simran-gupta-6368

[daily-deliciousness]

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The apple pie   -     Vittorio Gussoni

Italian,  1893-1968

Oil on masonite , 54 x 65 cm. 21.3 x 25.6 in.

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[bakingtherapy]

Breakfast with Cordelia #37 Lemon Meringue Pie

Sul Sul, Gerbits! Today we are going to be making a very special recipe for me. This recipe kind of scared me. But I wanted to make it, to remember my mom. One of her favorite flavors was lemon. And her favorite pie is a Lemon Meringue pie. 

And that is what we are going to be making today. We are going to be following the Betty Crocker recipe. The recipe and description will be in the description down below.

The first thing we are going to do is make the pie crust. You can either have a store-bought one or you can make it yourself. Whichever you choose. I like homemade pie crusts. Rolling the pie crust out helps with anxiety. 

Let’s start baking. In a medium-size bowl, you are going to mix your flour and salt. 

Cut in the shortening with a pastry blender or a fork. You want to cut the shortening until the mixture looks like a bunch of small peas in the bowl.

Next, you are going to add 1 tablespoon at a time of ice-cold water. The ice-cold water helps with the flakiness that everyone loves on a pie crust. Do this until you can form a ball. 

On a floured surface you are going to shape the dough. Wrap it in plastic wrap. And either put it in the refrigerator for about 45 minutes or place it in the freezer for about 20 minutes. 

This recipe is a little bit different from other pies. Because you have to bake the pie crust before you bake the pie itself. 

So after 20 minutes or so, take your pie crust out of the freezer. On a lightly floured surface, you are going to roll the crust out. You want to roll it out to about 2 inches larger than a 9-inch pie plate. 

Place the pie crust into the pie plate. Trim any overhang that you may have. Make sure to prick the bottom of the crust so that it can bake evenly. If you don’t do this then you may have a few bubbles. 

Bake the crust for about 13 to 15 minutes or until it is light brown. Cool it on a cooling rack. 

Now we are going to start on the pie filling. You need to reduce the oven to 350℉.

In a small-sized bowl, you are going to beat the egg yolks with a fork. 

In a saucepan, mix 1 ½ cups of sugar and the cornstarch. Gradually stir in the water. Cook it over medium heat. Stirring Constantly. Until this mixture thickens and boils. Make sure that you boil and stir for 1 minute. 

Now we are going to temper the eggs. And to do that you are going to whisk at least half of the hot mixture into the egg yolks. Stir back into the hot mixture in a saucepan. 

Return to a boil. And the mixture constantly for 2 minutes. Remove from the heat. 

Now we are going to stir in the butter, lemon zest, and lemon juice with a whisk. Cover the saucepan and keep it warm. 

Onto the fun part of the pie. There are two types of people in this world. The ones who like making meringue and the ones who are afraid/don’t like making meringue. I would classify myself as being the first. There is just something so fascinating in making a meringue. 

To make the meringue you are going to need a medium-sized bowl. Beat your egg whites and cream of tartar. Some meringue recipes have the cream of tartar and others don’t. Just remember to look at the recipe. 

You are going to whisk them together with an electric mixer on high until it is foamy. 

Now we are going to add the sugar, 1 tablespoon at a time. Make sure that you scrape down the sides of the bowl so that everything is incorporated properly. 

Continue beating the egg whites until the peaks are stiff and glossy. Beat in the vanilla.

Generally, fold the egg whites onto the lemon filling. 

Bake the pie for about 20 to 25 minutes or until the meringue is browned. 

Cool it on a cooling rack and refrigerate it. And enjoy. 

I am not much of a lemon fan. But my gosh was this a fun pie to bake. It was time-consuming but I didn’t care I just wanted to make this in remembrance of my mom. Briella Flores Ponder. Love you mom. 

I hope you all like this recipe. Make sure to like and subscribe for more recipes like this one in the future. And yes, I am dying in this costume. Who honestly would believe that a Yeti would be in Sulani. Sheesh. This is so warm! *haha* 

Thank you for watching. Vadish, Dag Dag!

Show the original author some 💖💖💖 Betty Crocker

Show the original pie crust, author, some  💖💖💖 Betty Crocker

Printable version of this recipe: on the blog

Printable version of this pie crust recipe: on the blog

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[u-mspcoll]

A celebration of #PiDay and #PieDay from the Great Library Bake-off! #GLPBO24!

[happilyfuzzyavenue]

Apple pie rose 🍎🌸😋

Ingredients:

300g of flour

A pinch of salt

1 teaspoon of sugar

125g of butter

1 egg

Jam (for the filling)

Apples (for the filling)

Preparation:

Slice the apples into thin pieces and soak them in hot water with a little lemon juice and sugar (for 10 minutes).

Drain the apple slices and place them on a paper towel to dry.

After rolling out the dough and placing it in the mold, pierce it with a fork and spread any type of jam you have.

Arrange the apple slices on top. Sprinkle with a little sugar and cinnamon.

Bake the tart in the oven at 180°C (approximately 350°F) for about 20 minutes.

Bonne appétit 😋🍴

[azureskye]

I drew a slice of cherry pie with whipped cream!🥧🍒 Finished on 2024-08-27 Made in Krita Short video: https://www.youtube.com/shorts/PRyqNloJ2XA

[daily-deliciousness]

Old-fashioned fresh peach pie

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[viktheviking1]

I will happily eat pizza crust all day long, especially if it's from a nicer place. But the disappointment of having eaten all the good parts of the pie, tolerating the crust at the bottom, only to wind up with your last bite being the most unsatisfying taste of wheat ever beholden to existence, a part is often the first to be burnt; is a disappointment that god could not bear without frowning.

No I can't start with the worst bit and work my way to the better parts, people will judge me. No I can't just throw it out, I will judge myself. I must eat it, but I will not be happy about it.