Ep 2. Pucker-Up Pies

Pucker-Up Pies is the name of the second episode of the second season of Cook's Country, a television series that aims to bring back forgotten American recipes while exploring regional differences in cooking. In this episode, viewers are taken on a journey through four different states to discover the best recipes for tangy, pucker-inducing pies.

The first stop is in Rhode Island, where host Christopher Kimball teams up with Chef Bridget Lancaster to make a timeless classic: lemon meringue pie. The recipe they use, which dates back to the 1920s, is a bit different than the lemon curd-based pies we commonly see today. Instead, it uses a lemon custard that is both tart and creamy. The perfect meringue topping is the finishing touch to this mouthwatering dessert, but the challenge lies in making it stable enough to withstand the humidity in the kitchen.

Next up is Massachusetts, where test cook Erin McMurrer takes on the challenge of making a classic recipe from the Cape Cod area: cranberry pie. This dessert is a perfect representation of the region's love for sour flavors. Erin experiments with different ingredients and baking times until she finds the perfect balance between the fresh cranberries' tartness and the sweet crumbly crust.

In Pennsylvania, Kimball and Lancaster try their hand at a recipe that has been passed down through generations of Amish bakers: a shoo-fly pie. This unique dessert gets its name from the fact that it is so sweet that it attracts flies, which the Amish then "shoo" away. The sticky filling is made from molasses and brown sugar, and it is topped with a layer of crumbs made from cinnamon, flour, and butter. Kimball and Lancaster investigate the origins of this recipe and discover how it is related to the history of the Amish and Pennsylvania Dutch communities in the area.

Finally, the episode ends in Vermont, where McMurrer introduces viewers to a lesser-known pie that is perfect for fall: sour cream apple pie. While it sounds unusual, sour cream actually helps to balance the sweetness of the apples and creates a custard-like texture that is both tangy and creamy. The crust is made with a blend of butter and shortening, which creates a tender yet flaky texture that complements the filling.

Throughout the episode, viewers are treated to footage of beautiful landscapes and charming towns that showcase the distinctive cultures and cuisines of each state. The hosts and test cooks also share insights into the history of each recipe and the process of developing them for modern kitchens. Pucker-Up Pies is a delightful and educational episode that celebrates the diversity and creativity of American cooking.