PIES 4
PINEAPPLE MERINGUE PIE
9 inch baked piecrust
1/3 cup cornstarch
1 cup sugar
salt
warm water
grated peel of 1 lemon
1 tablespoon lemon juice
4 eggs ,separated
1 tablespoon butter
8 oz can crushed pineapple, reserve liquid
4 egg white Meringue topping (recipe follows)
Prepare pie crust.
Into 2 quart saucepan, measure cornstarch, 1 cup sugar and 1/8 teaspoon salt. Stir together. Mix reserved pineapple liquid with warm water to make 1 1/2 cups. Stir into saucepan, add lemon peel and lemon juice. cook over medium heat, stirring until mixture boils. Remove from heat. In small bowl with wire whisk or spoon, beat egg yolks, then stir in small amount of hot liquid. Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping. Return to heat, cook stirring until thickened. (do not boil) . Add butter to thickened mixture and stir until melted and thoroughly blended. Fold in drained pineapple. Blend well. Pour mixture into pie crust. Preheat oven to 400º
Make meringue topping with egg whites. Spread meringue over filling, touching pie crust.
Bake 10 minutes or until golden
EGG WHITE MERINGUE TOPPING
4 egg whites
1/4 teaspoon salt
1/2 cup sugar
Have egg whites at room temperature. Be sure bowl and beaters are clean, dry and chilled. In small bowl with mixer at high speed, beat egg whites and salt until soft peaks form. At high speed, sprinkle in sugar, 2 tablespoon at a time, beating after each addition until sugar is dissolved. Rub a bit of meringue between fingers. If it does not feel grainy, sugar is dissolved. Whites should stand in stiff, glossy peaks, spread meringue over filling. Seal to pie crust all around edge. Swirl up points to make attractive top. Bake 10 minutes or until golden . Cool away from drafts.
For holidays, add a drop or two of food colouring to meringue such as green for St Patrick's, red for Christmas. etc.
PINEAPPLE CREAM PIE
2 Tbsps. butter, melted
1/4 c. cornstarch
3/4 c. sugar
1/2 tsp. salt
2 c. milk
3 eggs, separated
1 tsp. vanilla
1 can (16 oz.) crushed pineapple
blend butter, cornstarch, sugar and salt. Gradually add milk and heat to boil.
Beat 3 egg yolks. Add some hot sauce to eggs, beating vigorously, then return eggs and sauce to pot. Cook 2 minutes, stirring constantly. Remove from heat; add vanilla. Cool slightly. Add crushed pineapple, drained. Pour into prepared and baked graham cracker crust pie shell.
Make meringue; cover top of pie, bake until light brown. Sprinkle top of pie with crushed graham cracker crumbs. Chill.
APPLE PIZZA PIE
DOUGH:
1/4 cup warm water
1 teaspoon dry active yeast
1 teaspoon sugar
2 cups bread flour
1 teaspoon salt
1/2 cup cold water
1 teaspoon vanilla
1 teaspoon butter
CHEESE TOPPING:
8 ounces mascarpone cheese
8 ounces ricotta cheese
1/4 cup sugar
2 tablespoons Calvados ( apple spice brandy)
APPLE TOPPING:
2 tablespoons butter
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon flour
2 golden delicious apples, 1/4 –inch slices
1 tablespoon lemon juice
1/4 cup Calvados, (apple spiced brandy)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Pinch salt
CRUMB TOPPING:
2 tablespoons butter
1/2 cup flour
1/2 cup brown sugar
1 cup pecans chopped
In a bowl, combine warm water, yeast and sugar. Let stand. In the food processor, combine flour, salt and pulse. Add the yeast mixture, cold water, vanilla and butter. Pulse until a ball is formed. Scrape dough out onto a lightly floured counter and knead until dough is smooth. Allow dough to rest for 2 to 3 minutes. Divide dough in half and form 2 balls. Place dough in separate bowls, cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerator 2 hours to overnight.
CHEESE MIXTURE:
Combine cheeses, sugar and Calvados in a bowl. Let rest.
FOR APPLES:
In a food processor pulse butter, flour, brown sugar, and pecans into coarse crumbs. Cook for 3 to 4 minutes until slightly softened. Flame Calvados. Add cinnamon, nutmeg, and salt let cool.
FOR CRUMB TOPPING:
In a food processor pulse butter, flour, brown sugar and pecans into coarse crumbs. Cook in a non-stick saute pan for 1 minute. Let cool.
ASSEMBLY:
Spread each dough to form a 10-inch circle. On each dough circle spread half of the cheese mixture. Top with half of the apples, and sauce. Sprinkle half crumb mixture, and bake at 475º for 8 to 10 minutes. Serve warm, with vanilla ice cream and dust with cinnamon sugar.
Yield: 2 (10-inch) pizzas
CRAZY CRUST APPLE PIE (Makes Its Own Crust)
1 cup Flour
2 tablespoons Sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
3/4 cup cold water
2/3 cup shortening
1 Egg
1 can Apple pie filling, [1 lb 5 oz]
1 tablespoon Lemon juice
1/2 teaspoon Apple pie spice OR cinnamon
In small bowl, combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed. Spread batter in 9 or 10" deep dish pie pan. Carefully spoon filling into center of batter. DO NOT STIR. Bake at 425º for 40-45 minutes until crust is golden brown
ZUCCHINI-APPLE PIE
2 cups grated zucchini
4 apples, peeled and diced
3/4 cup white sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
1 cup flour
1/2 cup brown sugar
8 tablespoons butter or margarine
1 9" unbaked pie shell
Combine zucchini, apples, white sugar, lemon juice and cinnamon. Spoon into unbaked pie shell. Combine flour, brown sugar and butter and mix until creamy. Add more butter if needed. Spread creamed mixture over zucchini-apple mixture. Bake at 400° for 1 hour
ZUCCHINI CUSTARD PIE
2 eggs
2 cups of cooked zucchini
2 cups of white sugar
2 cups of evaporated milk, you can use a 14 oz. can
1/2 cup margarine
1/2 teaspoon of salt
4 tablespoons of flour
2 teaspoons of vanilla
1 unbaked pie shell
Cinnamon and nutmeg for topping
Put eggs, zucchini, sugar, evaporated milk, margarine, flour, salt, and vanilla into a blender and blend until smooth and creamy. Pour this into an unbaked pie shell and sprinkle the top with the cinnamon and nutmeg. Bake at 425º for about 5 minutes then reduce the heat to about 325º. Bake until set or until knife comes out clean.
EGGNOG CUSTARD PIE
FILLING
3 eggs
1/3 C. sugar
1/8 tsp. salt
1/8 to 1/4 tsp. nutmeg
2 C. eggnog (not canned)
1 tsp. vanilla
Topping
1/2 to 1 C. whipping cream
3 T. confectioners' sugar
1 to 2 tsp. brandy or rum (or extracts)
Nutmeg
Prepare pie crust according to package directions for a filled 1-crust pie, using a 9-inch pie pan. (Refrigerate remaining crust for a later use). Preheat oven to 350ºF.
In a large bowl, beat eggs. Add remaining filling ingredients. Blend well. Pour into pie crust-lined pan. Cover with foil. Bake for 25 minutes.
Remove foil, then bake an additional 30 to 40 minutes or until a knife inserted in center comes out clean. Cover edge of crust with strips of foil during the last 10 to 15 minutes of baking if necessary to prevent excessive browning. Cool completely.
In a small bowl, beat whipping cream until soft peaks form. Add confectioners' sugar and brandy. Beat until stiff peaks form. Garnish with nutmeg. Store in refrigerator. Yields 6 to 8 servings.
HOME
PIES HOME
Email: marmac34@yahoo.com
