Easy Lemonade Pie

Whether it’s the heat or humidity, something about the blistering days of summer makes me want for simpler times and easy living. If only daily life would cooperate…but it doesn’t. Our lives are not put on hold when we are thrown a curve ball and still we must eat!

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Recently, I have been dealing with the convalescence of a parent after a bad fall. Driving 50 miles, back and forth from hospital to home, to nursing facility and back home again have made it impossible to enjoy a simple homecooked meal. Fast-food is fine…to a point, but I crave the smells of my kitchen and the comfort of knowing I have ultimate control over the ingredients. Greasy burgers wrapped in paper and chicken from a box just cause my heart to ache over all the mysterious junk I have to digest with each bite.

I have perused the pages of my cookbooks till my eyes are blurred and my mind has become mottled with the same question…”Have any ideas for supper?” After long commutes and worrying about the future of my ailing parent, I have little energy left for putting together a meal.

close up photo of sliced lemons
Photo by Jessica Lewis on Pexels.com

My hands pick and grab at the various packages of frozen veggies in my freezer as I am still wondering what I can put together in a hurry. I did manage a salmon supper with some thawed okra I tossed with cornmeal for that favorite Southern delicacy known as fried okra. Okay, I slipped on my efforts to keep it healthy, but at least it was homecooked and no outrageous amounts of added salt I would have consumed had I ordered off the menu at Cracker Barrel. Now I want something for dessert and as much as I like to keep things from being a “dump dessert,” (don’t you just hate that moniker?) I found a simple lemonade pie recipe that I know will work for my current hectic lifestyle. With just four ingredients and all found in my pantry or picked up at the local grocery store, I am happy and satisfied until the next crisis hits.

Easy Lemonade Pie

1 (8 oz.) carton of Cool-Whip

1 (6 oz.) can of sweetened condensed milk

2/3 cup of frozen lemonade, thawed

1  (9-inch)  graham cracker pie crust

  1. In a bowl, combine carton of Cool-Whip, thawed lemonade, and sweetened condensed milk. Mix well.
  2. Pour the mixture into the graham cracker pie crust and chill in refrigerator for approximately 2 hours.
  3. Once pie is set, cut and serve with whipped topping if desired.

Oh, So Easy Peach Cobbler

It’s hot outside! No one wants to fire up their ovens on hot, sticky summer days when all you can think of are ways to beat the heat. Ice cream, lemonade, and popsicles are about the only treats one can savor without the worry of a hot oven to stand over, waiting for something delectable to accompany supper. But when peaches are at the peak of the season, exceptions must be made for cobblers.

Cobblers are among the easiest desserts to make. They require simple ingredients and little baking skill. If you know how to “cobble” together a bit of sugar, butter and milk, along with some flour, you are more than halfway there. In fact, the very essence of a cobbler, is the homemade, cobbled appearance of the dessert. The only downside is the hot oven. At least, once you are done, you have a rich, gooey dessert that is best served warm with dollops of vanilla ice cream. Ice cream always helps!

The best part of cobblers besides the flavor, is the choice of fruits. Just about any seasonal fruit will work well in a cobbler and without much change in ingredients. This recipe will work just as well with fresh picked berries as it will for peaches. Maybe you can’t decide…try mixing it up a bit by combining peaches with berries! Or maybe a mixed berry cobbler. It doesn’t matter if it “looks” perfect. Cobblers only appear picture ready in cookbooks and magazines. Besides, as the name suggests, it is cobbled together.

Our mothers and grandmothers before us used what ingredients were available on the cupboard shelf, and they knew how to make it stretch for their families. They were not worried if the end result was picture perfect for a camera. I still remember reaching into thorny shrubs growing wild, and picking berries that stained our clothes and never worrying if a snake was lurking beneath the brush. I also didn’t mind that the fruit was unwashed. Most of what I picked went right into my mouth. It doesn’t get any fresher than that!

Cobblers are so much a part of summer that I can’t imagine not making at least one for the season. They go together like scraped knees, stained clothes and bug bites. And those memories are worth all the trouble of a hot oven on a hot day. Our grandmothers would be proud.

Oh, So Easy Peach Cobbler

4 cups sliced, fresh peaches (for the peaches to soak)

1/2 cup sugar

1/2 cup butter or margarine

1 cup all-purpose flour

3/4 cup of sugar (for the cobbler mixture)

1/2 tsp. salt

1/2 tsp. baking soda

3/4 cup of milk

  1. Mix sliced peaches together with the 1/2 cup of sugar in a bowl. Allow to sit for about 10 minutes.
  2. Melt the butter in a 12 x 8 x 2 inch baking dish. Set aside.
  3. Mix together flour, 3/4 cup of sugar, baking powder, and salt in a mixing bowl. Add milk to the mixture and stir well. Pour batter into baking dish. Do Not Stir. Pour peach mixture over the batter.
  4. Bake at 375* for 45-50 minutes or until top is golden brown.
  5. Serve with vanilla ice cream.

Tropical Frozen Fruit Salad

Pitter pat! Pitter pat! Down comes the rain outside my window. I am not complaining. We have been stuck in a dry spell for several weeks, something that is very unusual for us this time of year. The humidity is increasing, the days are getting longer, and the boom of thunderclouds remind me that summer is just around the corner. Hotter days, and steamy nights are ahead. Time for ice cream and cool desserts.

This recipe for frozen fruit salad has all the flavors of summer so if your summer getaway is no further than your backyard, maybe this dessert will conjure images of tropic climes and take you away in your imagination. Easy to prepare and no need to heat up your kitchen, so that is a bonus if you can’t stand the oven on a hot day. Filled with cherries, mandarin oranges, pineapple, and topped with toasted pecans and coconut, this frozen salad is paradise for your taste buds!

Tropical Frozen Fruit Salad

1 (8 0z.) package of cream cheese or Neufchatel, softened

1 (20 oz.) can of crushed pineapple, undrained

1 (16 oz.) jar of maraschino cherries, drained with juice reserved in a seperate bowl

1 (11 oz.) can of mandarin oranges, drained

1 (8 oz.) container of frozen whipped topping, thawed

2 1/2 cups of toasted pecans, chopped

1/2 cup of toasted shredded coconut

  1. Use a stand or hand mixer to blend together the cream cheese and pineapple in a large bowl.
  2. Drain cherries and reserve 1/4 cup of the cherry juice. Add the juice to the mixing bowl. Mix until throughly blended.
  3. Add the cherries, mandarin oranges, whipped topping, and mini-marshmallows and fold in carefully.
  4. Spread the mixture into a 9×13 baking pan and sprinkle the top with toasted pecans and coconut.
  5. Freeze for about 3 hours until the mixture is set.
  6. Cut into squares and serve.

Basic Southern Cornbread

When it comes to southern baking, cornbread is about as southern as it gets. One immediately is filled with images of a thick, black, cast-iron skillet emerging from Grandma’s oven and the contrast of that grainy, yellow bread with a crust and browned edges just waiting to be eaten up with molasses or a pat of rich, creamy butter. Okay, okay, our mouths are watering already. Better to move on.

Basic Southern Cornbread

As much as Southerner’s would like to claim cornbread as their own, its origins are deeper than the roots of English colonials who settled here generations ago. Native Americans of the Cherokee, Chickasaw, Choctaw, and Creek had their own versions of cornbread long before Europeans ever thought of making voyages to lands far beyond their own shores. Some version of cornbread can be found in countries all over the world, as a flatbread, a pancake, or quick bread. Cornbread filled many a hungry belly in lean years when soldiers went off to fight in the Civil War. Sometimes cornbread or corn pone was found in the pocket of those who sought a new life by traveling westward. Many found cornbread a comfort during World War I, The Great Depression, and World Wat II that followed.

Cornbread is a quick bread made from coarse-ground cornmeal, and though there are different types of cornmeal, stone-ground is the type most commonly used in Southern cuisine. Most Southerners use both yellow or white cornmeal in their recipes. And though there is controversy among Southerners as to whether cornbread should have a spoonful of sugar or not added to the mixture, we all agree cornbread is a staple no Southern kitchen should be without.

This is a basic cornbread recipe familiar in many Southern kitchens. I hope you enjoy it.

Basic Southern Cornbread

1/4 cup bacon drippings (you can use turkey bacon or a substitute)

2 cups self-rising cornmeal

1/2 tsp. baking soda

2 large eggs, lightly beaten

1 1/2 cups buttermilk

  1. Preheat oven to 425*. Cook bacon in a 9-inch cast, iron skillet in the oven.
  2. Combine cornmeal, baking soda. Make a well in the center of the mixture. Stir together the eggs and buttermilk. Add the mixture to the well and stir until just moistened.
  3. Remove skillet from oven. Make sure the bacon grease coats the botttom of the skillet. Pour the hot bacon drippings into the cornmeal mixture and stir until blended. Pour the batter into the hot skillet and return to oven.
  4. Bake for about 30 minutes. Sides should pull away slightly from skillet and the edges should be brown.

Note* There will be cracks in the top of the cornbread. This is normal. It is said that a crack in the cornbread means a new arrival to the family!

Mother’s Day Angel Food Cake

When most people think about angels, heavenly beings with glorious wings come to mind. Images of fluffy clouds and and brilliant, blue skies abound in our heads. We don’t tend to gather up thoughts of earthbound people, but when it comes to angels on earth, mothers are at the top of the list.

Last year was difficult for mothers everywhere. When we can’t see our loved ones and place a comforting arm around them, or embrace with a loving hug, we are reminded how fragile life is and how we should cherish one another. We can be grateful for this year’s step forward with vaccines, and the promise of being able to gather together once again. One of my favorite Bible verses is, “This too shall pass.” And we can be assured, bad times will pass by eventually.

Many will be unable to celebrate Mother’s day like they had hoped. The pandemic took so many mothers away from their children, and still many mother’s have been long gone from this earthly realm, but we can celebrate that we have mothers to honor, and those who are missing mama this year, or for many years gone by, can still say we were privileged to have angels in our midst.

I made this angel food cake for my mother a little early this year as it has been a tough road for her lately. A broken arm from a fall, health issues, and just the struggle of the pandemic have got her down. But not for long. This cake perked her right up. It can be fussy to prepare, but just allow enough time to organize your ingredients and take it all step-by-step and you will have a cake that is truly fit for any angels in your life.

Mother’s Day Angel Food Cake

Mother’s Day Angel Food Cake

1 1/4 cups sifted cake flour

1/2 cup sifted granulated sugar

1 1/2 cups egg whites, at room temperature

1/4 tsp. salt

1 1/4 tsp. cream of tartar

1 tsp. vanilla extract

1 tsp. almond extract

1 1/3 cups sifted granulated sugar

Preheat oven to 375*. (If using a dark metal pan, heat oven to 360*.)

Sift cake flour and 1/2 cup of sugar together four times. Set aside. Combine egg whites, salt, cream of tartar, and extracts in a large bowl. Beat with an electric or stand mixer, until moist, soft, peaks form. Add remaining sugar in four additions, blending well each time.

By hand, carefully fold in the cake flour -sugar mixture into the egg white mixture in four additions until well blended. Pour batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes.

Remove cake from oven and turn the tube pan upside down so that it can rest on the attached legs of the pan. If the tube pan doesn’t have legs, invert the pan onto the top of the neck of a bottle or funnel so air is allowed to circulate underneath. You can use various items around the house to prop the pan up, just be sure the cake is lifted up off any flat surface. Allow cake to cool for one and a half hours. Once cake is cool, loosen the sides of the cake from the pan with a thin-edged knife or frosting spatula. Remove from pan.

Garnish with fresh fruit and whipped cream if desired.

Note: If the cake sticks to the pan after loosening it from sides, allow it to sit upside down on a cake stand. You may have to tap the pan in places to allow the cake to loosen completely.

Always make sure to use an ungreased tube pan. A greased pan will not allow the batter to “grip,” the sides of the pan and the cake will not rise.

Brandy Alexander Pie

I think by now we are all desperate to get past this pandemic. Our nerves are raw and though I am a homebody at heart and haven’t felt the desperation of staying at home, I know many of us are ready to pull their hair out. I mean, as much as we love baking, exploring new recipes, and expanding our bread making skills, a soul can only take so much.

Trying to work ourselves into a new normal has been difficult. I don’t embrace change well. I like my routines. Traditions and constancy make life safe and comfortable, but that is not much of a life. Once in a while, we all need shaking up a bit. Maybe you are having as much trouble as I am getting into a groove that fits this frightening, and very unstable time in our world. I decided to help myself to a treat of Brandy Alexander Pie, a recipe I have not made in years.

I am a teetotaler, but I don’t think desserts count.

There is much debate about the origins of the dessert cocktail known as Brandy Alexander. Though it did kick off in the early 20th century, differences exist as to the events that inspired the drink. Some say it was created to celebrate the wedding of Princess Mary to Viscount Laselles in 1922. Alexander Woolcott of the Algonquin Roundtable states the drink was named for him. Still others say it was inspired by the Russian tsar Alexander II.

The most popular theory, and most widely accepted is that the drink was created by a New York bartender, Troy Alexander. It is said that he wanted to concoct a white cocktail for a dinner celebrating the fictional advertising character, Phoebe Snow, who “travelled,” the Delaware, Lackawanna & Western Railroad during the 1920’s. Phoebe was created by advertising man Earnest Elmo Calkins and the campaign was very successful.

By WallyFromColumbia at English Wikipedia – Transferred from en.wikipedia to Commons., Public Domain, https://commons.wikimedia.org/w/index.php?curid=32908119

Phoebe appeared in many posters as a socialite flapper riding the rails dressed in pure white and displaying the fact that this modern woman could arrive at her destination with not a mark of coal dust from the train upon her. I think the New York bartender may have had a crush on Phoebe. What better way to honor such a lady than to name a drink after her.

By Wendell P. Colton Advertising Agency – The evening world., July 11, 1922, Wall Street Final Edition, Page 10, Image 10, online here: http://chroniclingamerica.loc.gov/lccn/sn83030193/1922-07-11/ed-1/seq-10/, Public Domain, https://commons.wikimedia.org/w/index.php?curid=25702177

So, if you would like a little kick in your get-together when all the world is safe to visit again, maybe a slice of Brandy Alexander Pie will suit. And if you are like me and you can’t wait that long, bake it anyway…without the kiddies of course!

Recipe for Brandy Alexander Pie

1 envelope plain gelatin

3 eggs. separated

2/3 cups sugar. divided

1/8 tsp. salt

1/4 cup brandy or cognac

1/4 cup crème de cacao

1 cup heavy cream

Directions:

  1. Dissolve gelatin in 1/2 cup of water.
  2. Separate 3 eggs.
  3. Mix together 1/3 cup sugar, egg yolks, and gelatin mix in the top of a double boiler.
  4. Stir mixture constantly over medium heat until the liquid begins to thicken. DO NOT LET MIXTURE BOIL.
  5. Stir in salt, brandy, and crème de cacao.
  6. Remove mixture from heat and pour into a separate bowl. Chill mixture until when you stir with a spoon, the mixture “mounds” slightly. It will produce lumps in other words. Mine took about 30 minutes in the refrigerator.
  7. While the mixture is cooling, beat egg whites until stiff. Fold in 1/3 cup sugar and 1 cup heavy cream. Make sure cream and bowl are cold for best results. (I was impatient and didn’t get the bowl cold enough for volume in the egg whites and cream, resulting in a flatter pie.) Note: It was still delicious.
  8. Add the brandy mixture from the refrigerator to the cream mixture. If your brandy mixture is too lumpy, you can whip out the lumps with a hand held mixer.
  9. Pour the contents into a baked 9-inch pie shell or us a graham cracker crust. (A chocolate graham cracker crust would be ideal if you love chocolate.)
  10. Allow the pie to chill for at least 2 hours before serving…if you can wait that long.

Just a little hint, a graham cracker crust provides another element of texture in this pie, and the chocolate graham crust is the one I prefer. The chocolate graham crust is not in the original recipe, but I just think it is better with this pie.

If you would like to garnish the pie with a topping of chocolate curls as instructed in the original recipe, it would look grand. But I used a dusting of cocoa powder and it looks just as nice.

Serves 6-8 people.

White Wine Cake

Thanksgiving is fast upon us, and this year celebrations will certainly be different from those of years past. Maybe you have decided to splurge just a bit this year with a bottle of wine. Well, if there is any leftover, White Wine Cake is devine and will be the perfect finish to a holiday meal.

When it comes to wine, I have never caught on. The taste just never appealed to me. Perhaps this is a good thing, as the sulfites in wine aggravate my asthma. However, I have found that wine can still be enjoyed among those of us who, due to health reasons, or simply because they do not care for wine, can still enjoy many dishes in which wine is used.

This dessert for Wine Cake is one I could never tire of. And since the sulfites and alcohol are cooked out at high temperatures, this cake is suitable for everyone, whether they like wine or not.

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Don’t worry if you don’t know much about wine. Any bottle of white wine found in your local market will work well, so you need not spend a fortune. Just make sure you don’t drink too much wine and not leave enough for this cake. You need just enough to mix in the cake and for the sweet glaze poured over the top once the cake is out of the oven. And I promise, no ill effects from indulging too much of this cake!

Photo by David Geib on Pexels.com

White Wine Cake

Ingredients:

1 (3 oz.) package of vanilla instant pudding mix 1/2 cup white wine

1 box of yellow cake mix 1/2 cup chopped pecans

4 eggs

1/2 cup vegetable oil

1/2 cup water

Glaze:

1 stick of butter (8 Tbsp.)

1 cup sugar

1/4 cup water

1/4 cup white wine

Directions:

  1. Spray a 10 inch tube pan with oil or grease with shortening and flour well.
  2. Scatter pecans on bottom of pan.
  3. Combine pudding mix, cake mix, eggs, oil, water, and wine.
  4. Pour batter over pecans.
  5. Bake at 350* for 45 minutes. Use toothpick or cake tester to check for doneness.
  6. Make the glaze by combining butter, sugar, and water.
  7. Boil for 3 minutes.
  8. Remove from heat and stir in white wine. Stir well.
  9. Use toothpick or cake tester to poke holes in top of warm cake.
  10. Pour half the glaze over cake. Cool.
  11. Turn cake out and poke other side with holes and pour remaining glaze over cake. Do this slowly allowing the cake to absorb the liquid.

This cake can be served with ice cream or whipped cream. But it is so yummy you will find it doesn’t need anything extra. Just enjoy.

Apple Dapple Cake

Something about this time of year makes a person hungry for home and hearth. I think of pies baking in an oven and watching the juices of fruits of the season bubbling and bursting through the sides and tops of the crusts. Apples always come to mind, but I seem to always have some leftover. This year, after baking the usual apple pie recipes, I longed for something different to use up the scant few apples I had left from my last apple baking ventures.

It was in my attempts to find an old recipe I loved that had nothing to do with apples, I found a recipe I had overlooked, and one that suited my needs to use up the leftover apples still occupying space on my countertop. It’s funny how we always find what we are not looking for and end up with just what we need. This recipe for Apple Dapple Cake in the Christ Church Frederica Cookbook, is perfect for apple lovers and cool autumn days.

Christ Church Frederica is located in St. Simons Island, Georgia. It is a beautiful Episcopalian church sheltered by old spanish moss and oaks dating back centuries. The church was built in 1820 and after being destroyed during the Civil War, was rebuilt in memoriam to Ellen, the first wife of the Reverand Anson Green Phelps Dodge, Jr. I highly reccommend visiting the church if you ever are in the vicinity. And don’t forget to purchase their cookbook. It is filled with outstanding recipes from the congregation. I know you will savor every bite of delicious Apple Dapple Cake.

Apple Dapple Cake with Apple Dapple Topping

Apple Dapple Cake

2 cups sugar Topping:

3 eggs 1 cup light brown sugar

1 1/3 cups cooking oil 1 stick (8 Tbsp.) margarine

3 cups flour 1/4 cup evaporated milk

1 teaspoon soda

1 teaspoon salt

3 cups apples, chopped

1 cup pecans or walnuts, chopped

Boiling the Apple Dapple Topping

  1. Mix sugar, eggs, and oil thoroughly.
  2. Fold in flour, soda, salt, apples, and nuts.
  3. Bake at 350* for 45 minutes in pan approximately 1-x-18 inches, greased and dusted with flour. Cool.
  4. Cut in squares and serve with ice cream, whipped cream, a wedge of cheese, or Apple Dapple Topping.
  5. Topping: Make topping just as the cake finishes baking.
  6. Combine ingredients and bring to boil. Boil for 2 1/2 minutes.
  7. Pour over top of cake while cake is hot.

Note: I found this cake to much for just myself and my mother. If you wish to cut the recipe in half for a small gathering or family, it would work well. But I doubt there will be any left!

Apple Dapple Cake without topping

Easy Apple Crisp

God bless this glorious time of year, when summer slips away and bright colors of autumn paint the world with vibrant hues of life gathering for the long winter ahead.

I love this time of year, as it reminds me of cooler days and thoughts turn to celebrations and gatherings in the months to come. There are festivals, trick-or-treating, recipes of Thanksgiving, and of course…Christmas! These days place us back in childhood when I would make my mother crazy in pursuit of a costume for Halloween and working up a list of much wished for toys for Santa Claus to deliver Christmas Eve. Mother of course, was able to get hers, when she reminded me that Santa was busy making a list of his own and chores still needed to be done and I was not on holiday from carrying them out.

However, autumn still comes first and there is need to savor these shorter days and cooler nights. Apples are freshest this time of year and that is plenty enough reason to take advantage of the harvest. Apple pie dominates this time of year, but when you don’t feel up to rolling out pie crusts for the dessert, Apple Crisp is a delious alternative.

Easy Apple Crisp

Easy as this recipe is, there are many things to consider. Which apples are best? How much butter is too much butter? Should I cook the apples before adding them to the dish or keep them fresh before baking? I have tried many recipes for Apple Crisp and I found the combination that works best for me and I would like to pass it on to you. I hope you will find these subtle changes to be worth the effort. Don’t wory, it is still an easy apple crisp.

I used Gala apples with one Granny Smith apple and cooked the apples in a skillet with a tablespoon of butter and 1/4 cup sugar and 1/3 cup of apple liqueur. This is an optional step. If using a softer apple, I would omit this step altogther.

Apple Crisp with Vanilla Ice Cream

I also increased the amount of butter, as the recipe called for 1/3 cup of butter, but I found this did not produce enough liquid when baking. Using 1/3 cup butter left the apples dry and tough. I used 1/2 cup of butter instead.

Easy Apple Crisp

4-5 medium sized cooking apples; sliced (your choice, though I found Granny Smith was tough as shoe leather after baking)

3/4 cups of brown sugar

1/2 cup of all-purpose flour

1/2 cup of quick-cooking oats

1/2 cup (8 Tbsp.) butter

3/4 tsp. cinnamon

1/4 tsp. nutmeg

  1. Heat oven to 350*. Grease bottom and sides of an 8 inch baking pan. (I used the inside wrapper from the butter for this)
  2. Spread apples in pan. Mix together the next 6 ingredients well. Sprinkle the mixture over the apples.
  3. Bake for 30 minutes or until the topping is browned and apples are tender when pierced with a fork.
  4. Serve with ice cream or whipped cream if desired.

Last of Summer Lemon Meringue Pie

The last days of summer are dwindling down as we begin to settle into new routines and prepare ourselves for cooler days ahead.

This time of year in the South always reminds me of the dilemmas my mother faced in getting us kids ready for school. Cold mornings turned into steamy, hot afternoons, and Mom never knew quite how to guide us in choosing our wardrobe. A sweater in the morning meant a sweater peeled off by noon and either left on the classroom coat rack, or on the bus afterschool. Short sleeves and shorts worn out the door, meant shivering in a cold classroom before the heat of the day turned the school into a sweatbox. Somehow, we survived.

Every school year begins with added challenges and this particular year is definitely no exception. But keep in mind the Bible verse that tells us, “This too shall pass,” and know better days are ahead.

But while summer still clings to our memory, why not cool off with a bite of refreshing, Lemon Meringue Pie? It might not solve our problems, but it could make Summer 2020 a little more bearable.

Lemon Meringue Pie with Mile-High Meringue

Lemon Meringue Pie

1 1/2 cups sugar 1 3/4 cups milk ( 1) 9 in. baked pie shell

1/3 cup cornstarch 1/2 cup fresh lemon juice

1/8 tsp. salt 3 Tbsp. butter

4 egg yolks 1 tsp. lemon zest

1. Preheat oven to 325*. Whisk together the first three ingredients, (sugar, cornstarch, salt) in a medium saucepan.

2. Whisk together the egg yolks and next two ingredients, (milk and lemon juice), in a large bowl. Whisk with the sugar mixture in saucepan over medium heat. Bring to a boil, and whisk constantly for 1 minute. Remove from heat. Stir in butter and lemon zest until smooth. Spoon mixture into baked piecrust.

3. Spread Mile-High Meringue (recipe below) over the hot filling being sure to seal edges.

4. Bake at 325* for 20-25 minutes, or until meringue peaks are lightly browned. Let cool on a wire rack for about 1 hour. Store in refrigerator. Serves 8 people.

Mile -High Meringue

6 egg whites

1/2 tsp. cream of tartar

1/2 cup sugar 1/2 tsp. vanilla extract

1. Beat egg whites and cream of tartar at high speed with an electric mixer until just foamy.

2. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. (About 2-4 minutes). Add vanilla, beating well. Makes enough for a 9 inch pie.