The Man transferred our wedding video from VHS to DVD this week. I loved watching it, but it always makes me miss my Mom and Gigee (my maternal grandma) terribly. So I did what I usually do in that situation: I baked pie. I don’t bake often, but I’m pretty good with pies.
Gigee gave me the Owen County Extension Homemakers recipe book from 1978 right after I got married. It’s falling to pieces and covered in food stains, but when we were living in Japan and I was horribly homesick, it was a lifesaver. I’m pretty sure not a single recipe in the entire thing would be approved by Tony Horton, Weight Watchers or the people who made the Food Pyramid. Thus, most of them are seriously delicious.
I just downloaded Gail Carriger’s Soulless for my Kindle (I’ll probably review it later). Aside from nostalgia prompting a baking fit, all that talk of treacle tart made me incredibly hungry, so I decided to make Chess Pie. Not being remotely British, I have no idea what treacle tart is, but it generally sounds like Chess Pie to a Bluegrass Hoosier like me. I’m guessing mostly sugar and eggs.
Here’s the recipe for Kentucky Chess Pie. Imagine, essentially, a pecan pie without those pesky pecans getting in the way. The sugar and eggs sort of crystallize on the top, making a crunchy layer above the gooey custard layer.
1.5 c sugar
1 stick of butter (softened)
1 Tbsp vinegar
1 Tbsp cornmeal
1 tsp vanillaCream together the butter, sugar and corn meal. Add the eggs, mix thoroughly. Add vanilla and vinegar, mix. Pour into unbaked pie shell until mixture sets (~30 minutes at 350 degrees).The finished product looks (and tastes) a bit like a toasted marshmallow. In a pie crust.