Georgia Magazine - September 2013 - (Page 62)

Kids get into the fun at a pie-eating contest at the 2013 Woodstock Farmers Market Pie Day. W oo d st oc k Far m er s ma rk e t While baking, prepare caramel (be careFor Jessica ful working with Luna’s tips for a molten sugar as it flakey piecrust, see can cause severe page 65A in this month’s burns). Add waing tender on the bottom and still digital edition, online at ter and sugar to www.georgiamag a heavy saucepan really flakey,” azine.org. and simmer on low she recalls, addheat. Simmer slowly ing: “And one that until it becomes a mediwould stay flakey um amber color. Turn heat to over a couple of days.” low, add butter and heavy cream and For good tips on pie making, and nearly a dis- stir with a wooden spoon. Add sea sertation on crust, see “Bake- salt. Evenly drizzle over pie. Let cool wise” (Scribner, a division of completely. While cooling, prepare Simon & Schuster Inc., 2008) by whipped cream by adding sugar, cream and vanilla to a mixing bowl. Atlantan Shirley O. Corriher. So get out your rolling pin and Whip until medium peaks form. dust it off. Perhaps Grandma’s famous Keep chilled until ready to serve with lemon meringue now won’t seem so whipped cream. Yields 1 (9-inch) pie. daunting. Jane F. Garvey is a freelance food, Apple Bacon Pie With wine and travel writer from Decatur. Gingersnap Crust Mims Bledsoe, owner, The Pie Shop, Atlanta Über Güber Pie Greg Cornelius, Über Gübers, Woodstock Filling 2 eggs 1/2 cup light brown sugar 1 teaspoon vanilla extract 2/3 cup light corn syrup 1/2 cup natural peanut butter 1 cup bittersweet chocolate chunks The Pie Shop in 1 (9-inch) pie shell Jane F. Garvey 1 cup salted peanuts Atlanta serves up savory selections, includ- Caramel ing quiche and chicken pot pie, in addition to 2 tablespoons water 1 cup sugar a multitude of sweets. 1 tablespoon unsalted butter 1/4 cup heavy cream (Continued from page 61) 1/2 teaspoon fine sea salt pie, but Key lime also wins raves. Vanilla Bean Whipped Cream 1/4 cup sugar And that great crust is crucial. “The best in the world is at Blue 3/4 cup heavy whipping cream Heaven, Key West (Fla.),” she says. 1/2 teaspoon ground vanilla bean (may substitute 1 teaspoon pure vanilla extract) “But mine is pretty close.” Although she happily shared the coconut cream pie recipe, the piecrust remains her trade secret. Still, she passes along a few tips, after having worked her way through all sorts of piecrust recipes. “I searched high and low for a crust that had that perfect mix of be62 Preheat oven to 325 degrees. In a mixer combine eggs, brown sugar, vanilla extract, corn syrup and peanut butter until well combined. Place chocolate chunks in the bottom of piecrust and pour filling over the chocolate. Evenly spread peanuts over top and bake for 35 minutes. More online at www.georgiamagazine.org Gingersnap Crust 1/2 cup butter 1-1/2 cups gingersnap cookies 1/4 cup sugar Apple Filling 5-6 tart baking apples, such as Granny Smith, Mutsu, Winesap 2 tablespoons lemon juice 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/3 cup sugar 2 tablespoons flour Bacon Streusel Topping 1 cup flour 1 cup brown sugar 1/2 cup butter 3-4 strips applewood-smoked bacon Prepare crust by melting butter and cooling it to room temperature. In a food processor, process gingersnap cookies until crumbly. Incorporate sugar and melted butter into cookie crumbs. Press mixture into pie pan until flat and even. Bake at 350 degrees for 10 minutes. For the filling, peel, core and thinly slice apples. Pour lemon juice over apple slices. In a separate bowl, combine spices, sugar and flour. Stir (Continued on page 64) GEORGIA MAGAZINE http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - September 2013

Georgia Magazine - September 2013
Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Currents
Georgia’s Energy Outlook
From Rural Georgia to the Governor’s Mansion
Buried Treasure
Celebrating 75 Years in the Community
Lessons for Learning
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks
Snapshot

Georgia Magazine - September 2013