Potentially interesting facts, especially considering the "new" rules...
1) If available, I'll be squeezing actual key limes
2) I'll be constructing my very first graham cracker crust (bake it idiot, bake it!)
3) No help from more intelligent members of the family. That includes the one-year-old
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2 comments:
t-minus 3 hours until i can participate in the madness that is 52pies! can't wait.
i have two comments--
1. cookbooks: you should include recipes from cookbooks. especially obscure, homemade, church basement type cookbooks with spelling errors and little asides by the cook. these are soon-to-be-lost treasures. think of all the grandmas who don't use the internet and whose batter-speckled recipe cards will fade into oblivion...
2. crust: i don't think every pie needs a homemade crust. i think this can be a component in some weeks-- if you have time, go ahead and try the crust from scratch and let us know what you learn. but the crust itself is an art, and i think it's safe to assume that you might not have time for art every week. this will be a contentious point, but i argue that there is no shame in a store-bought crust.
I don't get to eat pie any more, but when I hear the phrase "key lime pie" it sends me into dreamland. Memories of grandma's pies, of lazy days in Key West... ahhh, those were the days.
Use real key limes, Tim. It's your duty.
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