Afra Lineberry, Agee to her family, opened The Jerre Anne Bake Shoppe in St. Joe, Missouri, in 1930. It was the last stop on the trolley line. Conductors would leave their cars running while they ran into Agee’s for a cup of coffee and a piece of pie. “It seems like I just always knew how to make a good pie crust. It may take a little practice for some, but the only time to get excited about a pie crust is when you’re eating it,” Agee used to say. The little shop grew to be a smashing success, and by 1990, with Geraldine Lawhon (Agee’s niece) running the place, it was selling 625 pies at Thanksgiving alone. Sadly, The Jerre Anne closed its doors in 2008. When you eat Agee’s pie, send your thanks heavenward.
These pies should be baked in 8-inch pie pans. We use the aluminum variety found in any grocery store—technically speaking they measure 8 3/4 inches. They are thin delicate pies with just the right amount of filling.
For the pie crust
For the pecan filling
Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.