I have been working on a book of family recipes with my Mom, so found lots of old recipes that we haven’t seen in a while. When we found this pie recipe, my Mom and I both decided it was possibly the best pie ever.
The name is the Jeff Davis Pie and it was from my south Arkansas grandmother. My assumption is that it is an old southern recipe and that the favorite pie of the Confederate President, Jefferson Davis. Now some historian can look that up and let us know, but no matter where it came from, it is a great pie!
This pie is good for the winter – uses dried apricots for the filling – and would also be a good holiday pie for Thanksgiving or Christmas. The apricot filling is tart and sticky, the custard is very bland and thick, then the meringue is sweet and light – perfection!
Jeff Davis Pie
To 1 package of dried apricots, add at least 1 cup of sugar and cover with water. Cook on low heat until the fruit makes a thick jam. Set aside to cool.
Make a pie crust or use ready made. Bake as directed for a single pie shell. Cool to room temperature before adding the filling.
1/4 cup butter
2 Tablespoons flour
3/4 cups sugar
1 cup milk
3 Tablespoons sugar
Separate eggs. Beat yolks, butter, flour and 3/4 cup sugar. Add to milk. Cook over low heat until thickened.
To make meringue, beat egg whites with 3 Tablespoons of sugar until stiff and forms peaks.
Spread apricot jam in bottom of pie crust, pour custard over, top with meringue.
Bake at 400 until meringue is just browned.
This pie is best when eaten just warm or room temp.