Food & Wine USA - (11)November 2020

NOVEMBER 2020 95

This recipe was handed down

to Fields from her great-aunt

Jean, who grew up in Appalachia

during the Great Depression, when

graham crackers were too costly to

buy. In place of a graham cracker

crust, she made one from saltine

crackers, creating a crispy, salty

base for the pie that’s unbeatable

with the sweet and tangy lemony

filling. (See p. 97 for the recipe for

Fields’ Lemon Chiffon Pie with

Saltine Cracker Crust.)

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