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Southern Baked Pie Company’s Amanda Wilbanks explains why “pie is timeless.”

It’s hard for Amanda Wilbanks to remember a time when baking didn’t symbolize love and family. The 31-year-old Gainesville-based Southern Baked Pie Company founder and newly minted cookbook author’s earliest memories are filled with time spent in the kitchen with her mother and grandmother.
Yoder's Deitsch Haus

Chow down on pie at Yoder’s Deitsch Haus

On a backroad through the fertile farmland near Montezuma, find Yoder’s, a cafeteria and local gathering spot for a community of Mennonites.
apple pie

Mini Apple Pies

From Icing Cake Design & Sweets Boutique in Avondale Estates come these little streusel-topped pies perfect for any upcoming holiday parties. For easy serving (no prying out of pans), use disposable bake molds (2 3/8-inch), which are sold at Cake Art and online.

Fresh Lime Pie with Gingersnap-Pecan Crust

Purists insist there is no substitute for the distinctively acidic flavor of the ping pong ball-sized, yellow-skinned Key lime, but since I rarely see them at the supermarket I routinely use the more commonplace Persian limes instead for making the classic custard pie. I prefer the fresh taste to that of bottled, especially with a  good dose of grated zest mixed in. To crank up the flavor even more,  I bake it in a crust made of gingersnaps and pecans instead of graham crackers. It’s so easy and refreshing and everyone loves it, whichever lime variety you use. – Susan Puckett

Church Supper Chicken Pie

This recipe could just as easily be titled Grange Supper Chicken Pie, or American Legion Supper Chicken Pie, or B.P.O.E., or Odd Fellows, the volunteer fire department, or any number of organizations that have regular "suppers," fund-raising or just social. A good "church supper chicken pie" is one of the most comforting foods we know.

Cynthia Graubart’s Blueberry-Banana Cream Pie

Cynthia Graubart studied journalism at UGA and earned her master’s degree in broadcast management at the University of Florida in Gainesville; one of her first gigs out of school was producing Nathalie Dupree’s PBS series 'New Southern Cooking' in 1985.

Aaron Russell’s Fried Apple Pie and Creamsicle Sherbet

Since moving to the city in 2000 to study at the Art Institute of Atlanta, Russell has driven past the Varsity almost daily but never thought to stop in. Making desserts every night in high-end kitchens like Seeger’s and Nikolai’s Roof didn’t allow the Adairsville, Georgia, native much time for restaurant exploration.

Sonya Jones’s Mini Fig Pies

Sonya Jones is the owner of Sweet Auburn Bread Company and the author of "Sweet Auburn Desserts: Atlanta’s Little Bakery That Could." Desserts were always in the house, and Jones often had a hand in baking peach and blackberry cobblers or apple pie.

Laura’s Blueberry Lime Pie

The aptly named Laura Baker won the Youth division (and second place overall) of a summer-long pie bake-off at Cherokee Fresh Market, Waleska Farmers Market at Reinhardt University and Woodstock Farmers Market with this recipe.

Über Güber Pie

Greg Cornelius of Uber Gubers won the summer-long pie-baking challenge from Cherokee Fresh Market, Woodstock Farmers Market, and Waleska Farmers Market at Reinhardt University with this über-sweet, über-gooey dessert.

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