OZARK, MO — Few, if any, current publications have the savvy to solicit such juicy details! Yes, the winningest Christian County Treasurer in modern history now leaks secrets to the Christian County Trumpet.
Secrets too delicious to hide!
Warning to you unbelievers out there…
Many of you will read this and think “impossible.” And yet, you’ll know deep down the CCT is tells it like it is, not like you THINK it is!
THE LEAK: Christian County Treasurer Karen Matthews has an alter ego. Another dimension of her private life that inevitably spills over into her public life as an elected official.
NO, she’s not a superhero moonlighting as a crime fighting diva in tights! Sheesh! Too much Disney Plus, guys!
Treasurer produces product compared to “crack cocaine”
Karen Matthews, Christian County Treasurer, produces a product that a Christian County Deputy referred to as “crack cocaine.”
And she’s still holding office in the courthouse! What is this substance she produces that’s so addictive, so enticing?
Finally, her secret is out!
Karen Matthews at a recent press conference dodging questions about her “recipe secrets”
Treasurer leaks secrets about the real “treasure”
CCT: Where did you grow up?
I grew up down on W Highway.
CCT: What was your family life like?
I was raised on a farm and had chores to do. There were cattle, horses, chickens, dogs and cats to feed. Both parents worked.
CCT: When did you go to school and where?
My first couple of months was spent at Chadwick and then we moved to W Highway and I graduated from Ozark in 1975.
CCT: What initially peaked your interest in making pies?
My sisters and I made our first pie (raisin, which was my favorite at the time) when I was about 14. We called our grandma for guidance on every step. When I was 18, I decided I was going to make an apple pie. I used my Better Homes and Garden cookbook and made my first apple pie and so it began.
CCT: What is your favorite pie?
That would be gooseberry now. I also make a good concord grape pie which would probably be my second favorite.
CCT: Talk about crust. What makes a good crust?
That means a lot of different things for different people but, for me, it means a really thin crisp crust. I love a good crust and how it offsets the sweetness of a pie.
What is the secret to evenly baking a crust? Every oven bakes differently but, I keep an eye on them during the baking process and sometimes, I have to turn the pie around so it will brown evenly.
CCT: What do you hear most about your pies?
Most people talk about the crust. They want to know how I get it so thin. I take my leftover and bake it with cinnamon and sugar and share it with people. I’ve even had it called crack cocaine! People start eating it and can’t quit. They also say that the pies taste really good.
CCT: How many pies do you bake each year?
I probably bake around 100 a year.
CCT: Where do your pies go?
The majority of the pies are given away at chamber luncheons, benefits to raise money for individuals, church and family. Roy (her husband) says I’m lucky to bake him one a year!
CCT: Would you consider piemaking a hobby or a profession, and what would the difference involve?
I consider my pie baking a hobby and I can bake them when I want to which is way more fun. If it was a profession, there would be a lot more pressure, timing would have to be just right, dealing with the health department and the government with licenses and inspections.
CCT: How many varieties of pies do you make?
I can make about any pie I set my mind to. I make a lot of fruit, cream, pecan, pumpkin, French silk and peanut butter pies.
CCT: How long does it take to prepare a pie, from start to finish? Please walk me through the entire process.
The process for making a pie can vary from pie to pie. If I make a buttermilk coconut or pecan, I can have those in the oven in 35-40 minutes. For fruit, cream, French silk, concord grape or pumpkin it would take longer. If it’s a fruit pie that needs to be peeled or simmered or a cream pie that needs to be cooked before, I would do that first. In order to make a concord grape, you have to have 4 cups of grapes and pop them out of the skins, simmer the pulp and then run the pulp through a colander in order to remove the seeds. I then mix the pulp with the skins and process it in a blender and then, it’s ready for the crust. I call a concord grape pie, a labor of love. Then I get my crust ingredients measured out and prepare it. I’ve been using the same crust recipe for 43 years.
CCT: Any hints for would be pie makers is appreciated!
I’ve learned over the years that you can freeze apple, grape or any other fruit pie filling. We have our own apples about every 3 years and I make them ahead and when I want an apple pie, I go to the freezer and pull one out and bake it. Concord grapes are in season in the fall and I make several of those and freeze the filling too. I have a pumpkin recipe that I make ahead and freeze. It will make 3 pies and when the fall hits, I can pull one of those out and make a pumpkin pie pretty quick.
Karen’s PRO TIP
Use ICE WATER when making your own pie crust!