Fun Monday #34, My favorite Recipe

Lisa, The Food Snob, is hosting today's Fun Monday. True to her calling - she has requested that we post about our favorite recipe. In her own words:

My challenge:
I want to see your favorite recipe, be it either because your grandmother wrote it, it's the easiest thing you can slap together that everyone likes, it makes you feel healthy, it's cheap, etc. You don't have to make it (although you could if you want) but let us see the index card, cookbook, printed paper from the web, and why it's a favorite in your house. If you have a lot, just pick one, I know I'll have to!

Mom baked so many pies during my growing up years: Three pies each time. She cut them into fourths. Each of her eight children got 1/4 of a pie for dessert. It wasn't until I became a teenager and ate pie at other people's houses that I realized a pie should be cut into much smaller pieces

Dad loved pie. He told me on more than one occasion there were only two kinds of pie that he liked: "Hot and cold."

"On the other hand," he would add with a chuckle, "there's only one kind of pie I don't like."

I always knew what he would say next but loved to hear it anyway.

"Jam pie! That's where the top crust is jammed down to the bottom crust."

I'm not sure what prompted mom to give me the pie cookbook that dad gave her when I was a kid. It was the Sunday before Mothers Day. Dad had passed away 3 1/2 years earlier.

Perhaps she was hoping I would bake her favorite for the next weekend. For whatever reason, it was important to her. She signed and dated it.

(Because of her commemoration I know that Amanda was still a twinkle in her fathers eye. Karmyn was not fond of Apple Pie, but she and her sister Jennifer were the apples of their grandma's eyes.)

There are 289 pages of pie recipes.

Some of my earliest memories are of sitting at our old kitchen table and watching mom dish out a steaming 1/4 pie to dad. He would top it with a heavy portion of thick cream that was skimmed and chilled from the morning milking of our Guernsey cow.

When mom passed away in 1993 I searched for her vintage PYREX OVEN WARE. Now they grace my pantry.




They still see the inside of the oven, in spite of a few chips and scorching.

They also still see the ingredients of my mom's favorite old recipe that was handed down from my grandmother and not from a cookbook.

Note to those who wish to bake this pie: In my quest to have a smoother and more appealing texture I have eliminated the flour and use more eggs.