The Ultimate Lemon Meringue Pie...

Lemon Meringue Pie with Mike.  

 Randy, a very good friend of mine said his friend Mike wanted to bake a Lemon Meringue Pie with me.   I personally think this is the most difficult pie to make! 

I sort of felt like the warden in a pie prison!  I know I am very particular when it comes to baking...all ingredients measured and set out (mise en place)  and exact measurements...yes EXACT!!!!  This is not cooking where you can throw in what you want.  Your baking might come out if you substitute helter skelter, but if you want to make sure it does consistently, then you need to suck it up and pay close attention!   And even then you may fail because of humidity, temperature of the air, temperature of your ingredients, temperature of your oven and even temperature of your hands!   This is why I like it...it is a challenge:)  We take basic ingredients and transform them. It is like magic!  

Lemons into Lemon curd; egg whites into a billowy meringue - And then there is the pie crust - a challenge in itself....Mike did great...although I am not sure he will ever bake a pie again..

First is the crust which is something that I'm pretty good at.  I am only saying this because I am very proud that I won for best crust at the Chudleigh Apple Pie contest one year…my claim to fame:) We are making this crust a little different by rolling it out on graham cracker crumbs, which I have never done before.

Second is the lemon filling which we are making from scratch...this is THE BEST!!!! But it can be a little tricky.

And then there is the meringue… oh boy…sometimes I think I have got it down and then it fails on me.  Just a little grease in your bowl that you can’t even see, can get it upset and suddenly you have bubbly foam or just liquid!

So let’s give it a go Mike…and turn these lemons into an absolute incredible Lemon Meringue Pie!

Makes one 9-inch pie

INGREDIENTS

• The Graham Cracker-Coated Pie Shell

• 
  
• 1 1/4 cups unbleached AP Flour
• 1/2  teaspoon table salt
• 1 tablespoon granulated sugar
• 6 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
• 4 tablespoons vegetable shortening, chilled
• 3–4 tablespoons cold water
• 1/2 cup graham cracker crumbs
• 
  Lemon Filling

• 
  
• 3/4 cup granulated sugar at first
• 1/4 cup cornstarch
• 1/8 teaspoon table salt
• 1 1/2cups cold water
• 6  large egg yolks
• 1/4 cup granulated sugar
• 1 tablespoon lemon zest from 1 lemon
• 1/2 cup lemon juice from 2 to 3 lemons
• 2 tablespoons unsalted butter
• 
  
• Meringue Topping

• 1tablespoon cornstarch
• 1/4teaspoon cream of tartar
• 1/2cup granulated sugar
• 4large egg whites
• 1/2teaspoon vanilla extract

INSTRUCTIONS

Starting with the crust. 

1. 
   Mix flour, salt and sugar in food processor fitted with steel blade. about 4 x 1-second pulses
2. As you see we use a mixture of shortening (not margarine)  and butter.  Butter adds to the flavour, and shortening, (Crisco)  helps keep it together. 
3. 
   
4. Start with shortening and toss it in the  flour  ten 1- second pulses.  It should look like a coarse sand or cornmeal.
5. Scatter very very cold butter pieces on flour  next then cut in with five 1 second pulses. Butter should still be in small pieces…try not to blend it all in. Small pea size butter pieces are what you are trying to get.  

1. 
   
2. The idea is that when the pie is baking these small pieces will release some steam and this is what adds to the flakiness.  
3. 
   
4. Turn mixture into medium bowl and sprinkle with 3 tablespoons cold water. 

1. 
   
2. 
   
3. Using a rubber spatula, fold water into mixture; press down on dough mixture with broad side of spatula until dough sticks together. If dough will not come together, add up to 1 tablespoon more cold water.

1. Shape dough into ball, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.  Take it out of the fridge and wait about 10-15 mins to sit so it can be rolled.

America’s Test Kitchen is one of my favourite recipe sites and they rolled out the dough sprinkling graham cracker crumbs on the board…so we will try that!

1. Generously sprinkle work area with 2 tablespoons graham cracker crumbs. Place dough on work area. Scatter a few more crumbs over dough.   Roll dough from center to edges, turning it into a 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as necessary to coat heavily. Continue to roll to form a 13-inch disk slightly less than 1/8-inch thick.
2. 
   
3. *****Note- This was the first time I have done this and it was a challenge.  The crust kep tearing.  At first I said I wouldn't do that again but everyone seemed to really like the flavour...
4. 
   Place dough in 9-inch Pyrex pie pan, letting excess dough drape over pan lip. To fit dough to pan, lift edge of dough with one hand and press dougn in pan bottom with other hand; repeat process around circumferences of pan to ensure dough fits properly and is not stretched. Trim all around…you can use a scissors, 1/2-inch past edge of pan. Tuck 1/2 inch of overhanging dough under so folded edge is flush with lip of pan; press to seal.
5. Crimping your piecrust - I think that for this type of pie a simple fluted edge is nice as the Meringue really is the show stopper!
6. 
   
7. For some interesting fluting techniques, click here.

1. Refrigerate until firm, about 40 minutes, then move to the freezer for 20 minutes.
2. Press a doubled 12-inch square of aluminum foil into pie shell and add the baking weights.

1. 
   
2. Adjust oven rack to lowest position, heat oven to 400 degrees until crust is firmly set, about 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is crisp and rich brown in color, about 15-20 minutes longer.
3. 
   
4. Next up…the Filling
5. Mix 3/4 cup of the sugar that is listed in the ingredients, pinch of salt, 1 1/2 cups water and 1/2 cup (2-3 lemons) lemon juice in a large, nonreactive saucepan. Bring mixture to simmer over medium heat.
6. 
   
7. While that is heating up and coming to a simmer,
8. Whisk together your 6 egg yolks, 1/4 cup of the rest of the sugar and 1/4 cup of cornstarch. Add the 1 tbsp of lemon zest.  
9. 
   
10. Temper the egg mixture by adding a little of the hot water liquid at a time to the egg mixture (so the eggs don’t become an omelette!!)  This slowly brings the eggs to a good temperature to be able to add them to the water mixture in the pan.  Then over medium heat whisk the egg mixture into the pan. 
11. It will start to come together …now SMELL IT….YUMMY LEMON!  
12. Now add the 2 tbsp butter

Now don’t let it cool too much because we want it warm when we add the meringue on top! This keeps it from weeping. Cover with plastic wrap right on the surface in the same pan to keep it hot and prevent skin from forming.. Set aside.

Now Don’t be nervous, it is time for the Meringue!

Mix 1 tbsp of cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. This mixture will help prevent the meringue from weeping on the bottom and beading on top.

When mixture starts to simmer and turn translucent, remove from heat. It will look like vaseline…ughhh!

Let cool while beating egg whites. Heat oven to 325 degrees.

Mix 1/4 tsp cream of tartar and 1/2 cup of sugar together.

Using whisk, beat 4 egg whites and vanilla together then add this to a VERY clean bowl. Mix until frothy then start adding sugar mixture 1 tablespoon at a time  (let each dissolve a little) ; until sugar is incorporated and mixture forms soft peaks.

Then add cornstarch (vaseline)  mixture, continue to beat meringue to stiff peaks. (stands up on your finger and has structure) 

****Remove plastic from filling and return to very low heat stirring with spatula during last minute or so of beating meringue (to ensure filling is hot).

Fill cooled pie shell.

Now add the meringue by first dolloping around the edge…I don’t know if that is a word, but it is what I mean hahaha.

You want the meringue to attach to the crust on the inside edge.  I have had pies where the meringue just wants to slide right off and escape!!!! 

Keep dolloping all over the top.

Use a spoon to create peaks all over meringue. 

Bake  in preheated 325 degree oven until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature about 30-45 minutes.....

and the result!

I am a little disappointed in the edge of the crust, so have to practice this new technique with rolling the dough in the graham cracker crumbs...oh well.

I think they liked it...a lot!

Some comments.... " AMAZING pie ...AMAZING meringue and we like the addition of the graham cracker in the crust"

Hope I didn't scare you off baking Mike!

Until we bake again 

Penny

Chudleigh’s Piefest –1st in Crust and 2nd Overall!

I am so excited!!!!  I won for Best Crust and 2^nd for overall pie.  I am so happy I won for best crust because the crust can be a very difficult component of the pie and has always been a challenge for me.

We had a great day at Chudleigh’s with hayrides and apple picking…ribs and corn  for lunch and of course the pie contest.  There were about 8 judges and it was quite tense as they sampled the pies – the crust – the filling and the combination.   When they presented the awards, I was thrilled.

I would like to thank my friends for coming out and supporting me- it was so much more fun because you were there – Meredith, Dan, Jacob, Jeremy, Anne and Sally!  And thank you Dan and Meredith for helping me peel and core the apples the night before.

Because this pie was baked during the apple picking season, we had a variety of types of apples to choose from.  I chose Ginger Gold and Red Cortland that I bought from my local market.  My goal was to bring out the flavour of the apples and not mask the taste.  Even a little flour or cornstarch or potato starch, that some people to thicken the juices, can reduce the flavour of the apples.  If I was baking the pie in the middle of winter, I would probably have made it with a combination of Macintosh and Granny Smith’s (more readily available) and maybe even added cream.  My son Elliot loves my sour cream apple pie! 

This is the recipe I used for the pie contest!

Sweet Sadie’s Apple Orchard Pie

baked by Penny Martin

www.sweetsadiesbaking.com

This recipe was adapted from America’s test kitchen

Pie Dough

·     2 1/2 cups unbleached all-purpose flour , plus extra    for dusting

·        1 teaspoon table salt

·        2 tablespoons granulated sugar

·        12 tablespoons unsalted butter , chilled, cut into 1/4-      inch pieces

·        8 tablespoons vegetable shortening (chilled)

·        8-10 tablespoons ice water

Apple Filling

·             2 pounds Ginger Gold apples (4 medium)

·        2 pounds Red Cortland apples (4 medium)

·        3/4 cup granulated sugar

·        1 1/2 tablespoons lemon juice

·        1 teaspoon lemon zest from 1 medium lemon

·        1/4 teaspoon table salt

·        1/4 teaspoon ground cinnamon

·        1/8 teaspoon ground allspice

·        1/8 teaspoon ground cloves

·        2  tablespoons butter

·        1 egg white, beaten lightly

·        1-2  tablespoons granulated sugar , for topping

Instructions

•       Pulse (three 1-second bursts) flour, salt, and sugar in a food processor work bowl fitted with the steel blade. Add butter and pulse to mix in five 1-second bursts. Add shortening and continue pulsing until it resembles coarse cornmeal, four or five more 1-second pulses. Turn mixture into medium bowl.
•       Sprinkle 8 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
• Combine 3/4 cup sugar, lemon zest, salt, allspice, cloves and cinnamon in small bowl. 
• Peel, core, and cut apples into 1/2-to-3/4-inch slices and toss with lemon juice, then add sugar mixture and toss well. Let sit for 30 minutes. Drain and boil juices with 2 tbsp butter for 5 minutes to reduce.  Pour 1/3 cup of these juices back over apples.

• Remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. 

• We will be placing the pie on the floor of the oven so if you have a pizza stone, you can place it on the floor of the oven or cover the bottom with foil to catch the pie juices so it doesn't make a mess. Heat oven to 500 degrees.
• Roll one dough disk on a lightly floured parchment paper into a 12-inch circle. Rest this parchment paper on a cookie sheet.
•    Roll 2^nd dough disk on a lightly floured parchment paper into a 13-inch circle. Rest this parchment paper on top of first pie disk. Cover with plastic and place this cookie sheet in the refrigerator until you are ready to assemble pie.
• Gently press dough into sides of 9” pie pan (glass, foil, tin)  leaving portion that overhangs lip of pie plate in place.
• Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. 
• Place next dough round over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal.
• Make 1 medium sized hole in the top crust in the center of pie. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar, (omit if freezing unbaked pie, see below). 
•   Reduce the oven to 425 degrees.  Place pie on floor of oven or on pizza stone.  (you can also preheat a cookie sheet and place the pie on that)  Bake until top crust is golden, about 25 minutes.
• Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer.
• Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.

·        Do-Ahead: Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes.

IIf you have any questions, please email me at pennymartin1@gmail.com!
Until we bake again...
Penny