Lemon Meringue Pie

Lemon Filling:

• 4 egg yolks (reserve whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell
• 1 recipe Meringue, recipe follows

Directions

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

• 4 egg whites
• 1 pinch cream of tartar
• 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie

Apple Pie in an apple

I could never do this one justice!!

So here is the link...  http://testadoprovadoeaprovado.blogspot.com/2011/09/apple-pie-in-apple.html

Pumpkin Pie

Made with fresh pumpkin!!!!

• 1 1/2 cups mashed pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 to 1 1/4 teaspoons of cinnamon
• 1 to 1 1/2 teaspoon ginger
• 1/4 to 1/2 teaspoon nutmeg
• 1/4 to 1/2 teaspoon cloves
• 3 slightly beaten eggs
• 1 1/4 cup milk
• 16 oz (2 cups) evaporated milk
• 1 nine inch uncooked pie crust

1. Heat oven to 400 degrees.
2. Thoroughly pumpkin, sugar, salt and spices.
3. Blend in eggs, milk and evaporated milk.
4. Once blended, pour into pie crust.
5. Bake for 40 to 50 minutes or until knife insert in center comes out clean.
6. Let cool on wire rack. 

Pie crust

The secret to a good flakey crust, dont over mix (knead).

• 1 to 1 1/2 cups sifted flour
• 1/2 teaspoon salt
• 1/2 cup shortening (at room temperature)
• 7 Tablespoons ice cold water

1. Sift flour and salt.
2. Cut in shortening until pieces are the size of peas.
3. Sprinkle a tablespoon at a time over flour mixture while fluffing with a fork until moisture is distributed evenly.
4. Use fingers to gather to center of bowl form a ball and turn on to lightly floured surface.
5. Roll out with floured rolling pin until 1/8 inch thick.
6. Carefully place in pie tin....