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Its fitting that my Great-Grandma Gertie was known for making pies because she truly was the sweetest.
She of course made them at home, too.
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Great-Grandma Gertie and Great-Auntie Evelyn just made pies as a hobby.
They made fudge, pecan pralines, and of course, pies.
This was the Deep South in the 1960sit wasnt exactly an easy place for a Black woman to live.
But Great-Grandma Gertie always treated everyone with kindness, regardless of how they treated her.
I started baking with my mom after school when I was a little kid.
It was just something fun we did together.
Often, the pies we would make were Great-Grandma Gerties recipesshe really did make the best pies.
We started selling them around the neighborhood, just like she and Auntie Evelyn did all those years ago.
In the fall of 2018, I was able to move to New York City.
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Then COVID-19 hit and I moved home to Louisiana.
You know how everyone elsestarted baking during the pandemic?
My mom and I did too.
We decided to really focus on turning our pie-making into a business.
I took on the marketing side,building a website,Facebook, and anInstagram account.
Now we were legit, yall!
My mom and I were floored.
All the pies we make are truly connected to my great-grandma.
Even the recipes weve tweaked to beketoorvegan, I can just feel her spirit in it.
You cant be in a bad mood when youre eating sweet potato pie.
Theyre also too big to eat all by yourself.
Sharing them with others is a big part of what makes them special.
In the end, thats what its all about, really: love.
Mix dry ingredients in one bowl and set aside.
Blend the coconut sugar and butter (or coconut oil) together.
Then, add the egg.
Slowly add the dry mixture and mix together.
If the dough is still dry or too crumbly, add two tablespoons of water.
Add more until the dough can hold together.
You should be about to hold it without it sticking to your fingers.
Dust the dough with the flour blend and form into a ball.
Place the dough on wax paper and roll out into a pie tin.
(It should not be too thick or thin, but just right for you to pick up.)
Lift it from wax paper and place in a pie tin.
Chill for about 10 minutes in the fridge.
Optional: Fold or crimp the edges to make a pretty design.
Stir, then add the remaining ingredients and stir again.
In a small bowl, add sugar and water.
Stir together and add pecans to the mixture.
Cook on the stove in a medium size sauce pan for about five minutes on medium high heat.
Once coated, turn off the heat and place the pecans on wax paper to cool.
Grab your pie crust out of the fridge and fill it with potato mixture.
Sprinkle the pecans on top.
Let it cool for five to 10 minutes.
Enjoy and spread the love with others.
As told to Emily Laurence.
Share your favorite recipe inWell+Goods Cook With Us Facebook group.
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