dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.
Arrange peaches in the crust and pour the filling on top (some peaches will float but this won’t affect the final results). Bake for 30 minutes.
Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent over browning. Reduce oven temperature to 350 degrees. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more. Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.
This recipe can be found here.
Gullah Rice
Ingredients
1/2 c. vegetable oil
1 1/2 lb. skinless chicken pieces
3 tbsp. Gullah Seasoning
1 c. diced yellow onion
5 c. chicken stock
8 tbsp. unsalted butter
1/4 c. all-purpose flour
2 c. raw white rice
1/2 c. Finely diced green bell pepper
1/2 c. peeled and finely diced carrots
1/4 lb. shrimp
1/4 c. sliced andouille sausage
Directions
Heat 1/4 cup oil in a heavy-bottomed pot. Season chicken with Gullah seasoning. Brown chicken in oil, for about 8 minutes; remove and set aside. Add onion to pot and sauté until tender, about 5 minutes.
Return chicken to pot with onion and add stock. Bring to a boil, reduce heat, and briskly simmer until juices run clear when the chicken is pierced with a fork, about 15 minutes. Remove chicken and set aside. Strain stock into a bowl and discard onion. Return stock to the pot.
Heat butter in another heavy-bottomed pot over medium heat. Whisk in flour and cook over medium heat, whisking continuously, until mixture turns dark brown, about 10 minutes. Whisk mixture into stock, then bring to a boil. Reduce heat and briskly simmer until stock thickens about 5 minutes. Add rice and return to a simmer, then cover and continue to simmer until rice is tender, 20 to 25 minutes.
While rice is cooking, strip chicken meat from bones. Discard bones and any sinew. Dice the meat.
In a clean, heavy-bottomed pot, heat the remaining 1/4 cup vegetable oil. Add pepper and carrots; sauté until vegetables are tender, about 5 minutes. Add shrimp and sauté 3 minutes more. Add chicken and sausage and heat through. Add mixture to rice, mix well, and cook until heated through. Serve immediately.
You can find this recipe here.
Soul food may be considered the unhealthiest of meals, but with great alternative recipes like these, it doesn’t have to be. Soul food can give the same great feelings and taste of home, without using ingredients that tear down your temple.