Page 192 - United States of Pie

When the gelatin mixture is partially set, add the egg whites to a
large bowl, and using an electric mixer on high speed, beat the
whites until they form soft peaks. Gradually add the remaining /3 cup
1
sugar. Continue to beat the egg whites until they are glossy and firm
but not dry. Fold the gelatin mixture into the egg whites, along with
the lemon and orange zests.
Mound the mixture in the prepared crust, spreading it out evenly.
Refrigerate for a minimum of 4 hours, or as long as 8 hours, before
serving.

Note:
I am not sure why, but sadly, chiffon pies have all but been forgotten

today. Perhaps it is due to the fact that the egg whites in chiffon pies
are uncooked. Because of this, it’s important to use the freshest
organic eggs possible.

THE PIE ENGINEER VERSUS THE HOME

BAKER

Monroe Boston Strause was born in Los Angeles around the turn

of the twentieth century. At the young age of sixteen, he
partnered with his uncle, who was a baker. Strause was a tinkerer,
always adding to and embellishing the pies he and his uncle were
making, always searching for the “best” way to standardize pies.
In many ways his philosophy is in sharp contrast to the
philosophy set forth in this book. Strause sought perfection. He
had a vision of an America in which every dessert case was filled

with beautiful, homogeneous pies that were as much about
presentation as they were about flavor. Fruit fillings were
precooked, additional cornstarch was used to thicken pies for
easier slicing, creams and custards were prepared ahead, chilled
for days, and then spooned into premade shells as needed. Weepy
meringues were targeted … and eradicated with additional

tapioca flour. The idea that a pie can be lopsided, overflowing,