MILE-HIGH LEMON MERINGUE PIE

Meringue pie can be tricky to prepare. Cook's Country figured out how to make a perfect lemon meringue pie with a sky-high topping that doesn't weep.

We wanted our Mile-High Lemon Meringue Pie recipe to produce a tall and fluffy topping, so we made the meringue with a hot sugar syrup, and added a bit of cream of tartar to the egg whites before we beat them. This ensured that the meringue was cooked through and stable enough to be piled high on top of the filling. For our Mile-High Lemon Meringue Pie’s bright citrus flavor, we flavored the filling with lemon zest and lemon juice, then strained the filling to remove the zest. If left in the filling, the zest would mar the texture of our recipe’s silky smooth filling.

If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid under beating the egg whites. This pie is best on the day it’s made.

Mile-High Lemon Meringue Pie

lemon filling:

1 1/4 cups sugar

1 cup lemon juice (from 6 lemons)

1/2 cup water

1/4 cup cornstarch

1/4 teaspoon table salt

8 large egg yolks (reserve 4 whites for meringue)

2 tablespoons grated lemon zest

3 tablespoons unsalted butter, cut into pieces and softened

1 9-inch pie shell, fully baked and cooled

meringue:

1/2 cup water

1 cup sugar

4 large egg whites (reserved from filling)

pinch table salt

1/2 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1. For the filling: Whisk sugar, lemon juice, water, cornstarch, and salt together in large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about 5 minutes. Whisk in yolks until combined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
2. For the meringue: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
3. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.
4. Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve.

WEEP NO MORE: 

For our meringue, you don’t need a thermometer, but you do need a timer.

1. After the sugar syrup comes to a full boil, cook it for exactly 4 minutes.
2. Beat the egg whites with the salt and cream of tartar until they hold soft peaks.
3. With the mixer still running, carefully pour the hot sugar syrup directly into the beaten egg whites.
4. Continue beating until the meringue has cooled to room temperature and is thick and fluffy.

MAKING A MERINGUE MOUNTAIN: 

These tricks guarantee meringue that looks as good as it tastes.

1. Use a rubber spatula to press the meringue onto the edge of the pie crust. This will keep the meringue from shrinking.
2. Use the spatula to make dramatic peaks and swirls all over the meringue.

COOK'S COUNTRY CHOCOLATE ANGEL PIE

I was watching an episode of Cook's Country and was pleasantly surprised when they featured a pie I'd never heard of - Chocolate Angel Pie. Instead of a traditional pastry crust, the vintage recipe calls for a crisp meringue shell to hold the chocolate custard filling that is then generously topped with fluffy whipped cream. What I love about this recipe is not only is it kitchen-tested but you also get those often undisclosed but helpful tips that can make or break a great dessert. For instance, did you know that the trick to preventing baked meringue from sticking to your pie plate is to use a double dose of cornstarch - first in the egg whites and then as coating for the pie plate? Or that confectioner's sugar helps whipped cream to hold its  fluffy shape? I can tell you stories about the countless times I've tried a new recipe only to have it fail miserably. I can guarantee this recipe is full-proof. Happy baking!

Chocolate Angel Pie

filling:

9 ounces milk chocolate, chopped fine

5 ounces bittersweet chocolate, chopped fine

3 large egg yolks

1 1/2 tablespoons granulated sugar

1/2 teaspoon salt

1/2 cup half-and-half

1 1/4 cups heavy cream, chilled

meringue crust:

1 tablespoon cornstarch, plus extra for pie plate

1/2 cup granulated sugar

3 large egg whites

pinch cream of tartar

1/2 teaspoon vanilla extract

topping:

1 1/3 cups heavy cream, chilled

2 tablespoons confectioner's sugar

unsweetened cocoa powder

1. FOR THE FILLING: Microwave milk chocolate and bittersweet chocolate in large bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk egg yolks, sugar, and salt together in medium bowl until combined, about 1 minute. Bring half-and-half to simmer in small saucepan over medium heat. Whisking constantly, slowly add hot half-and-half to egg yolk mixture in 2 additions until incorporated. Return half-and-half mixture to now-empty saucepan and cook over low heat, whisking constantly, until thickened slightly, 30 seconds to 1 minute. Stir half-and-half mixture into melted chocolate until combined. Let cool slightly, about 8 minutes.
2. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk one-third of whipped cream into cooled chocolate mixture. Fold in remaining whipped cream until no white streaks remain. Cover and refrigerate for at least 3 hours, or until ready to assemble pie. (Filling can be made up to 24 hours in advance.)
3. FOR THE MERINGUE CRUST: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Grease 9-inch pie plate and dust well with extra cornstarch, using pastry brush to distribute evenly. Combine sugar and 1 tablespoon cornstarch in bowl. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar mixture and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla to meringue and whip until incorporated.
4. Spread meringue into prepared pie plate, following contours of plate to cover bottom, sides, and edges. Bake for 1½ hours. Rotate pie plate, reduce oven temperature to 200 degrees, and bake until completely dried out, about 1 hour longer. (Shell will rise above rim of pie plate; some cracking is OK.) Let cool completely, about 30 minutes.
5. FOR THE TOPPING: Spoon cooled chocolate filling into cavity of pie shell, distributing evenly. Using stand mixer fitted with whisk, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over chocolate. Refrigerate until filling is set, about 1 hour. Dust with cocoa. Slice with sharp knife and serve.

Don't make this mistake: Busted Crust

The egg white crust is part of what distinguishes angel pie. To avoid a sticky, broken meringue shell, we added cornstarch to the whites, and we greased the pie plate and dusted it with more cornstarch. We also figured out the ideal baking time and temperatures to ensure that the interior and exterior of the meringue cooked properly. 

WHEN LIFE GIVES YOU LEMONS, MAKE LEMON SOUR CREAM PIE

I came across this Lemon Sour Cream Pie at Ashlee Marie and had to try it. It's a pretty simple recipe, made simpler by the fact that I used store-bought pie crust. 

Lemon Sour Cream Pie
cooked 9-inch pie crust
1 cup sugar
3 1/2 Tbsp cornstarch
1 Tbsp lemon rind grated
1/2 cup fresh lemon juice
3 egg yolks slightly beaten
1 cup milk
1/4 cup (1/2 a stick) butter
1 cup sour cream

1. Preheat oven to 400º F. Place rolled pie dough in 9-inch pie pan. Crimp edges, then place in freezer for 10-15 minutes. Remove from freezer, then place sheet of parchment paper on top of pie shell, add pie weights (or dry beans or dry rice) and bake in oven for 20 minutes. After 20 minutes, remove parchment paper and pie weights, then bake for another 10 minutes. Let cool.
2. Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk in a heavy saucepan, and whisk constantly as it cooks over medium heat until thick. 
3. Stir in the butter (frozen to help it cool) and cool to room temperature. Place a piece of saran wrap directly on top of the custard to prevent film from forming.
4. When completely cool, add the sour cream and pour into cooled pie shell. 
5. Refrigerate and serve with whipped cream. Garnish with grated lemon rind. 

GIMME S'MORE PIE

What better way is there to say goodbye to summer and transition into fall than with S'more Pie. This prize-winning recipe comes from Keavy Landreth (Kumquat Cupcakery) and Allison Kave (First Prize Pies) of Butter & Scotch. In pursuit of their "drunken baking" dreams the wonder duo opened a bar-bakery hybrid in Crown Heights, Brooklyn late last year. Here you can order a liquor infused confection or slice of pie by day and a cocktail by night. Pretty perfect if you ask me. 

S'more Pie
Graham cracker crust:
1 1/2 ups finely ground graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar

pie filling:
1 cup heavy cream
7 ounces high-quality milk chocolate, chopped or chips
1 large egg, at room temperature
pinch of salt

pie topping:
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

1. For Graham cracker crust, preheat oven to 350º F. Crumble the graham crackers into a food processor and process until finely gourd. Pour melted butter into the crumbs and mix until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch pie pan, then against the bottom of the pan. Chill the crust for at least 15 minutes to help prevent it from crumbling when serving. Bake the crust for 10 minutes, or until lightly browned. Remove and allow to cool before filling. 
2. For the S'more pie filling, preheat the oven 350º F. In a saucepan, heat the cream over medium-high heat until it is scalded - do not boil. Pour it over the chocolate in a heatproof bowl and let stand for 1 minutes. Whisk it thoroughly until combine into a glossy ganache. Whisk in the egg and salt until fully incorporated. Put the crust on a baking sheet. Pour the chocolate filling into the crust and bake 20-25 minutes, until the filling has just set and is still slightly wobbly in the center. Remove the pie to cool completely.
3. Make the topping: Pour 1/4 cup water into a bowl of a stand mixer, and sprinkle the gelatin evenly on top. In a clean, heavy saucepan, combine the sugar, corn syrup, and remaining 1/4 cup water. Cook the sugar mixture over medium-high heat, stirring only at the begging to dissolve the sugar, and boil it until a candy thermometer reaches the hard-ball stage or 260º F.  
4. Remove from heat, turn on the stand mixer to low speed, and slowly pour the hot syrup in a steady stream into the bloomed gelatin while mixing. Try to avoid the sides of the bowl and aim for the space between the beater and the side. When all of the syrup is in, increase the speed gradually to high to avoid splashing, and continue to beat until the mixture is white, fluffy, and very thick,  and has tripled in volume, about 5 to 10 minutes. Add the vanilla, beat for a minute more, and then pour the topping over the pie. It will slowly spread to cover the surface, or you can use a spatula to spread it. 
5. Allow the topping to cool at room temperature or in the fridge until it has set, about 30 minutes. If you are using a torch (preferred method), make sure the area you are working in is clear of any plastic, paper, or other flammable items, an that the surface you are working on is fireproof (steel, marble, etc.). You can put a baking sheet under the pie to protect your countertops. Light the torch and start to lightly toast the surface of the pie, going darker or lighter according to your preference. When the pie is perfectly blurred, turn off the torch, and allow the pie to cool for 10 minutes. NOTE: if you are torch-less, you can do this in the broiler, but keep a close eye. Preheat your broiler, put the pie on a baking sheet, and use foil or pie shield to cover the crust edges. Broil the pie about 3 inches from the heat source, rotating the pie for even toasting until the topping is your desired color. It burns easily to keep watch! It's best to keep the oven door cracked open and watch and rotate the entire time. Remove the pie and allow it to cool for atlas 10 minutes. 

Tips: To cover, spray foil or plastic wrap very lightly with oil spray to prevent it from sticking to the topping. For easier slicing, run your knife under hot water first to prevent the marshmallow from sticking to the blade. 

NOT DERBY PIE

Not Derby Pie

9-inch unbaked pie shell

1/2 cup (1 stick) unsalted butter, melted and cooled

1 cup of sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup flour

1 cup chopped walnuts

1 cup chocolate chips

1. Preheat the oven to 325º F. 
2. Place the unbaked pie shell in a 9-inch pie pan. 
3. Mix together butter and sugar. Add eggs and vanilla and mix well.
4. Add salt and sugar, and mix well.
5. Fold in pecans and chips.
6. Pour mixture into pie crust and bake at 325º F for 1 hour.
7. Let cool for 1-2 hours before slicing. 

Derby Pie was created in Prospect, Kentucky in 1950 as a signature dessert of the Melrose Inn. Derby Pie became a registered trademark of the Kern's Kitchen in 1968, and more than 25 lawsuits have been filed by the family to protect it. The makers of similar pies have had to come up with different names, including Not Derby Pie. 

I baked this pie for my company's annual BBQ at the Belmont Park horse races. I thought the name was apt since it's NOT the Kentucky Derby. It must have been good because I didn't even get a slice.

BLUEBERRY PIE MONDAY

Blueberry Pie
Crust for a 9-inch double-crust pie:
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon granulated sugar
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons cold shortening, cut into 1/4-inch pieces
6 tablespoons ice water

1. Stir the flour, salt, and sugar together in a bowl. Add the butter and shortening pieces and coat with the flour mixture using a bench scraper or spatula. 
2. With a pastry blender, cut the butter/shortening into the flour mixture, working quickly and mostly pea-size pieces of butter/shortening remain ( a few larger pieces are okay, be careful not to over-blend). 
3. Sprinkle ice water over the flour mixture, 1 tablespoon at a time, and mix and cut it in with a spatula until it is full incorporated and until the dough comes together in a ball, with some dry bits remaining (approx. 6 tablespoons ice water total). 
4. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water, if necessary, to combine.
5. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. 
6. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month. 

For the filling: 

1 small baking apple

5 cups blueberries (fresh or frozen, if frozen do not thaw)

2 tablespoons fresh lemon juice, zest of 1 lemon

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons ground arrowroot

1/2 teaspoon ground allspice

1/2 teaspoon salt

2 dashes Angostura bitters

Egg wash (1 large egg whisked with 1 teaspoon cream)

Demerara sugar, for finishing

1. Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top. 
2. Peel and then shred the apple on the large holes of a box grater. 
3. Combine with the blueberries, lemon zest and juice, granulated and brown sugars, arrowroot, allspice, salt, and bitters in a large bowl and stir until well mixed, crushing some of the blueberries in the process (use hands for this). 
4. Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired.
5. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. 
6. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425º F. 
7. Brush the pastry with the egg wash to coat; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). 
8. Sprinkle with the desired around of Demerara sugar.
9. Place the pie on the rimmed baking sheet on the lowest rack of the oven. 
10. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. 
11. Lower the temperature to 375º F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juice are bubbling thought, 30 to 35 minutes longer. 
12. Cool completely on a wire rack, 2 to 3 hours. Serve warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days. 

BLACK BOTTOM LEMON PIE

ph: Gentil & Hyers via serious eats

The following recipe is from The Four & Twenty Blackbirds Pie Book by Emily and Melissa Elsen. This is the first time I've baked this pie and I'm eager to see how it turned out. It's unusual to see a chocolate bottom lemon pie recipe but the combination of sweet, slightly tart, and bitter sounds intriguing. 

Black Bottom Lemon Pie
9-inch par-baked All Butter Pie Crust
3/4 cup heavy cream
4 ounces bittersweet chocolate (70% cocoa), chopped into 1/4-inch pieces
4 large eggs
1 large egg yolk
1/2 teaspoon kosher
1/2 cup fresh Meyer lemon juice (from 3 to 4 lemons)
1/4 cup fresh orange juice
Finely grated zest of 1 Meyer lemon
Finely grated zest of 1/4 orange

1. To make the ganache layer, bring 1/4 cup of the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate. Let sit for 5 minutes, and then whisk gently to combine. Scrape the ganache into the cooled pie shell and spread evenly over the bottom and halfway up the sides. Refrigerate the shell to set the ganache while making the filling. Position a rack in the center of the oven and preheat the oven to 325º F. 
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, egg yolk, sugar, and salt, and mix on medium speed until thick and well combined. Stir in the lemon and orange juices and zests and the remaining 1/2 cup heavy cream and blend well. 
3. Place the ganache-lined pie shell on a rimmed baking sheet. Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. 
4. Bake on the middle rack of the oven for 25 to 30 minutes, rotating 180 degrees when the edges start to set, 15 to 20 minutes through baking. The pie is finished when the edge are set and the center is no longer liquid but still quite wobbly. Be careful not to over-bake or the custard can separate. The filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature 1 day.