Posted by Ginger_St_Thomas - Is there any where in the States that sells fried pies anymore? Yes, there is and you can order them online and they will ship them to you. http://www.flippenhillbillybarn.com/ Flippen Pies are offered in eleven different Flavors $2.50 Each PLUS shipping and handling Pies can be shipped Express Mail (overnight guaranteed) Priority Mail (2-3 Day, Not guaranteed delivery date) PEACH APPLE STRAWBERRY COCONUT CHERRY CHOCOLATE BLACKBERRY NO SUGAR ADDED PEACH NO SUGAR ADDED APPLE We accept Visa and Mastercard. For larger quantities, contact us by telephone (731) 538-2933 or through the web and our emails Here is a link that might be useful: Flippens Fried Pies

I used this one recently, but I omitted the Sure-Jell. I didn't have any on hand and we don't like the filling overly thick. The coating was fine with just corn starch. The flavor was excellent. Next time, I might put a thin layer of pastry cream or cream cheese under the strawberries because I like it that way too. Here is a link that might be useful: Fresh strawberry pie recipe

Blueberries are one of the best things about summer. I love them in pies, cakes and muffins. This year I am going to try a salad I saw last year at Wegmans--blueberries, feta, cucumbers. But I need fresh produce all around for this, and the really good Bulgarian feta I get at the local greengrocer. 3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups) 1 pint (2 cups) blueberries, rinsed and picked over Salt and pepper to taste 1/2 cup Wegmans White Balsamic Vinaigrette (Produce Dept) 3 Tbsp thinly sliced Fresh Mint Leaves 1 cup (about 1/4 lb) Crumbled Feta Cheese Combine and let sit for about 45 min. at least for flavors to blend. I also like to make blueberry preserves, which are the best way to perserve the fresh taste of summer berries. I just don't think frozen berries cut it, but I have never frozen my own, only had store bought ones. Blueberry Lime Jam (from the "Ball Complete Book of Home Preserving") 4 1/2 cups crushed blueberries (leave some whole for fun) Grated zest and juice of one large lime 1 package regular powdered fruit pectin 5 cups granulated sugar Prepare canning jars and lids by washing and boiling them for 10 min. Keep them hot for filling. This recipe makes six 8 oz. jars. In a large flat bottomed pot, combine the berries, pectin and lime. Stir until pectin dissolves and bring to a boil over high heat. Add sugar all at once and return to a full rolling boil. Boil for one minute, stirring constantly. Turn off the heat and ladle the jam into the empty jars. Leave 1/4 inch headspace. Put lids on, make sure rims are clean before you do this. Seal the jars and process in a boiling water bath for 10 minutes. Allow water to cool down for 5 min. then remove jars. This is to prevent heat shock which could crack the jars, but with this heat wave we're having, it shouldn't be a problem, lol! You can also add 2 TBLSP Frangelico to the jam, or put half the jam into jars and then add 1 TBLSP liquer to the remainder. Could also use orange zest and juice and Cointreau or Triple Sec., or lemon and Limoncello, but I actually just prefer plain old blueberry lime--YUM!

We love this one! Courtesy of Lakeside Dave from the Cooking Forum. Heart Of Dixie Pecan Pie 1 Cup dark corn syrup 3/4 Cup sugar 6 Tbl butter 3 large eggs Pinch salt 2 Tbl Bourbon (you could omit, I use it)) 2 Cups pecan halves or pieces or a combination Prepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2 inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature. David's notes: I add another 1/2 cup of pecans to this recipe, all the recipes I've tried call for 1 1/2 to 2 cups of pecans, I like a little more than that in mine. This guy is a great baker, I love his recipes. David~