Pie season’s greetings

Thanksgiving is only a week away, so today I’m going to share some special recipes and tips on pie crust from Patti “PJ” Moore, a master of pie making, who hails from a long line of the same in her family. They all make pie crust from the same recipe, and PJ often decorates her pies to fit the season, using miniature cookie cutters in the shapes of leaves, acorns, stars, etc. to add pizzazz to her pies.

These three pies are standards at PJ’s family Thanksgiving dinners. I think you will love having one or more of them at yours.

This first one’s name doesn’t sound like Thanksgiving, but lemon meringue definitely is always welcome.

June First Sunshine Pie

1 (9-inch) pie shell, pricked and baked (recipe follows at end of column) 1 1/4 c. sugar 1/4 c. cornstarch 1 c. water 2 egg yolks (save whites for meringue) 2 T. butter or margarine 1/3 c. fresh lemon juice Zest from the lemons (grated rind) 2 drops yellow food coloring Heat an oven to 400 degrees. In a saucepan, combine sugar and cornstarch. Gradually whisk in the water. Bring to a boil and boil for 2 minutes, stirring. Stir in the butter until it melts. Whisk in the egg yolks. Whisk in lemon juice, zest and food coloring. Cook until thick. Remove from heat.

For meringue: 2 or more egg whites, cream of tartar, and 2 heaping T. sugar. In a clean bowl, beat room-temperature egg whites (you can use more than two if you want more meringue) with a few sprinkles of cream of tartar until soft peaks form. Add sugar and beat until peaks are a little stiffer.

Pour hot filling into the baked pie shell. Spoon on the meringue, being sure to seal it to the crust all around the pie or it will shrink. Use a spoon to create pretty peaks in the meringue. Bake for 9 to 10 minutes, but keep an eye on the browning and don’t overdo it! Serves 6-8. PJ Moore. *** Buttermilk pie, similar to chess pie, is an old fashioned pie perfect for this time of year and holiday celebrations. Everyone has their own take on it and here is PJ’s Aunt Lucille’s.

Aunt Lucille’s Buttermilk Pie

1 (9 or 10-inch) pie shell, unbaked 1 stick oleo (or butter), room temperature 2 cups sugar 3 rounded T. flour 3 eggs, beaten 1 cup buttermilk 1 t. vanilla dash of nutmeg Put softened butter in a bowl. Add sugar and cream well. Add flour and eggs. Beat well. Stir in buttermilk, vanilla and nutmeg. Bake at 350 degrees for 50 minutes.

PJ Moore.

*** Warm apple pie with vanilla ice cream — or maybe a rum sauce — on top is really hard to beat. When PJ decorates hers with crust-cut outs, it makes it even more festive. She uses Pink Lady apples, as they don’t get mushy.

PJ’s Fresh Apple Pie

Pastry for two 9-inch crusts 3/4 cup sugar 1/4 c. flour 1/2 t. ground nutmeg 1/2 t. ground cinnamon Dash of salt 6 cups thinly sliced pared tart apples (about 6 medium) 2 T. butter or margarine Heat the oven to 425 degrees. Prepare pastry. (Recipe follows.) Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into a pastry-lined pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute edges. Cover edge with 3-inch strip of aluminum foil; remove foil during the last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in the crust, 40-50 minutes. PJ Moore.

Note: you can cut out little leaves, acorns or other shapes with mini-cookie cutters to cover the top of the pie instead of a flat top crust, or can just make a border with the crust shaped cutouts. If you do, brush them with an egg wash (egg beaten with a little water) and then sprinkle with superfine sugar. *** This is the how-to for PJ’s homemade pie crust. Be sure the flour is cold and the water icy before starting. This is for one 9-inch crust; PJ just doubled it for 2 crusts.

PJ’s Pie Crust

1 1/3 cups all-purpose flour that has been refrigerated 1/2 t. salt 1/2 cup COLD Crisco shortening 3 to 6 T. ice-cold water (put ice in a glass and add water to get it really cold) Sift flour. Put in a large bowl with salt and stir until well-blended. Cut shortening into flour mixture with pastry cutter or fork until shortening pieces are the size of little peas. Gradually add just enough water, 1 T. at a time, stirring with a fork, just until dough holds together and you can form a ball with your hands, without it becoming too wet and gummy.

Shape into a ball. Flatten into a 1/2-inch thick disk. Wrap in plastic wrap and chill for 30 minutes or up to 2 days. (P.J. skipped chilling hers when she was making one for me, but that was for time’s sake.)

Roll dough on lightly floured surface, rolling from center outward. For a 9-inch pie, make an 11-inch circle. Lay into a pie plate, fold under edges all around and flute edge as desired. Chill until ready to use.

If you are baking it before putting in the filling, prick it all over with a fork, and let it stand on the counter for at least 30 minutes before baking at 425 degrees for 15 minutes or until golden brown.

PJ Moore.

*** Last week I received a request for my olive and cheese spread recipe that had been lost by a reader, so here it is! If this is not what you are looking for, please let me know.

Jerrie's Cheese Olive Spread:

8 oz. cream cheese, softened 1/2 cup mayonnaise 1/2 cup finely chopped pecans 1 cup finely chopped green olives with pimento 2 T. liquid from olive jar A dash of white pepper Mix all together with an electric mixer until smooth.

Time-honored menus for Thanksgiving are always the most appreciated, I think, and these pies certainly fit the bill. Thanks for PJ for sharing, and have a delicious holiday. Enjoy!

LAURIE LOCKE