My youngest sister fortuitously married a gregarious Southern boy. He happens to be her first beau from college in Upstate New York. There's is a lovely story of losing touch for a decade, finding each other again, a fairy tale wedding, and their version of happily ever after with their beautiful daughter and baby-number-two on the way.
That's where I come in. Time to visit Atlanta.
And since I'm in the kitchen, bring me the butter.
I've always enjoyed making pie. I have memories of making pie crust with my grandma--just one of those things she taught me, like how to tie my shoes, and thread a needle. You start with fresh flour, and fresh cold buttter (or lard, if you have it; but lard isn't the same today as when she was making pies). Work with strong fingers but a gentle hand to get a tender, flaky crust. Remember to rest and chill the dough.
Fillings are particular, too. Use fruit as close to picking as possible. Strawberries and cherries taste best when cooked on the stovetop and poured into a blind baked crust. Apples weep, so there are different approaches to preparation, depending on the apple. Rhubarb is good any day of the week. And don't forget savory pies. Chicken pot pie is one of the best comfort foods around.
Hank loves pie. Specifically Lemon Meringue Pie. Once, while visiting with his parents in North Carolina about five years ago, I copied down his Mother's recipe so my sister could have it in her collection. She laughed at me (she's not one much for baking), but I sent the recipe home with them anyway. Imagine my surprise when I walked into her kitchen for the first time and found the recipe card--in my own handwriting--stuck to her refrigerator with a magnet. "Hank actually made if for himself, once." I pulled out the butter right then and started baking.
The pie didn't last 24 hours.
The next day, I decided to let my pregnant sister choose a pie. "Chocolate Cream, Vanilla Cream, or Butterscotch Pie?" I offered. "Not chocolate," she replied. I grabbed the brown sugar and got to work.
Butterscotch Pie, for my Pregnant Sister in Atlanta
Make a pie crust like Grandma. Start with a stick of cold butter. Add a few fists full of flour, a bit of salt and sugar. Cut in the butter to the texture of coarse sand. Add a spoonful or two of cold water, just enough to bring the dough together. Pat it into a circle about an inch thick. Wrap in plastic and chill about half an hour. Roll out and press into a pie pan. Rest and refrigerate another half hour, then trim and blind bake. Cool completely.
Butterscotch Pie Filling
In a mixing bowl, combine:
2 large eggs
1 cup whole milk
1/8 tsp kosher salt
Whisk well to combine and set aside.
In a medium pot, combine:
1 cup dark brown sugar, packed
4 Tbsp all purpose unbleached flour
1/8 tsp kosher salt
1 cup whole milk
Whisk to combine, then heat to a boil over mediu high heat, stirring constantly.
Remove pot from heat and slowly add egg/milk mixture, whisking vigorously to combine. Return pot to medium low heat and continue to cook, stirring constantly, until mixture reduces and thickens.
Remove pan from heat. Stir in:
3 Tbsp butter
about 1 tsp good quality vanilla extract
Immediately pour filling into prepared pie crust. Bring to room temperature, then contact cover and chill at least four hours, or overnight.
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