I’ve been procrastinating all month on the 1st pie of my pie-a-month New Year’s resolution. I knew I was making Lemon Meringue, Adam’s special request. But it wasn’t until I had the idea yesterday to make a matching apron each month to go with the pie that I finally got motivated. I have decided this is a genius way for me to use up some fabric stash (that’s not even the only lemon fabric I own), get creative with my pie plans, and once and for all feel like Donna Reed.

So of course I spent yesterday afternoon making the apron instead of making the pie. But still. Then of course last night I had to go on a mission to buy pie weights. But I needed them if I’m going to be a serious pie baker, like Kerri Russell in Waitress (minus the bum husband). I finally got the crust baked by about midnight, left it to cool overnight, and did the rest today. In very long, drawn out stages (this is not a quick pie to make). So I didn’t actually finish the pie until after 9pm tonight. But delicious and so fun for a first pie of 2011

I used Martha’s Pate Brisee recipe for the crust (because it didn’t call for shortening), and America’s Test Kitchen Family Baking Book’s recipe for the filling and meringue. And I used 2 yards of lemon fabric from the Farmer’s Market collection from RJR fabrics, about 8′ of ribbon for the ties, white thread, and a length of yellow bias tape for the neck. I’ve tried to explain how I made the (completely improvised and certainly not by-the-book constructed) apron as we go along with the pie. Enjoy!

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