It was exciting to see a feature in the current issue of Texas Monthly dedicated to old school recipes and cookbooks like the ones we captured at Aunt Regina’s.
As much pie as we’d eat at her place, I expected more pie recipes. She had just four recipes in her accordion folder: French silk, strawberry, cherry and pecan, the national pie of Texas. I will roll them out this weekend.
For most pies, it’s the crust that’s key. Most fruit fillings only require you to put a little sugar and flour or cornstarch with a pat of butter on top. Aunt Regina had two recipes for crust, including one that makes enough for more than one pie: