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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