Southern_Living_June_2017

PIE: HECTOR MANUEL SANCHEZ; FOOD STYLING: TORIE COX; ILLUSTRATIONS: TED SLAMPYAK

TIPS AND TRICKS FROM THE SOUTH’S MOST TRUSTED KITCHEN

IN SEASON

The Scoop

on Summer

Vegetables

Tips for hollowing out our

favorite produce. (Turn to

page 123 for tasty recipes.)

1

PROBLEM Bubbled-

over fruit filling

FIX Leaks happen,

especially with lattice

pies. Crimp the edges

of the pie tightly, and

if it has a double crust,

add steam vents. Be

sure to bake the pie

on a parchment-lined

baking sheet to catch

any drips.

3

PROBLEM Weeping

meringue

FIX Top the pie with

meringue when the

filling is still hot. This

“cooks” the bottom

of the meringue and

prevents beads of

liquid from rising to

the top. Overbaking

may also cause

weeping.

2

PROBLEM Crumbly

cookie crust

FIX When making a

cookie crust for an

icebox pie, make sure

the cookie crumbs

are coated evenly

with melted butter

and are not too dry.

For a nice thick crust,

press into a pie pan

with a measuring cup.

KNOW-HOW

Pie Problems, Solved!

Because the season is too short for making any baking mistakes

4

PROBLEM Runny fruit

filling

FIX Baked fruit can

release a lot of liquid.

Make sure that your

pie filling includes

a thickener (such

as flour, cornstarch,

or quick-cooking

tapioca) and that

the pie is baked for

long enough.

2

1 3

TOMATO

Core with a paring knife, and

then scoop out the seeds and

pulp with a teaspoon.

EGGPLANT

Slice in half lengthwise, and

then run a paring knife around

the edge of the eggplant,

leaving a^1 ⁄ 4 -inch border. Use

the knife to score the flesh in

a crosshatch pattern. Scrape

out the flesh with a teaspoon.

SQUASH

Slice in half lengthwise, and

then scoop out the flesh with

a melon baller.

4

140

JUNE 2017 / SOUTHERNLIVING.COM