There he shares truly magical Southern dishes like Green Tabasco Chicken, Persimmon Pudding, and mayhaw and honeysuckle sorbets. In Seasoned in the South, Smith unvels an exciting new chapter in our region's cuisine."
— William Ferris, Coeditor of Encyclopedia of Southern Culture
Peach Pie or Blackberry Pie with Lard Crust
Monday, July 13, 2009
This pie combines a crust recipe I got from Kathleen Purvis at the Charlotte Observer with a filling from the 50th Anniversary edition of the Joy of Cooking. Whenever I need to make something basic that I don't really have any experience with, I go to that Joy of Cooking. I decided to switch to a lard crust after I tasted some cookies that my kitchen manager, Hector Gonzales, made one slow night at work. . .
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