The following special feature has been reprinted from “The Courier-Times” magazine “HER magazine” Winter 2024 edition. By: Blaise Doubman

All about PIE!

Blaise Doubman

I grew up with three of the best pie makers in Henry County being related to me. My Great Grandma Viola Davis, who used to make all kinds of pies for the Kennard Cafe. My Great Grandma Flora Doubman, who was known for her award winning pies, even though she did not hardly measure any ingredients at all, her pies turned out perfectly. And last, but certainly not least, my Grandma Barbra Doubman. She is the one who therefore taught me how to make pies. Pie making is, unfortunately, a dying art, and people who are my age, 40 and younger, hardly have any interest in pie making at all. They would rather go to the store and buy one that put in the love and time and effort it would take to make a homemade one. Sure, their defense will be “it tastes the same anyways” when in reality, it does not. Not even close. Others may also say that they do not have the time. Ok, I will give them that one, however there are countless pies that can be made in advance, perhaps even a few days in advance, that they would somehow, I am sure, find the time. 

Another big part of why people have given up pies are because of the homemade crust aspect. Which, in my opinion, is the easiest part! I have the easiest recipe for pie crust on my website, trailblaise.com and also in my friend Donna Cronk’s book, “That Sweet Place”. To make things even more simple for want to be pie makers, why not try this simple recipe. Simply mix together in a bowl, with a fork, 1 1/2 cups flour with 1/2 cup oil, 2 tablespoons milk, 2 teaspoons sugar and 1 teaspoon salt. That is all there is! Mix it together until it forms crumbs and pour it into your pie dish and press down. It is called the “No Roll Pie Crust”. Could not be easier! Trust me! Try it. 

I have written about food most of my life, professionally here for The Courier-Times and HER magazine for over 10 years! Can you believe that? Time does fly when you are having fun! In all of my years about writing for food, I never do get tired of it. I suppose I might if all I was allowed to write about was health food but you would not believe how fun it is to write about pies, cakes, cookies, brownies, fudge and all the sweet stuff! Not only have I written about food for over 10 years, professionally, I have developed my own recipes even longer than that! Move over Ina! Ha! Kidding. Does it pay all of the bills? Sometimes but not always. Does it help people? I would like to say yes. I have heard from countless people over the years who not only love my recipes but told me that I was the one, with my column and website and cookbooks, that taught them how to cook! Sometimes that is still hard for me to believe. It really makes me feel nice. It feels like I am putting something worthwhile out into the world. Even if that is just a recipe. 

The recipes I am sharing here today are three of my favorites. A sugar cream pie, a black raspberry pie and a cherry crumb pie. The sugar cream pie I am sharing here is different than the one I shared in Donna’s book, “That Sweet Place” being as it is made with brown sugar as well, therefore creating a deeper and richer flavor. The black raspberry pie recipe I am sharing could literally be used for any fruit pie! The cherry crumb pie is award winning, so keep that one as close to the chest as you can. Whichever pie you decide to make, and I really hope you make and try them all, I really hope that at least one of these will bring you good memories, joyful thoughts and good pie. If you have any questions about these recipes or any other of my recipes that you see in the newspaper or online, visit my website and drop me a note! 

SUGAR CREAM PIE

This recipe was given to me by my friend, Kevin Vickery. His Mom, Terry Vickery, would make this pie and it has been passed down for generations. This is one of my favorite pies.

1/2 cup white all-purpose flour

1 cup white granulated sugar

2/3 cup light brown sugar, packed

1 cup whole milk

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

1 tablespoon butter

Mix together the flour and sugars. Scald the milk and cream. Add to the mixture and pour into crust. Bake at 410 degrees F. for 30 minutes. Remove and allow to cool completely. 

BLACK RASPBERRY PIE

Basic Fruit / Berry Pie

This recipe was also a part of Terry Vickery’s collection. Not only was she the best chocolatier around, her pies and desserts were widely loved and talked about. 

Pastry for two-crust 9 inch pie

3 cups fresh fruit / berries

1 cup white granulated sugar

2 tablespoons cornstarch or 4 tablespoons white all-purpose flour

1 tablespoon butter 

Line pie plate with pastry; fill with berries. Mix sugar, cornstarch and dash salt; sprinkle over. Dot with butter; adjust top crust. Bake at 400 degrees F. for 40 to 50 minutes. Remove and allow to cool completely. 

CHERRY CRUMB PIE

This recipe has been modified and passed around the local community for years. 

7 cups pitted cherries

1 1/4 cup white granulated sugar

1/4 cup cornstarch

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract 

Combine the pitted cherries, white granulated sugar, cornstarch and lemon juice in a saucepan over medium high heat and cook until thick and glossy. Remove from the heat and add in th e pure vanilla extract and pure almond extract. Pour into your prepared pie crust.

Mix together 1 stick sliced butter, 1/2 cup light brown sugar, 3/4 cup white all-purpose flour, 1 teaspoon pure vanilla extract and 1 teaspoon ground cinnamon. Mix together wi th clean hands or a fork until the mixture resembles crumbs. Sprinkle evenly on top of the pie. 

Bake in 350 degree oven for 1 hour. Remove and allow to cool completely.

Serve with a scoop of vanilla ice cream.