As fall approaches, the local county fair circuit gears up. While some are excited to make the rounds for the tractor pulls, oxen pulls, quilt displays and hair-raising (or stomach churning if you’re in your 40s)  thrill rides, to me fair season means fried dough, french fries served in that cardboard dog bowl, cotton candy and, of course, caramel apples.

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If you read this blog regularly, you’ll know that we’ve taken some flak lately about nonconformist interpretations of traditional treats. Namely, challah, bialys, and Black and White (a.k.a. Half Moon) cookies.

I’m not complaining; I love to generate friendly controversies around baking. After all, it’s more fun to disagree over the correct method for frosting Black and White cookies; or the amount of onions in the center of a bialy than, say, the merits of Congress’ latest health-care plan.

Still, it’s with trepidation that I publish this recipe for Classic Key Lime Pie. I KNOW there’ll be residents of Key West who decry my use of anything other than fresh Key limes. And there are those who insist Key lime pie should be topped with meringue, not whipped cream. And that a graham cracker crust is an invention of the devil himself. (more…)