Category Archives: Pies

Old-Fashioned Blackberry & Peach Crisp

 

When summer blackberries and blueberries arrive in the mountains, well, it’s a signal that summer is really here. If you didn’t know from the heat and the lines in front of the Creamery, you surely know summer is here when berries come into season.

Berries used to grow wild in vacant lots and along fences, and you had to brave the chiggers to wander into those weeds to pluck wild blackberries. You can still find them, but most of the berries we are eating here in the Smokies are grown by local farmers.

A great way to use them is this easy pie called a crisp. No crust is needed. You just pile the fruit and sugar into a baking dish or iron skillet, and then top with a crumbly mixture of oats, flour, sugar, and butter. It bakes up into a heavenly rite of summer passage – something to enjoy with vanilla ice cream.


Old-Fashioned Blackberry & Peach Crisp
Author: 
Recipe type: Dessert
Cuisine: Appalachian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An old-fashioned favorite, using fresh berries and fruits of the season.
Ingredients
  • 1 teaspoon soft butter for greasing the skillet
  • 4 cups fresh blackberries
  • 3 cups sliced fresh peaches
  • ⅓ cup sugar
  • 1½ cups light brown sugar
  • 1½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 12 tablespoons unsalted butter, cut into tablespoons
  • 1 cup Old Mill Thick Table Rolled Oats
Instructions
  1. Preheat the oven to 375 degrees.
  2. Rub a 12-inch cast iron skillet with the butter. Toss the fruit with the sugar to combine, and turn the fruit into the skillet. Set aside.
  3. Make the topping: Place the brown sugar, flour, salt, and cinnamon in a mixing bowl and stir. Scatter the butter over the top and cut into the dry ingredients with two dinner knifes until it forms coarse crumbs. Fold in the oats. With your hands, crumble this mixture over the top of the fruit. Place the pan in the oven.
  4. Bake until the topping is golden brown, and the fruit mixture is bubbly, about 40 to 45 minutes. Serve warm with vanilla ice cream.

 

Who doesn’t love Fudge Pie!

Here in the Smoky Mountains, we love a good fudge pie. Popular throughout the South, fudge pie was first baked in the early 1900s and is a testament to America’s love of chocolate and fudge. The pie was once a fudgy pudding poured over a baked pie crust and topped with meringue. And every cookbook, diner, and bakery in America had its own version of the fudge pie in the 1930s and 40s. After World War II, fudge pies turned simple and home-baked. Most often, they were a brownie-like batter poured into a pie pan and baked without a crust. That was the allure. They were easy, loved by all, prize-winning, and could be taken to friends or shipped to family away from home. But it was later, in the 1970s, that fudge pie really came into its own. The brownie batter was poured into a pie crust, often topped with pecans, baked just until crusty around the edges and the consistency was a cross between a brownie and a chocolate souffle. Fudge pie was the hit at church suppers, family reunions, and bridge parties.

When Associated Press food editor Cecily Brownstone wrote about fudge pie in 1971, she said it was the American man’s most favorite pie, more popular than apple pie! Obviously, fudge pie has survived the years because it tastes so good! Up here in East Tennessee, where black walnut trees grow, many good cooks like to add chopped black walnuts to chocolate recipes. In other parts of the South, cooks prefer the sweet taste of pecans. Regardless of how you top it, with the ease of our Old Mill Brownie Mix, you can create this American favorite pie in no time.

Old Mill Fudge Pie

Prep time: 5 minutes

Cook time: 30 minutes

Serves: 8

1 9-inch frozen pie crust, thawed and unbaked

1 package (15 ounces) Old Mill Fudgy Brownie Mix

2 large eggs

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup chopped pecans or walnuts, if desired

1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Prick the pie crust a few times on the bottom with a fork. Set aside.

2. Place the brownie mix, eggs, and melted butter in a large bowl, and stir with a wooden spoon until smooth, about 50 strokes. Pour the batter into the pie crust, and scatter the nuts on top, if desired. Place the pan in the oven.

3. Bake the pie until the top puffs up, the nuts have lightly browned, and the edges are firm, about 30 minutes. Remove the pie to a rack to cool at least 30 minutes before slicing. Serve warm with ice cream.

Everything is Coming up Cherries at The Old Mill in February

George Washington’s birthday, the cherry tree, and National Cherry Month are good excuses to bake up an Old-Fashioned Cherry Crumble from The Old Mill. What’s a crumble? Sort of a crisp, except with bigger, crunchier, more crumbly pieces of oat and brown sugar topping. And underneath? Cherries and sugar cooked down to sweet, delicious goodness.

While fresh cherries aren’t in season in February, you can buy them canned or frozen to create this easy dessert. To kick up the fresh cherry flavor, add a quarter cup of dried cherries. It’s a winter pie-baking trick borrowed from the pages of early frontier cooking. Smoky Mountain cooks dried local apples slices and then used the fruit in baking throughout the year. Dried fruit, whether cherries, apples, or peaches, has a powerful flavor, and dried cherries add intensity to this recipe.

It’s the easiest pie on earth – no crust – just a crumbly, crunchy, heavenly mixture of brown sugar, butter, oats and cinnamon on top of the sweet-yet-tart cherries underneath. Serve warm in bowls with vanilla ice cream.

The Old Mill is so crazy about cherries, we are sampling Chocolate Moonshine Cherries the whole month of February at our Distillery. They’re a perfect Valentine’s Day gift! In the Farmhouse, Liz has been baking up fresh Cherry Handpies and we are sampling out a variety of cherry dips,  cherry cobbler in a jar, and even cherry Sweet Fire Pickles. In the Old Mill Restaurant, we’re offering our Chocolate Cherry Moonshine Preserves at breakfast, and at the Candy Kitchen, we’re making a white chocolate bark with, what else? Cherries!

Here is our recipe. And, we cannot tell a lie, this is so good!

Old-Fashioned Cherry Crumble

Makes 8 servings

Prep time: 20 minutes

Bake time: 38 to 42 minutes

Ingredients needed for pie:

4 cups pitted sour cherries (see Notes)

1/4 cup dried cherries, if desired (see Notes)

4 to 5 tablespoons granulated sugar

 

Crumble Topping:

3/4 cup Old Mill Unbleached All-Purpose Flour

2 tablespoons  Old Mill Whole Wheat Flour

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter

1/2 cup Old Mill Thick Table Rolled Oats

1/4 cup chopped pecans

Vanilla ice cream, for serving

Directions:

  1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Set aside a 9-inch deep-dish pie pan. If you are using our Farmhouse Collection Pie Plate or Pottery Pie Plate, like we do, do not preheat your oven and add about 5 minutes to the baking time.
  2. Drain the cherries and place in a large bowl with dried cherries and sugar. Toss to combine, and set aside.
  3. For the topping, place the flours, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Or, place in the bowl of a food processor fitted with a steel blade and pulse to combine. Cut the butter into 1/2-inch size pieces and distribute over the top of the bowl. Cut the butter into the flour mixture with two knives or a pastry blender until the mixture resembles a coarse meal. (Or, if using a food processor, pulse until combined.) Stir in the oats and pecans. Work the mixture with your hands until it comes together into loose pieces. Set aside.
  4. Turn the cherries and any juice that might have seeped from them into the reserved pan. Cover the cherries with the topping, using your hands as needed to distribute it over the top. Place the pan in the oven.
  5. Bake until the crumble is golden brown and the filling is bubbling around the edges, 38 to 42 minutes. Remove to a rack to cool 20 minutes before serving warm in bowls with ice cream.

Notes: If fresh sour cherries are available, by all means, use them in this recipe. If you are baking this out of season, however, you can use canned or frozen, thawed cherries. Drain cherries well. The dried cherries add flavor, and they soften as the crumble bakes.

Old Mill Pecan Pie

Southern Pecan Pie

Ingredients:
1 jar OLD MILL PECAN PIE MIX
4 eggs
4 tbsp. melted butter
2 tbsp. cold water

Directions:
Combine Old Mill Pecan Pie Mix, eggs, melted butter and water in a mixing bowl. Stir well to combine all ingredients, but do not incorporate a lot of air.

Pour mixture in a 9” deep pie crust, or 2 – 8” pie crusts. Bake at 350 degrees for 60 – 70 minutes for 9” or 45 minutes for the 2 – 8” pies. Cool until set.

Cool at room temperature before cutting; pie becomes firmer as it cools.

Serving idea: Add 1/4 to 1/2 cup chocolate chips to the mixture before baking.