Thanksgiving Pies - Part 1

Since I don't have much time this morning (I got up late), I'll only post a few recipes for pies right now. Later today (like during my lunch break), I'll post more.

These recipes are from my great aunts. Now that I think about it, all of my dad's aunts could cook well, which tells me a lot about their mother and the training they received when they were young.

Lemon Pie - from Aunt Inez
1/3 cup cornstarch
1 cup sugar
1½ cups boiling water
2 eggs
1 Tb. butter
1 lemon (juice and rind)

Mix sugar and cornstarch. Add the boiling water slowly, stirring constantly. Add butter, egg yolks (beaten slightly), lemon juice, and grated rind. Cook until thickened. Pour into baked crust when cold.

Meringue:
1/4 cup powdered sugar
2 egg whites

Beat egg whites, adding sugar gradually. Spread on pie after whites reach firm peaks. Put in hot oven (400°) and brown slightly.


Pie Crust - from Aunt Inez
2 cups flour
1 tsp. salt
2 cups shortening
1 whole egg
1/4 cup cold water
1 Tb. vinegar

Sift flour and salt. Cut in shortening until it resembles course cornmeal. Beat egg and combine vinegar and water. Add to flour mixture, mix and blend well. Can roll out now on floured board, or put into fridge for later use.


Lemon Chiffon Pie - - from Aunt Ruby

4 eggs, separated
juice of one lemon
graham cracker pie shell
1 cup sugar
1 Tb. (pkt) Knox unflavored gelatin, soaked in cold

Beat egg yolks until lemon colored. Add 1/2 cup sugar and juice of lemon. Cook until thick. To this mixutre add gelatin. Beat egg whites until foamy. Add 1/2 cup sugar, beat to a meringe, then mix with lemon mixure. Pour into pastry shells.


Since these recipes are for lemon pie, let me give tell you how to pick out a juicy lemon (same goes for other citrus): fruit should feel heavy for its size. If it feels lightweight, then chances are it is mostly peel with very little fruit. When you are in the store, pick up a couple of lemons and compare the weight. Choose the one that is heaviest.