Rich and Simple Pumpkin Pie

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Along with turkey and stuffing, any official Thanksgiving meal I eat must include a Pumpkin Pie. But I enjoy Pumpkin Pie so much I’d joyously eat it any time of the year, especially throughout the fall.

This is a simplified take on a pie recipe Molly found in a Food Network magazine. The original recipe also incorporates bourbon into the filling, as well as bourbon and vanilla into the crust. Neither of those steps are necessary, and without them the following ingredients are even more affordable and the directions are even easier.

We’ve made this Pumpkin Pie a couple times, and we’ve been very happy with the results each time. It produces a delicious pumpkin-spiced filling that’s both rich and creamy. If you need an easy pumpkin pie in a pinch, here’s our recommendation.

Ingredients

1 15-ounce can of canned pumpkin

1 ½ cups heavy cream

½ t ground cinnamon (You can also use 1 cinnamon stick.)

3 large eggs

½ cup granulated sugar

½ cup packed light brown sugar

1 ½ t pumpkin pie spice

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Directions

1. Mix the heavy cream and cinnamon in a small saucepan over medium-low heat on a stove burner. Bring to a simmer and then set aside to cool.

2. Transfer the cream-cinnamon mixture to a large bowl. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice.

3. Warm your oven to 375 degrees.

4. Pour your pumpkin pie mixture into your favorite pie crust. Place the pie on top of a cookie sheet or pan for any possible spillover and slide it in the oven.

5. Bake your pie for 1 hour or 1 hour and 10 minutes, until the crust is done and the filling is set. (We like to use a pie crust shield to keep the crust from browning too much.)

Bonus Pro Tip: Mix a half cup of heavy whipping cream with your desired amount of pumpkin pie spice in an electric stand mixer (or with a hand mixer) and top your pie with a dollop of special pumpkin spice whipped cream!

Midnight Cherry Pie

Cherry Pie Insta

Matthew has been begging lately for a fruit pie, and while I love baking pie, to be honest, fruit pies kind of intimidate me. This makes no sense, I admit, because fruit pies are usually some kind of stir, throw in a shell, and bake routine. The old fashioned pies I love best are often more complicated beasts. Still, something about fruit pies worries me. Is it the added second crust on the top, worked into a lattice or perfectly-slotted top crust? Is it the question of whether the fruit needs to be cooked before entering the crust? Is it the worry of too much juice or water? Or is it the ever-confusing problem of whether to use canned, fresh, or frozen fruit? Maybe the real reason fruit pies are so daunting is that there are so many questions and so many ways to make them! Nevertheless, I accepted the challenge to make a new fruit pie. And now that I have, it was totally worth it. This marks the third type of fruit pie I’ve made, after blueberry and apple. For this one, we used fresh dark cherries (with pits), and we amended a recipe we found online to suit our purposes. It resulted in a deliciously sweet, luscious cherry pie with full, round cherries; a flavorful, juicy filling; and a sugary, golden crust. We hope you enjoy it as much as we did.

 

A few tips to make your baking easier:

-To pit cherries, we took a tip from a recipe we found on Inspired Taste. If you don’t have a pitter, you can use a chopstick. Matthew was quite adept at this! And it kept our cherries mostly intact.

-Use the two-crust roll-out pie crusts you can buy in any well-stocked grocery store. It should be a 9-inch crust, and my suggestion is to keep it refrigerated before use, not frozen, as it can be tough to defrost these.

-I left out a few ingredients, including 1/4 tsp. of almond extract. Almond extract just isn’t something I use in a lot of recipes, so it’s an added expense to buy for such a small amount in one recipe. I also left out 1 tbsp. of unsalted butter, because the pie didn’t need the extra fat, and also because unsalted butter is more expensive than the kind I buy. Totally up to you if you’d like to add both!

 

Ingredients:

1 box of 2 roll-out pie crusts (keep refrigerated)

4 cups of fresh cherries (with pits removed, if applicable)

1/4 cup cornstarch

3/4 cup sugar

1 tsp. vanilla

1 tbsp. lemon juice

1/8 tsp. salt

For crust topping: 1 egg yolk; 1 tbsp. heavy whipping cream; 1 tbsp. sugar

Cherry Pie Prebaked

Directions:

  1. Pit the cherries. This is best done at a table where you can sit down and work easily. Use your cherry pitter or a chopstick to push the pit out. You will need 4 cups of fresh cherries, which for us equated to about 1 pound. Put them in a bowl and set aside for now.
  2. In another bowl, stir together the cornstarch, sugar, vanilla, lemon juice, and salt. Add the cherries and toss carefully. (I used a soft plastic spatula for this.) Be careful not to pour all the extra cherry juice in when you add the cherries.
  3. Remove your 2 pie crusts from the box and unwrap one, then carefully roll it out onto a glass or metal pie pan. Press it gently into the pan.
  4. Pour the cherry filling into the crust.
  5. Roll out the second pie crust on top of the first. Use your kitchen scissors or a knife to trim excess pie shell off the sides. Fold the top crust’s edges under the bottom crust and press together, then use your fingers to create a fluted crust edge. (The original recipe suggested using your index finger to press the dough in between the first two knuckles of your other hand, all the way around the edges. This worked alright for me, but was a little tough to master.)
  6. Pop in the freezer for 5 minutes. Go ahead and preheat your oven at this time to 400.
  7. Prepare a quick egg wash for the topping: Mix the egg yolk with the heavy whipping cream, then use a pastry brush to spread it over the top crust of the pie. (If you don’t have a pastry brush, which many people don’t, you can use a spoon to carefully sprinkle it all over the pie, then spread it a little with the back of the spoon.) One important note: you will NOT need all the egg wash. If you use too much of it, it will start to pool in certain spots on your pie which will make it less attractive. This wasn’t mentioned in the original recipe, so I was concerned I was supposed to use it all, but I learned the pie didn’t need it.
  8. Sprinkle the top of the pie with the 1 tbsp. of sugar, then cut four slits in the top as shown. Place the pie on a baking sheet so that any juices won’t boil over into your oven.
  9. Bake at 400 for 20 minutes, then reduce heat to 350, and bake for another 40 minutes. The crust should be a beautiful gold color and the filling should be bubbling out of the top a bit. I recommend baking for an extra 5-10 minutes if you’re willing to try, because my bottom crust could have used a little more time to cook, but that’s my personal preference.
  10. Cool for 2-3 hours, or preferably overnight, before cutting. Enjoy!

Serves: 7-8

Cherry Pie Fini

#FoodieScore Recommends: Cleveland County (N.C.) Eats!

In Shelby, N.C., for the American Legion World Series baseball tournament? You’re sure to get hungry after all that baseball! Well, Shelby-based blog #FoodieScore’s got you covered with great local recommendations for where to eat while you’re here in Cleveland County, N.C. This list is just a small sampling of our favorite spots, and it is by no means a full list of all the amazing restaurants our county has to offer. We hope you enjoy!

Red Bridges BBQ

BBQ

Red Bridges Barbecue Lodge, 2000 E. Dixon Blvd., Shelby

Red Bridges is arguably one of the most popular barbecue joints in our area, as it is a two-time national award winner for barbecue. It has won Thrillist’s “Best BBQ in America” March Madness bracket competition, as well as the Garden and Gun Ultimate Barbecue Bracket. We won’t waste any more your time on reading, other than to tell you this barbecue is worth the acclaim.

Alston Bridges Barbecue, 620 E. Grover St., Shelby 

Alston Bridges offers up fast service and fantastic barbecue on the northern side of Shelby. This place has a ton of regulars that you can see filling up the parking lot at all hours of the day. (It is not affiliated with Red Bridges across town.) Its barbecue is more vinegar-based and less sauce-focused, which gives it a completely different flavor and a wonderful texture.

The Flying Pig, 901 College Ave., Shelby/Boiling Springs

Matthew is a huge fan of the barbecue (and the friendly staff!) at Flying Pig. It’s a little more off the beaten path, a true old-fashioned barbecue joint. The Q is delicious and Flying Pig offers three different barbecue sauces for your fancy.

Jammin J's

Pepperoni pizza from Jammin J’s Pizza Factory.

Pizza & Italian

Jammin J’s Pizza Factory, 1011 Grove St., Shelby

Jammin J’s is our personal favorite for delicious, inexpensive, endless pizza. Did we say endless? Jammin J’s offers buffet pizza with a range of flavors. They’ll ask when you come in what kind you’d like and immediately get it started for you. (Molly always asks for bacon, tomato, mushroom.) A few favorites are fiesta chicken and livermush pizza. (Livermush is a Southern specialty made from similar ingredients as sausage, but it has cornmeal mixed in, so the texture is a little different.) You won’t break the bank at Jammin J’s either, which is another reason it’s one of our favorites.

Pleasant City Wood Fired Grille, 233 S. Lafayette St., Shelby

You usually see wood-fired pizza grilles in larger cities, and they’re usually part of a chain. Not so here. Pleasant City is a local delight that many in our county can’t get enough of. Their pizza and beer game is strong, and it’s a great local hangout.

Toscanos Bistro, 5 E. Marion St., Shelby

If you’re looking for an Italian option, the relatively new Toscano’s is a great pick. Their pita gyros are delicious and fresh, their pizza is amazing, and their pasta plates are quite tasty.

Shelby Cafe

Cheeseburger and fries at Shelby Cafe.

American

Shelby Cafe, 220 S. Lafayette St., Shelby

You can’t come to Shelby without going to the Shelby Café. Their menu says it best: “Home Cooking Since 1922.” One of Molly’s personal favorite dishes: the Mayor’s Special, a pita bread breakfast burrito with eggs, cheese, and livermush.

Snack Shop Family Restaurant, 103 S. Main St., Boiling Springs

A great diner option near Gardner-Webb University, the Snack Shop is a near-daily favorite for many locals in Boiling Springs. They have excellent home-style food, as well as diner food such as burgers, hotdogs, and milkshakes.

238 Cherokee Grill, 222 S. Railroad Ave., Kings Mountain

One of the best restaurants around if you’re looking for something a little more fancy. Cherokee has wonderful steaks, Greek chicken dishes, killer sandwiches, delicious desserts, and more. They also have a well-stocked bar area.

The Local Market, 4629 Fallston Rd., Fallston

If you’re looking for farm to table in Cleveland County, look no further. The Local Market’s burgers and chicken dishes are fabulous, and the locals rave about their cheese curds made from locally-sourced cheese. It’s in an old house, which houses both the restaurant and a gift shop with tons of local goods.

Sweet House Bakery

Coconut Cream Cupcake at Sweet House Bakery

Coffee & Dessert

Sweet House Bakery, 304 E. Kings St., Kings Mountain

Sweet House has a delectable assortment of cupcakes (filled, iced, however you like), cookies, and dessert bars. It’s Molly’s go-to place for dessert anywhere in Cleveland County.

Uptown Sweets & Treats, 221 S. Lafayette St., Shelby

Uptown offers not only cool, refreshing frozen yogurt, they also sell local donuts made by Forest City-based Davis Donuts. We hear they also have some pretty tasty gourmet popcorn, although we haven’t laid our hands on it yet.

Swooger’s, 1016 Shelby Rd., Kings Mountain

Want to enjoy a fantastic, fresh-scooped milkshake in a retro, 1950s-themed diner? Swooger’s is your place. They also have great diner food, including a solid cheeseburger.

Hannah’s Coffee House, 1024 E. Marion St., Shelby

This coffee shop situated in a quiet area of Marion Street is the perfect place for a variety of sweet treats, as well as great coffee. The service is impeccable! You can also pull up a few chairs and play Scrabble if you like.

Broad River Co., 105 S. Main St., Boiling Springs

Over in college-town Boiling Springs, Broad River is everything you can ask for in a coffee shop. It has plenty of space and little nooks for studying, reading, relaxing, listening to music, or hanging with friends. They offer bagels and sweet treats, in addition to coffee and mouthwatering smoothies.

Miss Ina’s Fudge Pie

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One of my favorite things in the world is baking pies, especially pies with a rich history behind them. Miss Ina’s Fudge Pie is a recipe shared with me years ago by a precious, sweet lady named Ina Doster. I attended church with Miss Ina for many years growing up and she was always happy to share the recipe with anyone who asked. As my pie baking skills have grown, I have still not found an easier, simpler, or more consistently delicious pie recipe in all my baking forays.

Miss Ina told us that the recipe was passed down from her grandmother, Lula Carrol, from the late 1800s. Originally, Miss Ina says, the flour was pure and you had to add baking soda to the recipe. Today, you don’t need the baking soda, which brings the ingredient total down to a mere 6 ingredients, not including the pie shell.

You truly can’t go wrong with this sweet delight. I wholeheartedly encourage any first-time pie baker to try it, as it’s the easiest pie I know how to make. At the same time, experienced bakers will love its simplicity and comfort. Miss Ina, thank you for all the beautiful things I have learned from you. And thank you, for your trademark fudge pie.

 

Ingredients
1 stick melted margarine
1/4 cup cocoa
1/4 cup flour
1 cup sugar
1/4 tsp. vanilla
2 eggs
unbaked pie shell

Directions
1. Mix all ingredients in a large bowl.
2. Prick holes in the pie shell using a fork.
3. Pour mixture into pie shell.
4. Bake at 350 degrees for about 25 minutes, or until no longer jiggly in the middle.

Banny’s Famous Chocolate Pie

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What’s in a name? The name of this post might have drawn you to this recipe, wondering who someone named “Banny” was. Or maybe it was the pictures, worth a thousand words. Either way, you’re going to get the story, as every good recipe should have a story behind it. Banny was my great-grandmother, a tough, outspoken, petite woman of the South. You know, the type to fuss at the preacher man for not getting by to see her more often. Banny was also a dedicated woman, loyal to her faith and her family, even when it wasn’t easy. I have few things of hers today, a few jewelry pieces my mother gave me, a pair of fancy red gloves. I will probably inherit some of her old clothes my mom keeps in a cedar chest. And I still have her smell. Smells are easy memories. But perhaps the thing I have the most is her recipe for chocolate pie.

It was one of the first pies I made, and it is, at the same time, both one of the best and one of the most difficult. Perhaps that’s what family gives us: delight and joy in the midst of serious effort. Her chocolate pie takes time to cook – the pudding filling is real, not some jello-based faux pas. The pie shell must be baked ahead. The meringue must be whipped, perfectly, and remember, Banny would have made meringue with a true hand mixer, an old-timey metal contraption with a crank and two mix-hands that whirred into each other, slowly. And then it must be baked again to seal the meringue on top and finish the perfect, beautiful topping that is a chocolate meringue pie. I am proud of this pie, each time I make it, because it is a piece of my past, a piece of a strong woman who knew what it took to create something beautiful. I hope you do, too. Enjoy.

 

Ingredients

Pie filling:

2 1/2 tbsp. flour (all purpose)

2 egg yolks

3 tbsp. cocoa

2 cups milk

1 cup sugar

1 tsp. vanilla

1 deep dish pie shell

Topping:

2 egg whites

1/2 cup sugar

1 tsp. vanilla

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Directions:

1. Pre-cook pie shell at 350 degrees for about 10 minutes, or until golden.

2. Separate the egg yolks from the egg whites, putting the whites into a small bowl, and the yolks into a nonstick pot (or the top of a double boiler; I find either works).

3. Add the rest of the pie ingredients to the pot (the flour, cocoa, milk, sugar and vanilla). Cook on medium heat until pudding “consists.” (These are the original directions; this word mainly means until the pudding starts to thicken.)

4. Pour the chocolate pudding into the cooked pie shell.

5. Prepare the topping by beating the egg whites until stiff, then adding the sugar and vanilla. Pour the meringue topping over the chocolate pudding layer and spread evenly.

6. Cook on 350 for about 10 minutes or until the meringue is golden brown.

7. Allow to cool, then refrigerate to make sure it solidifies well. Keep refrigerated. Best enjoyed either slightly warmed or cold.

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Matthew’s Take: The chocolate pudding portion of Banny’s pie is the best I’ve ever eaten. What makes it even better: This pie is part of our family history. When you combine the chocolate pudding with a golden crust and the creamy, slightly crunchy meringue, you get one of the best desserts you’ll put in your mouth. This recipe gets my highest marks for taste. I will warn you that it’s not the simplest of pies to make, but just take that as an opportunity to bake and enjoy something uniquely special.

Molly’s Take: Clearly, this pie is one of my favorites. The strategy of baking the pie shell first, as well as the limited amount of time the pie actually spends in the oven, ensures that the shell itself doesn’t burn as easily as it tends to do in many pies. So you end up with a perfectly done pie shell, a creamy, chocolate pudding center, and a toasted, sweet meringue topping. I like this pie warmed or cold. It’s truly a treat.