If I think of my Granny Hamilton, very particular food memories come to mind. A house on the farm that always smelled like apples. Gathering eggs and learning how to fry one a perfect over easy when I was only a preschooler. Lots of farm fresh dairy products that she used to make wonderful pies.

The most memorable of those pies, to me, was her Brown Sugar Pie. My dad loved that pie, especially when Granny added raisins to it. Me, I always preferred mine without the raisins. This has become my favorite cream pie. I was asked to bake one for a Callaway County Historical Society event, an old-fashioned pie supper. It was good to contribute a little piece of my family’s food history to the event.

Ingredients:

Pie Crust:

2 1/2 cups all-purpose flour
1 tsp. salt
6 TB. cold unsalted butter, cubed
2/3 cup shortening
1/2 cup ice water

Using a pastry cutter or two knives, cut the butter and shortening into the flour and salt until well combined. Work quickly to keep the butter from getting too warm. Using small amounts at a time, add water to the flour, working gently, until a dough forms. Working with your hands, separate it into 2 halves, form it into a ball, and wrap it in plastic wrap, flattening it slightly. Refrigerate at least one hour before using. Sprinkle a dusting of flour on the counter or flat surface. Using a rolling pin, gently roll into a circle about 1/8 inch thick. Using the rolling pin, transfer the dough to a pie plate and shape, crimping or fluting the edges.

To blind-bake your pie crust, preheat the oven to 425 degrees. Line the inside of the pie crust with some parchment paper. Using pie weights (you can also use dry beans or rice), bake until the edges of the pie start to turn golden. Remove the pie weights and parchment. Prick the inside of your crust to keep it from bubbling up and return to the oven. When the crust is a nice golden brown inside, remove it from the oven and let it cool.

Brown Sugar pie filling:

Ingredients:
1 cup white granulated sugar
1 cup dark brown sugar
1 cup all-purpose flour
1 8 ounce can evaporated milk
Enough whole milk added to evaporated milk to equal 4 cups
4 eggs, separated
1 stick butter
1 teaspoon vanilla
1 teaspoon maple extract

Mix together the sugars and the flour in a heavy saucepan. Add the 4 cups milk and stir to blend. On medium heat, cook until the mixture just starts to bubble at the edges. Beat the egg yolks in a bowl and add some of the filling mixture to the eggs, beating them together to temper. Slowly pour the egg mixture into the filling mixture, stirring constantly. When the mixture thickens to a pudding consistency, remove from heat. Add the one stick of butter, in pats or cubes, and stir to melt and blend. Add the vanilla and maple extract. Pour the mixture into the prepared pie crust.

Meringue:

4 egg whites, room temperature
1/2 TS cream of tartar
1/8 TS salt
1/2 cup granulated sugar

Beat together the egg whites and cream of tartar at medium speed about a minute, and then beat on high speed until the meringue forms soft peaks. Add the salt and the sugar, a little at a time, and continue to beat the meringue until stiff. Spread over the top of the pie, making sure you seal in all the edges so the filling is completely covered. Use the back of a spoon to form swirls over the top of the meringue. Bake at 350 degrees until the meringue is golden.

Remove from oven and cool completely. Store in refrigerator.

I always used to make my pie crust with lard, as that was the way I was taught. Now, I often cheat and use those lovely pre-made pie crusts in the refrigerator section. Whatever works for your lifestyle is okay. The point is – EAT PIE!

Grammy