This recipe is a great example of one you need to read thoroughly before starting.
Caramel Pie
Legacy of Mildred Louise Craig, nee Lewis
Born: October 16, 1876 in Ripley TN
Died November 5, 1963
Most of her adult life was spent on Island 35, better known as Reverie Tenn.
Contributor: Granddaughter Mildred C. Sanders/nee Prentice, who reports, "Grandmother took recipe from newspaper called The Covington Leader in 1899."
Will make 2 large pies
In a heavy sauce pan, put 1/2 cup sugar, let it dissolve
until it is carmelized... it will get dark in color.. just don't burn it... if the mixture becomes harden.. not to worry it will dissolve.
In a large bowl, add:
3 cups granulated sugar,
1 cup flour,
1/2 tsp salt,
1/2 tsp baking powder
Mix thoroughly.
In another bowl, separate 6 large eggs, put whites in a cool place to chill, until ready to make them into meringue.
Beat the egg yolks and add 4 cup cold milk.
Using a whisk, mix milk and eggs to the dry ingredients.
When the carmelized sugar is brown, (not burned), pour in the liquid, stirring constantly until it becomes very thick. The carmelized sugar will melt in the cooking mixture. Set aside for a few minutes, adding 1 Tbs vanilla extract.
Pour mixture into two nine inch precooked pie shells.
When the mixture is completely cool... beat the egg whites making the meringue... when the egg whites are stiff... gradually add 1/2 cup sugar to it.. plus 1 Tbs. vanilla. Cream of tartar is optional...in making meringue... it helps the meringue to stiffen.
Spoon the meringue over the pies... bake in 400 degree oven until meringue is golden brown... remove from oven and cool.. at room temperature... It is best served at room temperature.