We are a lucky bunch today! We have a sweet summery recipe from Alicia Hunter Pace, inspired by her new book SWEET AS PIE. Make sure you check out how to enter for a chance to win a copy below!
Did you know we’re here all week with some of our favorite authors, their new books (and giveaways!), and delicious recipes to take to your next BBQ? Check out who’s been with us so far, and read their posts for some summer fun:
Day 1 with Minerva Spencer
Day 2 with Sera Taíno
Day 3 with Jennifer L. Wright
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In my Sound Town series, there were two young hockey players—Jake and Robbie—who were nothing but trouble for their older, wiser teammates. They earned the collective moniker Wild Ass Twins—and earned it well. It became apparent they had some stories to tell.
SWEET AS PIE is Jake’s story. It will release August 24, 2021. You can look out for Robbie’s in SMOOTH AS SILK in February of next year.
Pro hockey player, Jake Champagne is looking forward to a new team, a new town, and a clean slate in Laurel Springs, Alabama. After a messy divorce, he got busy keeping company with charming companions, exploring bars, and shutting down parties with his best friend, Robbie. But he’s ready to leave that behind, even betting Robbie he can stay away from women. But that’s harder than he anticipated when he finds that the girl next door from the Mississippi Delta has also landed in Laurel Springs.
Artisan pie maker Evans Pemberton has always had a problem saying no—to her family, to her friends, to her mentor, and especially to her lifelong crush, Jake Champagne. But Jake chose her beauty queen cousin three years ago and ghosted on their close friendship. When he comes to her small town in Alabama with a new pro hockey franchise, Evie is determined to hold on to her heart this time. Of course, she’ll forgive him like the good Southern woman she is, and she might make him a pie here and there, but that’s all she’d got to offer.
But one slice of pie leads to another and Jake begins to remember the good times and the man he always intended to be.
How will they find a future together when she can’t say no and he can’t say yes? The path to true love isn’t quite easy as pie, but it sure is sweet in the end.
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This is a super easy pie and was a great choice when I needed to take something to a potluck. It may not be the artisan masterpiece that Evans’s pie would be, but I’m pretty proud of how it turned out. She would definitely approve that I used fruit grown in my own back yard.
I’ll tell you a secret. (Don’t tell Evans. She would not approve.) I was pressed for time and I let the Pillsbury Dough Boy help me out with the crusts. No one seemed to mind!
Blueberry Peach Pie
- Double Crust (Recipe below)
- 3/4 cup sugar
- 6 Tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 3 cups sliced, peeled fresh peaches* (about 5)
- 1 and 1/2 cups fresh blueberries*
- 1 Tablespoon unsalted butter
- 1 egg, beaten
- 1 Tablespoon turbinado sugar
Instructions
1–The crust: Prepare through step 5.
2–Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
3–Preheat oven to 400F (204C).
4–Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
5–Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
6–Brush the lattice top with the beaten egg. A very thin coating – you don’t want scrambled eggs on top of your dough. Mix turbinado sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
7–Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375F (190C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
8–Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
1–Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance– after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
2–Fruit: Frozen fruit is not preferred, however you can use it if you need to. Make sure you thaw it completely, drain all of the excess liquid, and blot dry.
Pie Crust
Ingredients
- 2 and 1/2 cups (313g) all-purpose flour
- 6 Tablespoons (90g) unsalted butter, chilled and cubed
- 3/4 cup (148g) vegetable shortening, chilled
- 1/2 cup (120ml) ice water
Instructions
1–Mix the flour and salt together in a large bowl. Add the butter and shortening.
2–Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
3–Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
4–Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
5–Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
6–When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
7–Proceed with the pie per your recipe’s instructions.
Notes
1–Make Ahead & Freezing Instructions: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
2–Salt: I use and strongly recommend regular table salt. If using kosher salt, use 1 and 1/2 teaspoons.
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COMMENT TO WIN: Thanks to Alicia and Carina Press for today’s delicious recipe! For a chance to win a copy of SWEET AS PIE, tell us your favorite thing to eat at a Summer BBQ? Do you go straight for the burgers, or do you like potato salad? Or maybe you have a sweet tooth… 1 winner, US & Canada only; GOOD LUCK!
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SWEET AS PIE by Alicia Hunter Pace
Good Southern Women #1
A pro hockey player learns that home is where the heart is in the first novel of a delightful new series from USA TODAY bestselling author Alicia Hunter Pace
Evans Pemberton has always had a problem saying no. To her overbearing Mississippi Delta family, to her business mentor’s push to expand her thriving pie shop and to her lifelong crush, Jake Champagne. But Jake chose her beauty queen cousin three years ago and ghosted on their close friendship. When he comes to her small town in Alabama with a new pro hockey franchise, Evie fears she’ll lose her heart all over again. Of course, she’ll forgive him like the good Southern woman she is, but anything more than that is off the table.
So why can’t she stop baking for him?
Jake is looking forward to a new team, a new town and a clean slate in Laurel Springs. After a disastrous year, the hockey hotshot is leaving his past behind—even betting his best friend that he can stay away from women. But he’s happy to reconnect with a piece of home when he visits Evie. Between slices of Mississippi mud pie and chicken potpie, he’s starting to remember all the good times they had and the man he always intended to be. Not to mention what a fool he was to let Evie get away…
How will they find a future together when she can’t say no and he can’t say yes? The path to true love isn’t quite easy as pie, but it sure is sweet in the end.
Good Southern Women
Book 1: Sweet as Pie
Romance Contemporary [Carina Press, On Sale: August 24, 2021, Mass Market Paperback / e-Book, ISBN: 9781335424846 / eISBN: 9780369717481]
Buy SWEET AS PIE: Amazon.com | Kindle
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About Alicia Hunter Pace
As Alicia Hunter Pace, Stephanie Jones and Jean Hovey write contemporary romantic comedy and light fantasy with a distinct southern voice.
Stephanie lives in Jasper, AL, where she teaches third grade and wishes for a bigger bookstore. She is a native Alabamian who likes football, civil war history, and people who follow the rules. She is happy to provide a list of said rules to anyone who needs them.
Jean, a former public librarian, lives in Decatur, AL, with her husband in a hundred-year-old house that always wants something from her. She likes to cook but has discovered the joy of Mrs. Paul’s fish fillets since becoming a writer.
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