CREAMY LEMON PIE by lifemate

VIEWS: 26 PAGES: 11

									   PIES & TARTS

          CONTENTS



            Pie Pastry
         Meringue Crust
       Crumb Crust Recipe
       Creamy Lemon Pie
     Creamy Chocolate Pie
   Banana Split Dessert Pizza
          Key Lime Pie
   Blueberry Streusel Cobbler
     Mini Fruit Cheese Tarts
            Cherry Pie
        Golden Pecan Pie
        Rich Bavarian Pie
      Chocolate Chiffon Pie
          Fudge Nut Pie
      Classic Pumpkin Pie
         Sinful Apple Pie
     Chocolate Coconut Pie
Individual Chocolate Cream Pies
           Butter Tarts
Rosemarie’s Famous Apple Crisp
        Banana Split Pie
                                           PIE/TART CRUSTS
                                              PIE PASTRY

ONE CRUST PIE:
1       cup all purpose flour                            1/2      teaspoon salt
1/3     cup shortening                                   2 to 4   tablespoons ice water


TWO CRUST PIE
2       cups all purpose flour                           1        teaspoon salt
2/3     cup shortening                                   5 to 7   tablespoons ice water

In medium bowl, combine flour and salt. Using fork or pastry blender, cut shortening into flour until
mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing
and mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly
pressed together. (Too much water causes dough to become sticky and tough; too little water causes
edges to crack and pastry to tear easily while rolling).

Shape dough into 1 ball for one-crust pie, 2 balls for two crust pie. Flatten ball to 1/2 inch thickness,
rounding and smoothing edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2
inches larger than inverted 9 inch pie pan. Fold pastry in half; place in pie pan. Unfold; fit evenly into
pan. Do not stretch.

FOR FILLED ONE CRUST PIE: Fold edge under to form a stand-up rim of pastry; flute. Do not prick
pastry. Continue as directed in recipe.

FOR UNFILLED ONE CRUST PIE: Fold edge under to form a stand-up rim of pastry; flute. Prick
bottom and sides of pastry generously with fork to prevent shell from puffing as it bakes. Bake at 450 o F.
for 9 to 12 minutes or until light golden brown; cool. Continue as directed in recipe.

FOR TWO CRUST PIE: Trim bottom pastry even with pan edge. Roll out remaining pastry; set aside.
Continue as directed in recipe.

                                           MERINGUE CRUST
Heat oven to 275o F. Generously butter 9 inch metal pie pan. (Crust may stick in glass pie pan). In large
bowl, beat 4 egg whites and 1/2 teaspoon cream of tartar until frothy. Add 1 cup sugar, 2 tablespoons at
a time, beating continuously until sugar is dissolved and stiff glossy peaks form, about 8 to 10 minutes.
Do not underbeat. (To determine whether sugar is dissolved, rub small amount of meringue between
thumb and forefinger). Spread evenly over bottom and up sides of prepared pan. Bake at 275 o F. for 1
hour. Turn oven off, letting meringue cool in oven with door closed for an additional 2 hours. Fill with
desired filling. Overnight refrigeration allows crust to soften for easier cutting and serving. Avoid
preparing meringue in humid weather.
                                              CRUMB CRUSTS

In small bowl, combine crumbs, sugar and melted butter or margarine. Press mixture in bottom and up
sides of 8 or 9 inch pan or in bottom of 9 inch spring form pan. Refrigerate 10 to 15 minutes or bake at
375o F. for 8 to 10 minutes or until golden brown. Cool; fill as desired.


                                                                                      BUTTER OR
                               AMOUNT OF                                              MARGARINE,
         KIND                    CRUMBS                     SUGAR                      MELTED
     Chocolate Wafer            1 1/4 cups                  1/4 cup                     1/4 cup
                                (20 wafers)
       Creme filled             1 1/2 cups                        -                     1/4 cup
     Chocolate/Vanilla         (15 cookies)
          Cookie
      Crisp Macaroon             1 1/2 cups                       -                     1/4 cup
          Cookie
    Gingersnap Cookie            1 1/2 cups                    -                        1/4 cup
     Graham Cracker*             1 1/2 cups                 1/4 cup                     1/3 cup
                                (21 squares)
         Granola                 1 1/2 cups                       -                     1/4 cup
                             (coarsely crushed)
        Pretzel**                1 1/4 cups                 1/4 cup                     1/2 cup
      Vanilla Wafer              1 1/2 cups                    -                        1/4 cup
                                 (30 wafers)

TIPS:     * One half teaspoon cinnamon can be added if desired.
          ** For easier serving, butter pan before preparing crust.


                                            CREAMY LEMON PIE

1         graham cracker crumb crust                        3         egg yolks
1         can sweetened condensed milk                      1/2       cup lemon juice
          few drops yellow food coloring, optional          Whipping cream

In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring if
desired. Pour into prepared crust. Chill 3 hours or until set. Top with whipping cream. Garnish as
desired. Refrigerate leftovers.

                                        CREAMY CHOCOLATE PIE

1         9 inch baked pastry shell                         3         squares semi sweet chocolate
1         can sweetened condensed milk                      1/4       teaspoon salt
1/4       cup hot water                                     1         teaspoon WATKINS vanilla
1         cup whipping cream
          Additional whipping cream and shaved chocolate

In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook
and stir until very thick and fudgy, 5 to 8 minutes. Add water; cook and stir until mixture thickens and
bubbles. Remove from heat; stir in vanilla. Cool 15 minutes. Chill thoroughly, 20 to 30 minutes; stir. In
large mixer bowl, beat 1 cup whipping cream until stiff; fold in cooled chocolate mixture. Pour into
prepared pastry shell. Chill 3 hours or until set. Garnish with additional whipped cream and shaved
chocolate. Refrigerate leftovers.


                                    BANANA SPLIT DESSERT PIZZA

1       can sweetened condensed milk                       1/2     cup sour cream
6       tablespoons lemon juice                                    1        teaspoon WATKINS vanilla
1/2     cup plus 1 tablespoon butter, softened             1       cup unsifted flour
1/4     cup firmly packed light brown sugar                1/4     cup rolled oats
1/4     cup finely chopped nuts                            3        medium bananas, sliced
1       square semi sweet chocolate                        1       can pineapple slices, drained
        Maraschino cherries and nuts

Preheat oven to 375o F. In medium bowl, combine sweetened condensed milk, sour cream, 1/4 cup
lemon juice and vanilla; mix well. Chill. In large mixer bowl, beat 1/2 cup butter and sugar until fluffy; add
flour, oats and nuts. Mix well. On lightly greased pizza pan or baking sheet, press dough into 12 inch
circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
Arrange 2 bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in
remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie.
Chill thoroughly. Refrigerate leftovers.


                                               KEY LIME PIE

1       8 or 9 inch baked pastry shell                     3       eggs, separated
1       can sweetened condensed milk                       1/2     cup lemon juice
1/2     teaspoon cream of tartar                           1/3     cup sugar
        few drops green food coloring, optional

Preheat oven to 350 o F. In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice,
and food colouring. Pour into prepared pastry shell. In small mixer bowl, beat egg whites with cream of
tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread on top of pie,
sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool. Chill 3 hours or
until set. Refrigerate leftovers.

                                   BLUEBERRY STREUSEL COBBLER

1       pint fresh or frozen (thawed) blueberries, rinsed and sorted
1       can sweetened condensed milk                       2       teaspoons grated lemon rind
3/4     cup plus 2 tablespoons cold butter                 2       cups biscuit baking mix
1/2     cup firmly packed brown sugar                      1/2     cup chopped nuts

Preheat oven to 325 o F. In medium bowl, combine blueberries, sweetened condensed milk and rind; set
aside. In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly. Stir in blueberry
mixture. Spread in greased 9 inch square baking pan. In small bowl, combine remaining 1/2 cup biscu it
mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts. Sprinkle evenly over
cobbler. Bake 1 hour to 1 hour and 10 minutes or until golden brown. Serve warm with vanilla ice cream
if desired.
                                       MINI FRUIT CHEESE TARTS

24      (2 or 3 inch) prepared tart-size crusts             1/3      cup lemon juice
1       (8 oz.) package cream cheese, softened              1        teaspoon WATKINS vanilla
1       can sweetened condensed milk                        1/4      cup apple jelly, melted
        Assorted fruit: strawberries, blueberries, bananas, raspberries, orange        segments,   cherries,
kiwifruit, grapes, pineapple, etc.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Stir in lemon juice and vanilla. Spoon equal portions into crusts. Top with fruit; brush with jelly. Chill 2
hours or until set. Refrigerate leftovers.


                                                  CHERRY PIE

        Prepare pastry for two crust pie using 9 inch pie pan (uncooked)
FILLING
2       cans pitted red tart cherries, drained*             1 1/4    cups sugar
2       tablespoons margarine or butter                     1/4      cup flour
* Note: one can of cherry pie filling can be substitute for all four of above ingredients.

Heat oven to 425o F. In large bowl, combine cherries, sugar and flour; toss lightly to mix. Spoon into
pastry lined pan. Dot with butter. Top with remaining pastry; fold edge of top pastry under bottom pastry.
Press together to seal, flute edge. Cut slits in several places in top pastry. Bake at 425 o F. for 35 to 40
minutes or until juice begins to bubble through slits in crust. Makes 8 servings.


                                            GOLDEN PECAN PIE

        Pastry for filled one crust pie (unbaked)
FILLING
1/3     cup firmly packed brown sugar                       1 1/2    teaspoons flour
1 1/4   cups light corn syrup                               3        eggs
1 1/4   teaspoons WATKINS vanilla                           2        tablespoons butter melted
1       cup pecan halves or broken pecans
Prepare pastry for filled one-crust pie using 9 inch pie pan.

Heat oven to 375o F. In large bowl, combine brown sugar, flour, corn syrup, eggs and vanilla; beat well.
Stir in butter and pecans. Pour into pastry-lined pan. Bake at    375o F. for 40 to 50 minutes or until
center of pie is puffed and golden brown. Makes 8 servings.
                                           RICH BAVARIAN PIE

        9 inch baked one crust pie crust
1       envelope unflavored gelatin                      1/8     teaspoon salt
        sugar                                            3       eggs, separated
1 1/4   cups milk                                        1       teaspoon WATKINS vanilla
1/2 - 1 cup whipping cream, whipped                      1/4     teaspoon ground nutmeg
        shaved unsweetened chocolate for garnish
Prepare pie crust; cool.

Into 1 quart saucepan, measure gelatin, salt and 1/4 cup sugar and stir thoroughly until they are well
mixed. In small bowl with wire whisk, beat egg yolks with milk until mixed, then with spoon, stir into
gelatin mixture. Cook over medium-low heat, stirring constantly until mixture is thickened and coats
spoon. Remove from heat and stir in vanilla. Refrigerate until mixture mounds when dropped from
spoon, about 40 minutes. With hand beater, beat the mixture smooth. In large bowl with mixer at high
speed, beat egg whites into soft peaks; gradually sprinkle in 1/4 cup sugar; beat until sugar is dissolved.
With rubber spatula, fold whipped cream and gelatin mixture into beaten egg whites. Spoon into crust;
sprinkle with nutmeg. Chill. To serve, garnish with chocolate shavings.


                                      CHOCOLATE CHIFFON PIE

        9 inch baked Chocolate Wafer crumb crust
3       eggs, separated                                          1/2      teaspoon salt
1       cup water                                                sugar
2       squares unsweetened chocolate                    1       envelope unflavored gelatin
1/2     teaspoon WATKINS vanilla                         1/4     teaspoon cream of tartar
        whipped cream for garnish

Prepare crust; set aside. In heavy 2 quart saucepan with fork, mix well egg yolks, salt, water and 3/4 cup
sugar; add chocolate and sprinkle gelatin over mixture. Cook over medium heat, stirring constantly until
gelatin is dissolved and chocolate melts. Remove from heat; stir in vanilla.

Pour mixture into large bowl. With mixer at high speed, beat 1 minute (the mixture may look slightly
speckled). Refrigerate until mixture is cold and mounds when dropped from a spoon, stirring
occasionally, about 45 minutes.

In small bowl with mixer at high speed, beat egg whites and cream of tartar into soft peaks; beating at
high speed, gradually sprinkle in 1/4 cup sugar. Whites should stand in stiff peaks. Do not scrape side
of bowl during beating.

Using same beaters, beat chocolate mixture until fluffy, about 2 minutes. With wire whisk, fold in beaten
egg whites until well blended. Carefully pour mixture into pie crust so mixture does not run over edge of
pie crust; refrigerate at least 2 hours or until set. Garnish the edge of the pie with dollops of whipped
cream.
                                             FUDGE-NUT PIE

        9 inch unbaked One crust pie crust
2       squares unsweetened chocolate                    1/4     cup butter or margarine
3/4     cup sugar                                        1/2     cup packed brown sugar
1/2     cup milk                                         1/4     cup corn syrup
1       teaspoon WATKINS vanilla extract                 1/4     teaspoon salt
3       eggs                                             1       cup finely chopped walnuts

Prepare pie crust. Preheat oven to 350 o F. In 2 quart saucepan over low heat, heat chocolate with butter
or margarine just until melted; remove saucepan from heat.

Add sugar and brown sugar, milk, corn syrup, vanilla, salt and eggs; with hand beater or wire whisk, beat
until well mixed. Stir in the chopped walnuts. Pour mixture into pie crust. Bake 45 to 55 minutes until
filling is puffed. Cool. To serve, top each serving with small scoop of ice cream.

                                         CLASSIC PUMPKIN PIE

        9 inch unbaked One Crust pie shell
2       eggs                                             2       cups canned pumpkin
3/4     cup brown sugar, firmly packed                   1/2     teaspoon salt
1       teaspoon cinnamon                                1/2     teaspoon ginger
1/4     teaspoon cloves                                  1       cup milk
2/3     cup whipping cream

Preheat oven to 425o F.

In a large mixing bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, milk and whipping
cream. Blend until smooth. Pour into the pie shell. Bake at 425 o F. for 15 minutes. Lower heat to
350o F. and bake for 45 minutes more or until a knife inserted one inch from the edge comes out clean.

Serve at room temperature with or without whipped cream topping. Makes 6 to 8 servings.

                                          SINFUL APPLE PIE

        9 inch unbaked Two Crust Pie Crust
2/3     cup + 1 tablespoon sugar                         2       tablespoons flour
3/4     teaspoon cinnamon                                1/2     cup whipped cream
6       cups apples, peeled and sliced                   2       Caramilk bars
1       tablespoon milk

Combine 2/3 cup sugar, flour, cinnamon, and whipped cream. Mix well. Pour over sliced apples and stir
until all apples are coated. Pour apple mixture into uncooked pie crust. Separate Caramilk bars into
individual squares. Place squares around pie, about 1/2 inch apart until pie is mostly covered by
chocolate bars.

Moisten the edges of pastry and top with second half of crust. Seal, fluting the edge of the dough. Brush
the top of the pie with 1 tablespoon of milk, and sprinkle remaining tablespoon of sugar across top of pie.
Bake at 450o F. for 10 minutes, then reduce heat to 375 o F. for another 40 minutes.


                                       CHOCOLATE-COCONUT PIE

        9 inch One Crust pie crust (baked)                1 1/2   cups whipping cream
1       package chocolate instant pudding & pie filling 1         square unsweetened chocolate
1       teaspoon coconut extract

Bake pie crust, and cool. In small bowl, with mixer at medium speed, beat 1 cup whipping cream until
stiff peaks form. In medium bowl, prepare chocolate pudding as label directs but use 3/4 cup water and
1/2 cup whipping cream, and add coconut extract. Fold whipped cream into chocolate mixture; pour into
cooled pie crust. Refrigerate pie until set, about 45 minutes.

To serve, coarsely grate chocolate square; sprinkle on top of pie. Makes 10 servings.


                               INDIVIDUAL CHOCOLATE CREAM PIES

1 1/2 oz. (1/2 of 3 ounce package) cream cheese, softened
6       tablespoons sugar                                 1/2     teaspoon vanilla extract
2 1/2   tablespoons cocoa                                 2 1/2   tablespoons milk
1       cup chilled whipping cream                        6       single serve graham crusts
        whipped topping
        mini semi-sweet chocolate chips

In small mixer bowl, beat cream cheese, sugar and vanilla until well blended. Add cocoa alternately with
milk, beating until smooth. IN separate bowl, beat whipping cream until stiff; fold into chocolate mixture.
Spoon into crusts. Cover; chill until set. Garnish with whipped topping and mini chocolate chips.


                                             BUTTER TARTS

        Two Crust pie crust recipe (unbaked)
1       tablespoon butter                                 2       cups raisins
2       cups brown sugar                                  2       eggs
1       teaspoon WATKINS vanilla                          2       tablespoons milk
1       tablespoon all purpose flour

Preheat oven to 350 o F. Prepare pie crust. Roll dough out and using large round cookie cutter or glass,
cut out circles until all dough is used. Roll each circle out a bit more. Place each in muffin tins.

In medium saucepan, melt butter. Remove from heat. Add brown sugar, eggs, flour, raisins, vanilla, and
milk. Mix well. Spoon small amount (about 3 - 4 tablespoons) into prepared tarts until all of butter
mixture is used up. Bake at 350 o F for approximately 15 minutes, or until crust is golden brown. Remove
from oven; allow to cool for about 5 to 10 minutes. Remove tarts carefully from tin. Store in tightly sealed
container, preferably in the refrigerator. Makes about 24 tarts.
                               ROSEMARIES FAMOUS APPLE CRISP

FILLING
3-4     cups apples, peeled and sliced                  3       tablespoons sugar
1       teaspoon cinnamon


TOPPING
1/2     cup flour                                       1/2     cup butter, melted
1/2     cup brown sugar                                 1/2     cup rolled oats

Peel and slice apples into small wedges. In small measuring cup, mix cinnamon and sugar. Sprinkle
over apples and stir until completely covered. You may need to adjust the amount of cinnamon/sugar
mix to a bit more to fully coat. Pour into a 9 inch square baking pan.

Prepare Topping: In medium bowl, combine flour, brown sugar and rolled oats. Melt butter, and stir into
oat mixture, until all dry ingredients are moist and well mixed. Spoon mixture on top of apples to form a
crust type topping.

Bake at 350o F. for approximately 30 minutes, or until topping is golden brown and apples are tender.
Remove from oven, serve warm or cold with scoop of ice cream or whipping cream.

								
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