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Lemon Icebox Pie

Chef David Guas of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia shares his lemon icebox pie recipe from his book, "DamGoodSweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style."

Mulberry Pie

The good news about this conversation-starter dessert is that the main ingredient is free. The better news (if you have the right attitude) is that usually you have to get it yourself. White, black, and red mulberry trees grow throughout the eastern half of the United States; the red mulberry is a native plant.

Angie Mosier’s Butterscotch Pie

Food stylist, cookbook photographer, and pastry chef Angie Mosier, who grew up in Tucker, is a past president of the Southern Foodways Alliance and a fervent supporter of numerous other initiatives that preserve regional traditions.

Ten Pie-making Tips from the Pie Shop’s Mims Bledsoe

1. Don’t overwork the dough! You should see big pieces of butter still in the dough after blending it. 2. Work with cold ingredients. As a beginner you can freeze the butter to give you more time to work with the dough. Melted butter equals tough crust.

“Old Fashion” Pear Pie

This handed-down recipe has been made by at least three generations of Cagle women. Teresa Cagle inherited the recipe from her mother-in-law, Bernese Cagle, who inherited it from her mother-in-law, Estelle Cagle.

Rustic Peach Cider Apple Pie

This recipe, submitted by Kim Douds of Hickory Flat, tied for first place in the 2011 Cherokee Fresh Market pie-baking contest.

Huckleberry Sour Cream Pie

Laura Martin, author of Green Market Baking Book (Sterling, 2011), says this recipe can also be made with blueberries or blackberries.

Sweet Potato Bourbon Pie

Why would you want your sweet potato pie to look (and taste) like a pumpkin pie? This double-pastry pie flaunts its sweet potatoes in bright orange slices. Brown sugar and bourbon highlight their earthy appeal. Serve warm with vanilla or caramel ice cream.

Dot Hill’s Chocolate Pie

Even though she was famous for making this chocolate meringue pie, Dot Hill always credited her mother, Etta Campbell, with the recipe.

Chicken Pot Pie

From "Seasoned in the South" by Bill Smith. People love this when cold weather comes. I serve the pies in one-and-one-quarter-cup ramekins that look like little baked bean pots. I suppose that you could make one large pie, but I have never tried.

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