Accent July 2009_sunday Pies

pies | IN THE KITCHEN

PapPaw’s

S UNDAY P IES

LEMON MERINGUE PIE 1 1/2 cups sugar 6 tablespoons cornstarch 1 1/2 cups boiling water 3 tablespoons butter 4 tablespoons lemon juice 1 1/2 tablespoons grated lemon rind 3 eggs, separated Pinch cream of tartar 2 tablespoons sugar Mix sugar and cornstarch together in top of double boiler. Blend in boiling water, cook over direct heat, stirring constantly, until mixture thickens and boils. Then set over boiling water and cook 10 minutes, stirring constantly. Separate eggs. Beat egg yolks slightly, then blend into them some of the thickened mixture, then blend the egg yolks mixture into the cornstarch mixture in the double boiler. Blend in butter and lemon juice, then remove from the boiling water and cool. After all has cooked, put the boiler back on the heat and cook about 2 minutes. Stir constantly. Beat egg whites, cream of tartar and sugar until stiff peaks form. Pour filling into pie crust while hot and top with meringue and bake at 375 degrees until peaks brown, about 10-12 minutes. Cool completely before slicing.

PECAN PIE 1 1/2 cups white corn syrup 1 cup light brown sugar 3 eggs 1/8 teaspoon salt 1 cup chopped pecans 1/2 cup butter

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Preheat oven to 450 degrees. Cook brown sugar and corn syrup on stove slowly for 5 minutes, stirring constantly. Remove from heat. Beat eggs and add slowly to hot mixture, stirring all the time. Add butter, salt and nuts. Pour into pan lined with unbaked pastry. Bake 15 minutes. Reset oven dial to 325 degrees and bake 25-30 minutes.

PIE CRUST 1 1/2 cups all-purpose flour 3/4 cup shortening 3 tablespoons tap water 1/2 teaspoon salt Mix shortening, flour and salt in large bowl. Use pastry blender or knives and mix shortening and flour together until it is about the size of peas. Add water and mix and roll out on a floured board. Place into pie pan and top with filling.

TEXT BY ROBYN JACKSON My mother was a terrific cook, but my grandfather, George Anderson, was the real chef in the family. He worked all day as an electrician, then would come home and cook a delicious meal for the family. On Sundays, he made a big, traditional Southern meal, with a main course, a couple of side vegetables and dessert. He cooked everything from scratch, and he even made his own mayonnaise for potato salad. He loved to make pralines and divinity, but he was legendary for his pies. Lemon, coconut, chocolate, pecan - he made them all, including the light, flaky crust. When he died in 2002, I inherited his recipe box. It’s a cherished gift from a man who showed his love the best way he knew how - through the food he lovingly prepared.

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