Delectable desserts at Parrett's Pies and Pastries
Customers flock to Parrett’s in London for fried pies, pastries—and lunch
SHEILA PARRETT, owner of Parrett’s Pies and Pastries at 104 Oak Tree Plaza in London, has been called the home of the best fried pie, but don’t miss all the other delectable goodies that keep this local hot spot buzzing.
“I take customer input very seriously,” says Parrett. “After receiving quite a few requests, we started offering cream horns, éclairs, cake rolls, cheesecakes, specialty cakes,” and more.
Parrett’s doughnuts are all hand iced or glazed, and many come with succulent fillings. Homemade cookies and candies are available by the piece or tray.
Parrett’s also serves lunch, featuring special soups such as chicken enchilada, broccoli and cheese, and cheesy potato. Parrett’s has tasty sandwiches, including a grilled bacon ranch sandwich and chicken salad on a croissant. The shop also has specials such as baked potato week, salad week, and Mexican week. You can reach them at (606) 843-0355.
LEMON MERINGUE PIE
1 1⁄2 C sugar
3 Tbsps cornstarch
3 Tbsps all-purpose flour
1 1⁄2 C hot water
3 egg yolks
3 Tbsps butter
1⁄3 C lemon juice
1⁄2 tsp lemon peel
1 tsp lemon flavoring
Preheat oven to 375°. In a saucepan, whisk together sugar, cornstarch, and flour. Add hot water and egg yolks to the dry ingredients, stirring constantly over medium-high heat. Cook until mixture thickens, about 8-10 minutes. Remove from heat and add butter, lemon juice, lemon peel, and lemon flavoring. Whisk until well-blended, then pour into a baked 9-inch pie crust. Spread meringue over filling. Sealing meringue to the edge of crust over hot filling ensures meringue will cook completely without shrinking. Bake at 375° for 10 minutes or until golden brown.
3 egg whites, at room temperature
1⁄2 tsp vanilla
1⁄4 tsp cream of tartar
1⁄4 tsp lemon flavoring
6 Tbsps sugar
Beat egg whites until light and fluffy; add vanilla, cream of tartar, and lemon flavoring. Add sugar 2 Tbsps at a time, beating on high until stiff peaks form and sugar is dissolved, 2-4 minutes.
2⁄3 C shortening
3 C all-purpose flour
5-8 Tbsps ice water
Cut in shortening and flour together to create coarse mixture. Add ice water a tablespoon at a time, until moistened. Roll out crust on a lightly floured surface, until crust is about 2 inches larger than the pie pan. Fold crust over and then fold in fourths, which makes it easier to put in the pie pan. Lay in pie pan and unfold, pushing crust into the pan and smoothing out any wrinkles. Use the crust overlay to roll under and make a pretty ruffled edge with your finger.
KENTUCKY NUTTY CHOCOLATE PIE
1 C Karo light corn syrup
1 C coarsely chopped walnuts
1 C semisweet chocolate morsels
1⁄2 C sugar
2 Tbsps butter or margarine, melted
1 tsp vanilla
1 unbaked 9-inch pie shell
Sweetened whipped cream, optional
Preheat oven to 350°. In large bowl, beat eggs until well-combined. Add corn syrup, walnuts, chocolate, sugar, butter or margarine, and vanilla extract. Mix until well-blended. Pour into pie shell. Bake for 50-60 minutes. Cool completely. Serve warm or cold with sweetened whipped cream if desired, or wrap well and freeze for later use.
Submitted by CAROLYN DOWELL, Crab Orchard, Inter-County Energy Cooperative.
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