
A week ago we had folks over for pie and coffee which was a delicious excuse to make a variety of pies and spend the afternoon chatting with friends. Here are a few photos of what we made starting with cooking down the muscadines (http://en.wikipedia.org/wiki/Muscadine), a grape native to the southeastern U.S.

Muscadine hulls. They can be pretty tough and a little bitter when eaten straight but are amazing when baked in a pie!

Bean pie made with navy beans. Our cookbook, Southern Pies (http://www.amazon.com/Southern-Pies-Gracious-Recipes-Chocolate/dp/081186992X), says that bean pie was "developed in the 1930s as part of the nutritional teachings of the Nation of Islam...became standard items at black Muslim bakeries in urban communities from Chicago and Oakland, California, to Detroit and Washington, D.C." The only time we've ever had a bean pie before was at the farmer's market at Garfield Conservatory on Chicago's west side.

Fred Thompson's German Chocolate Pie.

The groaning board, starting with bean pie in the lower left and then going clockwise to German Chocolate Pie, than Muscadine Hull Pie, and finally Dr. George Washington Carver's sliced sweet potato pie.

Post-pie fest.

Muscadine hull pie.