There appears to be a operating joke that as we age, now we have a penchant for adopting unusual “favorites.” Apparently for a few of us now, there may be zero disgrace in adopting a favourite ink pen, a favourite burner on the stovetop, a favourite knife or spatula or a favourite parking place. (Assume nerd aspect.)
I’m not joking once I say I’ve a favourite pie plate and age may or may not have one thing to do with it. My Uncle John and Aunt Boopie Reber gave me my pie plate in the summertime of 1974. It didn’t take lengthy for it to win my heart-spot as my all-time-favorite pie plate and I treasure it.
I used to battle with making meringue, however as soon as my sister in legislation gave me her recipe, I’ve aced meringue every time. In case you battle, you may wish to give her recipe a go.
Barbara’s Meringue for a 9“ Pie
3 massive egg whites
¼ tsp. cream of tartar
6 Tbsp. sugar
½ tsp. vanilla
Directions: Beat egg whites and cream of tartar in a medium bowl, on excessive, with electrical mixer till foamy. Beat within the sugar one Tbsp. at a time. Proceed beating till the combination is smooth and shiny. DO NOT OVERBEAT!! Beat in vanilla. Stiff peaks ought to type. Unfold smooth meringue over scorching filling. Unfold meringue out to the sides of the pie crust to seal. Place about 4 inches below the warmth and bake for about 10 minutes or till golden. Cool baked meringue and hold it away from drafts. No how’s that for a bit of LOCAL FLAVOR???!!!