Lemon meringue pie

Separate 3 eggs

In med saucepan combine

1 cup sugar

3 T AP flour

3 T corn starch

dash salt

Gradually add 1 1/2 c water

Cook and stir over medium-high heat until thick and bubbly - cook/stir 2 min more

Set aside to cool

Beat egg yolks slightly, temper by adding the hot filling

Boil gently while stirring for 2 minutes

Add

2 T butter

1-2 tsp finely shredded lemon peel

1/3 c fresh lemon juice

Pour into baked pie shell, top with meringue, bake 350° 12-15 min - til meringue is golden

Store in fridge

Meringue

Bring 3 egg whites to room temp - combine with

1/2 tsp vanilla

1/4 tsp cream of tartar

Beat on medium until soft peaks form

Gradually add 6 Tbsp sugar - 1 Tbsp at a time

Beat 4 minutes - until peaks are stiff and glossy and sugar has dissolved

Spread on filling, seal to edge of pastry

***

4 egg whites

1 tsp vanilla

1/2 tsp cream of tartar

1/2 c sugar

Lemon Meringue Pie

The secret is both flour and cornstarch

LEMON MERANGUE PIE

1 ¼ cup Sugar    

3 Tbsp. Flour

3 Tbsp Cornstarch

¼ tsp. Salt

1 ½ cup Water

3 Egg Yolks

1-2 tsp. Grated Lemon Rind

1/3 Cup Fresh Lemon Juice

1 T butter

Beat ¾ egg whites with ½ tsp. Cream of Tarter.

And dash of salt.  Gradually add 5 Tbsp sugar

and continue beating until stiff.  Set aside.

Mix dry ingredients and stir thoroughly with water.

Cook on medium heat until slow boil and boil for

two minutes on low heat. 

Stir egg yolks and add a couple spoonful of above

mixture to temper, then stir into pan and continue

cooking on low/medium heat for 2-3 minutes

Remove from heat and add lemon rind and lemon

juice, also 1 Tbsp. Butter – optional.

Pour lemon mixture into a pre-cooked pie shell.

Spread Meringue on top and bake in 350 degree

oven for 12 – 15 minutes or until lightly brown.

Cool before serving 

Rhubarb Dream Dessert

Really easy - really good - if you like rhubarb

As good as a pie - easier to serve - a bit easier to make.

Rhubarb Dream Dessert

 Crust: blend together

½ c. softened margarine

1 c. flour

5 T. powdered sugar

Press into an 9 x9 inch, greased, pyrex pan

Bake 350 for 20 min

Topping: mix together

2 beaten eggs

1 ½ c sugar   (or 1 c.)

¾ tsp salt

½ tsp vanilla

2 ½ c finely chopped rhubarb

Spoon onto crust

Bake 35-45 min at 350

Serves 6

Serve with whipped cream or ice cream

PIES-PIES-PIES and CRUST

Grandma Ellen's Cream-Kist Peach Pie

1 unbaked pie shell
Fill it with sliced peaches

Mix together
3/4 cup sugar
2-4 Tbsp flour
1/4 tsp salt
1/4 tsp nutmeg

Mix together and pour over peaches
1/2 cup heavy cream
1/2 tsp vanilla
1/4 tsp almond extract

It is also OK to mix fruit with all the other ingredients in a bowl and then pour into crust/
1 Tbsp of lemon juice would be fine - not in the original recipe - but lemon juice is always welcome in a fruit pie.

Sprinkle with sliced almonds
Bake 45-55 min at 400




Grandma Ellen's Pumpkin Pie

2 eggs
1 cup pumpkin
1c milk + 1/3 c cream
-or- 1 1/3 c half and half

1/2 c sugar
2/3 tsp gcinnamon
2/3 tsp ginger
pinch of cloves - optional
1/3 tsp salt

1 T melted butter - at the end

Beat eggs lightly, stir in (or use hand mixer) the rest of the wet ingredients.
Mix dry ingredients together and mix in.
Add melted butter last
Pour into crust
Bake 450 - 10 minutes
then turn down to 350 for 35 minutes
Test as you would a custard pie - knife half way between center and edge should come out clean. Center might be a tiny bit jiggly - but not soupy.


Pie crust recipe from http://ourdeliciousfood.com/recipes
also https://www.instagram.com/karinpfeiffboschek/
amazing pie decorating with cut crust


TOLL HOUSE CHOCOLATE CHIP PIE

Beat 2 eggs until foamy
Beat in
1/2 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
Beat in 3/4 c butter at room temperature - OK to melt it in microwave but don't let it get too hot.
Stir in
1 c chocolate chips
1 c nuts (optional)
1 tsp vanilla
Bake 55-60 minutes at 325

FLAKY PIE CRUST (TWO 9-INCH CRUSTS)

2 ¼ cups          (350g) all-purpose flour
1 tsp salt
1 tsp white sugar
200g cold butter
1 med. egg + about 5Tbl ( 80 ml) ice-cold water (carbonated mineral water if available – alternative: Non-carbonated water and ¼ tsp cream of tartar).

Method (food processor) – our preferred method

• Place flour, salt and sugar in the processor bowl and process at high speed to mix.
• Cut butter into strips then into about ½ inch (1 cm) cubes.
• Add butter to flour mix and pulse at low speed until the butter is in pea-sized discrete pieces. This only takes a few short pulses. Better too little than too much pulsing.
• Beat egg lightly and mix with cold water. Stir in cream of tartar if using.
• Turn on processor to medium speed and immediately add egg-water mixture and shut off motor. Pinch the dough between your fingers and if it is too dry add a bit more water and pulse. If too sticky add a little flour. When you have done this a few times you will know how long to mix. The process goes very quickly. Do not over mix.
• Makes about 700g (23 oz). Divide in half, wrap in cling film and refrigerat for at least an hour, up to 18 hours in refrigerator, or freeze to keep for at least 2 weeks.

Method (using a hand pastry blender, knives or finger tips).

• Place flour salt and sugar in a large bowl and mix with a wire whip
• Cut butter into strips then into about ½ inch (1 cm) cubes.
• Add butter to flour mix and cut the butter in until it forms pea-sized discrete pieces.
• Beat egg lightly and mix with cold water. Stir in cream of tartar if using.
• Add egg and water mixture and stir in with fork just until mixed. Do not overwork or knead. Feel dough between your fingers and if it is too dry add a bit more water and mix. If too sticky add a little flour. When you have done this a few times you will know how long to mix and the exact proportions for your flour. The process goes very quickly. Do not over mix.
• Makes about 700g (23 oz). Divide in half, wrap in cling film and refrigerate for at least an hour, up to 18 hours in refrigerator, or freeze to keep for at least 2 weeks.

These instructions are only guidelines. The amounts of flour and water will need to be adjusted because every brand of flour has a different protein content and degree of hydration. However, a very small amount of water can make a very big difference in the consistency. Since the ingredients are inexpensive it is possible to practice a number of times.

Pumpkin Bread Pudding

1 c half and half
3/4 cup canned solid-packed pumpkin
1/2 c whole milk or 2% is fine
1/2 cup sugar
2 large eggs plus one yolk
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground cloves
5 cups  (1 inch cubes) day old bread
1/2 stick butter, melted

Preheat oven to 350 -degree
whisk together everything except bread and butter
Toss bread cubes with butter in a bowl
Add pumpkin mixture, toss to coat
Transfer to greased 8-in square baking dish
bake 25-30 min til custard is set