Family Recipes: Time for PIE!

From the Kitchen of Grandma Tommy Kirkpatrick! (shared by her great granddaughter Eve Garcia)

Lemon Meringue Pie

Preparation:

Slightly beat 3 egg yolks in a small bowl.

In a separate bowl—Lemon prep.

Grate 1 1/3 Tablespoons of lemon rind

4 Tablespoons of lemon juice.

Set aside.

In sauce pan:

Mix 1 ½ c sugar

1/3 c corn starch

Whisk together.

Gradually stir in 1 ½ c water.

Cook over moderate heat, stirring constantly, till thickens and starts to boil.

Boil for 1 minute—stirring constantly.

Slowly stir in ½ of the boiled mixture into the egg yolks. Pour back into pan on stove.

Boil 1 more minute—stirring constantly.

Remove from heat.

Beat until smooth.

Add 3 Tablespoons of butter.

Add lemon prep.

Stir until smooth.

Pour into 9 inch pieshell that’s already been baked.

Meringue-

4 egg whites into a clean bowl. The egg whites won’t rise if there is grease on the bowl or if there's any yolk in the mixture.

Mix egg whites and ¼ teaspoon of cream of tartar.

Gradually add 6 tablespoons of sugar.

Beat beat beat until the meringue rises.

Seal meringue on top of the pie.

Bake pie at 400 F for 8-10 minutes. Cool pie away from drafts. Let it sit for at least an hour before serving. The longer, the better.

Eat!

Fresh Peach Pie

1 cube of butter softened

½ c flour

1 c sugar

Cut together.

Sprinkle ½ of mixture on bottom of unbaked pie shell.

Cut up 3 large peaches to taste.

Sprinkle ½ of mixture over and around peaches.

Bake pie for about 1 hour at 350 F or 40 minutes for 400 F.

Eat!