Chef and Househusband: *THE WONDERFUL WORLD OF PIES*

The history of pie is rich in flavor. Pies have been around for thousands of years, we know this, since the ancients Egyptians kept records of their practices and pie is included. The Egyptians would fill their pies with ingredients such as honey, fruits, and nuts.

As pie has moved along through the years, it has been adapted to fit into every culture it has touched. We enjoy pie today made of many different ingredients, such as meats of cattle, fowl and fish, vegetables, berries, fruits and nuts as well as cheese, custards and creams of many flavors. The smell of a pie baking can bring back fond memories of family and friends as well as build new ones. In homes around the world, someone will be baking a pie, while someone is savoring the wonderful aroma that makes home so sweet. So let's take a look at the wonderful world of pies.

*The History of Pie*

What's more American than apple pie? For me, the answer is Pecan Pie! Europeans were making apple pastries long before there was an America but pecans are native to North America and Americans were the first to make this delicious pie.

I like my Pecan Pie heavy on the pecans and topped with homemade whipped cream.

* Maple Pecan Pie*

INGREDIENTS

9" pie shell

2 large eggs, beaten

3/4 cup dark corn syrup

1/4 cup maple syrup

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

1 cup pecan pieces

1/2 cup pecan halves

Whipped Cream for serving

1. Preheat oven to 425 degrees

2. Combine eggs, corn syrup, maple syrup, brown sugar, butter and dash of salt in bowl & mix well

3. Put pecan pieces on bottom of pie shell. Pour filling over then arrange pecan halves decoratively on top

4. Place pie on baking sheet and bake in center of oven for 15 minutes. Reduce temp to 350 degrees and bake until filling is set, about 40 minutes.

5. Let cool to room temp and serve with a dollop of whipped cream

*note* Store shelled pecans in airtight containers up to 9 months in refrigerator and up to 2 years in your freezer.

*Lemon Chess Pie*

There are a number of stories about how chess pie, a simple pie long associated with the South, got it's name. Some people believe it's a variation on cheese pie, although it contains no cheese...the filling is, however, curd-like. The best chess pie I have ever eaten is made by my sister in-law, Shay.

INGREDIENTS

1 9" pie shell, pre-baked

1 1/2 cups sugar

6 tbs unsalted butter, room temp

3 tbs cornstarch

2 tbs fresh grated lemon zest

4 large eggs

1/2 cup lemon juice

Whipped cream for serving

1. Preheat oven to 350 degrees

2. Using an electric mixer on med-speed, beat sugar and butter in large bowl until light and fluffy. Beat in cornstarch and lemon zest. Add eggs, one at a time, beating well after each addition. Spoon mixture into pre-baked pie shell

3. Bake pie for 40 to 45 minutes until filling is set and top is golden. Cool to room temp

4. Serve w/ dollop of whipped cream

The key to dating Shepherd's Pie is the introduction of potatoes in England. They were first introduced to the English in the 18th century and Shepherd's Pie was probably invented by a frugal peasant housewife looking for a way to serve leftover meat to her family. The actual phrase "Shepherd's Pie" dates back to the 1870's when mincing machines made the shredding of meat easy and popular.

My mom was born and raised in England so I was introduced to Shepherd's Pie at an early age and it is still one of my favorites...

*Shepherd's Pie*

(Man...I can't believe they cut my hair like that!)

When I was growing up, Grandma(I didn't grow up in the South so there was no "Mee-Maw or "Maw-Maw" or any of that)Schierbecker made delicious pies all the time. It didn't matter what kind of pie she made...I just couldn't wait for her to cut me a slice (or two). One of my favorites was Rhubarb Pie. Unfortunately most of her recipes have been lost, but this one is as close to hers as I have had...

*Rhubarb Pie*

INGREDIENTS

4 cups fresh rhubarb, chopped

1 1/3 cup sugar

6 tbs AP flour

1 tbs unsalted butter

*Your favorite pastry recipe for 9-inch double crust pie*

1. Preheat oven to 450 degrees

2. Combine sugar and flour. Sprinkle 1/4 over pie shell. Heap rhubarb over this mixture. Sprinkle with remaining sugar & flour. Dot with pieces of butter. Cover with top crust and make a couple slits in top to vent steam

3. Bake for 15 minutes. Reduce heat to 350 degrees and continue to bake for 40-45 minutes.

4. Serve warm or cold

*Sweet Potato Pie*

Another Southern Classic...

Finally one more nod to Grandma Schierbecker and her magnificent pies. After rhubarb my other favorite pie of hers was Cherry. Here's to you G'Ma...