Now, about that pie. As I said, it looked pretty. It also tasted good, even if the filling was runny. The crust was remarkable, especially considering that such readers as come here have borne and reared children in the interval since I last made a homemade crust. I attribute that success to a recipe I found in this cookbook, Cooking with Cajun Women. Here it is, with all respect and thanks to Ms. Mazel Lassiegne:

Never-Fail Pie Crust

1-1/4 cups shortening
3 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
5 tablespoons cold water
1 tablespoon vinegar

Cut shortening into flour and salt. Mix well. Combine egg, water and vinegar. Pour liquid mixture into flour mixture all at once. Blend with spoon just until flour is all moistened. Form into two portions. This pastry can be re-rolled without toughening. Will keep in refrigerator for two weeks, until you are ready to fill the crust. Makes two 9-inch pie crusts or one 9-inch double crust.

Oh, and the pie was a little sharp tasting. But that can be remedied with a scoop of Blue Bell vanilla ice cream.