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Peach Pie Recipe From Mrs. Rowe's Little Book of Southern Pies

Peach Pie Recipe From Mrs. Rowe's Little Book of Southern Pies

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Published by The Recipe Club
-Fresh Peach Pie Recipe From Mrs. Rowe's Little Book of Southern Pies-
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. For more information, visit crownpublishing.com
-Fresh Peach Pie Recipe From Mrs. Rowe's Little Book of Southern Pies-
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. For more information, visit crownpublishing.com

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Published by: The Recipe Club on Jun 19, 2012
Copyright:Attribution Non-commercial

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09/29/2013

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Fresh Peach Pie
MAKES ONE 9INCH PIE
Peach season is fleeting, but this seasonal pie is so delicious that you should slip it into yoursummer any way you can. If the edges of the crust begin to brown before the rest of the pie,cover them with foil. Enjoy plain or add a scoop of vanilla ice cream.
1 recipe Plain Pie Pastry (page 17)or Vinegar Pie Crust (page 19)5 cups peeled and sliced fresh peaches1½ teaspoons lemon juice1 cup sugar¼ cup all-purpose flour½ teaspoon ground cinnamon⅛ teaspoon ground nutmeg 2 tablespoons unsalted butter, melted
Preheat the oven to 425°F. Line a 9-inch pie platewith 1 rolled-out crust.Put the peaches in a bowl, add the lemon juice, andgently stir to coat. Separately, combine the sugar,flour, cinnamon, and nutmeg, mix thoroughly, thenadd to the peaches. Gently stir to coat the peaches,then spoon the filling evenly into the crust.Brush the rim of the crust with water, cover withthe second rolled-out crust, seal and flute or crimpthe edges, and cut a few steam vents in the top.Bake for 35 to 40 minutes, until golden brown.Remove from the oven, brush with the melted but-ter, and cool on a wire rack for 1 hour before slic-ing. Serve at room temperature or slightly warm.
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MRS. ROWE’S
little book of 
SOUTHERN PIES

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