Mountain Pie - biscuits and such
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Mountain Pie

Mountain Pie


Ladies and gentlemen, boys and girls, today is my birthday.  I may or may not have mentioned here before that I have a tendency to make a very big deal out of my birthday.  I think that it stems from having a lot of family spread over the east coast and a summer birthday.  I would start celebrating in May with my class and then keep celebrating as we visited people over the summer.  For most of my childhood my birthday spanned months instead of hours.  It may have spoiled me.


When I was fifteen I got a job as a lifeguard, and then all of the sudden I had access to what became a private pool after 9pm.  In the six years that I worked at the pool, we threw some really excellent parties.  We also started a tradition called the beerbeque, a tradition that extended to my 21st birthday, an all day drinkfest in Baltimore.  That particular celebration of life ended with Dan buying me a whiskey shot in Fell’s Point, me throwing up out of a taxi’s open door, and having to go to work the next day even though my legs were covered in permanent marker.  Apparently my brother saw the opportunity to make my foray into legal drinking a little more memorable with a sharpie and his creative imagination.


It’s safe to say, then, that I’ve had some pretty excellent birthday parties.  From the pool parties at my grandma’s house to the beerbeques of my teen years, I have always celebrated in style.  The one consistent in all of my birthday festivities is that I have always eaten mountain pie on my birthday.  Mountain pie is, in my opinion, the only dessert suitable for a July birthday.  They’re served with ice cream, they’re full of fresh, delicious fruit, and I grew up eating that way, so it’s tradition over everything else.


Mountain pie is what Dan calls a “dump cobbler.”  Meaning you dump it all together and let the oven take care of the rest.  My grandmother always made it with either fresh peaches or blueberries, but I suppose you could use blackberries or even raspberries if you were feeling frisky.  I like both blueberry and peach, and this year I had one of each.  I made a blueberry pie for my family when we were in Morehead last week, and Dan and I enjoyed a peach pie this past weekend.  I made it with white and yellow peaches, and it was just divine.  I think my father summed it up best when he said “This is delicious.  No, it’s better than that.  This is DAMN GOOD.”


Mountain Pie

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

Heat oven to 350.

In your dish, melt the butter.

While the butter is melting, mix together to flour, sugar, milk, baking powder, and salt.  If you are using peaches, peel and dice.

When the butter is melted, pour the flour mixture into it.  DO NOT MIX.  Add the fruit on top.  DO NOT MIX.

Bake for 40 minutes to 1 hour, or until golden brown.  Serve with ice cream.

Serves 6

*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.

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  • Matt Trogdon

    07.07.2009 at 06:38 Reply

    happy birthday again… outstanding recipes, please keep cross-posting to facebook as well. If you’re starting off 23 with a bowl of happiness like you listed above, I don’t see how it could turn out unsavory in the next 360-odd days.

  • Dana Allen-Greil

    15.07.2009 at 13:31 Reply

    I’m an awful-no-good-rotten baker. But this recipe actually sounds doable–as well as delicious! Because of my aforementioned lack of skill at baking I’m a bit nervous… It looks like you used a fancy dish to make this in. Can I do it in a plain ‘ol metal baking dish? Like the kind I’d do brownies in (if I were to ever make brownies)?

  • elena

    15.07.2009 at 13:54 Reply

    Well, I always use a casserole dish for this particular recipe, but I think that’s just because my grandmother made it. I’m sure it would work fine in a metal pan. My only suggestion would be to use a smaller, deeper pan. You want there to be some depth to the pie.

  • swimming pools

    04.08.2009 at 23:05 Reply

    Good piece.

  • Pies for Pi Day - Menuism Dining Blog

    14.03.2012 at 10:34 Reply

    […] Elena’s recipe for Mountain Pie […]

  • Tina

    04.08.2012 at 06:09 Reply

    I used to make this about 38 years ago in New Bern, NC but could never find or remember the recipe. I am happy to find it again. Thank you, thank you.

    • Janet Means

      07.07.2014 at 13:55 Reply

      Happy Birthday! I have never met you but your
      Dad & I were best friends in High School. Today
      As we were catching up on face book he told me
      About you. He is so proud of you & I am grateful
      He is sharing you & your Blog w/me! I can’t wait to
      Try this dish especially since it’s blueberry season
      Here & I can pick my own. I will give you an update
      Later. Thanks & again Happy Birthday!

      • Elena Rosemond-Hoerr

        07.07.2014 at 14:07 Reply

        So glad you found it, and always happy to hear from friends of Paps! Let me know how the pie turns out, this is one of my all time favorites!

  • Mary Jo Schrader

    06.01.2019 at 17:10 Reply

    I made this recipe this evening for dessert. It was super simple. I used my home canned peaches in place of the blueberries. This is very tasty and filling down home dessert. I will be making this again, and of course, anytime I get to use my cast iron dutch oven is a plus!

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