Talbott Tavern Pie

Old Talbott Tavern in Bardstown, Kentucky has been open for business since 1779. It as originally known as the Stone Inn. Cooking was done in two fireplaces at the rear of the main room, and the upstairs loft was divided into two sleeping rooms, one for men, the other for women. By the end of the eighteenth century it was the western end of the stagecoach route from Virginia. The list of well known guests includes an exiled king, several United States presidents, and many senators and explorers. Some chef in the long history of the tavern concocted a pie which he called Talbott Tavern Pie, not as well known as chess pie very very good.

The recipe is as given to me in 1976.

Talbott Tavern Pie
6-8 servings
print recipe

3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 1/4 cups water
2 egg yolks
1/2 cup orange juice
1 tablespoon orange rind (zest)
2 tablespoons lemon juice

Meringue
2 egg whites
1/2 cup sugar
2 tablespoon water
dash of salt

1 navel orange
grated coconut

Combine sugar, flour, and salt in the top of a double boiler. Stir in water, keeping mixture free from lumps. Cook, stirring constantly over direct heat for 5 minutes. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture in pan. Cook 5 minutes longer over rapidly boiling water, stirring constantly. Remove from heat, add orange juice, orange rind, and lemon juice. Chill thoroughly. Pour into a baked 9-inch pie shell.

Make meringue by putting egg whites, sugar, water, and salt in the top of a double boiler. Beat with a rotary neater until thoroughly mixed. Place over rapidly boiling water; beat 1 minute. Remove from heat and continue beating until mixture will stand in peaks. Pile lightly on filling. Peel a navel orange; separate into sections; remove membrane and arrange on top of meringue. Sprinkle with coconut.