Posted By Jonathan on July 19, 2013
In an effort to use up some of our raspberries I decided we needed to make pie. Actually, the inspiration came from my anniversary gift from Jonathan. A book by Ashley English called “A Year of Pies:A Seasonal Tour of Home Baked Pies.” I contemplated the choice of this gift, I mean it seems more a gift for HIM than me. 😉 Haha, but I do love baking so the book is a fabulous addition to my cookbook library.
My method of creating recipes is pretty simple. I think of what tastes good together and then search through several recipes in my library and online. From there, I come up with a recipe that suits my pantry and what I would like the food to taste like.
Raspberry lemonade is pretty darn good, so why not make it a pie?
1 1/4 cup Flour
1/4 teaspoon Salt
1/3 cup Shortening (preferably organic)
5-6 tablespoons ice cold Water
1. In a medium bowl stir together flour and salt.
2. Cut Shortening into flour mixture using a pastry blender or fork until pieces are pea-size.
3. Sprinkle 1 tablespoon of water over part of the flour mixture and combine with fork.
4. Repeat moistening flour mixture, 1 tablespoon at a time, until all the flour mixture is moist.
5. Form into a flattened disk, wrap in plastic, and refrigerate for 1 hour.
6. After 1 hour, take dough from refrigerator and set on a lightly floured surface.
7. Flour the top of the dough and rolling pin. Roll dough out into a circle of about 12 inches.
8. Transfer dough into pie plate.
9. Fold under extra pastry and crimp edges.
10. Prick dough with fork.
11. Wrap edges with foil and bake in a pre-heated oven of 450 degrees for 8 minutes.
12. Remove foil and bake for 5 to 6 minutes more or until golden.
13. Set aside.
3 Egg yolks (save whites for meringue, leave set out)
1 1/2 cup Sugar
6 tablespoons Flour
Dash of Salt
1 1/2 cup Water
1/2 tablespoon Butter or Margarine
Grated Lemon Peel from 1 lemon
1/2 cup Raspberry pureed (fresh or frozen)
1/3 cup Lemon Juice
1. Combine sugar, flour, and dash of salt in a medium saucepan. Gradually stir in water.
2. Cook and stir over medium-high heat until mixture is thickened and bubbly.
3. Reduce heat and cook/stir for 2 more minutes.
4. Remove from heat and gradually add about 1 cup of hot filling to egg yolks.
*Be sure to stir constantly when adding hot mixture so yolks do not cook*
5. Return egg yolk mixture to saucepan.
6. Bring to a gentle boil, reduce heat, and cook/stir for two minutes.
7. Remove from heat and stir in butter/margarine until melted.
8. Stir in lemon peel, raspberry puree, and lemon juice.
9. Pour into baked pie crust.
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
1. In large bowl combine egg whites, vanilla, and cream of tartar.
2. Beat with an electric mixer on medium speed about a minute or until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time.
4. Beat on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.
5. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent skrinkage.
6. Bake entire pie in a pre-heated 350 degree oven for 10-15 minutes. (make sure to watch meringue peaks so as not to burn)
7. Cool on for 1 hour.
8. Chill in refrigerator for 3 to 6 hours before serving.
The process is a bit of a long one, but totally worth it! We didn’t wait for the pie to chill before we dug in!
That’s why the filling in the picture above slid out from under the meringue. Oh well, it was just as satisfying!