Sunday, May 4, 2008

Favorite Pies

Fresh Strawberry Pie
1 C Water
3 T Cornstarch
1 C Sugar
4 T Strawberry Gelatin
2-3 drops Food Coloring
Cool Whip, if desired
1 Pint Strawberries
1 baked Pie Shell
• Cook first 5 ingredients until thickened, then cool.
• Wash & hull berries and fold into cooled Glaze.
• Pour into cooled Pie Crust. Serve with Cool Whip, if desired.

Lemon Meringue Pie
3 T Cornstarch
1 C Sugar
¼ C fresh Lemon Juice
2 t Lemon Rind, grated
3 Eggs, separated
1 ½ C Boiling Water
1 baked Pie Shell
¼ t Cream of Tartar
6 T Sugar
½ t Vanilla
• Mix Cornstarch, Sugar, Lemon Juice and Lemon Rind in saucepan & add Yolks
• Gradually add Boiling Water (to prevent eggs from curdling).
• Heat to boiling. Boil gently 4 minutes, stirring constantly.
• Pour into baked Pie Shell.

• Preheat oven to 425 degrees.
• Beat Egg Whites & Cream of Tartar until stiff but not dry.
• Gradually beat in 6 T Sugar until stiff & glossy. Beat in Vanilla.
• Spread meringue on pie. Be careful to seal filling to edges of crust to prevent shrinkage.
• Bake 4-5 minutes at 425 degrees. NOTE: Burns easily – watch closely.

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