Old  Fashioned  Peach  Pie

 

 

 

 

INGREDIENTS:

2 (9 inch) unbaked pie crusts

1 egg, beaten

5 cups sliced peeled peaches

2 tablespoons lemon juice

1/2 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg 

1/4 teaspoon salt

2 tablespoons butter 

 

 

 

DIRECTIONS:

 

Preheat oven to 450 degrees.  

 

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts.

Brush with some of the beaten egg to keep the dough from becoming soggy later.

 

Place the sliced peaches in a large bowl, and sprinkle with lemon juice.

Mix gently.

 

In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt.

Pour over the peaches, and mix gently.

 

Pour into the pie crust, and dot with butter.

 

Cover with the other pie crust, and fold the edges under.

Flute the edges to seal, or press the edges with the tines of a fork dipped in egg.

Brush the remaining egg over the top crust.

Cut several slits in the top crust to vent steam.

 

Bake for 10 minutes in the preheated oven.

Reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes,

until the crust is brown and the juice begins to bubble through the vents.

 

If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.

 

Cool before serving.

 

 

 

 

 

Old  Fashioned  Apple  Pie

 

 

 

 

INGREDIENTS:
 

2 (9 inch) unbaked pie crusts

7 cups peeled, cored and sliced apples

1 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg 

1/4 teaspoon salt

2 tablespoons butter 

 

 

 

DIRECTIONS:

 

Preheat oven to 425 degrees.  
 

In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt.

 

Place mixture in a pastry-lined 9 inch pie plate.

Dot with butter.

 

Cover with the other pie crust, and fold the edges under.

Flute the edges to seal, or press the edges with the tines of a fork.

Cut several slits in the top crust to vent steam.

 

Place in oven and bake at 425 degrees for 10 minutes.

Turn oven temperature down to 300 degrees and bake 40 to 50 minutes or until crust is

golden brown and apples are tender.

 

Let cool and serve.

 

 

 

 

 

Lemon  Meringue  Pie

 

 

 

 

INGREDIENTS:

1 (9 inch) pie crust, baked

1 cup granulated sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water   

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten 

4 egg whites

6 tablespoons granulated sugar

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

LEMON FILLING:

 

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.

Stir in water, lemon juice and lemon zest.

Cook over medium-high heat, stirring frequently, until mixture comes to a boil.

Stir in butter.

 

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.

Whisk egg yolk mixture back into remaining sugar mixture.

Bring to a boil and continue to cook while stirring constantly until thick.

Remove from heat and let cool.

 

Pour filling into baked pastry shell.  
 

  

MERINGUE TOPPING:


In a large glass or metal bowl, whip egg whites until foamy.

Add 6 tablespoons sugar gradually, and continue to whip until stiff peaks form.

 

Spread meringue over pie, sealing the edges at the crust.

 

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

 

Let cool and serve.

 

 

NOTE:

If you don't wish to make Lemon Pie Filling from scratch,

you may use Jello Lemon Pie Filling instead.

 

 

 

 

 

             

       

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