My favorite pie is lemon meringue. My granny made it for me every day on my birthday. Three years ago, since I wasn't seeing my grandmother I tried to make it myself. I had asked Granny what she used for the filling, and I swear that her answer was Comstock Lemon Pie Filling.
I searched all over Austin for Comstock Lemon Pie Filling. We even went to Central Market, which you know I think is the scariest store of all. I figured it must be a small town thing, like blinking red lights and Dairy Queen. So, when visiting my Granny the next time in the small town I grew up in, I went to the local supermarket and did not find Comstock Lemon Pie Filling.
Perplexed, I called my Granny from the store. She told me she uses Jello Lemon Pie filling. And not the instant kind.
With 6 lemon pie filling boxes in hand, I went home to make the pie, and ran into another host of problems. I have my Granny's pie crust recipe but how to incorporate it into the pie was confusing. Most recipes I found online (and on the Jello box) involved a pre-made crust or a pate brisee, which since it uses butter would be different.
After some experimenting, here's what I did.
Granny's Pie Crust recipe (single crust)
1 1/3 c Flour
|It's crumbly. Trust me it will be fine.|
1/3 c vegetable oil
3 Tbsp milk
1. Mix together all ingredients (I usually use a fork). Form into a ball
2. Roll out between two sheets of wax paper
(I can't roll out dough to save my life. I've tried different rolling pins. I can't ever get it thin enough. I get my husband and his man arms to roll out dough.)
3. Flop it into a pie pan.
(Many people put a decorate edge on the the pie. I don't know how to do that. I just buy a fluted pie pan instead.)
4. Bake in the oven for 10 minutes at 350
For the pie filling, I followed the package instructions and filled the pie. I overfilled it this time. You should leave some room for the meringue.
For the meringue, I beat three egg whites in my KitchenAid Mixer on high. Once they were foamy, I gradually added in 1/3 c sugar until stiff peaks formed. (Stiff peaks is when you lift the mixer attachment and the meringue stay pointy and doesn't flop back into the bowl.)
I covered the pie with the meringue, all the way to the edge and put it in the oven at 350 for 15 minutes.
|Ta da! Pie!|