Legendary Recipes from Virginia's Queen of PieMrs. 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.
By:
Mollie Cox Bryan,
Mrs Rowe's Family Restaurant
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions:
Height: 210mm,
Width: 185mm,
Spine: 15mm
Weight: 472g
ISBN: 9781580089807
ISBN 10: 1580089801
Pages: 128
Publication Date: 28 April 2009
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
Contents Acknowledgments • viii Introduction • 1 Chapter 1 • 14 Crusts and Toppings 17 Plain Pie Pastry 19 Vinegar Pie Crust 20 Cream Cheese Crust 21 Chocolate Cookie Crust 22 Gingersnap Crust 23 Graham Cracker Crust 24 Mrs. Rowe's Meringue 25 Weepless Meringue 26 Sweetened Whipped Cream 27 Caramel Sauce 28 Chocolate Sauce Chapter 2 • 29 Fruit, Berry, and Nut Pies 31 Apple-Dapple Pie 33 French Apple Pie 35 Caramel Apple Nut Pie 36 Crabapple Pie 37 Granny Smith Apple Pie 38 Fresh Peach Pie 40 Mrs. Brown's Grape Pie 41 Damson Plum Pie 42 Blueberry Pie 43 Strawberry Pie 45 Blackberry Pie 46 Gooseberry Pie 47 Simple Cherry Pie 48 Spicy Pumpkin Pie 49 Sweet Potato Pie 50 Butternut Squash Pie 52 Mrs. Brown's Winter Squash Pie 53 Chestnut Pie 55 Hickory Nut Pie 56 Mincemeat Pie 58 Green Tomato Mincemeat Pie Chapter 3 • 60 Cream and Custard Pies 63 Virginia's Almost Impossible Coconut Pie 64 Original Coconut Cream Pie 66 Coconut Custard Pie 67 White Christmas Pie 68 Susan's Banana Cream Pie 70 Classic Banana Cream Pie 71 Sour Cream and Raisin Pie 72 Strawberry Sour Cream Pie 73 Never-Fail Lemon Pie 75 Key Lime (or Not) Pie 76 Chocolate Chess Pie 77 Tar Heel Pie 79 German Chocolate Pie 80 Willard's Chocolate Pie 81 Chocolate Meringue Pie 82 Smoothest Ever Peanut Butter Pie 83 Peanut Butter Custard Pie 84 Cinnamon Sugar Pie Chapter 4 • 85 Frozen and Icebox Pies 89 Frozen Strawberry Daiquiri Pie 90 Frozen Strawberry Margarita Pie 91 Watermelon Pie 92 Peanut Pie 93 Mudd Pie 94 Grasshopper Pie 96 Layered Ice Cream Pie 98 Caramel Coconut Pie 99 Make-Your-Own-Flavor Chiffon Pie Chapter 5 • 100 Pies for the Cupboard 102 Brown Sugar Pie 103 Brown Sugar Pie from the Attic 105 Shoofly Pie 107 Brownie Pie 108 Pecan Fudge Pie 109 Raisin Pie 110 Lemon Chess Pie 112 Old-Fashioned Monterey Maple Syrup Pie Index • 113
Mollie Cox Bryan is an award-winning writer, essayist, and columnist. She has written for GRIT magazine, Relish magazine, Taste of the South magazine, NPR's ""Kitchen Window,"" the Christian Science Monitor, the Chicago Sun-Times, and parenting magazines across the country. The author of Mrs. Rowe's Restaurant Cookbook, she is also a family life columnist for the Daily News Leader in Staunton, Virginia. She lives with her husband and two daughters in Waynesboro, Virginia.
Reviews for Mrs. Rowe's Little Book of Southern Pies: [A Baking Book]
Writer and poet Bryan follows up 2006's Mrs. Rowe's Restaurant Cookbook by zeroing in on the Virginia establishment's highly lauded desserts. Bryan's compilation of 65 recipes hits all the sweet spots, offering reliable standards like peach, blueberry, coconut cream and sweet potato pies, as well as caramel coconut, german chocolate and watermelon variations. Though most of the recipes are basic, achieving the perfect crust isn't; Bryan offers patient tutelage and step-by-step photos, but acknowledges that Mrs. Rowe's technique took years to master. Even experienced pie makers should pick up a trick or two; Virginia's Almost Impossible Coconut Pie, for instance, has no crust--the custard filling creates a firm outer layer when baked. Those looking to tweak their crust might want to consider cream cheese, which makes a tangier product than butter and flour alone. Bakers stymied by weeping meringues, meanwhile, will be comforted by the restaurant's ""weepless"" version, bolstered with salt and cornstarch. Seasoned pie pros and newbies will both find this ode to southern desserts a helpful and lasting resource. (July) --Publishers Weekly, 6/8/09 ""Those pies! Man, oh, man. Like no other. She made a butterscotch pie that we would buy whole and take up to my granny's in Bluefield, West Virginia. I can taste it now."" --Kendra Bailey Morris, ""Accidental Chef"" columnist, Richmond Times Dispatch
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