Southern Table: Mountain Pie

Every time that I make a pie, I think this is it, this is my FAVORITE pie. I think it’s partially because I love pie, in all varieties, and partially because each pie I make reflects my favorite fruit or spice or flavor combination of the moment. If it’s November, pumpkin is my favorite pie. In March it’s strawberry rhubarb. However, if I had to be really honest with myself and admit what my favorite pie was, what my favorite dessert was, it would be mountain pie.


Mountain pie is a southern tradition. In other places I’ve heard it called a “dump cobbler.” This is because the ingredients are mostly just dumped into the baking dish, not stirred, and baked. Logistics aside, mountain pies are divine. I like to use either blueberries or peaches, depending on the time of the summer I make it, and I always eat it with a side of vanilla ice cream.

It’s buttery, sweet, salty, and creamy. The edges are crisp and firm while the center is smooth and rich. The fruit melts in your mouth in stark contrast to the ice cream alongside it. I’m not exaggerating when I tell you that this pie is as close to heaven as you’re going to get.

In other news, from now until August 22, 2009, I’m running a recipe competition on my personal site, www.biscuitsandsuch.com. It’s a southern recipe competition and the prizes include fame, glory, and the beautiful handmade recipe book shown below. For more details, visit http://biscuitsandsuch.com/enter-the-and-such-recipe-competition/

Mountain Pie (Serves 6)

1 cup flour
1 cup sugar*
3/4 cup milk
1 stick butter
1 1/2 tsp baking powder
1 tsp salt
2 cups fresh blueberries or peaches

1. Heat oven to 350.
2. In your dish, melt the butter.
3. While the butter is melting, mix together to flour, sugar, milk, baking powder, and salt. If you are using peaches, peel and dice.
4. When the butter is melted, pour the flour mixture into it. DO NOT MIX. Add the fruit on top. DO NOT MIX.
5. Bake for 40 minutes to 1 hour, or until golden brown. Serve with ice cream.

*If your fruit is very ripe and therefore very sweet, cut down the amount of sugar. For overripe peaches I would cut the sugar amount by half.

["Southern Table" appears regularly on The Love List. Elena Rosemond is a Carolina-born cook who has made it her mission to bring traditional and southern recipes to the grits and biscuit-loving set. Visit Elena at Biscuits and Such, her southern food blog, for more recipes and commentary.]