Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 33. One of the earliest known cookbooks by an African American author.
Beating egg whites with sugar creates a stable meringue through protein denaturation—the whipping unfolds egg proteins that trap air bubbles, while sugar dissolves and stabilizes the foam by preventing over-coagulation. Adding the meringue after the initial bake prevents weeping by ensuring the custard base is fully set before topping. Browning the meringue in a second bake caramelizes the sugar and further stabilizes the proteins, creating an attractive golden crust while sealing the filling.
Take the whites of the eggs and three tablespoons sugar, beat to a stiff froth, and turn it over the pie.
The pie crust can be blind-baked up to 2 days ahead and stored at room temperature, covered loosely. However, the filling and meringue should be prepared and assembled on the day of serving for best texture and food safety.
Store leftover pie covered loosely with plastic wrap in the refrigerator for up to 2 days. The meringue may weep slightly over time. Do not freeze, as meringue breaks down and becomes rubbery when thawed. Serve chilled or at room temperature.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
When baked, set it in the oven again and brown it.
Use but one crust.
