Brown Sugar Pie

This recipe is adapted from “A Cook’s Tour of Athens” from Athens, Georgia published in 1963. A classic recipe that uses very basic and fundamental ingredients to make something that equals more than the sum of its parts. You will love this recipe since there are only five ingredients plus the pastry, and could not be any easier or more delicious. The texture is similar to a pecan pie but without the nuts, and the caramelized sugar on top gives a fantastic toffee and molasses flavor. A perfect southern summer picnic treat! 

Ingredients for 1 pie (6 servings)

  • 1 unbaked pastry shell (recipe here)
  • 2 eggs
  • 1.5 cups brown sugar
  • 1/2 cup evaporated milk
  • 1/4 cup melted butter
  • Vanilla ice cream (optional
  1. Add eggs to sugar, then melted butter, then milk.
  2. Mix well and pour into un-cooked shell.
  3. Bake for 1 hour in 350 degree oven or until a knife inserted in the center comes out clean.
  4. Serve with vanilla ice cream or as-is.


I used home-made pastry and this adds another level of quality and reminds me of when I was a child and my grandmother making pies that had that buttery and flaky crust. You should have no difficulties making this recipe and I would love to hear from you if you try it. Please don’t forget to share and subscribe below! Enjoy!

Old Fashioned Lemon Pie

This recipe is adapted from “A Cook’s Tour of Athens” published in 1963. This recipe uses buttermilk and simple staple ingredients that are in much of classic southern American recipes. This pie has a smooth and creamy texture and is not over-powering, similar to a lemon-flavored sherbert. You can use pre-made pastry, but to make this truly special, use home-made pastry and I’m sure you will love the result!

Ingredients for 1 pie (6 servings)

  • 1-1/2 cups sugar
  • 1 tablespoon flour
  • 3 large eggs
  • 1 stick melted butter
  • 1/4 cup buttermilk
  • 1 lemon (grated rind and juice)
  • Unbaked pie crust
  1. Beat eggs and add buttermilk in a large mixing bowl.
  2. Sift flour and sugar together and add to egg-buttermilk mixture.
  3. Stir in butter and juice and rind of lemon.
  4. Pour into pie pan lined with unbaked pastry.
  5. Place in hot oven, 450 degrees, for 10 minutes to bake sides and bottom of crust. Decrease heat and cook at 325 degrees for 35 minutes or until a knife inserted in the center will come out clean.


I used home-made pastry which I recommend (recipe here). This pie is easy and satisfying to make; you will love how simple but flavorful it is. This pie is sweet and almost custard-like, and the lemon perfectly balances with this. I would not hesitate to serve this at any function, from a picnic to a Christmas Dinner. Please let me know if you try this in the comments below, and don’t forget to share and subscribe! Enjoy!

Easy Dependable Pastry

This recipe is adapted from “A Cook’s Tour of Athens” published in 1963. This is a basic pastry that is not difficult or time-consuming and can be used for any type of pie or savory dish that calls for a standard pastry. Although it is very convenient to buy a pre-made pastry, making it from scratch changes it from being an easily forgotten pie-filling carrier to one of the best parts and adds a noticeable “homemade” quality. If you have never made pastry before, give this recipe a try the next time and let me know if you notice the difference! 

Ingredients for 2 single layer pies/one double layer pie

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 8 tablespoons Crisco
  • 4 tablespoons butter
  • 5-1/2 tablespoons ice water
  • 1/4 cup sifted all-purpose flour
  1. Add salt and 2 cups of flour and sift into bowl.
  2. Cut the Crisco and butter into flour until a loose dough starts to form.
  3. Slowly stir ice water into the remaining 1/4 cup flour and mix until smooth.
  4. Add to shortening mixture and stir with a spatula until well blended and dough can be easily formed into a ball with the hands.
  5. Divide into two balls, wrap in wax paper, and chill for 1/2 hour in the refrigerator.
  6. Roll out pastry on lightly-floured board or counter top.


When you add the flour-water mixture to the dry ingredients, mix for several minutes before making any adjustments. You may have to add more ice-water to get the mixture to come together. When you are rolling out the dough, make sure to flour the work surface and the rolling pin so it does not stick. If the pastry becomes sticky as you are rolling out, do not be afraid to add more flour. A rip or tear is not a big deal, it is easy to form the pastry back into a ball and start over. Just make sure it does not become too warm in this process; you do not want the butter to melt out of the mixture. Just place it back in the refrigerator to cool if needed. If you try this recipe, I would love to hear about it in the comments below, and don’t forget to share and subscribe! Enjoy!