lemon meringue pie

I pulled out the recipe for "perfect pie crust" that my Mom wrote for me many years ago. It was from a friend of hers. Although, I haven't used it very much because, I seem to have a problem rolling out the dough. Actually, the rolling isn't so bad, it's getting it off the counter and into the baking pan in one piece that proves to be a challenge. With a little patching and smoothing I managed to get a crust rolled and baked.

And then I grated and squeezed the lemons (it only required two) and followed the steps for the filling and the meringue topping. I think it took longer than the "suggested" preparation time that was on the recipe. But, alas, I managed to get a pie that scarcely resembled the big fluffy lemon meringue pies that I remembered my mom making when I was growing up.
The meringue didn't seem to have the height that I was expecting and I think it was a little too "lightly browned" on the top. But, it was my first ever lemon meringue pie. In fact, first ever meringue anything.
The crust was flaky. The lemon layer was tart and lemony. The meringue was sweet and had that texture that meringue usually does. The family seemed to enjoy it. My mom and sisters encouraged me to make it. Too bad they weren't sitting around the table to try a slice.

Now, I still need to find something to do with the rest of the lemons in the bowl.

super bowl comment:Did anyone actually preview the half time show before hand? When did being chosen to sing the National Anthem at a sporting event no longer count as a privilege? They put the pity in pitiful with that one.

on making pie

While Grandma was here she took the opportunity to help Leah learn to make a pie. We all love pie and Grandma is really good at making them. The trick is perfecting the crust, learning to work it just enough without over doing it. If done right the result is a flaky, tasty, circle of goodness. As in general baking, the key is accurate measuring of the ingredients and a little bit of practice. And, an experienced coach guiding you through the steps. Choosing the filling is the hard part because, really, there are so many good things to put into a pie crust. In-season fruit is the best. In this particular pie, plump, sweet blueberries were the choice.

They measured and mixed and let the dough chill. Then they rolled and fit the dough in the pie pan. She was taught that working the ball of dough as little as possible is best. They filled it with blueberry goodness and laid the second layer of dough over the top. Experienced hands showed her the proper way to flute the edges, sealing it and insuring that it looked good too. Then into the oven for just the right amount of time to make it golden brown and lightly crispy. The finished product was delicious and she was very proud to have made her first pie. We are hoping she wants to practice a little more.

It is great to have people to teach and guide you through things that only time and experience can perfect. Grandma has made many pie's over the years and now Leah will keep close what was taught to her by skilled hands.

Yesterday, hard work and a lot of practice resulted in Leah having good luck with another kind of ball. The experience and support of another skilled teacher and coach(from Colorado) made an imprint on her that helped her through the process of volleyball try-outs at this new school. Having the ingredients to concentrate and play with confidence resulted in her making the team. In this case, working the ball hard got better results. She made the team and we are very happy for her.

Another sweet victory.