 Does that look good or what? I'm going to make a chest pie. And she said her mom used to make them and she was young. Her mom was passed away. She just wanted a plain-o chest pie with no nuts, no raisins. So that's what I made tonight. So here you go, babe. And let's get this. This is a refrigerated pie crust, you know, that you just buy. And the refrigerated section where the canned biscuits are. So just start out with your dough. I'm going to press this back together. It's kind of separated. You're going to want to try to center it in your plate. But make sure it gets all the way to the bottom of the plate. OK? This is not the best pie crust I've ever seen. But all right. So I'm going to use my this finger to press up against and these two fingers to pinch. Now, my mama always just bought frozen pie crust. But back in the day, they did not have. They didn't have refrigerated pie dough when I was coming up, you know, so you either made your pie crust or you bought a pet's ritz. I think that's what they were called, pet ritz or whatever pie crust. Mama always bought frozen ones and so did my granny. And yes, they were southern and they were good cooks, but they didn't make their pie crust because they're feeding an enormous family. And the last thing they wanted to do was worry with making a homemade pie crust. Now, a lot of y'all, a lot of people will come on and make the craziest comments. But when you've got a lot of mouths to feed and you want to whip up a pie, there's nothing better than grabbing one out of the freezer if that's what you need to do. Okay? And that's what Granny always did and that's what Mama always did to tell you the truth. Now Mama made Oliver cakes from scratch. And of course they made their pie's fillings from scratch, but they hardly ever made pie crusts. But of course I can do it. There's your pie crust, pretty. Now you could pre-bake a pie crust if you want to, but you don't have to. We're gonna make a chest pie, just an old fashioned chest pie. And I'm gonna make a chest pie that's just for one crust. Because a lot of recipes give you enough for two pies. Well, if you're like me, you don't always want to make two pies. So I'm gonna show you how just to make one chest pie. First thing we're gonna do is we're gonna start with a half a stick of butter, which is a quarter cup. We're gonna put it in this batter bowl and I'm gonna microwave it so it'll be easy to mix up. We're gonna beat up a couple of eggs. Now, if you wanna do an old fashioned chest pie, you can make a meringue to go on the top of it. I ain't fooling with that tonight. So I'm using the whole egg. I'm gonna use two whole eggs. If you wanna make meringue, then use the yellows, use three egg yellows, save the whites to make a meringue out of it. Now we're gonna beat this up. I'm gonna use a fork and beat up these eggs. And I'm not gonna add these in there to that hot butter, excuse me, because I do not want to scramble my eggs. So we're gonna put in a cup of sugar. Really be better if it was about, I'm gonna put in, I guess I'll use a cup. I don't really wanna use a whole cup. I'm gonna use three quarters of a cup. So I'm gonna use a half cup and then a quarter of a cup for one pie, that's plenty of sugar, okay? Now what we're gonna do is we're gonna use some oatmeal. A oatmeal. Y'all, the ones that's been watching me forever know I say the wrong words all the time for stuff. I meant cornmeal, Lord mercy. I'm gonna use a tablespoon of cornmeal. Now I use white lily, cornmeal mix, buttermilk cornmeal mix, that's all I use. It's not sweet. And we're also gonna use a tablespoon of flour. So we got a tablespoon of flour, a tablespoon of cornmeal, three quarters cups of sugar. We're gonna add the eggs, that's two eggs. Oh, you can hear these. Wait a minute, my potatoes are about to get too hot over here. Let me turn them down. Okay, all right, now you're going to add a little bit of vinegar, just a tad, okay? And I gotta go over here and get my vinegar because I don't always have that. I might make a little noise, y'all. My vinegar stays in the bottom of my pantry. I'm just gonna use white vinegar, and I'm gonna use about a, well, yeah. Let's say a half a tablespoon, how's that? Just a hint, you just want a hint of it in there, not a lot. Now some people use buttermilk instead of using evaporated milk and vinegar, but I wanna use evaporated milk because that's what I like to cook with, okay? So we're gonna shake up this evaporated milk and let me open it up, and it don't take much. Now my butter was salted, I don't buy unsalted butter. We're gonna put in a quarter cup of evaporated milk, okay? You know what, I just don't know that this is gonna be enough mix for this nine-inch pie crust. We're gonna add a little more, that's how I cook. So let's just say two-thirds of a cup, how's that? No, a half cup, half cup. Half cup of evaporated milk, just for fun. We'll use two tablespoons of cornmeal since it's a chest pie. And remember, that's cornmeal mix. It's all my mom ain't ever used. Now I'm trying to decide if I wanna add a third egg, but I don't think I'm going to. So you got two eggs in there, and I'm trying to think. What else, vanilla? Let's put a little vanilla in it. Now some people put nuts and they put raisins in it, but we're not going to. That's it, y'all, it's easy. Pies are the easiest thing in the world to make. If you can't make a pie, if you don't bake, start with a pie, because I can guarantee you one thing, can't go wrong, but that ain't a lot of filling, is it? But that's what I'm gonna make it. Now, if you want it to be a lot more filling, then just double that recipe, how's that? We're gonna throw this in the oven and bake this. I'm gonna bake this at 375. Hey, turkey, I'm gonna mind it, make it a mess. The best thing to do is pour it in there when it's on the rack, and then slide it back. All right, so we're gonna bake it. I just need to make sure it's not too jiggly. If it's jiggly, we're gonna leave it in there. It should probably still be a little jiggly. It's not jiggly. It's done. See, it's not got a jiggle in the middle, so it's ready. There we go. Tonight, you can make chest tarts, and they're delicious too. You can put a little bit of lemon juice in them too, if you want to, but now I didn't with this one. And you can put a little spices in them if you want to, but now chest pies usually don't have spice. Not the kind we eat down here. Somebody wanted me to make a chest pie. And she said her mommy used to make them, and she was young. Her mama's passed away. She just wanted to play no chest pie with no nuts, no raisins, so that's what I made tonight. So here you go, babe. Made it for ya. And then here's the chest pie we made. Fresh out of the oven. Hot. Is that good? Yes. Might have to give me a bigger piece of that. All right, y'all. Here's the old cook. I'm glad you joined us tonight. Thanks for watching Color Valley Cooks, where we cook like mama did. We love ya and appreciate you viewing.