I literally can’t wait for you to taste this meal! It is the epitome of Fall flavors. Samp is dried corn ground coarsely, basically what we call grits. We’ll use local Castle Valley Mill Bloody Butcher Heirloom grits as our base to a symphony of Fall. For dessert, we’ll combine old and new. I’ll teach you to make a modern foolproof pie crust from scratch. Trust me, once you see how easy this crust is to make, you’ll never look back. Our filling combines two ingredients Native Americans cooked with, minus the crust, lightly sweetened only with maple syrup. I throw in a little cinnamon because, well, we’ve already got a modern crust so … This pie straddles the sweet and savory line, and it’s the third thing I love most about it.