I've always loved the idea of Cracker Barrel food. Big, hearty breakfasts, fried chicken, biscuits, gravy, casseroles, and all those proper old-fashioned sides that you don't really make unless you're in the mood for a lot of food. I thought I'd have a go at making some of the favorites at home.

I'm not going to pretend I'm making every single thing completely from scratch. Because I'm not. If there's a short, good shortcut, I'm using it.

Store-bought pastry, absolutely. A packet of stuffing, fine by me; frozen hash browns, into the oven they go.

I've also included little things I've picked up from making these kinds of dishes myself. What I've changed, what I've messed up, what you can swap when you don't have the exact ingredient, and the shortcuts that save a lot of time. Some of these are proper weekend food, while others are easy enough to throw together when you've got hungry people waiting for dinner.

Sugar Cured Ham with Caramel Glaze

Roger loves anything with a sticky glaze, so this is exactly the sort of ham I'd make for him and the rest of the family when they are staying with me.

The glaze is very simple. It's just brown sugar, butter, mustard, and a little bit of apple juice to loosen it. I like brushing it on the ham towards the end rather than putting it on from the beginning.

I also like to use rosemary. I learned that after cooking one where the sugar got so dark on the outside that I thought I'd ruined it. It actually still tasted fine, but it looked like it had been through a small fire.

Let the ham heat through first, then brush on the glaze for the last part of cooking so it has time to caramelize without burning. And if you're making a big ham, leftovers aren't a problem. Roger will happily eat it cold in sandwiches, and it also goes into eggs or a toasted sandwich, or you can freeze it.

And make extra glaze. The sticky bits are always the first thing to appear and disappear.

Chicken Pot Pie with Store-Bought Crust

I'm really happy to use store-bought pastry for a chicken pot pie. In fact, I can't tell you the last time I actually made pastry from scratch. I have done it plenty of times, but not for a long time.

And if I'm making dinner after a busy day, I absolutely do not feel like making it from scratch when I can just take it out of the freezer.

The filling is cooked chicken, carrots, peas, and then a thick, creamy sauce with lots of black pepper. And then I sometimes add a little bit of mustard too, which gives the sauce a bit more flavor. Rotisserie chicken is an obvious shortcut.

Strip the meat, stir it through the sauce, and you're almost there.

And then one thing I did learn the hard way is not to put cold pastry over a filling that's absolutely boiling. It can make the pastry soggy underneath. Let the filling cool slightly, then put the pastry on.

Brush it with egg and make a few little cuts in the top. Bake until the pastry is properly crispy and golden.

Sawmill Gravy for Breakfast

Roger would look at this breakfast and immediately ask where the biscuits are. Sawmill gravy is essentially sausage, flour, milk, and seasoning cooked into a thick, creamy sauce. And then I like adding a little bit of white pepper as well as black pepper.

I think it just gives a gravy a slightly different flavor without making it too spicy.

If your gravy gets lumpy, don't panic. Take it off the heat and whisk it a lot. If that doesn't sort it out, push it through a sieve.

You can always make a plan, I promise.

For a breakfast crowd, make the gravy first and then keep it warm while you cook the biscuits. And if you have leftover gravy, don't bin it. It's good reheated over mashed potatoes for a completely different meal.

Hash Brown Casserole

Frozen hash browns are one of my favorite freezer shortcuts. For this casserole, I wouldn't even bother throwing them in first unless the brand says you have to. Straight into the mixing bowl, they go with some sour cream, cheese, and the creamy sauce.

One thing I like adding is a little bit of onion powder and garlic powder rather than lots of raw onion. It gives you the flavour without having pieces of onion competing with the soft potatoes.

For the top, crushed cornflakes mixed with melted butter gives you a really good crunch. If you don't have cornflakes, crushed crackers work perfectly well too. If you're making this for breakfast, add chopped spring onion once it comes out of the oven.

The fresh onion just goes so well through all that cheese and it cuts through it.

Beef Stew with Root Vegetables

This is the kind of beef stew I picture when I think of proper Cracker Barrel food: chunks of tender beef, carrots and potatoes in a thick, dark gravy rather than a thin soup. Copycat versions typically use chuck beef, thyme, and a little bit of tomato paste or Worcestershire to build the deep savory flavor.

I remember my mum making beef stew when I was younger, and hers was always the sort of dinner that seemed to be cooking for hours and hours. And you'd walk into the kitchen and the whole house smelled like onions, herbs, and gravy. Really brings back good memories.

When I make this version, I brown the beef in batches, then cook the onions in the same pot. Add the carrots, potatoes, and other root veggies, then add the beef stock, tomato paste, and herbs from my garden. One thing I like adding is a little bit of Worcestershire sauce.

You don't need much, but it just gives you that gravy a deeper flavor.

If I were making this, I'd probably do it the day before, because I think stew is one of those meals that's actually better after a night in the fridge. The flavors just have time to settle and come together. Don't feel like you have to stick to potatoes here.

Sweet potatoes, parsnips, or butternut are all really good also.

I don't eat the beef myself, but I love making a big pot of stew when people are coming over because it's just so easy to serve with some crusty bread and a couple of veggies on the side.

Fried Apples Side Dish

I first came across the idea of serving cooked apples with a savory meal, and to be honest, it sounded a bit strange, and I really wasn't for it. I tried it, and now I do get it, but it's still not really my favorite thing to do. You want apples that are soft but still have some shape.

I wouldn't use an apple that completely collapses when cooked.

I find Granny Smith is great because the tartness balances all that butter and brown sugar. I also add cinnamon and just a tiny pinch of salt. And if you've got very sweet apples, reduce the sugar rather than adding more.

You can always add sweetness later.

One little thing I discovered by accident is that fried apples are fantastic spooned over pancakes the next morning. So if you're making them for a family dinner, make it a little bit extra. They're also so delicious with a scoop of vanilla ice cream.

At that point, though, we've definitely moved from side dish to dessert territory. And as you can see, I much prefer my fried apples with my dessert rather than my main meal.

Creamy Coleslaw

Cracker Barrel coleslaw is very finely chopped and creamy rather than being a chunky cabbage salad. That's the first thing I'd get right. I like putting the cabbage and carrot through a food processor very briefly rather than spending ages trying to chop everything by hand.

You want tiny pieces, not cabbage mush.

The dressing is creamy, slightly sweet, and has enough vinegar to stop it becoming heavy. And if you're making this for a family barbecue, I'd prepare the veggies and dressing separately and then combine them close to serving. I have learned that coleslaw can become very watery very quickly.

If your cabbage is wet, give it a little squeeze before dressing it. My parents always seem to like having something cold and crunchy alongside heavier food. This is the sort of side I'd put out with fried chicken or a big family lunch.

Country Style Green Beans

This recipe isn't the bright green, barely cooked veggies I usually like to make. The cracker barrel style version is much more Southern. Green beans cook slowly with savory seasoning, and traditionally bacon is part of the flavor.

Copycat versions commonly use bacon, sugar, and green beans. If I'm making them for myself, I leave out the bacon and use a little bit of smoked paprika instead. I think the important thing is allowing the beans to absorb the cooking liquid, where it gets all delicious.

I wouldn't drain them like ordinary boiled veggies.

If you're using fresh beans, trim them and cut them into manageable pieces. Frozen beans are fine when you're feeding a crowd, but I do prefer the fresh ones. And if you're cooking a huge Sunday lunch, these are handy because they don't mind being made a little bit ahead of time.

A splash of vinegar at the end is my little adjustment if they taste too rich.

Honey Buttered Baby Carrots

These are the sweet glazed carrots that somehow make people who claim they don't like veggies eat another helping. Like my son Ben. The Cracker Barrel-style version is very simple.

Baby carrots, then you cook them until tender and coat them in butter and a sweet glaze.

Copycat recipes are known for being particularly close to the side dish. Ben is much more interested in carrots when they have a little bit of sweetness on them. So this is an easy one for children.

I wouldn't drown them in honey, though. The carrots still taste like carrots.

I like adding a little bit of orange zest instead of making the glaze sweeter. It gives them a fresh citrus flavor that works well with any type of roast. And if you don't have baby carrots, use normal carrots.

Just cut them into chunky pieces.

Or cut them down the middle and then cut them in half so they look like baby carrots. You don't want to be making a special supermarket trip just for a particular carrot shape.

Homestyle Fried Chicken

I've made fried chicken for friends before, and the thing I've always found is that people think the chicken is the complicated part, but it's actually the coating. I like using buttermilk for the marinade and then seasoning the flour really well with salt, pepper, paprika, and garlic powder. Then, for the extra texture, press some of the flour firmly into the chicken rather than simply dusting it.

If I'm cooking for nieces or children, I keep the seasoning mild and put hot sauce on the side for the adults. And if you've got leftovers, don't microwave them. A hot oven or air fryer brings the coating back to life much better.

These always go down a real treat, and I never have any leftovers, though.

Country Fried Steak

This is probably one of the most recognizable Cracker Barrel plates. Tenderized cube steak with a crispy coating and creamy peppery sawmill gravy. I've had friends order this in American-style restaurants, and the first thing they always seem to comment on is the gravy.

And that makes sense because the steak itself is quite straightforward.

The cube steak gets coated and fried, then you use the brown bits left in the pan to make the gravy. And I wouldn't use breadcrumbs here. I like a flour-based coating.

I think it's much closer to the classic version. With the gravy, plenty of fresh black pepper and cracked pepper, I think, is key here.

And then it's delicious with mashed potatoes and green beans. You've basically created the whole plate. And the gravy smells ridiculously good.

Traditional Meatloaf with Crackers

Crackers are important here because they are part of what gives this meatloaf its familiar texture. Crushed crackers are commonly used in Cracker Barrel-style copycat meatloaf along with a sweet ketchup-based glaze. My parents are the sort of people who would happily turn one meatloaf into several meals, so I'd make this with leftovers in mind.

The mixture needs onion, egg, seasoning, and those crushed crackers to bind it. I prefer grating the onion rather than chopping it. I think you just get the flavor throughout the loaf without having huge, massive pieces of onion everywhere.

And then for that glaze, it's ketchup, brown sugar, and mustard. Gives you that sticky sweet topping. And don't cut the whole loaf up if you're saving some for tomorrow.

Keep the leftovers all together and then slice what you need. It just stays juicier that way.

Country Dumplings

I love dumplings when they're properly done. And these are the old-fashioned flat Southern-style dumplings rather than the fluffy ones that puff up like little clouds. The first time I made these, I rolled the dough far too thick, and then I ended up with what can only be described as little dough blankets.

They were still edible, but definitely not what I was going for.

For the cracker barrel style version, roll the dough very thin and then cut it into strips before dropping it into your simmering chicken broth. They cook really quickly, so don't wander off and leave them boiling away. I also like making the broth quite flavorful before adding the dumplings because what happens here is they absorb all of that lovely chicken-y stock as they cook.

If I'm short on time, which I normally always am, I'll use good shop-bought chicken stock and shredded rotisserie chicken. There's absolutely no need to make everything from scratch on a Tuesday night. The trick is keeping the broth at a gentle simmer.

Don't boil it furiously. You want the dumplings tender but still holding their shape.

And if you've got leftover chicken and stock in the freezer, this is exactly the sort of recipe I'd pull them out for.

Grilled Chicken Tenders

These tenders are much simpler than some of the fried dishes on the menu and are useful when you want the cracker barrel-style chicken without the frying. I like marinating the chicken tenders in an Italian dressing before grilling. It's an easy shortcut and gives them plenty of flavor.

You can also use a mixture of lemon juice, olive oil, garlic, and herbs if you don't have the dressing.

The important thing is not leaving them, not letting them, not leaving thin chicken tenders in an acidic marinade all day. They don't need it. And it actually ruins them.

These would be the ones I'd make if my nieces were coming over, because you can put them on a platter with some chips, salad, and corn or different dipping sauces. And if they're leftovers, slice them into a Caesar salad the next day.

Sunday Homestyle Chicken

My favorite thing to make over the weekend is this Sunday homestyle chicken. For the copycat version, you're looking for tender, seasoned chicken with that homestyle Southern flavor rather than a fancy herb crust and chicken breast. I like using boneless chicken breasts and flattening the thicker end slightly so the whole piece cooks more evenly.

And if you're serving this to a crowd, make the sauce or gravy separately so you can keep the chicken coating crisp. This would be lovely for Roger's parents if you're doing a proper family lunch because you can put all the sides on the table and then let everyone serve themselves.

It's a really chilled way to have a Sunday lunch. Mashed potatoes, green beans, and carrots would make the whole thing feel very Cracker Barrel.

Cucumber Tomato Onion Salad

This cucumber, tomato, and onion salad is a nice break from all of those creamy casseroles and fried food. It's just cucumber, tomato, and onion with a light, tangy dressing. I like making this shortly before serving it so the cucumber stays nice and crunchy.

And my own garden makes this particularly easy because when the tomatoes and herbs are going, I'm always looking for somewhere to use them.

Dill works really beautifully here. If the red onion is quite strong, slice it very thinly and soak it briefly in some cold water. If you've got a mandolin, even better.

And don't drown the veggies in dressing. That's the worst. You want the salad to taste fresh and sharp enough to balance the heavier cracker barrel style dishes.

I'd put this on a table if friends were coming over for a casual lunch because it gives everyone something fresh alongside all the comfort food.

Banana Pudding Dessert

All the kids absolutely go for this one every single time. It's exactly the kind of dessert that all the children seem to disappear into. Layers of vanilla pudding, bananas, and vanilla wafers finished with whipped cream.

My nieces would like making it in one large glass dish because you can see all those layers.

If you're making it ahead, let the biscuits soften slightly in the pudding. That part, that's the part of what makes banana pudding so good, I think. But keep a few biscuits aside and then crush them over the top just before serving so you get a little bit of texture.

Use bananas that are ripe but not mushy. Very ripe bananas can turn the whole pudding brown and overly soft and a bit too sweet.

Coca-Cola Cake

This cake sounds a bit odd until you actually make it, and it comes out quite nicely. Coca-Cola goes into the chocolate cake and helps create a very moist, chewy texture. Then the warm cake gets covered with chocolate icing.

I wouldn't use diet Coke here. The sugar is part of the recipe.

And my favorite thing about this cake is that it doesn't need decorating. Bake it in a rectangular dish, then pour the icing over it and cut it into squares. I think it's perfect for taking to a friend's house because you don't need to transport a three-layered cake without destroying it.

Vanilla ice cream on the side is just perfect and finishes it off.

Mac and Cheese Comfort Classic

Cracker Barrel mac and cheese, I think, is one of those dishes where you don't need to get clever. It's just creamy, properly cheesy, and very much the kind of mac and cheese that disappears from the table before you realize you've eaten half the dish.

For my copycat version, I like using a combination of sharp cheddar and a mild cheese, such as I'd say a Colby or Monterey Jack. The sharp cheese gives it flavor, while the milder cheese helps make the sauce smooth and creamy. One thing I always do is cook the pasta just until it's al dente.

Don't cook it until it's completely soft before it goes into the sauce because it does continue cooking in the oven. And what happens is you get mushy macaroni.

If I'm making this for Ben, I keep the seasoning really simple. If it's for adults, a little bit of mustard powder, paprika, and black pepper makes the cheese sauce much more interesting. Without making it taste like mustard.

Assemble it early, keep it chilled, and then just bake before serving. If there's any left over the next day, a splash of milk helps with reheating, and it brings the sauce back to life.

Biscuits and Gravy Breakfast

This is proper Southern breakfast food and definitely something I wouldn't make if you were trying to have a light breakfast. The biscuits need to be soft and buttery inside with a slightly crisp top, while the gravy is creamy, peppery, and rich enough to spoon over them.

For the copycat version, I wouldn't make the biscuits too sweet. They're there to soak up the gravy, not compete with it. And cold butter is important if you're making the biscuit yourself.

Rub or cut into the flour until you have some small pieces of butter still visible. Those little pieces create the flaky texture as the biscuit bakes. For the gravy, tons of freshly cracked black pepper is what gives that proper country flavor.

And if you're making the sausage version, brown the sausage first and use the flavor left in the pan to start your gravy. I actually like serving the gravy separately if I'm feeding a few people.

Put the biscuits into a basket, the gravy into a jug, and let everyone help themselves. That way the first person doesn't end up with a completely soggy biscuit while everyone is still looking for the butter. And if you have leftover biscuits, don't throw them away.

Split them, toast them the next morning, and put scrambled eggs inside. That's breakfast sorted without making another batch.

Cornbread Stuffing Side

For this copycat version, you want crumbled cornbread mixed with onion, celery, herbs, and plenty of good chicken stock. Sage is really important because it gives you that unmistakable stuffing flavor.

I like making the cornbread a day ahead and letting it dry out slightly. Fresh, soft cornbread can make the dressing too wet. Whereas slightly stale cornbread absorbs that stock really nicely.

Don't put all your stock in at once. Add it bit by bit until the mixture is moist but not sloppy. You want it to hold together when you scoop it into the baking dish.

My favorite part is the crispy top. I always use a fairly wide dish rather than a very deep one. More surface area means more golden edges, right?

If you're cooking a big Sunday lunch, this is so brilliant because you can prepare the whole dish early in the day, and then you just need to simply put it in the oven while everyone is sitting around talking.

I also like adding fresh thyme if I've got some growing in the garden, which I always do. It makes the whole kitchen smell really, really divine.

Sweet Potato Casserole

Sweet potato casserole is one of those American dishes I find fascinating because it's technically a vegetable side, but it can also get really close to being a dessert.

For the Cracker Barrel-style version, the sweet potatoes are mashed with butter and warm spices, then topped with a sweet, crunchy topping. I personally prefer pecans because I like the contrast between the sweet, soft sweet potato and something crunchy on top. If you're making it for kids, though, the marshmallow version is definitely going to get more excitement and be a winner.

My biggest tip is to roast the sweet potatoes rather than boiling them if you have the time. Roasting removes some of that excess moisture and concentrates the natural sweetness, so you don't need quite as much sugar. You can also make the sweet potato mixture a day ahead and keep it in the fridge.

Just before serving, add the topping and then bake until everything is hot.

This would be really good alongside a roast chicken or turkey, but I can also imagine it appearing at a big family Christmas lunch. And if you left with a spoonful for the next day, don't tell anyone. Warm it up and eat it straight from the fridge.

I've definitely done that before.

Buttered Corn on the Cob

Good old corn on the cob, I feel, is always a winner. It doesn't need much work to be good. And I think that's exactly why it always makes an appearance at a barbecue.

For a Cracker Barrel-style side, keep it simple with sweet corn. Plenty of butter and salt. If you're cooking for a crowd, this is one of those recipes where you can prepare almost everything before people arrive.

I actually love doing corn on the barbecue because you get those charred patches that make it taste so much more interesting. Except my son really doesn't like those pieces. If you don't have a barbecue going, roast the corn in the oven or cook it in a hot pan.

And here's something I do when I'm feeding a big batch of people. Make a big batch of flavored butter instead of putting out ordinary butter. Mix softened butter with lemon zest, chopped parsley, garlic, and a little bit of salt.

Roll it into a log, chill it, and then slice pieces off as you need them. It melts straight onto that hot corn.

For kids, I'd keep one patch plain because sometimes Ben would rather have his food completely unexciting, and I think that goes for most kids. Serve this with some fried chicken, grilled fish, or a big selection of Southern-style sides.

Fried Okra Appetizer

Fried okra, I think, is either hated. I think you either hate it or you love it. It's one of those Southern dishes I probably wouldn't make every week, but I think when I'm doing a full Cracker Barrel-style meal, I definitely try to have it on the table.

The okra is coated in seasoned cornmeal and fried until the outside is crisp while the inside stays tender. If you've never cooked okra before and you're worried about the texture, don't panic. The coating and frying completely change it.

I like cutting the okra into fairly small pieces because you get more crispy coating in every bite. For the coating, cornmeal, flour, salt, pepper, and a little paprika are all you really need. Don't overcrowd the pan.

That's the easiest way to end up with a soft, greasy coating instead of crispy fried okra.

If you're making a lot, fry it in batches and keep the cooked pieces warm in a low oven while you finish the rest. You can also do these in the air fryer if you don't want to deep fry. They won't be the same, but they're still very good.

I'd put a little bit of dipping sauce with them and serve them as a starter or with fried chicken and all the sides.

Peach Cobbler with Vanilla Ice Cream

When I make a peach cobbler, I don't want it to look too perfect. It actually must look rustic. It looks better that way.

The idea is juicy peaches underneath a sweet, buttery cobbler topping that goes slightly crisp around the edges while staying super soft underneath. Fresh peaches are fantastic when they're in season.

But I'm also very happy using canned peaches when I want to make this without waiting for the peach season. If you use canned peaches, drain them properly first; otherwise, you'll end up with peach soup under your topping. I like adding cinnamon and vanilla to the peaches.

Sometimes a tiny squeeze of lemon if they're particularly sweet. Then you want the cobbler bubbling around the edges before you take it out of the oven.

And this is one dessert where I don't believe in being stingy with the ice cream. Put a scoop of vanilla straight onto the hot cobbler and let it start melting into all those little gaps in the crust.

If I'm taking dessert to a family lunch, I'd bake the cobbler in the same dish I'm serving it from. Less washing up, and nobody cares what it looks like once everyone starts spooning it out.

Glazed Ham Steaks

Ham steaks are a much easier way of getting that glazed ham flavor without cooking an enormous joint. The idea here is to get the ham nicely browned first and then coat it in sweet sticky glaze made with brown sugar and mustard. I like adding a little apple juice or cider to loosen the glaze.

It gives you that lovely sweet and tangy flavor without making it taste like pure sugar.

And the trick is not to cook the ham forever. It's already cooked, so you're really trying to heat it through. Brown it and get it sticky in the glaze.

I also like cooking sliced onions in the same pan afterwards. They pick up all those caramelised bits from the glaze and become ridiculously good. Roger loves them.

Serve it with the mashed potato and green beans for the full Cracker Barrel style plate. If you're cooking for a family who eats at different times, this is useful because you can cook the ham steaks quickly rather than having something sitting in the oven for hours.

Fried Fish Dinner

This is one of the dishes on the list that I make most happily for myself because I love a good piece of crispy fresh fish. For the copycat version, use a firm white fish such as hake and coat it in a seasoned flour and cornmeal mix. The cornmeal gives you that slightly crunchy, rustic coating.

The most important step is actually before you coat the fish: dry it properly. Put the fillets on kitchen paper until they're nice and dry. If they're wet, your coating won't cling properly, and you'll end up with patches falling off in the oil.

Serve it with some homemade coleslaw, lemon wedges, and chips. And put tartar sauce on the table. I know you can make a fancy sauce, but sometimes a good tartar sauce and a squeeze of lemon are exactly what fried fish needs.

Collard Greens with Bacon

I really enjoy good homemade collard greens with beans. They're much tougher than spinach. You can't just throw them into a pan for two minutes and expect them to be tender.

For a Southern-style copycat, remove the thick central stems, slice the leaves, and cook them slowly with some onion, garlic, and stock until they're super soft. If you're making a traditional version, smoked meat can be useful for flavor, but I leave that out and use smoked paprika when I'm making them meat-free for myself. I actually think the smoked paprika works really well because you get the deeper savory taste without making the dish heavy.

The beans make this more substantial and turn it into something that feels like a proper side rather than just a pile of greens.

And don't throw away the cooking liquid. That broth is full of flavor. I'd serve these with cornbread because the two were basically made for each other.

A little squeeze of lemon or a splash of vinegar right at the end is really important also. Greens can taste quite rich after a long cooking time, and that acidity wakes everything up and just makes it feel like it's complete.

Baked Beans Side Dish

I think baked beans can be one of those sides that everyone can always underestimate. I'll make a big dish thinking there'll be loads left over, and then somehow the whole thing disappears. For a Cracker Barrel-style version, you want beans cooked in a thick, sweet, and savory sauce with mustard, brown sugar, and then that smoky flavor.

And when I'm making these for a family barbecue, I like adding finely chopped onion and smoked paprika.

You can also use bacon if you're making the traditional meat version, but smoked paprika gives a really good smoky flavor if you're keeping the beans meat-free. The best part is that you don't need to stand over them. Once everything is mixed, put the beans into a casserole dish and then let them bake until the sauce thickens and the edges become sticky and darken a little bit.

I actually prefer baked beans that have some darker caramelized bits around the edges. That's where all the good stuff happens. These are also best prepared early in the day.

Just reheat them gently before serving, and then they often taste even better after they have had time for the flavors to sit.

Homemade Pie Crust Desserts

I wanted to finish with pie because if you're recreating that old-fashioned Cracker Barrel dessert table feeling, you need something buttery, rustic, and served warm. The pastry itself is really the foundation. Cold butter, cold water, and as little handling as possible.

That's it.

The biggest mistake people make with pastry is working it too much because they want it to look perfect. Don't. As soon as that dough comes together, just stop.

Wrap it up and chill it before rolling. And if it cracks when you're rolling it, patch it. You're making a homemade pie, not entering a competition.

You can use the same basic crust for apple pie, peach pie, pecan pie, or little hand pies. I especially like using it for an apple filling with cinnamon, brown sugar, and a squeeze of lemon. And save the pastry scraps.

Cut them into little shapes, brush with melted butter, and sprinkle with cinnamon sugar before baking them until crisp.

Those little scraps never make it very far in my house. Serve the pie warm with vanilla ice cream, and you've got exactly the kind of dessert I'd happily put in the middle of the table and let everyone help themselves to.

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