Serious Eats: Recipes
Cook the Book: Daddy's Mother's Blueberry Meringue Pie
To my mind, the only way to make a homemade pie even better is by smothering the top with a thick layer of sweet meringue. Patty Pinner, author of this week's Cook the Book selection, Sweetie Pies, agrees. In the final chapter of her cookbook she draws a parallel between women getting dressed up ("a silk scarf tied ever so nicely, just enough bangles on the arm to send out the right chime, a striking fragrance to draw out the inner beauty") and decorating pies:
"Sometimes all you need are a few lustrous trimmings to help you get your groove back...the same goes for pies. Sometimes you can change the entire appearance and taste of a pie simply by embellishing it with a little meringue top."
Today's recipe is for Daddy's Mother's Blueberry Meringue Pie. A syrupy mixture of blueberries, lemon, and cinnamon is poured into a flaky pie crust, dotted with butter, and briefly baked before being covered with a thick cloud of sugary meringue. Could there be a more perfect summer dessert? I don't think so.