pies | IN THE KITCHEN

PapPaw’s
LEMON MERINGUE PIE
1 1/2 cups sugar
S UNDAY P IES
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 dou-

ble 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 corn-
starch 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

M
1 cup light brown sugar
3 eggs TEXT BY ROBYN JACKSON
1/8 teaspoon salt
1 cup chopped pecans
1/2 cup butter My mother was a terrific cook, but my grandfa-
ther, George Anderson, was the real chef in the fami-
Preheat oven to 450 degrees. Cook brown sugar
and corn syrup on stove slowly for 5 minutes,
ly. He worked all day as an electrician, then would
stirring constantly. Remove from heat. Beat eggs come home and cook a delicious meal for the family.
and add slowly to hot mixture, stirring all the
time. Add butter, salt and nuts. Pour into pan
On Sundays, he made a big, traditional Southern
lined with unbaked pastry. Bake 15 minutes. meal, with a main course, a couple of side vegetables
Reset oven dial to 325 degrees and bake 25-30
and dessert. He cooked everything from scratch, and
minutes.
he even made his own mayonnaise for potato salad.
PIE CRUST He loved to make pralines and divinity, but he
1 1/2 cups all-purpose flour was legendary for his pies. Lemon, coconut, choco-
3/4 cup shortening late, pecan - he made them all, including the light,
3 tablespoons tap water
1/2 teaspoon salt
flaky crust.
When he died in 2002, I inherited his recipe box.
Mix shortening, flour and salt in large bowl. Use
pastry blender or knives and mix shortening and
It’s a cherished gift from a man who showed his love
flour together until it is about the size of peas. the best way he knew how - through the food he lov-
Add water and mix and roll out on a floured
ingly prepared.
board. Place into pie pan and top with filling.

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