Pies
(and pie crust too!)
Buttery Pie Crust
| Ingredients
2½ cups flour ¼ tsp. baking powder 1 cup unsalted butter ¼ cup sour cream ½ tsp. lemon juice 1 egg |
Mix flour and baking powder in bowl.
Cut butter into flour with pastry blender until mixture looks mealy. Add sour cream, lemon juice, and egg. Work together with hands, squeezing gently until a soft dough is formed. Shape dough into a ball, divide into 2 equal parts and refrigerate for 20 minutes. Roll out between overlapping sheeps of lightly floured waxed paper. Makes 2 9-inch crusts. |
Pineapple Cream Pie
| Ingredients
2 Tbs. margarine 3/4 cup sugar ¼ cup cornstarch ¼ tsp. salt 2 cups whole milk 2 egg yolks ½ tsp. vanilla 1 8-oz can crushed pineapple, drained 1 9-inch pie crust, pre-baked 2 cups whipped cream Optional: toasted coconut |
Melt margarine in heavy bottom sucepan.
Blend sugar, cornstarch, and salt; add milk and stir to dissolve. Pour mixture into saucepan and simmer over medium heat, stirring constantly so mixture does not burn. Beat egg yolks in a small bowl. Spoon approximately ½ cup of the hot milk mixture slowly into the beaten egg yolks, stirring rapidly to prevent eggs from scrambling. Pour egg mixture into the saucepan and return to a simmer for 1 minute. Remove from heat. Add vanilla and stir in drained pineapple. Pour into pie shell and refrigerate at least 4 hours or until fully chilled. Garnish with whipped cream and, if desired, toasted coconut.
|
Lemon Meringue Pie
| Ingredients
1 9-inch baked pie crust 1½ cups sugar 3 Tbsps. cornstarch 3 Tbsps. flour 1½ cups water 3 slightly beaten egg yolks 2 Tbs. butter, cut up ½ to 2 tsp. finely shredded lemon peel 1/3 cup lemon juice 3 egg whites 1 tsp. lemon juice 6 Tbsps. sugar |
In a medium saucepan, stir together the 1½ cups sugar,
cornstarch, and flour; gradually stir in water. Bring to boiling, stirring
constantly.
Reduce heat, cook and stir over medium heat for 2 minutes. Gradually stir about 1 cup of the hot mixture into the egg yolks; pour back into saucepan. Bring to a gentle boil for 2 additional minutes, and remove from heat. Stir in butter and lemon peel. Keep filling warm while preparing the meringue. For Meringue: In large mixing bowl, beat egg whites and 1 tsp. lemon juice with electric mixer at high speed for about one minute, or until soft peaks form. Gradually add 6 Tbsp. sugar, beating on high speed about 4 minutes, or until stiff peaks form and sugar dissolves. Pour warm filling into cooled pie crust. Top with meringe, carefully sealing to edge of crust to prevent shrinkage. Bake at 350º for 15 minutes. Cool on rack for 1 hour. chill 3 to 6 hours before serving. |