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Skriven 2014-03-25 07:55:54 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Pie Indy Face #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Berry Fruit Pie
 Categories: Pies, Pastry, Fruits, Desserts
      Yield: 6 servings

      1    Recipe Pastry for Double
           - Crust Pie
      1    Recipe filling for
           - Blackberries, Blueberries,
           - Raspberries, or Mixed
           - Berries (below)
      2 ts Fine shredded lemon peel
           +=OR=+
    1/2 ts Ground cinnamon
           Milk (opt)
           Sugar ( opt)

  Prepare and roll out pastry for Double-Crust Pie. Line a
  9" pie plate with half of the pastry.

  In a large bowl combine the sugar and flour for desired
  berries, according to the amounts given below. Stir in
  berries and lemon peel or cinnamon. Gently toss berries
  until coated. (If using frozen fruit, let mixture stand
  for 45 minutes or until fruit is partially thawed, but
  still icy.)

  Transfer berry mixture to the pastry-lined pie plate. Trim
  bottom pastry edge of pie plate. Cut slits in remaining
  pastry; place on filling and seal. Crimp edge as desired.

  If desired, brush top crust with milk and sprinkle with
  additional sugar. To prevent overbrowning, cover edge of
  pie with foil. Bake in a 375øF/190øC oven for 25 minutes
  (or 50 minutes for frozen fruit). Remove foil. Bake pie
  for 25 to 30 minutes more or until filling is bubbly and
  top is golden. Cool on a wire rack.

  Makes 8 servings.

  FILLINGS FROM THE TEST KITCHEN:

  BLACKBERRY: 5 cups fresh or frozen blackberries, 3/4 to 1
  cup sugar, 1/3 cup all-purpose flour

  BLUEBERRY: 5 cups fresh or frozen blueberries, 2/3 to 3/4
  cup sugar, 3 tablespoons all-purpose flour

  RASPBERRY: 5 cups fresh or frozen unsweetened raspberries,
  3/4 to 1 cup sugar, 1/3 cup all-purpose flour

  MIXED BERRY: 2 cups halved fresh strawberries or whole
  unsweetened frozen strawberries, 2 cups fresh or frozen
  blueberries, 1 cup fresh or frozen blackberries or
  raspberries, 1/2 to 2/3 cup sugar, 1/3 cup all-purpose
  flour

  Lattice Berry Fruit Pie: Prepare as above except follow

  directions for Lattice-Top pie.

  Makes: 8 servings

  Better Homes & Gardens | September 2013

  MM Format by Dave Drum - 22 September 2013

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Meringue Pie
 Categories: Pies, Desserts, Pastry, Citrus
      Yield: 6 servings

MMMMM----------------------------PIE---------------------------------
           Pastry dough
      5 lg Egg yolks
  1 1/4 c  Sugar
    1/4 c  Cornstarch
    1/4 ts Salt
  1 1/4 c  Water
    1/4 c  Whole milk
      1 tb Grated lemon zest
    1/2 c  Fresh lemon juice
      2 tb Unsalted butter; in
           Tablespoons

MMMMM--------------------------MERINGUE-------------------------------
      5 lg Egg whites; room temp 30
           Minutes
    1/2 ts Cream of tartar
    1/8 ts Salt
    3/4    Superfine granulated sugar

  This grand old American dessert is enormously popular down
  South for its clear, true sweetness (saved by the edginess
  of lemon) and its masterful contrast of textures. And
  somehow it is showstopping (think beauty pageant) and homey
  (think Aunt Bee) simultaneously.

  MAKE PIE SHELL: Preheat oven to 375øF/190øC with rack in
  middle.

  Roll out dough on a lightly floured surface with a lightly
  floured rolling pin into a 13-inch round, then fit into a 9"
  pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch
  overhang, then crimp decoratively. Lightly prick shell all
  over with a fork, then chill 30 minutes.Line shell with foil
  and fill with pie weights or raw rice. Bake until side is set
  and edge is pale golden, about 20 minutes. Carefully remove
  weights and foil and bake shell until bottom and side are
  golden, about 20 minutes more. Remove from oven and reduce
  temperature to 350øF/175øC.

  MAKE FILLING: Whisk together yolks in a small bowl. Whisk
  together sugar, cornstarch, and salt in a heavy medium
  saucepan. Gradually add water and milk, whisking until
  smooth. Bring to a boil over medium heat, whisking
  frequently as mixture begins to thicken. Remove from heat
  and gradually whisk about 1 cup milk mixture into yolks,
  then whisk yolk mixture into remaining milk mixture. Add
  lemon zest and juice and simmer, whisking constantly, 3
  minutes. Remove from heat and whisk in butter until
  incorporated. Cover surface with wax paper to keep hot.

  MAKE MERINGUE: Beat whites with cream of tartar and salt
  using an electric mixer at medium speed until they hold
  soft peaks. Increase speed to high and add superfine
  sugar, 1 tablespoon at a time, beating until meringue just
  holds stiff, glossy peaks.

  ASSEMBLE AND BAKE PIE: Pour hot filling into warm pie
  shell and gently shake to smooth top. Spread meringue
  decoratively over hot filling, covering filling
  completely.

  Immediately bake until meringue is golden-brown, about 15
  minutes.

  Cool completely on a rack, 2 to 3 hours. Cut with a serrated
  knife dipped in cold water.

  COOKS' NOTES:
  - Pie shell can be baked 1 day ahead and cooled completely,
  then kept, loosely covered, at room temperature.

  - Lemon meringue pie is best the day it is made but keeps,
  covered and chilled, 2 days.

  Lillian Chou

  Makes 8 servings

  Gourmet | January 2008

  Meal Master Format by Dave Drum - 26 February 2008

  Uncle Dirty Dave's Archives

MMMMM


... If you eat yogurt, you'll have lots of culture.

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