Reprinted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Café by Rebecca Rather, Pulished by Ten Speed Press
"My husband and I made several of these green grape pies together for a community-garden fundraiser. We barely knew each other at the time, but ended up being so interested in each other that we forgot to strain out the hard grape seeds from the pie filling. But the folks at the fundraiser were good sports—they ate the slices as if they were watermelon, spitting out the seeds after each bite."—Amy Crowell
By Jesse Griffiths
Photography by Jenna Noel
Courtesy of Jessica Maher
"Traditional mincemeat can be somewhat intimidating. I admit that I was a bit horrified by it when I was a kid, but that’s because I didn’t know what a lovely, warm fruit and nut flavor it had. There are any number of ways to make mincemeat, which may or may not include suet, but almost all include brandy. This is a variation of a Fergus Henderson recipe made with all local fruits and nuts. It includes suet, which is good for depth and preservation, but it can be omitted if you prefer. Either way is delicious and makes a wonderful pastry or a stuffing for roasted meats."
Photography by Jody Horton
This is my favorite of all pies—the true Empress of Pies. Again, my mother’s recipe; best when Mexia and Stonewall peaches are in season.
Courtesy of Louisiana Sugar, by the Louisiana Cooperative Extension Service
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