I've been reading a lot about pie lately, how its popularity is soaring. A lovely new bakery, specializing in pies (appropriately named Four & Twenty Blackbirds) opened not far from my house. And there was even a pie contest last month in hipsterville Brooklyn, aka Williamburg, and *only* the first 50 pies would be judged. Who knew that there are so many pie bakers that the contest needed to be limited to 50. (I also can't believe that so many people want to run the NYC Marathon that tickets need to be won in a lottery, but that's another story.)
I'm posting the second recipe I used, which was far superior. The filling was easier to make and was smooth and custard-y. Ironically, the pie soup recipe was published in a c. 1955 cookbook (where recipes, often subject to testing, are usually more reliable) but the successful one was hand-written in a composition book belonging to Ida Mai Van, a cooking school student in 1935.
|To pre-bake the pie crust, line it with parchment paper or foil and fill with beans to keep it from puffing up.|
|The crust with lemon filling.|
|The meringue is pure white before baking for 8 minutes in a 400 degree oven. Don't overbeat the egg whites!|