Strawberry Meringue Pie

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This would be nice for Easter dinner.

 

* Exported from MasterCook *

 

Strawberry Meringue Pie

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 56

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***PIE CRUST***

1 1/4 cups unbleached white flour

1/4 cup cold butter -- (1/2 stick)

cut into pieces

3 tablespoons cold water extra flour -- (3 to 4)

1 1/2 cups dried beans -- about

***FILLING***

3 eggs

4 cups sliced strawberries

6 tablespoons cornstarch

1 1/4 cups sugar

1/4 teaspoon salt

1/2 cup fresh lemon juice

1 teaspoon grated lemon rind

 

Preparation time: 1 hour. Yield: 1 9-inch pie.

 

This pie is cheerful, refreshing, and very pink. It tastes best if eaten

the day it is made.

 

NOTE 1: The crust can be made several days ahead and refrigerated, unbaked,

in an airtight plastic bag. It can also be frozen.

 

NOTE 2: Frozen unsweetened strawberries may be used for the

filling. Defrost thoroughly and drain before slicing.

 

PIE CRUST:

 

1. Use a food processor fitted with the steel blade (or a pastry cutter,

or 2 forks, or 2 knives, or a fork and a knife). Cut the flour and butter

together until you have a uniform mixture resembling corn meal.

 

2. Keep the mixture in motion as you add the water, 1 tablespoon at a

time. Add just enough to enable the dough to adhere to itself. Then

remove to a floured work surface.

 

3. Roll out the dough until it forms a circle that exceeds a 9-inch pie

pan by about 2 inches. Transfer the dough to the pan, and form a gorgeous

crust with artful edges.

 

4. To bake, preheat oven to 375F. Place a piece of foil on the inside of

the crust and spread evenly with beans (this will help the crust to keep

its shape). Bake 15 minutes, then remove beans and foil. (Save the

beans. They can be used repeatedly for this same purpose.) Bake the crust

another 5 to 10 minutes, or until lightly browned. Cool thoroughly before

filling.

 

FILLING:

 

1. Separate the eggs, placing the yolks in a small bowl and the whites in

a larger one. Cover both bowls and set aside.

 

2. Place strawberries in a saucepan. Cover and cook 5 to 8 minutes over

medium heat (until souplike). Set aside.

 

3. Meanwhile, in another saucepan, combine cornstarch, sugar, and

salt. Stir in the lemon juice and whisk until uniform.

 

4. Beat in the yolks.

 

5. Whisking constantly, add the hot strawberries au jus. Cook over medium

heat until thick, stirring constantly. This should take about 5 more minutes.

 

6. Lower heat and simmer 1 minute, whisking. Add lemon rind during this time.

 

7. Pour into prebaked pie shell and set aside.

 

8. Preheat oven to 325F.

 

9. Beat the egg whites until stiff. Spread this meringue over the top and

to the edges of the crust.

 

10. Bake in the preheated 325F oven for about 10 minutes, or until the

meringue is delicately browned. Cool thoroughly (but do not chill) before

serving.

 

 

 

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