American Pie on the Brow

Hearing about the pies Bee on the Brow’s Rachel and Pete Sterns have presented to guests in celebration of America250 (see cover story), I wanted ALL the recipes. I asked for some of their favorites. That discussion was long, but we decided to share three deliciously memorable ones Rachel researched and tested. She cleverly used stencils to incorporate the shape of each state in her presentations.

Let’s begin with Rachel’s preferred piecrust, which is perfectly flaky and light while remaining a trusty vessel for holding a filling.

Rachel’s Piecrust

Makes 1 double crust

3 cups all-purpose flour

1 cup shortening or butter (Rachel prefers ½ cup each)

1 tablespoon vinegar

5 tablespoons cold water

1 egg

1. Cut shortening into flour until well incorporated.
2. Combine vinegar, water, and egg, and add to flour mixture until dough comes together.
3. Shape into two discs, wrap in plastic wrap, and chill for one hour before rolling. (Can be frozen.)

Concord Grape Pie (New York)

Makes 1 (9-inch) pie

I learned something new from hearing about the discovery of this pie. Concord grapes are “slip-skin” grapes. You can pinch the skin off, and the inside of the pulp pops out.

6 cups Concord grapes (2 pounds)

2 tablespoons instant tapioca

⅔ cup granulated sugar

1 recipe Rachel’s Piecrust

1 beaten egg (for egg wash, if desired)

1. Wash grapes thoroughly.
2. Pinch grapes over a medium saucepan, removing skins. Keep pulp in saucepan, and place skins in a separate bowl.
3. Place saucepan over medium heat; bring to a boil, and cook about 7 minutes or until the pulp breaks down and seeds float to the surface.
4. Pour the pulp through a sieve, removing seeds. Then add pulp to bowl with grape skins.
5. Stir in tapioca and sugar until well combined. Cover and chill at least an hour, or until the mixture thickens.
6. Preheat oven to 400 degrees.
7. Line a pie plate with your favorite piecrust, and fill with chilled filling. Top with second crust, and vent with slits or a fork. You can also top with a lattice crust.
8. Brush top crust with beaten egg for a shiny finish, if desired.
9. Place a baking sheet on oven rack, and place pie on top.
10. Bake at 400 degrees for 15 minutes; check crust to be sure it isn’t overbrowning. If so, shield with foil. Cook an additional 30 minutes or until crust is light brown in center.

* Recipe from upstateramblings.com

Mawmaw’s Mayhaw Meringue Pie (Louisiana)

Makes 1 (9-inch) pie

Guests will swoon over the dreamy clouds of meringue!

Crust:

½ recipe Rachel’s Piecrust (freeze the other half for another use)

Filling:

½ stick butter

8 oz. mayhaw jelly

3 whole eggs

3 tablespoons all-purpose flour

1 cup buttermilk

1 teaspoon Mexican vanilla extract (such as Molina brand, sold at most large stores)

Meringue:

4 large egg whites, at room temperature

½ teaspoon Mexican vanilla extract

¼ teaspoon cream of tartar

¼ cup granulated sugar

1. Preheat oven to 325 degrees.
2. Line a pie plate with crust.
3. Cream butter and jelly with an electric mixer until thoroughly combined.
4. Add eggs, flour, buttermilk, and vanilla. Blend well, and pour into piecrust.
5. Bake at 325 degrees for 30 minutes or until the custard is set. If pie begins to brown, cover loosely with foil.
6. Remove pie from oven, and cool 30 minutes before topping with meringue.
7. Increase oven temp to 350 degrees.
8. Pour egg whites into a bowl, and whip until glossy and smooth.
9. Add vanilla and cream of tartar to help the egg whites hold their form.
10. Slowly add sugar, 1 tablespoon at a time, beating after each addition, until the sugar is incorporated. Continue beating until stiff peaks form.
11. Spread meringue on top of pie, leaving small peaks as you spread.
12. Place pie on rack 4 inches from top of oven, and bake 10 minutes until golden.

* Recipe from richlandcreekfarm.com. You can also order the mayhaw jelly from their site.

Natchitoches Hand Pies (Louisiana)

Savory pies are always welcome at just about any celebration.

Crust for Meat Pie:

1 quart all-purpose flour

2 teaspoons salt

1 teaspoon baking powder

½ cup plus 1 tablespoon vegetable shortening

2 eggs

1 cup milk

Meat Filling:

1 teaspoon vegetable shortening

1 pound ground beef

1 pound ground pork

1 bunch green onions, chopped

1 clove garlic, minced

1 green bell pepper, chopped

1 medium onion, chopped

Salt, pepper, and red pepper to taste

1 teaspoon all-purpose flour

For crust:

1. Combine flour, salt, and baking powder; cut in shortening until crumbly.
2. Mix eggs and milk, and gradually add to dry ingredients.
3. Form dough, and let rest while preparing filling.

For filling:

1. Heat shortening in a large pot.
2. Add minced beef and pork; cook until browned.
3. Stir in vegetables, and season with salt and pepper; cook until tender and slightly caramelized.
4. Drain off excess liquid, and stir in flour. Cool filling to room temperature.

Assembly:

1. Roll dough thin, and cut into circles.
2. Add a spoonful of meat mixture to each round.
3. Fold in half, and seal edges using a fork.

Frying Option:

1. To fry, heat 1-2 inches of vegetable or peanut oil in a deep skillet or Dutch oven to 340-350 degrees.
2. Carefully place the pies into hot oil in batches, ensuring not to overcrowd the pan.
3. Fry 1–2 minutes per side until they turn golden brown.
4. Remove with a slotted spoon; place on a wire rack or paper towels to drain excess oil.

Baking Option:

1. Preheat oven to 350 degrees.
2. Place pies on a parchment paper-lined baking sheet.
3. Bake for 20 minutes or until golden.

* Recipe from natchitoches.com/dining/official-meat-pie-recipe/