The dear husband's work has invited its employees to bring pies to celebrate. You can bet that I have a couple of pies for him to take!
The first is a Peach Strawberry Pie, adapted from a recipe I have in my Taste of Home: Prize Winning cookbook for Peach Plum Pie. Pretty simple adaptations: plums weren't around the first time I wanted to make it (Christmas), so I bought strawberries instead. I also doubled everything that makes up the filling (except for the sugar). This is the third time that I have made this particular pie. It is seriously delicious, despite its innards spilling out all over the place. If you try this recipe, I HIGHLY recommend baking it with a cookie sheet covered with foil on the rack below it (not directly underneath it - as this causes a soggy bottom crust).
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| any tips to avoid such spillage is gladly received - I have never had a fruit pie NOT do this |
**recipe adapted from tasteofhome.com**
Ingredients
4 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
4 cups sliced fresh strawberries or frozen strawberries, thawed and drained
2 tablespoon lemon juice
1/2 teaspoon almond extract
2 cups sugar
1/2 cup quick-cooking tapioca
1 teaspoon grated lemon peel
1/2 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter
Directions
In a large bowl, combine the peaches, strawberries, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter.
Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.
Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.
Yield: 6-8 servings.
Ingredients
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup milk
3 egg yolks, beaten
1/4 cup butter, cubed
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup (8 ounces) sour cream
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Lemon peel strips, optional
Directions
In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside.
For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell.
Cover with meringue, sealing to edges of pastry. Bake at 350° for 12-15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator.
For the second pie I wanted to make Lemon Meringue. Then I thought of the impossible desirable humongous peaks... and how exactly would I cover that with plastic wrap so that Ryan can take it to work? Not easily, that's how. So I decided to make a Lemon Sour Cream Pie, which still has meringue on the top, but not with such a glorious height.
The lemon filling is a custard. I have made custard before, but burnt it to death along with the pan I was cooking it in. I have learned my lesson since then: low and slow is the way to go. This batch of custard ended up not burnt, so that was good! I tried desperately to get a good picture of the finished pie, but it had gotten a little too late in the afternoon for the right light. Oh well.
I have never made or tasted this Lemon Sour Cream Pie before. I may have to take a sample piece just to make sure that I'm not serving Ryan's coworkers something horrific...
Lemon Sour Cream Pie
**recipe courtesy of tasteofhome.com**
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup milk
3 egg yolks, beaten
1/4 cup butter, cubed
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup (8 ounces) sour cream
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Lemon peel strips, optional
Directions
In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside.
For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell.
Cover with meringue, sealing to edges of pastry. Bake at 350° for 12-15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator.
Yield: 6-8 servings.
Happy Pi Day!
2 comments:
You are.... amazing!!
I want to try that first pie especially!! (as for keeping the pie inside the crust, I am certainly no expert, but maybe putting less fillin' in the pie crust would do the trick...) :)
YOW-ZAH... this pie looks AMAZING!!!!!
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