Magic Lemon Meringue Pie Filling 1 crumb or baked pastry 8-inch pie shell, cooled 1 can (14 ounces) Borden Sweetened Condensed Milk 1/2 cup ReaLemon Lemon Juice 1 teaspoon grated lemon peel 2 egg yolks In medium-sized mixing bowl blend together Borden Sweetened Condensed Milk, lemon juice, lemon peel and yolks until thickened. Turn into pie shell. Meringue 2 egg whites (at room temperature) 1/4 teaspoon cream of tartar 1/4 cup sugar |
In small-sized mixing bowl whip whites with cream of tartar until they hold a soft peak. Gradually whip in sugar, continue to whip just until whites hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell. Bake at 325 degrees F. (slow) oven until top is golden brown, about 15 minutes. Cool. |
| Apple Pie With Cheddar Cheese Crust 2-1/2 cups plus 1 tablespoon flour 1 teaspoon salt 1 teaspoon sugar 1 cup butter, chilled and cubed 1/2 cup iced water 1/2 cup white cheddar cheese, grated 1/2 cup yellow cheddar cheese, grated 7 to 8 Granny Smith apples, cored and coarsely chopped 1 teaspoon cinnamon 2 tablespoons brown sugar 4 tablespoons butter, cubed |
Combine 2-1/2 cups flour, salt and sugar in a food processor. Add chilled butter; pulse until mixture reaches a coarse meal consistency. While processing, drizzle in ice water until a dough ball forms. Pour into a bowl; toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap tightly and chill 1 hour. For a top crust, double the recipe. Toss apples with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour mixture into pie crust; top with butter. If desired, place top crust on top of apples; crimp edges to seal. Slice air vents into the top crust. Bake at 350 degrees for about 45 minutes. Cover edges of crust with foil if they begin to brown too quickly. Allow to cool slightly before serving. |
Apple Shortbread Pie 2 cups all-purpose flour 1/2 cup white sugar 1/4 teaspoon salt 3/4 cup chilled butter, diced 2 egg yolks, beaten 1 1/4 pounds Golden Delicious apples - peeled, cored and cut into 1/4 inch slices 1/4 cup light brown sugar, packed 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg |
Preheat oven to 400F. Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides an 8 inch tart shell or pie pan. In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust, and sprinkle reserved crumb mixture evenly over top. Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350F and continue baking 20 minutes, or until top is golden brown and filling is bubbling. |
| Apple Tart Fruit 1 lemon, halved 2 to 3 Granny Smith apples 1 ready-to-use puff pastry sheet, 8 to 10 ounces (available in supermarkets) 2 tablespoons superfine sugar 1 tablespoon melted butter |
Heat oven to 425F. Squeeze the lemon into a wide, shallow dish, and top with cold water. Peel and core apples, then cut in half. Immerse apples in lemon water. Place puff pastry on a large baking sheet. Use a sharp knife to lightly score a half-inch border; do not cut all the way through. (This will allow a frame of pastry to rise above the apple filling.) Refrigerate until needed. Pat apples dry, and cut each half into quarters. Slice each quarter thinly. Remove pastry from refrigerator, and sprinkle with 1 tablespoon sugar. Working inside scored lines, place neat rows of closely overlapping apples, until pastry is covered. Brush apples with melted butter, and sprinkle with remaining sugar. Bake until pastry puffs around apples and fruit is soft and lightly colored, 20 to 25 minutes. Serve warm. |