Apple Pie With Whipped Cream As American As The Fourth Of July:
We made this on Memorial Day as a practice run for the Fourth of July. It is good for all the summer holidays or your special occasions such as Father’s Day or Birthdays.
2 1/4 cups flour
3/4 tsp salt
2/3 cup shortening or butter
8 to 10 tbsp cold water
Stir together flour and salt. Mix in butter and stir vigorously with a pastry blender or a spoon if you do not have a pastry blender. Add 1 tbsp of water at a time as you continue to stir. Divide mixture in half and form each half into a ball.
Flour a clean area on your island or on your kitchen counter. Flatten one ball at a time and roll with a rolling pin until the circle is 12 inches in diameter.
Wrap around rolling pin and transfer to a pie plate. Don’t skimp here! The best is necessary or it will stick and not bake right. We always use a Bennington Potter custom pie plate without any lead for this purpose. Make sure pastry is even with the rim of the pie dish.
Hold off on the other 12 inch circle until you prepare the pie.
1 recipe pastry for double-crust pie
6 cups thinkly sliced peeled green apples
1 tbsp lemon juice
3/4 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/8 tsp nutmeg
Preheat oven to 375. After cut up apples sprinkle with lemon juice. Stir together 3/4 cup sugar, the flour, cinnamon, and nutmeg. Add apple slices. Stir until the apples are coated with spices.
Transfer apple mixture to pie dish. Put the rolled out last piece of rolled out dough on top of the apples. Cut holes in the top and crimp the edges. Cover the edges with aluminum foil all around. Put in oven to bake for 40 minutes. Remove foil. Bake for another 20 minutes until lightly browned. Cool for one hour before serving. Ladle on whipped cream (see below) right before serving.
1 cup whipping cream
2 tbsp sugar
1/2 tsp vanilla
Beat whipping cream, sugar, and vanilla in a mixing bowl using an electric mixer on medium speed. Keep on whipping until soft peaks form and it looks like whipped cream.
If you want to make your very own lemon meringue pie for a special occasion such as a birthday or even Memorial Day you need to follow three steps. First you must make the pastry shell or pie crust. Then you must make the meringue or the filling itself. Finally you can combine the two to make the final pie to be enjoyed.
First the pie crust:
Step 1: Single-Crust Pie:
1)1 1/4 c flour
2)1/4 tsp salt
3)1/3 c shortening or butter
4)4 to 5 tbsp water
Preheat oven to 425. Mix together flour and salt with softened butter or shortening. Then you sprinkle 1 tbsp of water at a time into the mixture, mixing thoroughly as you proceed. Form the dough into a ball. Flour a surface such as part of the island in your kitchen or an old fashioned wooden flour board if you prefer. Flatten the dough ball with your hands. Then get out your rolling pin and roll the dough until you have a circle about a foot in diameter. Voila! You have your pie crust.
To transfer it without letting it separate, roll it around your rolling pin and drop it into your 9 inch pie pan. For this purpose midsummernight’s chef.com uses a Bennington Potter porcelain pie pan made without any lead.
Make sure the pastry doesn’t extend more than 1/2 inch beyond the edge of the pie plate. Roll it under and crimp it. Prick the bottom with a fork in several places. Line it with a double thickness of aluminum foil. Bake at 450 for 8 minutes. Remove foil and return to the oven for another 5 to 6 minutes. Set aside and cool.
Step 2: Meringue for Top of Pie:
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tbsp sugar
Preheat oven to 350. Get out three eggs and separate into two mixing bowls, one for egg yolks and one for egg whites. Then combine the eggs whites with vanilla. Beat with an electric mixer (we recommend Kitchen Aid) on medium speed about 1 minute or until you get soft peaks.
Add sugar 1 tbsp at a time while you change the mixer speed to high. Continue beating about 4 additional minutes or until you get stiff peaks that stand up straight and you can no longer see the sugar.
This step needs to be completed while you are working on step 3, making the lemon pie filling. For as soon as you have stiff peaks you are supposed to pour it on top of the pie filling for the final baking of the recipe.
Step 3: Filling for Pie:
1 baked pastry shell
1 1/2 c sugar
3 tbsp flour
3 tbsp cornstarch
2 tbsp butter
1 to 2 tsp shredded lemon peel
1/3 c lemon juice
1 recipe meringue for pies
In a saucepan combine sugar, flour, cornstarch, and a dash of salt. Pour in 1 1/2 cups of water. Keep on stirring over medium heat until the mixture bubbles. Reduce heat as it thickens and boil for another 2 minutes. Take it off the burner.
Beat those three egg yolks you saved earlier in this recipe. Pour 1 cup of the hot filling into the yolks, then return it to the saucepan. Boil for 2 minutes. Remove from burner. Still in butter with the lemon peel and lemon juice. (You can get the lemon juice from squeezing the lemons you bought for their peels).
Pour filling into pie crust. Spread meringue over the top of the lemon filling. Bake at 350 for only 15 minutes. Cool for 1 hour. Then put it in the refrigerator for 6 hours before serving. Cover leftovers with aluminum foil. Eat the pie within the next 2 days.
It’s a lot of work and a lot of organization. But the results are well worth it. Lemon meringue pies go nicely with summer foods such as grilled hot dogs, hamburgers, ribs, and steaks. We made the pie to go with grilled ribs as you can see from the picture.
Hot as a midsummer night in July --- that's a perfect description of my kitchen. We've got a wall oven and two ovens in a regular unit underneath the stove. They are always baking something. And now we want to share our piping hot recipes with you, too. Come into Chef Prospero's kitchen and get started.