Take one collection of pie recipes, sprinkle in some quotes and trivia, add generous portions of the author’s passion for pies and you have the right mix of ingredients for Garden County Pie.

In the tradition of John Michael Lerma’s previous cookbook Garden County, this book reads like a cross between a personal note to the reader and a journal of the fond memories that inspired many of the recipes. Explanations on the different qualities of the various forms of fat to tips on making things simple, will inspire bakers at all levels to bask in the pleasure of the aromas and creations coming from their own ovens.

Every recipe pairs the appropriate crust with each pie to eliminate nearly all of the guesswork needed to begin. However, deciding which pie to try first from the mouth-watering array of fruit, berry, cream, custard, chocolate, citrus, savory, holiday and nut recipes will likely present a pleasant challenge.

John Michael Lerma reveals the secrets to his award-winning recipes that have garnered him distinction from local festivals and fairs to the Food Network and the APC Crisco National Pie Championships. About his signature Vidalia Onion Pie he says: “My readers and ‘foodies’ have cherished the appealing flavors and luscious taste of this pie, both for dessert and as an entrée.”

Of particular delight in this book are the fascinating pie fun facts and trivia. It might not come as much of a surprise to learn that one out of four Americans prefer apple pie, but how many people know that the plane Buddy Holly died in was named the “American Pie?”

Offering so much more than typical “how to” cookbooks, Garden County Pie will have everyone from the novice to the experienced relating back to the origins of the expression “easy as pie!”

By: Jean Holewa

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Sweet Delights

These simple and stress-free dessert ideas will have you out of the kitchen in no time and enjoying the holiday season.

1. Banana Coconut Cream Pie. Slice two bananas and layer half on the bottom of a prepared graham cracker crust. Prepare two packages of instant vanilla pudding according to package directions for pie filling. Stir 2 cups whipped topping into pie filling. Spread half of this mixture over bananas. Layer remaining bananas and then rest of pie filling. Top with 1 cup toasted coconut. Chill about two hours or until set.

2. Mini Pies. Using two prepared pie crusts, cut three inch circles (I use the top of a glass as my “cutter”). Fit each pie crust into a muffin cup. Prick the pie bottoms and bake according to package directions. After pie crusts are cooled, fill with assorted pudding flavors. Use either package mixes or even easier, already prepared pudding flavors. Top each pie with fresh fruit, chocolate chips, nuts, sprinkles or chopped candies depending on the pudding flavor.

3. Mini Tarts. Fill mini phyllo cups with fresh fruit and whipped topping.

4. Parfait Cups. Layer berries and whipped topping in small plastic cups. For a more formal presentation use wine or cordial glasses.

5. Mini Cheesecakes. Prepare a no bake cheesecake mix according to package directions but instead of using a pie plate, divide mix evenly among 12 cupcake papers. Top with fresh fruit, pie filling or candy morsels.

6. Decorated Cookies. Mix confectioner’s sugar and a small amount of milk until spreading consistency. Use to frost store bought sugar cookies. Decorate with seasonal sprinkles or sugars.

7. Chocolate Strawberries. Wash and dry 1 pint of fresh strawberries. Chill for 20 minutes. In a microwavable bowl melt 12 oz. milk chocolate and 1 tsp shortening at 15 second intervals until melted, stirring each time. Dip strawberries into milk chocolate covering half of the fruit. Place on foil lined baking sheet and cool in refrigerator.

8. Gourmet Brownies. Prepare one box of brownie mix. Add to prepared mix 6 ounces of chocolate chips. Spread in pan. Top with 1 cup chopped nuts. Bake according to package directions.

9. Chocolate Nut Fudge. Combine a 14 oz. can sweetened condensed milk and 12 ounces of chocolate chips in a bowl. Microwave one minute. Stir until smooth. Add ½ cup chopped nuts. Pour into a greased 8 X 8 pan. Chill until firm.

10. Cupcakes. Using a simple box mix, prepare cupcakes according to package directions. Frost with ready-made frosting. Use seasonal colored sprinkles to decorate in holiday colors.

By: Mary Crowther

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