The rules I made up for provoking recipe magazine exploration, using multi-sided dice to randomly compel trying something new, would normally require me to make just one recipe from the chosen issue...but as long as a 2017 Cook's Country was on the counter, I had to satisfy the urge to bring out another tasty possibility. This past Monday's gathering of the crew for Labor Day was just the avenue to see what we thought of sour orange pie. It is essentially a key lime pie (graham cracker crust) or an Atlantic Beach pie (the lemon version of key lime with a Ritz crust!) but with a definite leaning toward Meyer lemons because it combines orange and lemon flavors—on an animal cracker crust. I doubt I would ever prefer it over our treasured Atlantic Beach pie but I'm glad I gave it a go.
And once more that evening, Sumner found his happy place at the feet of all these folks he loves, while lightly tapped those dessert forks on the china above him.
"Sour Orange Pie," by Katie Leaird. In Cook's Country, February/March 2017, p. 17.
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