In case you missed it in the Citizen-Times on Wednesday, (I dunno, maybe due to the fact that the front page news was something about a historical event of international import or something), there was a sweet little article about pies, along with a few recipes from the pie department at Short Street Cakes. Click here to read the article, and here are some of the recipes:

Fall Pies using WNC Local Produce
By: Jodi Rhoden, Owner, Short Street Cakes, Asheville, NC

Pie Crust Recipe (adapted from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock)

1 ½ c. unbleached all-purpose flour
1 t. salt
½ t. sugar
8 tablespoons (1 stick) unsalted butter
2 tablespoons lard (substitute margarine if you cannot find non-hydrogenated lard)
4-6 tablespoons ice water

Place flour, salt and sugar in a large bowl. Whisk to combine. Cut chilled butter and lard into pieces and scatter on top of the flour mixture. Cut fats into flour using a pastry cutter or two knives, until mixture resembles coarse cornmeal. Sprinkle ice water on mixture, one tablespoon at a time, and gently fluff the mixture until one large dough mass forms. Knead gently, 3 or 4 times. Flatten dough into a disk and wrap well with plastic wrap. Refrigerate overnight or for at least 2 hours.

Roll out dough and line an 8 or 9 inch pie plate.

Preheat oven to 425 degrees.

Fill with one of the following pie fillings. When you place the pie in the oven, reduce heat to 375.

Apple Custard Pie with Crumb Topping (Recipe by Jodi Rhoden):
A great WNC apple for this pie is Mutzu. Its firm, like a Granny Smith, but sweet like a Golden Delicious.

Combine, one ingredient at a time:
½ cup brown sugar
2 T. flour
¼ teaspoon nutmeg
1/8 teaspoon salt
1 cup sour cream
½ teaspoon vanilla
1 egg

2 cups diced apple pieces

1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
¼ cup butter
Combine ingredients with fingers and sprinkle over pie filling. Bake at 375 for 30 minutes, or until the pie becomes slightly firm in the center.

Pumpkin Pie from Scratch (Recipe by Jodi Rhoden):
Choose a small, fleshy pie pumpkin from a local WNC grower (find them at one of the many tailgate markets in the area, or the Farmers Market on Brevard Road). Slice pumpkin in half from top to bottom. Scrape out seeds and stringy pulp, and roast the seeds! Place pumpkin halves, cut side down, on a baking sheet and bake until soft.
Let cool, then scrape out the pulp.
Mash the pulp in a bowl with a potato masher.
Place pulp in a strainer, and strain over a bowl for 2 hours, or overnight in the refrigerator.
Some bakers puree the pulp at this point, but I think its optional.

Now, for the recipe:
Combine, one ingredient at a time:
1 ½ c. pumpkin
2/3 cup brown sugar
1 T cinnamon
½ t. ginger
¼ t. nutmeg
½ t. salt
2 eggs
1 cup milk
1 cup sour cream

Preheat oven to 425. Pour into prepared pie crust. Turn down oven to 375 and bake at 375 until the sides are firm but the center is slightly jiggly.

I know, I know, its Short Street Cakes, not Short Street Pies. But I can’t help it. When the weather turns and the leaves fall, I’m all about some pie.