Thyme Enough
Burnt Sugar Pie
Nelson and Sandy Barnett met in college. They have been happily married for 58 years and are still having fun cooking and living! Find Sandy’s newly published thriller Dead in the Shadow of Doubt on Amazon. com.
This can be a tricky recipe. Sandy and her mother, both outstanding cooks, undertook it several years ago. The end result was delicious but before they got to that point they ended up in consternation because they had a big glob of burnt sugar in the middle of their egg, milk, corn syrup, and vanilla mixture. Fortunately, they both laughed and started over. My wife and mother-inlaw are and were both cute women and laughed a lot, a delightful trait that has carried on to our daughters! The final pie was excellent and we’ve always had fun telling the story. Years later our daughter, Lindley, and I undertook the pie again. Having the earlier fiasco in mind we were extra careful, but I did note on the recipe that it is a two-person operation. There is nothing really hard, but care does need to be taken. However, the end result is well worth it! The recipe comes from someone named Glenda in allrecipes.com. Ingredients: 2 9 inch pie shells, baked ½ cup light corn syrup 3 cups white sugar ¼ cup butter, melted 3 cups hot water ½ teaspoon vanilla extract 4 eggs, separated ½ cup all-purpose flour 1 cup evaporated milk ½ teaspoon cream of tartar
Directions: Beat together egg yolks, evaporated milk, syrup, melted butter, vanilla, ½ cup sugar, and flour. Brown 2 cups sugar in an iron skillet until light brown. Remove from heat. Add water, and return to heat until sugar dissolves. Add 3 tablespoons of the melted sugar to the milk mixture to temper it. Add the remaining melted sugar to the milk. Cook until thickened, then simmer 5 minutes. Pour filling into 2 baked pie shells. Beat egg whites until foamy. Add cream of tartar and ½ cup sugar; continue to beat until stiff peaks form. Spread meringue over pies, sealing the edges. Bake at 325 degrees F for about 15 minutes. N
Kallsnick, Inc. A Hiland Dairy Distributor 423 Lawrence Street, Batesville, AR (870) 793-3924
Serving Batesville and the surrounding area for over 48 years Dairy Products, Deli Meat, Frozen Foods, Fresh Produce Paper Products, Concession Items . . .and More Walk-Ins Always Welcome Open Mon.-Fri. 8-5 and Sat. 8- 1
Chris and Kennadi Pretty Easter 2011
Family owned and operated Scott Kallsnick , Vickie Kallsnick Moser, Joan Kallsnick
30 Bald Knob . Batesville . Bradford . Cave City . Melbourne . Mnt. View . Newport . Newark . Southside . Sulphur Rock . Swifton . Sidney . Tuckerman
