Apple of Your Pie prides itself on teaching anyone how to make the best pie ever. If you have difficulty making a flaky pie crust or would like to improve your pastry, my techniques will bring you success. My book Apple of Your Pie features nearly 50 apple pie recipes and more than a dozen pastry recipes as well as easy to follow directions to achieve a perfect pie. My pastry recipes can be used with any filling, including quiche or meat pot pies. The pastry recipe below is my Classic Pastry from my book. Throughout the year I will feature other pie recipes (some from my book). If you like my recipes, you will enjoy my book, a compliment to every baker's library. For additional information or questions on making a pastry, see FAQ. |
Pie Making Directions & Recipes |  |
| Ingredients Pastry
2 1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons cold, unsalted butter
cut into 1/2 inch pieces
5 tablespoons cold, butter-flavored shortening
cut into 1/2 inch pieces
1 egg whisked with about 6 tablespoons water Lemon Filling
1 1/2 cup sugar
2 1/2 cups water
1/2 cup + 2 tablepoons cornstarch (packed)
3/4 cup freshly squeezed lemon juice
zest of 2 lemon
6 eggs separated
2 tablespoons butter
pinch of salt Meringue
4 egg whites
3 tablespoons sugar
1/2 teaspoon cream of tartar | Pastry
Combine flour, sugar, and salt in a large bowl. Using a pastry blender cut in butter & shortening until mixture resembles coarse meal with large pea size bits. Refrigerate for 10 minutes. Whisk together egg and water. Remove bowl from refrigerator and sprinkle 3 tablespoons egg/water over dry ingredients. Stir with a flat spoon, and continue adding liquid a few tablespoons at a time until dough begins to clump together. (If you run out of egg/water, use a water.) Dough should be damp but not sticky wet. Form dough into two flat disks (about 4-inches), wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 425 for 20 minutes. Roll out pastry on a lightly floured pastry mat. Place pastry in pie plate, crimp edges, and prick bottom lightly with a fork. Brush the edge of the pastry with remaining egg wash. Place a sheet of parchment over the pastry (large enough to cover the edges) and fill to top with dry beans. Bake for 20 minutes. Remove beans and parchment, and prick bottom pastry again if it has bubbles. Bake for another 10 minutes or until lightly golden brown.
Filling
In a medium saucepan, over medium heat, whics together sugar, water, salt, and cornstarch until it thickens; remove from heat. Separate eggs, beat egg yolks by hand until light; reserve 4 egg whites for meringue. Zest lemons and squeeze juice. When sugar, water, cornstarch mixture has thickened, whisk a tablespoon of it into the egg yolks, and then add the yolks to the saucepan, whisking well until blend. Whisk in lemon juice, zest, and butter. Pour into prepared pastry crust.
Meringue
Reduce oven temperature to 350. Beat egg whites until foamy with an electric mixer. Add sugar and cream of tartar. Beat until egg whites hold a peak. Do not over beat. Spoon beaten egg whites on top on lemon filling. Return pie to oven and bake for another 10 minutes until meringue is golden brown. NOTE: The best way to zest citrus fruits is with a Microplane® Fine Grater. The Microplane Fine Grater is a hand-held kitchen tool for shredding, zesting, and pureeing ingredients for your cooking pleasure. It is easy and quick to use, and produces far more zest than other tools. See FAQ for other baking tips. Enjoy! |
