Tomato & Corn Pie

Serves 8 - 12

Ingredients

1 recipe SB Pie Dough - - find in my cookbook or purchase my pie crust mix here

2 large tomatoes, sliced

1 teaspoon kosher salt

⅓ cup Duke’s mayonnaise

¼ cup sour cream

2 tbsp. fresh lemon juice

2 tbsp. chopped fresh basil

2 tbsp. freshly ground black pepper

2 cups fresh corn kernels

2 cups grated mozzarella cheese

Directions

To make the crust, cut the butter into small cubes. Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour. Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.

Add the water, all at once. Continue to work the dough until the dough begins to come together. (Tip: Patience is key, here. Kneading might take longer than expected, but don’t add any more water than the recipe calls for.) Form the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.

Remove dough from refrigerator and roll out on a lightly floured surface into a 12-inch circle. Place it into a 9-inch pie plate and flute the edges.

Preheat oven to 375 degrees.

Place tomato slices on a paper towel and sprinkle with salt; set aside. Whisk together the Duke’s mayonnaise, sour cream, lemon juice, basil, and pepper in a small bowl. (Tip: Wilbanks recommends Duke’s mayonnaise because of its sugar-free, vinegar base.)

Sprinkle the bottom of pie crust with ¼ cup cheese. Arrange half of the tomatoes over the cheese and sprinkle with corn. Cover the tomatoes with half of the mayonnaise mixture. Repeat layering with remaining tomatoes, corn, and mayonnaise mixture. Sprinkle remaining cheese over the top.

Bake for one hour, or until bubbly. Cover with aluminum foil if cheese begins to brown too quickly.

Football Sloppy Joe Hand Pies

Makes 5 hand pies

Note from Amanda: I like to make these in the shape of little footballs. They’re always a touchdown with friends and family at tailgate parties.

Ingredients
1 pound ground chuck
1 onion, chopped
2 tablespoons yellow mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
1/2 cup ketchup
2 recipes SB Pie Dough - find in my cookbook or purchase my pie crust mix here

Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place the meat and onion in a large skillet.
Cook, breaking up meat with a spoon until it is no longer pink and the onions are softened. Drain excess grease from meat.
Add the mustard, salt, pepper, Worcestershire sauce, and ketchup and simmer for 20 minutes.
Remove from heat and set aside to cool.
Roll out dough into 2 (12-inch) circles.
Cut 5 hand-size football shapes out of each circle for a total of 10 footballs. Reroll the scraps if needed to get all the football shapes.
Place 5 football shapes on parchment.
Spoon Sloppy Joe mix evenly onto each shape.
Place remaining 5 football shapes over the mixture and press around the edges to seal closed.
Using a sharp knife, cut slits in the top of each football to look like the laces.
Bake for 25 minutes, or until golden brown.

Southern Baked Strawberry Pie

Makes 1 pie

Ingredients

1 recipe Southern Baked Pie Dough* - Grab our pie crust mix here (available in a gluten free version)

4 cups of strawberries, sliced

1 ¼ cup of sugar plus ¼ cup for dusting top of pie

¼ cup of flour

¼ cup of cornstarch

1 large egg, beaten

1 orange

Directions

Heat oven to 375 degrees.

In a bowl, combine sliced strawberries with the juice from half the orange and 1 tablespoon of orange zest. Add 1 cup of sugar, flour, and cornstarch to strawberry mixture and lightly stir until strawberries are well coated. Set bowl aside.

Roll dough into 2 12-inch circles. Place one of the doughs into a 9-inch pie plate. Fill with strawberry mixture. Cut the other dough into one-inch strips. You should get approximately 8 to 10 strips. Top the strawberry mixture with strips of dough, weaving into a lattice crust.  

Brush top of lattice crust with egg, then sprinkle remaining sugar over the top of the crust.

Bake 15 minutes then turn oven down to 325 degrees and bake for 45 minutes or until pie is golden brown and filling is bubbly.  

Peaches-N-Boubon Whipped Cream

Feeds 6

Ingredients

3 fresh peaches, sliced

2 cups heavy cream

¼ cup powdered sugar

1 teaspoon vanilla

3 tablespoons bourbon

¼ cup maple syrup

Fresh basil to garnish

Place 3-4 slices of peaches in individual serving dishes.

In a mixer fitted with whisk attachment, combine heavy cream and sugar. Start out beating on medium speed. Add vanilla and bourbon to mixer. Turn mixer to high and beat until soft peaks form. Top peaches with dollop of whipped cream mixture.

Drizzle maple syrup over whipped cream and peaches. Garnish with fresh mint. Serve.

Simple Tomato Sandwich

Serves 4

Ingredients

8 slices Sunbeam white bread

¾ cup Duke’s Mayonnaise

3 large tomatoes, sliced thin

Kosher salt (preferably Jane’s Krazy Mixed Up Salt)

Freshly Cracked Black Pepper

Lay slices of bread on a paper towel. Spread Duke’s mayonnaise on each slice of bread. Layer slices of tomato evenly on 4 slices of bread. Sprinkle tomatoes with Crazy Jane’s salt and pepper. Top with remaining 4 slices of bread.