mash together with a potato masher or fork. Set aside to cool.
3 Meanwhile, prepare the dough: Stir together the flour and salt in a medium-size bowl. Add the shortening and cut together with a long-tined fork. Add the milk and stir until the dough sticks together. Divide into 8 to 10 portions (depending on the desired thickness of the dough).
4 On a floured surface and with a rolling pin, roll out each portion into a 5-or 6-inch circle. Place 2 tablespoons of the filling on one half of each circle. Wet the edges and fold the dough over the filling, crimping the edges with a fork. Repeat with the remaining circles of dough.
5 Pour vegetable oil to a depth of 1 inch into a large skillet and place over medium-high heat to preheat for about 5 minutes. Sprinkle a little flour into the oil to check the heat: If the flour sizzles, the oil is ready. Reduce the heat to medium and add the pies, a few at a time, being careful not to let them touch. Cook until browned on both sides, 2 to 3 minutes per side. Remove the pies and place them on a paper towel–lined plate.
Basic Fried Pies are at their absolute best the day they are made, but they will keep, covered at room temperature, for up to 3 days.
from Kay West
“My grandmother had eight children and served ten people three meals every day. This was a recipe that she developed in order to have a dessert during leaner times, with ingredients most folks always have in their kitchen. I have used this many times when I do not have a dessert for unexpected guests. In order to get the measurements right, I had to have my grandmother do her ‘pinch of this and pinch of that’ and then measure what she had used.” Serves 6
One 9-inch deep-dish pie crust
4 tablespoons all-purpose flour
1 cup granulated sugar
2 teaspoons vanilla extract
5 tablespoons butter, cut into 5 pats
1 Preheat the oven to 400˚F. Set the pie crust on a baking sheet.
2 Pour 1½ cups water into the pie crust. Stir together the flour and sugar in a small bowl until combined. Using a spoon, evenly sprinkle the flour mixture over the water in the pie crust. Add the vanilla; do not stir. Distribute the pats of butter evenly on top.
3 Bake for 30 minutes, then reduce the oven temperature to 375˚F and bake until set, about 30 minutes more. Let sit until the pie cools and the filling gels.
Water Pie will keep, covered in the refrigerator, for up to 3 days.
Christy’s Note: I had never heard of a pie like this one. I was pleasantly surprised when it set up beautifully and tasted really buttery and creamy. I can surely understand how someone came up with this pie when times were hard and supplies were scarce. It is amazing how smart people were back in the day.
At the beginning and end of each day, there is so very much for which we can be grateful. Wake up and look for it. Set your alarm ten minutes early if you have to just to give yourself time to lie there and think about it. It’s a crying shame that so many folks spend their time counting their sorrows instead of counting their blessings. What you nurture is what you grow. I sure don’t want to be caught nurturing negativity!
So sit back and count your blessings today. If this isn’t something you normally do each day, then I challenge you to try it for a week. One whole week of taking just a few minutes every day to think about how very good life is right now. Do you have a house? Food on the table? Healthy kids?
If you have ever found yourself sitting around hoping to someday have more, I’m challenging you to contemplate the abundance you already have. When you wake up to find you’ve been given an entire day, the world and all its possibilities, complete with sunshine, love, and hope, the best first response would be, “Thank you.”
This is a simple pie with simple ingredients and it’s easily altered to suit whatever you have on hand. I like to use a can of drained fruit cocktail but it would also be good with a can of drained pineapple. I use saltine crackers but I’ve heard of other folks using Ritz-type crackers. Mama always adds a little coconut to hers, and you could also add dried fruit instead of canned without having to alter the recipe. When I got ready to make this recently, I found I had everything I needed on hand, which is why old-fashioned pies like this have been favorites of home cooks for as long as stoves have been in kitchens. Serves 6
One 9-inch deep-dish pie crust
3 large egg whites
1 cup granulated sugar
½ teaspoon baking powder
½ cup chopped pecans or walnuts (optional)
1 can (15 ounces) fruit cocktail of your choice, drained
16 saltine crackers, crushed
1 teaspoon vanilla extract
Whipped cream (see recipe) or frozen whipped topping (such as Cool Whip), thawed, for serving
Maraschino cherries, for garnish
1 Preheat the oven to 325˚F.
2 Prick the bottom of the pie crust several times with a fork and bake for 10 minutes.
3 Place the egg whites in a large mixing bowl and beat with an electric mixer at medium-high speed until stiff peaks form, 3 to 5 minutes. Add the sugar and baking powder and beat again until the sugar is incorporated, about 1 minute more.
4 Using a large spoon, gently fold the nuts, if using, fruit, cracker crumbs, and vanilla into the egg whites and stir until well combined.
5 Pour the batter into the prebaked pie crust. Bake until lightly browned on top, 20 to 25 minutes. Allow to cool completely. Serve each piece with a dollop of whipped cream and a cherry on top.
Cracker Pie will keep, covered in the refrigerator, for up to 4 days.
from Gwen Perry
“In 2002 my grandmother, Annie Seaton (Maw), was diagnosed with congestive heart failure and given six months to live. After her diagnosis, one evening she and I were sitting and talking about some of her recipes that I wanted to have in order to carry on her wonderful cooking. While we talked, my uncle came in to visit and said, ‘You need to get her recipe for vinegar pie.’ My first thought (and I voiced it) was, ‘That doesn’t even sound good!’ But I asked her if she remembered how to make it and what was in it. As she told me, I realized it really wasn’t pie but dumplings: Back in the day, if it was sweet, they called it pie.
“Once we got her home from the hospital, I made a batch of the dumplings for her from a recipe I found. I put a small bite on the spoon, blew on it real good so as not to burn her mouth, and gave her a taste. She smiled really big and said, ‘Yep, that’s just about right!’ We talked for another minute or so and then she said, ‘Well, aren’t you going to give me another bite?’ I couldn’t help but giggle. Of course I fed her every bite I had in that little bowl.
“That day she had lots of company coming by to visit and check on her. With every group that came in, she’d say, ‘Gwen made vinegar pie and you have just got to have some of it!’ I bet I made vinegar pie four or five times that day in order to share with everyone.
“I had so much fun watching her enjoy her visitors and share a dessert full of fond memories for her and her children while they were growing up; it allowed me to have just a glimpse into their world so many years ago. Of course, I got the added bonus of keeping this heirloom recipe to share for many more years to come!
“And believe it or not, they are really, really good!” Serves 4 or 5
½ cup apple cider vinegar
1 cup granulated sugar
½ cup (1 stick) plus 2 tablespoons butter or margarine
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons milk
1 Stir together the vinegar, sugar, the ½ cup of butter, and 1 cup water in a medium-size stockpot over medium-high heat. Bring to a boil, then reduce the heat to a simmer.
2 Stir together the flour, baking powder, and salt in a medium-size mixing bowl. Add the remaining 2 tablespoons butter and cut with a long-tined fork or pastry cutter until crumbly. Stir in the milk until the mixture forms a dough.
3 Carefully drop the dough by spoonfuls into the hot liquid. Simmer until the dumplings are somewhat firm and the syrup is thick, 10 to 15 minutes. Serve the dumplings and syrup immediately.
Christy’s Note: I wish I had had this recipe when my grandmother Lucille was still living. She often talked of a vinegar pie that her mother made when they ran out of fruit to bake cobblers. She said her mother always fixed a little something sweet for supper and this was what she made at the end of the season when she had used up all that she had canned or dried. Grandmama described it as similar to lemon with its tartness. I would describe it as buttery and tart but more of a dumpling or cobbler than a pie, even though that is what all of my ancestors called it, too.
If you’re looking for a cool, sweet pie with just a bit of tang, you’ve found it! From Granny Jordan’s recipe collection, this pie comes together in a flash and is reminiscent of the classic cherry cheese pie that is so popular around the holidays. The main difference is that this pie is a bit subtler in flavor and all of the flavors are blended together rather than separated into layers. I like to top mine with a generous helping of whipped topping (just heaped in the center so the pretty pink color of the pie can still be seen) and a big red cherry. This recipe yields two pies, and honestly, I’ve yet to find someone who objected to taking one off my hands. Makes 2 pies; serves 16
1 cup chopped pecans
1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed (or 1 cup whipped cream, see recipe)
¼ cup lemon juice
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Two 8-inch graham cracker pie crusts
1 Preheat the oven to 350˚F.
2 Place the pecans on a rimmed baking sheet and toast them in the oven until they just barely darken, 5 to 10 minutes. Remove immediately and set aside to cool.
3 Pour the sweetened condensed milk and whipped topping into a large mixing bowl and beat with an electric mixer at medium speed until smooth and creamy, about 1 minute. Add the lemon juice and vanilla and mix again until incorporated. Fold in the toasted pecans and the cherry pie filling until well blended.
4 Divide the filling evenly between the two pie crusts. Cover and chill in the refrigerator or freezer for several hours before serving. If frozen, allow the pies to thaw for 5 minutes before cutting and serving.
Cherry Pecan Pies will keep, covered in the refrigerator, for up to 1 week, or in the freezer for up to 3 months.
Pecan pie is one of those desserts usually served at special occasions such as holidays, big family meals, and family reunions. This recipe has a lovely cheesecake surprise at the bottom! I find the cheesecake not only adds a whole other flavor that complements the traditional pecan layer, but it also cuts the sweetness we are accustomed to with traditional pecan pie. And since I’m such a honey lover, my recipe uses honey where most tend to use light corn syrup. This switch-up really gives the pie a wonderful flavor. While it is baking, the cream cheese layer floats through the pecan pie layer to the top, and the pecan pie layer sinks to the bottom. They do this little magical dance and it ends up as the best pecan pie I’ve ever had. Serves 6 to 8
1 package (8 ounces) cream cheese, at room temperature
1¼ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
One 9-inch deep-dish pie crust (or double the recipe for Mix-in-Pan Pie Crust)
½ cup honey
¼ cup (½ stick) butter, melted
1 cup pecan halves or pieces
1 Place the cream cheese, ¼ cup of the sugar, 1 egg, and 1 teaspoon of the vanilla in a large mixing bowl and beat with an electric mixer at medium speed until smooth and creamy, 1 to 2 minutes. Scrape the mixture into the pie crust.
2 Place the remaining 1 cup sugar, the honey, the butter, the remaining 3 eggs, and the remaining 1 teaspoon vanilla in the same bowl (no need to clean). Beat with an electric mixer at low speed until very well blended and smooth, about 2 minutes. Stir in the pecans and pour over the cheesecake mixture.
3 Place the pie on a rimmed baking sheet in a cold oven and heat the oven to 325˚F. Bake until set in the center, about 1 hour. Allow to cool completely before cutting. This pie is best if refrigerated for several hours before serving.
Pecan Pie Cheesecake will keep, covered in the refrigerator, for up to 1 week.
My mother’s friend Pam Ritter brought this recipe to my mama’s New Year’s Day lunch. It was an instant hit, and after trying it, I can see why. The pie has a wonderful flavor and doesn’t seem quite as sweet as a pecan pie.
To most people, black walnuts taste rich and delicious, but to others they have a very bitter and harsh taste. Before making this pie for other people, you might want to ask. I know that Granddaddy would have loved it, since he loved anything with black walnuts in it. Granddaddy, this recipe is for you. Serves 8
2 large eggs
½ cup granulated sugar
¼ teaspoon salt
¼ cup (½ stick) butter, melted
¾ cup light corn syrup
¾ cup chopped black walnuts
One 9-inch pie crust, unbaked
1 Preheat the oven to 375˚F.
2 Place the eggs, sugar, salt, butter, and corn syrup in a large mixing bowl and beat with an electric mixer at medium speed until well mixed, 1 to 2 minutes. Stir in the nuts with a spoon.
3 Pour the mixture into the pie crust. Bake until the filling is set and the crust is golden brown, 40 to 50 minutes. Allow to cool slightly before serving.
Black Walnut Pie will keep, covered at room temperature, for up to 3 days.
I first had this pie at the Loveless Cafe in Nashville, and let me tell you, I fell for it hard. I contacted the Sun-Maid raisin company and got permission to share the recipe. If you, like me, love a delicious warm oatmeal raisin cookie, you’ll think this one is a treasure! Serves 6 to 8
3 large eggs
1 cup light corn syrup
½ cup packed brown sugar
3 tablespoons butter or margarine, melted
¾ cup quick-cooking oats
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup raisins (preferably Sun-Maid natural)
One 9-inch graham cracker pie crust (or Cookie Crumb Crust or Mix-in-Pan Pie Crust)
1 Preheat the oven to 325˚F.
2 Beat together the eggs, corn syrup, brown sugar, and butter with a whisk or spoon in a medium-size mixing bowl.
3 Add the oats, flour, cinnamon, salt, and raisins and stir again until well mixed. Pour the batter into the pie crust and place the pie on a rimmed baking sheet.
4 Bake until the top is golden brown and the filling is just set in the center, 45 to 50 minutes. Allow to cool completely.
Oatmeal Raisin Cookie Pie will keep, covered at room temperature, for up to 3 days.
from Judy Watts
“I never had anyone to hand me down recipes, but my nephew Nicky just loved peanut butter cups as a baby, so I set out to find a recipe that I’d make just for him. I found this recipe a long time ago and it was an immediate favorite. I’ve been making it for him ever since. Even though he is grown and married and lives far away now, he still requests this pie whenever he comes home.” Serves 8
1 cup creamy peanut butter
1 package (8 ounces) cream cheese, at room temperature
1½ cups confectioners’ sugar
½ teaspoon vanilla extract
3 cups frozen whipped topping (such as Cool Whip), thawed
One 9-inch chocolate graham cracker crust (preferably store-bought)
1 Beat the peanut butter, cream cheese, confectioners’ sugar, and vanilla in a large mixing bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Fold in 2 cups of the whipped topping until well incorporated.
2 Pour the mixture into the pie crust. Smooth the remaining 1 cup of the whipped topping over the top of the pie.
3 Cover and freeze until firm, at least 3 hours. Let sit at room temperature for 20 minutes before serving.
My Nephew’s Peanut Butter Pie will keep, covered in the freezer, for up to 2 weeks.
Christy’s Note: This pie is amazing. If you have a peanut butter lover in your house, this is for them. It is creamy and peanut buttery without being so very rich. The chocolate crust turns it into a pie that reminds me of Reese’s Peanut Butter Cups.
Oreos are my son’s favorite store-bought cookie, but most desserts involving Oreos layer ultra sweet ingredients on top of an already sweet cookie. This frozen pie has the texture of ice cream but is light and creamy. I make it with less sugar by using sugar-free pudding mix, but you can use the full-sugar version if you like. Serves 8
1½ cups milk
1 box (1 ounce) sugar-free white chocolate instant pudding mix
10 Oreos or other creme-filled chocolate sandwich cookies, plus extra for garnish (optional)
1 container (8 ounces) extra-creamy frozen whipped topping or regular whipped topping (such as Cool Whip), thawed, plus extra for serving (optional)
One 9-inch chocolate Cookie Crumb Crust (see recipe)
1 Pour the milk in a large mixing bowl and sprinkle the pudding mix over it. Beat with an electric mixer at medium speed until well combined, about 1 minute.
2 Place 10 Oreos in a plastic bag and crush them by rolling over the bag with a rolling pin. Add the crushed Oreos to the pudding mixture along with the whipped topping. Beat again, scraping down the side of the bowl as needed, until well incorporated, about 2 minutes.
3 Spoon the mixture into the pie crust. Cover and refrigerate or freeze for several hours before serving. Top with extra whipped topping and crushed or whole Oreos, if you like.
Frozen Oreo Pie will keep, covered in the refrigerator, for up to 1 week, or in the freezer for up to 2 months.
Frozen Turtle Pie sounds decadent (and it is), but the beauty of it is that you can actually make it significantly lower in sugar with just a few substitutions. Now keep in mind, this is not going to be a low-calorie dessert, but you can certainly lessen the calories! The caramel and pecans on the bottom of each slice are two of my favorite parts, balanced perfectly with the thick and fluffy chocolate layer on top. Serves 8
1 box (3.4 ounces) chocolate instant pudding (see Note)
1½ cups milk
1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed (see Note)
1 cup caramel ice cream topping
One 9-inch chocolate cookie crumb crust
1 cup chopped pecans
Canned whipped cream, for garnish
Smucker’s Chocolate Magic Shell, for garnish
Pecan halves, for garnish (optional)
1 Place the instant pudding and milk in a large mixing bowl and beat well with an electric mixer at medium speed, scraping down the side of the bowl as needed, until the pudding is dissolved, about 2 minutes. Add the whipped topping and mix again until well blended, about 1 minute.
2 Spread the caramel ice cream topping in the bottom of the pie crust and sprinkle with the chopped pecans. Spoon the pudding mixture over the nuts. Cover and place in the freezer until firm, about 2 hours.
3 Before serving, squirt the canned whipped topping around the edge of the pie (I usually make little rosettes). Drizzle a zigzag pattern of chocolate shell over the top and place in the freezer, uncovered, to set, 5 minutes.
4 Press the pecan halves into the border for decoration, if desired. Allow to sit out to soften slightly before cutting, 5 to 10 minutes. Enjoy!
Frozen Turtle Pie will keep, covered in the freezer, for up to 3 months.
Note: To decrease the amount of sugar in this recipe, use sugar-free chocolate instant pudding and light whipped topping.
My mother has always been a list-maker. This came in very handy for her nosy children; if a gift-giving occasion was coming up, all we had to do was find the right notebook to see exactly what we were getting. I admit to doing this every chance I got!
As I’ve grown older, I have taken to list-making as well. I always keep a notebook within reach for things like grocery trips, chores I need to do, deadlines, projects, and so on. But within each notebook I always end up with another kind of list: things I’m grateful for. I never plan these lists ahead of time, but rather, end up writing them in response to those days where I feel a little down, overwhelmed, or just not at my best. Opening up my book, I start numbering the page and listing, one by one, some of the wonderful things in my life that I am grateful for. This simple act resets my focus and leaves me with a wonderful gift to myself, because the momentary reflection on my life helps me realize how sweet it really is.