When I was a little girl we would go fishing, and stop on the way home for dinner. They had mile high pies of all kinds. I thought they were amazing. Mom always said, ” No big deal just add more meringue”. Leanna remembered that.
I still think mile high pies are pretty cool, so here is my recipe with you guessed it way more meringue.
Old School Pie Crust
5 1/2 cups flour
1 tsp salt
1 lb lard
1 egg lightly beaten
Place flour in large bowl, add salt, and mix. Blend in lard.
In a 1 cup size measuring cup blend one egg, add 1 tbsp vinegar, fill the cup with very cold water. Drizzle over flour lard mixture and lightly gather dough into 6 balls.
Place a scant amount of flour on the counter and roll out your pie dough. Transfer to pie plate, pick with a fork and flute the edge.
Bake your pie shell at 400F for about 15 minutes, until edge is golden. The excess can be frozen or baked or placed in pie tins and frozen. Or better yet bake a more pie!
3 tbsp cornstarch
3 egg yolks
2 tbsp butter
rind of small lemon (teaspoon lemon rind)
juice of 2 lemons (1/3 cup lemon juice)
Place sugar, cornstarch, flour, salt and water over medium heat. Whisk to dissolve. Let cook until thick, remove from heat.
Take 3 egg yolks and beat, add some of the hot flour mixture to the egg yolks and quickly whisk. Pour back into remaining flour mixture, stir. Return to heat and cook for a couple minutes. Remove from heat, add butter and lemon rind. Gradually blend in lemon juice and pour into baked pie shell.
Mile High Meringue
3/4 teaspoon white vanilla
1/3 tsp cream of tartar
1/3 cup sugar
Add egg white vanilla and cream of tartar into bowl. Whip until soft peaks form. Gradually add in sugar whipping continuously until sugar is all dissolved.
With two large spoons mound heaping spoonfuls of meringue onto the pie, covering it entirely. With a knife gently spread ensure the meringue is over the edge of the pastry, and no big gaps are showing. Bake at 350F for about 20 minutes or until golden. Watch meringue carefully to make sure it doesn’t burn.
Cover and place in fridge until cool and filling is solid enough to cut.
Tips and Lessons Learned
If you add the eggs directly to the lemon mixture they cook too fast causing curdling bits of cooked egg whites.
I always use fresh lemons and squeeze for juice instead of purchased lemon juice, you can use purchased lemon juice if you prefer.