The Triple Berry Pie

Early winter and snow is hitting these parts today, and I don’t like it! Get me out of here! When the cold starts coming around the corner I just cringe! That feeling of isolation and hibernation begins to come upon me like a bear looking to hide in its cave for a long winters nap! I had fun in the snow when I was younger, sledding and building snow forts, and just playing and not minding the cold of old man winter! But today, as I grow older, I just want to hide! At least I love to bake, and that gives me some comfort for bearing with this stuff. I guess it’s all in the mind that I feel this way and I will change my way of thinking and think it is summer and make a summer pie. I have taken some berries out of the freezer that I froze this summer, and this will get rid of the Blahhs! I have some strawberries, some black raspberries, and some blueberries. So I give you the Triple Berry Pie, the winter wonder breaker! ” Yum, Yum, eat em up! “

THE TRIPLE BERRY PIE

400 degree oven

1 double Pie crust (top and bottom)

Filling:

2 – 1/2 cups of sliced strawberries ( I used frozen, you do not have to thaw)

2 cups of blackberries (whole) I used frozen, no need to thaw

1 -1/4 cups of fresh or frozen blueberries

2 tablespoons of orange zest

2 tablespoons of orange juice

2  tablespoons  of lemon juice

1/2 cup of sugar

2 tablespoons of cornstarch

  1. Combine all of the above ingredients in a bowl and mix together
  2. Place in unbaked pie shell
  3. Cover with top pie crust
  4. Bake for 25-30 minutes in 400 degree oven or until lightly brown on top
  5. Remove from oven and cool

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Posted in Pies, Recipes | 10 Comments

Chicken, Date, Carrot, and Apple Turnovers

CHICKEN, DATE, CARROT, AND APPLE TURNOVERSThe end of the fall growing season, and the farmers are ridding their late crops of colorful carrots of yellow and purples and white and orange. I could not just make a carrot pie, that would be not be too tasty although the carrots are delicious, but I need to add something to them and instead of pie why not a turnover? Yes, and I’ll add some chicken to make it savory, and also some dates to make it sweeter, and some apples to make it tart! I will add some herbs from under the fall leaves in the garden and also make a sauce with the homemade chicken stock I just made out of chicken bones. They will be easy to eat and healthy and not too sweet and they will fill my tummy and be very yummy!

Make filling first to allow for cooling

Filling:

  • 1 lb boneless chicken breast (cut in 1/4 inch pieces)
  • Seasoned flour  in bowl (salt and pepper and about 1 cup of flour) for dredging
  • 4 tablespoons of butter
  • 2 cloves of garlic diced fine
  • 12 seedless dates (cut in small pieces)
  • 1 cup of chicken stock or canned broth
  • 2 apples (cored and diced)
  • 1/4 teaspoon of tarragon
  • 1/4 teaspoon of sage
  • 1/4 teaspoon of thyme
  • salt and pepper to season
  • 1/8 cup of heavy or light cream or 1/2 and 1/2
  1. In a large saute or fry pan over medium heat melt butter in pan and add garlic, saute for 2 minutes.
  2. Dredge chicken in seasoned four and use mesh basket to shake extra flour from chicken and add to pan
  3. Cook chicken slightly for few minutes and stir to brown a little bit
  4. Add dates to pan and saute
  5. Keep cooking till pan is dry and chicken is almost cooked
  6. Add apples and continue to cook
  7. Add chicken stock slowly, a little at a time, stirring after every increase.
  8. Add all  herbs and salt and pepper
  9. Add  1/8 cup cream or 1/2 and 1/2
  10. Cook so all is incorporated
  11. Remove from heat and let cool to room temperature 

Cook Carrots

  • 5-6 carrots (cut in julienne or small slices)
  1. Bring uncovered medium pot of water to boil and add carrots. After water boils again cook 7 minutes, drain and plunge carrots into ice bath to stop the cooking.

400 degree oven

1 double pie crust (rolled out and rounds cut out with 5-6 inch cutter)

Egg wash (1 egg beaten and 1/4 cup of water)

  1. On a floured board cut out rounds of pie dough, brush egg wash all  over top of round circle
  2. Add about 2 tablespoons of cooled filling and add 2 pieces of carrot on top of filling so carrot jets out further than circle.
  3. Fold over dough to make half circle  and move with spatula to sheet pan to be cooked.
  4. Repeat with remaining dough, gathering up loose pieces of dough and forming together to form more circles of dough.
  5. Brush top of turnover with egg wash and bake in 400 degree oven for 15 minutes or until lightly brown.
  6. Makes about 18 turnovers
  7. Enjoy!
Posted in Recipes, Savory and Sweet | 6 Comments

Savory White Bean and Collard Greens Pie

SAVORY WHITE BEAN AND COLLARD GREENS PIE

A Vegan Pie, who knew that I would make a savory and healthy pie without butter and eggs! It’s against my principles, it’s against my cravings for sweet pies with loads of sugar and fat, it’s against my diet which contains lots of rich desserts and cholesterol that I should not have, but I declare, I like this Pie!! I did cheat and plopped some cheese on the top, but if you are a vegan, you can make it without it! I will admit that I put some butter in the crust, but you can make your own pie crust any way you want! It is a very tasty dish that is loaded with vegetables and vitamins! You have your beans for fiber, and your collard greens for helping keep cancer away and I also read that collard greens help lower your cholesterol and I know I need help with that! I also added a carrot and some green beans  and we know they are  good for you! So , the trick to a healthier  and long life is to eat healthy , but I’m not going to give up sweets just yet, maybe I’ll  just eat them in moderation!

350 degree oven

1 pie crust (bottom only) baked for 10 minutes 

Vegetables

2 cups of chopped collard greens

1 carrot cut in pieces

1 handful of green beans

2 tablespoons of olive oil

1/2 onion (diced fine)

3 garlic cloves (diced fine)

Heaping teaspoon of chopped fresh thyme

black pepper

  1. In a medium saucepan fill halfway with cold water and wait for boil, drop vegetables into boiling water and boil till tender, Drain and set aside.
  2. In a fry pan heat  olive oil over medium low  heat and cook onion and garlic till transparent and add fresh thyme and remove from heat and set aside.

Filling

  • 1 cup of walnuts
  • 1- 1/2 cups of navy beans or cannelloni beans (or one 15-ounce can, rinsed and drained)
  • 1 to -2 tablespoons of water
  • 1 tablespoon of cornstarch
  • 3/4 teaspoon of salt
  • 3/4 cup of shredded cheddar cheese (omit if you want)
  1. In a food processor pulse walnuts to a fine-crumb texture.
  2. Add the beans and 1 tablespoons of water and process (add another tablespoon of water if necessary to make mixture smooth)
  3. Add cornstarch and salt. Blend until cornstarch is no longer visable
  4. Add the onion and garlic mixture to the processor, first combine with spoon before processing. don’t completely blend in, use on and off pulse
  5. Now add vegetables using pulse on and off and don’t blend too much, you want the vegetable pieces showing in small pieces
  6. Spoon filling into partially baked crust, and smooth top with a spoon.
  7. Place shredded cheddar cheese over pie covering all. (if desired)
  8. Put a sprig of thyme in center of pie for garnish
  9. Bake for 40 minutes @350 degrees

Posted in Pies, Savory and Sweet | 5 Comments

A Pumpkin Cake That Is Also A Pie!

PUMPKIN PIE that is also a CAKE!

Customer: What is a cake doing in my Pie?

Waiter: The baker had Pie in his Eyes and got mixed up!

Try it, you’ll like it!

It is Fall here in New England and the flavors of squash and apple and pumpkin are filling the air. Those crisp mornings are beginning to wake you up and the red, yellow and gold leaves are falling down from the trees. Ah, the Autumn! It smells so good outside! But it also smells so good inside! I am making a pie filled with pumpkin! Or should I say, a cake? I am all confused! Ya, it is a pie, filled with a cake and topped with a orange marmalade cream cheese topping! You are probably confused too! All I can say It is real good! And when you are in the mood for pie, or cake?  this is the answer to stop those cravings!

375 degree oven

1 pie shell (bottom only) unbaked

Pumpkin Filling:

  • 1/3 cup AP flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon of ground cloves
  • 1/8 teaspoon of salt
  • 2 large eggs
  • 1/2 cup of granulated sugar
  • 1/2 cup of pumpkin
  1. Combine flour,baking powder, baking soda, cinnamon,cloves, and salt in small bowl.
  2. Beat eggs and sugar in large bowl until thick. Beat in pumpkin.
  3. Stir in flour mixture.
  4. Pour in unbaked pie shell
  5. Bake in 375 degree oven for 20-25 minutes or until lightly brown and filling is done but not quite set and still wobbling.
  6. Take out of oven and let cool

Topping:

  • 1 package (8 ounces) of cream cheese (softened)
  • 1/2 cup of powdered sugar
  • 3 tablespoons of softened butter
  • 4 tablespoons of orange marmalade
  • 1 egg white ( whipped till soft peaks)
  • 1/3 cup of chopped walnuts
  • 1/3 cup of crushed ginger snaps or crushed ginger cookies
  1. With a mixer or food processor mix cream cheese and sugar together and blend
  2. Add softened butter to mix and continue to blend
  3. Add orange marmalade to topping
  4. Whip egg white to soft peaks and fold into topping
  5. With a spatula spread topping over pie
  6. Place walnuts and crushed ginger cookies over pie/cake
  7. Refrigerate for at least an hour
  8. Enjoy!

Posted in Desserts, Pies, Recipes, Uncategorized | 2 Comments

Chocolate Buttermilk Pie

CHOCOLATE BUTTERMILK PIE

Very rich is this pie, made with 6 eggs, butter and buttermilk. Like a custard, a cake and a brownie rolled into one dessert. Started as a traditional pie of the United Kingdom as Buttermilk Pie now a tradition of southern regions of the United States, especially Texas. There are different versions of this pie and one is a Chocolate Buttermilk.  So,if you have some leftover buttermilk from making buttermilk biscuits this recipe only requires 1 cup.

325 degree oven

1 – 9 inch pie crust unbaked (bottom only)

  • 1 – 1/2 cups of semi-sweet chocolate chips
  • 1/4 cup of espresso coffee or strong coffee
  • 1 – 1/4 cups sugar
  • 1 stick (8 tablespoons) of  softened butter (at room temperature)
  • 1 teaspoon of vanilla
  • 1/2 teaspoon of  salt
  • 6 eggs
  • 1/4 cup of AP flour
  • 1 tablespoon of cocoa powder
  • 1 cup of Buttermilk
  • walnuts

whipped cream(if desired)

  1. In a double boiler  place chocolate chips and coffee and melt till smooth, stirring constantly with spatula. Take off heat and cool slightly.
  2. Combine softened  butter and sugar in large bowl using mixer
  3. Add vanilla and salt to bowl and combine and mix
  4. Add eggs, one at a time, mixing after each egg is incorporated in batter and keep mixing until all 6 eggs are used
  5. Combine flour and cocoa powder in small bowl and add to the mix
  6. Add cooled chocolate chips and coffee to the batter
  7. Add buttermilk and continue using mixer till all is mixed in
  8. Pour and use spatula to place batter into 9 inch unbaked pie shell
  9. Place walnuts on top of batter
  10. Bake in 325 degree oven for 1 hour or until pie is firm
  11. Cool
  12. Top with whipped cream if desired
  13. Enjoy!
Posted in Desserts, Pies, Recipes | 2 Comments

I am the Muffin Man!

I AM THE MUFFIN MAN!

I am the muffin man, just for today! I make better pies than I do muffins, but these muffins came out good! We have Banana Nut Muffins, moist and tender, made with black  rotting bananas (the best kind for muffins or bread) and also I made Cranberry Lime with just a hint of orange zest and    matcha green tea. A staple in some restaurants and breakfast places, muffins can be made with many other ingredients and made with the same basic recipe and adapted to suit your taste. They also can be eaten any time of day and can come sweet or savory, big or small, with icing or powdered sugar, nuts or coconut, swirled on top like cupcakes or filled with jam or chocolate for a surprise inside!

I adapted this recipe for both muffins and substituting for the bananas and adding moisture with lime juice, matcha tea, and lime yogurt.

350 degree oven

Basic Banana Muffins/ Adapted Cranberry Lime Muffins w/ Matcha tea and Lime Yogurt

  • 1/2 cup shortening
  • 1 cup of sugar
  • 2 eggs
  • 3-4 ripe bananas (mashed good)  [ For Cranberry Lime Muffins substitute and add  1/2 cup of lime juice, plus, 1/4 cup of lime yogurt or plain yogurt,plus  1/3 cup of cold water mixed with 1/2 teaspoon of matcha tea powder or green tea and 1 cup of whole cranberries combined with 1 tablespoon of orange zest.}
  • Dry ingredients:
  • 1- 1/2 cups AP flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking soda
  • (add 1/2 cup of walnuts for banana muffins)
  1. In a large bowl mix shortening and sugar together and beat
  2. Add eggs, one at a time and mix together
  3. Beat in bananas or other ingredients for moisture substitute
  4. Mix dry ingredients together in another bowl
  5. Add to sugar mixture and mix
  6. Add nuts (for banana muffins)
  7. Grease and flour muffin cups inside
  8. Bake at 350 degrees for 15-20 minutes or until cake tester comes out clean when inserted.

Posted in Recipes | 2 Comments

Small Tartlets of Blueberries and of Coconut Custards

TARTLETS OF BLUEBERRIES AND OF COCONUT CUSTARDS

Entertaining or having a tea! Having people over for a movie and some popcorn? Your boss says he wishes to meet and greet the client at your house! The maid says she’s busy and wants the night off? The kids want to play dress up and have a function in your parlour? Just want to stay in and bake? Want to go on a journey through the countryside? Invite the neighbors to an arm wrestle tournament, that should bring down the house! Pretend you’re in another life, in a different world and different surroundings! Everything is good and enjoy yourself and have a little tartlet and relax, put your feet up and sip your tea! See. everything is fine!

Pie Dough

  • 2- 1/2 cups of AP flour
  • 1/2 teaspoon of salt
  • 1 stick (8 tablespoons) of cold butter
  • 1/2 cup shortening
  • 1/3 cup of cream cheese
  • 1 egg beaten
  • 1/4 cup cold water
  • 1 tablespoon white vinegar
  1. In a large bowl sift flour and salt and mix together
  2. Cut butter into slices and add to bowl
  3. Add shortening and cream cheese
  4. With fingers mix flour and fats together forming large pea size pieces
  5. Mix beaten egg together with cold water and the vinegar
  6. Add a little egg and water mixture at a time to the bowl and push together to form a ball
  7. Wrap and refrigerate till ready

Blueberry Filling

  • 2 cups of blueberries (fresh or frozen)
  • 2 tablespoons of lemon juice
  • 1/2 cup of sugar
  • 2 tablespoons of flour
  • 1 teaspoon of minute tapioca
  1. Allow blueberries to drain in a sieve or strainer if using frozen blueberries
  2. In a bowl add all ingredients and mix

400 degree oven

Take dough out of refrigerator, cut in half, keep one half out and return other half to refrigerator

  1. Roll dough out and cut about 1/4 inch bigger than the tart shell into a circle
  2. Form circle of dough into the tart shell and with a fork pierce the dough on bottom
  3. Fill tartlets with blueberry filling up to the top and place another circle over the top and crimp with fork all around  circle
  4. Place on a sheet pan and bake in 400 degree oven for 10-15 minutes or untill golden brown

COCONUT CUSTARD

  • Take other half of dough out of refrigerator and roll out and cut out in circles
  • Place on sheet pan in 400 degree oven and bake 10 minutes till lightly brown and remove from oven
  • 1- 13 ounce can of coconut milk
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla
  • 4 tablespoons of cornstarch
  • 2 egg yolks beaten
  • 2 egg whites beaten to stiff peaks
  • 1 cup of coconut (divided) (1/2 cup in custard/ 1/2 cup toasted and sprinkled)

Toast 1/2 cup of coconut in shallow pan till medium brown

  1. In a medium saucepan stirring  over medium heat  place coconut milk, sugar, vanilla, and cornstarch and mix till blended: keep stirring
  2. In small bowls separate the eggs between the yolks and the whites. Save whites in refrigerator for later.
  3. Mix the yolks with a rubber spatula in a bowl . Add a little hot milk from the pan and mix together and add back to the milk and mix in.
  4. Wait till bubbles start to form and it starts to bubble up
  5. Add 1/2 cup of the coconut to the milk pan and take off heat to cool
  6. When cool place in refrigerator to cool down
  7. When custard is cool, whip egg whites with 2 tablespoons of sugar till stiff peaks and fold whites into cooled custard.
  8. Spoon or pipe with a pastry bag the custard into the tartlets and top with the toasted coconut.
Posted in Desserts, Pies, Recipes | 6 Comments

Round up your Garden Tomatoes and Squash and put them in a Pie!!

Tomato Summer Squash Ricotta Pie

So MANY tOMATOES!!! They are all coming off the vine at once! Some already fell on the ground and they were bruised and battered and beaten up a bit but still usable for a lot of things. You can make sauce, you can make salsa or put it with avocado in a guacamole.You can stew tomatoes, fry tomatoes, steam tomatoes, bake tomatoes, dry tomatoes and even stomp tomatoes but I never saw anyone doing that! I have decided to use my tomatoes for what else, a Pie! And I have joined the summer squash into the mix, and together with the ricotta cheese the  mozzarella and the  cheddar cheese  and  in a biscuit like crust that makes a tasty comfort dish and also uses up those tomatoes before they go rotten, and you don’t want to waste that glorified taste of the garden tomato that comes but once a year!

Pick tomatoes over, wash them of dirt, cut off the rotten parts. Slice whole tomatoes into slices and put them in the refrigerator till needed  and take the other damaged or pieces of  tomatoes and cut in pieces and throw them  in a saucepan with 2 garlic cloves, cut in pieces, a little olive oil, and some fresh Basil, minced. Place burner on low and just to simmer. Remove from heat, when sauce forms and place on side.

Set oven to 400 degrees

Summer Squash      Sliced

In a pan of boiling water place sliced squash and cook for 2 minutes, move to a saute pan and saute in a little bit of butter till a little crisp and remove from the heat and place on side

Biscuit Crust

2 cups AP flour

3 teaspoons of baking powder

1 teaspoon of salt

  1. Sift together in a large bowl  and
  2. Add (4 tablespoons) 1/2 stick of cold butter, cut in small pieces

Together in a measuring cup add 1/3 cup of vegetable, or canola oil, one egg beaten, and enough milk to make 1 cup of liquid and add to the bowl and mix till it comes together. Add more flour if necessary, and form dough into ball. Roll ball out with a rolling-pin and roll into a round circle. Place into 9 inch pie plate and crimp and decorate edges.

Meanwhile in a another large bowl place,

16 ounces of ricotta cheese

1 egg beaten

4-6  ounces of mozzarella cheese, shredded (divided)

2 ounces of cheddar cheese, goat cheese, or any other cheese you have lying around

2 ounces of parmesan cheese, shredded (divided)

2 tablespoons of AP flour

  • 2-3 ounces of black seedless olives

Mix together the ricotta, the 1 beaten egg, 2 ounces of the mozzarella cheese, the cheddar or other cheese and an ounce of the Parmesan cheese. Now keep mixing together and add the flour and place it in the pie shell and bake in 400 degree oven for 10-15 minutes or untill lightly brown. Remove from oven and let cool. Leave oven on while placing veggies on top of pie

The sauce that you made from the pieces of tomato that you could not get a slice out of them will now be used to place and spread over the pie shell and ricotta bake. Now the sliced sauted squash will form into a circle around the entire pie. After that the tomatoes will stand at attention around next to the squash. And the black seedless olives will form in the middle to form a contrast and color. Spread rest of mozzarella and parmesan cheese  over the top in a wavy style and then you will bake it in a 400 degree oven for 20-25 minutes or until brown and the cheese has melted. Let cool slightly and serve hot.

Posted in Pies, Recipes, Savory and Sweet | 5 Comments

Peanut Butter Pie with a Peanut Crust

PEANUT BUTTER PIE WITH A PEANUT CRUST

This is a no-bake pie, although I did turn the oven on to roast peanuts out of the shell, because I believe peanuts taste better when you put them in a 300 degree oven for 10 minutes before using them, and if you know me I can not work in a kitchen without the oven on, it just isn’t right not to be cooking or baking without the heat of the food, and the smells and scents that go along with that! Nevertheless, this pie is so easy and delicious! Based on a cheese cake this pie is very light and airy, and is nice to make on a hot day when you can just place in the refrigerator and have  it at your leisure! 

Crust

1- 1/2 cups of shelled unsalted peanuts (skins removed)  roasted in oven if you wish (300 degrees for 10 minutes) 1/3 cup of peanuts reserved for top

  • 1/3 cup of brown sugar
  • 1/2 stick (4 tablespoons) of melted salted butter (add 1/4 teaspoon of salt if using unsalted butter)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon of light corn syrup
  1. In a food processor place peanuts in bowl and pulse till peanuts are still coarse; add brown sugar and then add melted butter, vanilla and corn syrup. Do not pulse too much, keep peanuts relatively in small pieces, pulse to just till it forms together.
  2. Place crumbs in a 9 inch pie plate or pan and form into a pie crust by pressing into plate
  3. Refrigerate to form pie shell while making filling

Filling

  • 1 envelope of unflavored gelatin
  • 3/4 cup of cold water (divided) 1/4 cup of water mixed with gelatin
  • 1 package of cream cheese (8 oz) softened
  • 1/2 stick (4 tablespoons) butter at room temperature
  • 1/2 cup of peanut butter
  • 1/2 cup of marshmallow creme
  • 1/2 teaspoon of vanilla extract
  • 1/2 cup of brown sugar
  • Chocolate chips (optional for garnish)
  1. In a small saucepan, sprinkle gelatine over 1/4 cup of cold  water, let stand 1 minute.
  2. Stir over low heat until gelatine is completely dissolved, take off heat and place to side
  3. In a large bowl with an electric mixer beat 1/2 stick of butter and 1/2 cup of brown sugar together, add vanilla extract and continue to mix
  4. Add cream cheese and vanilla extract and blend with mixer
  5. Add peanut butter and marshmallow and mix together
  6. Gradually beat in gelatine mixture and remaining 1/2 cup of cold water and mix till smooth
  7. Pour into refrigerated pie shell and chill till firm
  8. Sprinkle reserved 1/3 cup of peanuts over the top of pie
  9. Garnish with chocolate chips if desired
  10. Enjoy!
Posted in Uncategorized | 5 Comments

The Limon Pie with the Hidden Crust

THE LIMON PIE WITH THE HIDDEN CRUST

Who said  you can’t have a  crust hidden under a meringue top in a pie? Who said  you can only have Lemon Meringue or a Key lime Pie with Meringue as its topping? Why not put the two together and layer the sections like a cake. First, the bottom crust, then a layer of lemon pudding, then a layer of lime filling, followed on top with a pie crust, and on top of that is the Meringue that encases the whole pie together! This what I call the Limon Pie!1- 9inch Pie crust- (top and bottom)

400 degree oven

Roll bottom crust out and keep top dough refrigerated

Prick bottom and Pre-bake bottom pie shell for 10-15 minutes till lightly brown and not quite done

Take out of oven and let cool slightly

Lemon Curd/ Lime Curd

  • 1 cup plus 2 tablespoons of sugar
  • 1/3 cup of cornstarch
  • 1/2 teaspoon of salt 
  • 1/4 cup of cold water
  • 1- and 1/2 cups of hot water
  • Juice of a small whole lime (about 4 tablespoons)
  • Juice of a half of lemon
  • 4 eggs separated (yolk and whites)
  • 4 tablespoons of cold butter
  • 1 teaspoon of freshly grated lime zest
  • 1 teaspoon of freshly grated lemon zest
  • (add 3 tablespoons of sugar and 1 teaspoon of cream of tartar to egg whites for meringue)
  1. In a sauce pan over medium low heat, combine 1 cup plus 2 tablespoons of sugar, 1/3 cup of cornstarch, 1/2 teaspoon of salt, and 1/4 cup of cold water. Mix well;
  2. Add 1- 1/2 cups of hot water and continue cooking, stirring constantly, until very thick
  3. Remove from heat and divide batter  in half into 2 pans and place both pans over medium low heat.
  4. Add lime juice and zest to one pan and lemon juice and zest to the other
  5. Cook , stirring constantly till thickened
  6. In a bowl add 2  beaten egg yolks and beat in a little bit of the lime mixture and add back to the saucepan
  7. Do the same thing to the lemon curd by beating the other 2 egg yolks with a little lemon mixture and mix back into the saucepan.
  8. Cook, stirring constantly in both pans, for about 2 minutes longer.
  9. Take off the heat and whisk 2 tablespoons of cold butter in each pan and stir till blended.
  10. Let cool
  11. Pour lemon curd into pie shell making sure to cover bottom
  12. Pour lime curd over lemon curd covering all
  13. Turn up oven to 425 degrees
  14. Roll top pie crust out very thin and place and cut just to fit over lemon curd and not to fit over entire pie and tuck into pie filling.
  15. Place in 425 degree oven and cook pie for about 10-15 minutes or till top crust is light brown
  16. Take out of oven and leave oven on
  17. Make Meringue by placing egg whites in a bowl, adding sugar and cream of tartar and whipping with a mixer till it forms stiff peaks
  18. With a rubber s spatula spread meringue over pie covering to the edge lifting up with spatula to form spikes.
  19. Bake for 15 more minutes in oven till top and meringue is golden brown.
  20. Pull out of oven and cool
  21. When cooled, place in refrigerator for 3-4 hours to let pie set.
  22. Enjoy!
Posted in Pies, Recipes | 6 Comments