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 Well I'm back. I guess I took a vacation of sorts.
Since my Mom was visiting I took some time to hang out and just relax.
Except we didn't relax at all. If we weren't out and about, we were
cooking and cooking and cooking.
I swear it was like America's Test Kitchen. As soon as we would take a pie out of the oven we would put another back in. Sometimes it was the same type of pie, just a
different crust.
Ultimately in our pie-baking ventures, we concluded, crusts made with shortening are easiest to work with and taste the best. The butter crusts just didn't compare. I really
didn't believe that would be the case but was so true. The shortening
crusts were flakier and much easier to roll out. My Mom has always
made her crusts with shortening and it was nice to finally do side-by-side comparisons. Shortening is definitely the way to go.
When I was a kid, we always had Mom's Mile High Lemon Meringue Pie.
I was always impressed by the sheer beauty of this dessert. I could
never understand how the fluffy topping could go in the oven and
survive.
 This pie is a real show stopper when served. Not only is it beautiful, the custard is so lemony and nicely sweet. It's a great contrast in the mouth and a pleasure to eat.
It's also so easy to make....you will love it.
This is the same recipe my Mom has made for thirty plus years. I have no idea of it's origin. I just know it's fantastic!
Believe it or not, the holidays are coming, it's time to get your pie skills up
to par. Get your rolling pin out and let's make this together.
I really believe pie crust can sense your fear. Be confident and you will have no problems.
Mom's Mile High Lemon Meringue Pie
For the crust:
1-1/3 cups all-purpose flour
1/2 teaspoon table salt
1/2 cup butter flavored Crisco
3-4 Tablespoons cold water
For the filling:
1-1/2 cups sugar
3 Tablespoons cornstarch
3 Tablespoons flour
1 pinch of salt
1-1/2 cups water
6 egg yolks, slightly beaten
Zest of two lemons
6 Tablespoons lemon juice
3 Tablespoons butter.
For the meringue:
6 egg whites, room temperature
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract
Using
the scoop and sweep method add 1-1/3 cups all-purpose flour into a
measuring cup and level. Add flour and 1/2 teaspoon table salt into a
medium bowl and mix well. Using a pastry blender or two knives, cut
1/2 cup butter flavored Crisco into flour until all is blended, forming
pea-size chunks. Be sure to do this very well, leaving no large
pieces. Sprinkle with water, 1 Tablespoon at a time. Press together
lightly with your fingers and form a ball and press into a five-inch
pancake.
Flour the dough very lightly and roll into a circle big
enough to fit a 9-inch pie plate. I think it is easier to roll the
dough between two sheets of wax paper but that is up to you.
Carefully
fold the dough in half and place it in the pie pan, flipping the other
half over to completely fill the edges of the pie plate. Gently press
the dough to fit into the bottom of the pie plate. Fold the edge of
the dough under it self on the rim. My Mom uses her middle finger on
one hand and thumb and middle finger on another hand to flute the pie
edges.
Thoroughly prick bottom and sides of crust with fork to
prevent shrinking. Bake at 425 degrees for 10-15 minutes or until
lightly browned.
While the crust is cooking, make the filling.
In a medium-size sauce pan, mix 1-1/2 cups sugar, 3 Tablespoons
cornstarch, 3 Tablespoons flour and one pinch of salt. Slowly add
1-1/2 cups water until well blended. Bring to a boil over medium heat,
stirring constantly; cook 3 minutes. Remove from heat. Slowly pour
half of mixture into six, slightly beaten egg yolks, stirring
constantly. Slowly pour egg yolk mixture back into hot mixture,
stirring constantly. Return saucepan to heat and bring to a boil,
stirring constantly, cooking two minutes more. Add the zest of two
lemons, 6 Tablespoons lemon juice and 3 Tablespoons butter. Cook 2
minutes more, stirring with a rubber spatula. Do not let the mixture
stick to the bottom of the pan. Once done it will be very thick.
Cover the pan and remove from heat; keep warm while you make the
meringue.
I used my Kitchen Aid mixer but a hand held mixer will
work fine too. Beat six ROOM TEMPERATURE egg whites and 1/2 teaspoon
cream of tartar until foamy. Beat in 3/4 cup sugar, 1 Tablespoon at a
time. Beat in 1 Tablespoon vanilla extract and continue beating until
egg whites hold a soft peak.
Add warm filling into baked pie
shell. Dollop meringue all over the top of pie making sure the
meringue touches the fluting on the pie shell. Bake in a 350 degree
oven for 15 minutes or until meringue is golden brown.
Cool pie over-night in the refrigerator before serving.
Cathy is currently in the development stages of her vineyard and
winery in the Willamette Valley of Oregon. She is a food writer for
Davis Life Magazine and blogs daily about wine, food and everyday
living. She lives with her husband
and two sons. You can visit her at noblepig.com.
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