Entries tagged with “pie” from Sketchy's Kitchen
As the smell of whole wheat bread, fresh from the oven, fills the house, I've decided to write about this month's Daring Bakers challenge (my first). We were tasked with baking a lemon meringue pie. I've made many fruit pies, and a few pies with meringue on them-my favorite is a key lime pie with fresh meringue spooned on top and lightly browned with a torch. Well, I had to make this pie twice. I was a little off when I gave it my first attempt. The first problem is that I started after 9:00 PM. This was just a bad idea.OK - the first attempt should be called 'meringue pie with lemon sauce': The crust came out wonderfully, but the curd didn't set. I've done meringue many times, so I had no problems there. The pie tasted fine, but the texture was WAY off. I went back and read over the recipe. I made a couple mistakes. First, it calls for a 10 inch pie pan, I used a 12 inch. The second problem was a simple misread of the recipe. I botched the steps of the curd, and it never set. On the bright side, when I poured the pie in to the sink, the crust came out in one giant piece.
A few weeks later, I gave it a second try. This time I used a 9 inch pie pan, and everything went very well (I don't own a 10 inch). I started on Saturday morning, and had a wonderful pie by the afternoon. Personally, it's a lot of work for a pie that's only really good for one day. Apple pies, silk pies, key limes, these will all hold for a couple days without going down in quality. The lemon meringue should really be eaten the same day it is made.
Problems with the recipe/pie: the curd can be temperamental. It either doesn't set up, or it weeps when cut. There is this magical zone where the curd holds it shape without bulging or breaking. This challenge required us to strictly follow the recipe, so, flirting with disaster was included. It took me two pies to get it right.
Lemon Meringue Pie
Makes one 10-inch (25 cm) pie
For the Crust:
- ¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
- 2 cups (475 mL) all-purpose flour
- ¼ cup (60 mL) granulated sugar
- ¼ tsp (1.2 mL) salt
- ⅓ cup (80 mL) ice water
For the Filling:
- 2 cups (475 mL) water
- 1 cup (240 mL) granulated sugar
- ½ cup (120 mL) cornstarch
- 5 egg yolks, beaten
- ¼ cup (60 mL) butter
- ¾ cup (180 mL) fresh lemon juice
- 1 tbsp (15 mL) lemon zest
- 1 tsp (5 mL) vanilla extract
For the Meringue:
- 5 egg whites, room temperature
- ½ tsp (2.5 mL) cream of tartar
- ¼ tsp (1.2 mL) salt
- ½ tsp (2.5 mL) vanilla extract
- ¾ cup (180 mL) granulated sugar
For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes.Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.
For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.
For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
Feed Subscription
If you use an RSS reader, you can subscribe to a feed of all future entries tagged “pie”.
Search
