can someone please give me a good "southern peach pie recipe, and southern blackeberry pie recipe?? thanks

Answer 1

Instead of putting the recipes in the answer, I'll just give you some web sites for good southern food.

http://southernfood.about.com/

http://www.chefrick.com/

Answer 2

Sorry,I'm only 14yrs old...
I don't know to make anything exept one really delicious chocolate cake,my mothers recipe,he he,
Sorry,I can't help you,but why do u need exactly peach pie?
Angela

Answer 3

Award Winning Peaches and Cream Pie
"I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie."

Web page: http://pie.allrecipes.com/az/AwardWinningPeachesandCrea.asp

3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 Tbs butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 Tbs white sugar
1 tsp ground cinnamon

1 Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
2 In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
3 In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
4 Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Servings: 8
Yield: 1 - 10 inch pie.


Berry Streusel Pie

Source: Bon Appétit

Crust
2 1/4 cups all purpose flour
1 Tbs sugar
1/2 tsp salt
7 Tbs chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 Tbs (about) ice water
Topping
6 Tbs (packed) golden brown sugar
6 Tbs whole almonds
6 Tbs (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 Tbs old-fashioned oats
4 1/2 Tbs all purpose flour
Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 Tbs fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

1 For crust:
2 Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
3 For topping:
4 Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
5 For filling:
6 Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
7 Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.