Thank you, Lindsey, for starting this for me. I am so new at the blogging thing that I am not sure that I could have done it without you. The blog looks great. Here's my first recipe.
Lemon Meringue Pie
Filling -
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cup warm water
1 grated lemon-rind
1/3 cup lemon juice (fresh)
3 large egg yolks
1 Tablespoon butter
Combine sugar, cornstarch, and salt. Slowly stir in everything else. Cook over medium-high heat, stirring continually, until smooth and thick. Let cool for 15 minutes and then put in pre-cooked 9 inch pie shell. Top with Meringue (3 large egg whites beaten until stiff with 1/4 cup sugar) Bake 350 degrees for 12-15 minutes.
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Friday, January 29, 2010
Mom's Famous Apple Pie
Apple filling
7-8 medium apples (Mom always recommends a mix of McIntosh and fuji)
4 big TBSP flour
1 cup sugar
2 TBSP lemon juice
1 TBSP cinnamon
Peel and core apples, then slice into thin slices (1/4 to 1/2 inch thick). Put into a large bowl with all the other ingredients. Toss until all are evenly coated and set aside.
Crust
In a large bowl:
2 cups flour
1 tsp salt
1 cup butter flavored Crisco (yes, it must be crisco. Yes, it must be butter flavored)
Mix flour and salt together briefly with a fork. Use a pastry cutter to cut shortening into the flour mixture until thoroughly combined. Set aside
In a small bowl, put 1/2 cup flour. In a glass measuring cup, put one egg and an ice cube. Add enough water to total 1/2 cup. Mix egg, water, and ice cube with a fork for 10 to 15 seconds (that's an estimate, just mix it until it's combined). Discard the ice cube and pour the egg/water mixture into the small bowl with the flour. Mix until it makes a runny paste.
Add paste to the large bowl and mix with a fork until all combined and slightly sticky. From this point forward, handle/touch the pastry as little as possible. Divide the dough into two even clumps.
Roll one half out into a circle using a heavily floured surface and lots of flour on the rolling pin. Place into the bottom of the pie plate. Add the apples; you can try to make them sit down into the shell as much as possible, but they will stack high. But that's okay because apples cook down A LOT. Roll out the other half of the dough and place on top of the apples. Cut the excess crust off and crimp the edges. Cut a few slits on top to vent. You can also brush with an egg wash for a crisp top. You can also dust with cinnamon and sugar. You can do both together too!
Put pie on a cookie sheet to keep drippings from messing up the oven. Bake in 375 oven for one hour.
7-8 medium apples (Mom always recommends a mix of McIntosh and fuji)
4 big TBSP flour
1 cup sugar
2 TBSP lemon juice
1 TBSP cinnamon
Peel and core apples, then slice into thin slices (1/4 to 1/2 inch thick). Put into a large bowl with all the other ingredients. Toss until all are evenly coated and set aside.
Crust
In a large bowl:
2 cups flour
1 tsp salt
1 cup butter flavored Crisco (yes, it must be crisco. Yes, it must be butter flavored)
Mix flour and salt together briefly with a fork. Use a pastry cutter to cut shortening into the flour mixture until thoroughly combined. Set aside
In a small bowl, put 1/2 cup flour. In a glass measuring cup, put one egg and an ice cube. Add enough water to total 1/2 cup. Mix egg, water, and ice cube with a fork for 10 to 15 seconds (that's an estimate, just mix it until it's combined). Discard the ice cube and pour the egg/water mixture into the small bowl with the flour. Mix until it makes a runny paste.
Add paste to the large bowl and mix with a fork until all combined and slightly sticky. From this point forward, handle/touch the pastry as little as possible. Divide the dough into two even clumps.
Roll one half out into a circle using a heavily floured surface and lots of flour on the rolling pin. Place into the bottom of the pie plate. Add the apples; you can try to make them sit down into the shell as much as possible, but they will stack high. But that's okay because apples cook down A LOT. Roll out the other half of the dough and place on top of the apples. Cut the excess crust off and crimp the edges. Cut a few slits on top to vent. You can also brush with an egg wash for a crisp top. You can also dust with cinnamon and sugar. You can do both together too!
Put pie on a cookie sheet to keep drippings from messing up the oven. Bake in 375 oven for one hour.
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