Recipes for Pie and Crust

Hi Everyone,

I really should have thought about distributing the recipe for the apple and lemon meringue pie at our last meeting! Doug was kind enough to e-mail me the recipes! I hope this inspires you to try the pie crust. Jennie Shortridge did! She made rhubarb pie using Doug's pie crust recipe. I think we should all follow suit and do the same.

Doug’s Apple Pie

9” deep dish pie pan
1 prepared pie crust (1 batch of given recipe)

4 pink lady or honey crisp apples, peeled and sliced 1/4” thick
2 granny smith apples, peeled and sliced ¼” thick
2 Tbsp tapioca starch
½ cup sugar
2 tsp fresh ground cinnamon
2 ground cloves
2 oz butter
1 egg and 2 Tbsp water for wash
1 Tbsp apricot jelly and 1 Tbsp hot water for shine

1. In a large bowl, toss together the apples, tapioca starch, sugar, cinnamon, and cloves.
2. Roll out large piece of dough to cover the bottom of the pie pan with at least 1” overhang.
3. With scissors, trim the edges of the crust so that they have a uniform overhang, and then tuck this excess under the top edge of the crust.
4. Fill the crust with the apple mix.
5. Roll out the smaller piece of dough enough to cover the top of the pie.
6. Place dough on the pie, trim away excess, and crimp the edges with the side of your thumb.
7. Vent pie by slashing the top crust with a small knife.
8. Brush the egg wash over the top crust, and then cover the edge of the crust with a pie collar or aluminum foil.
9. Bake pie at 350 for 45- 55 minutes. Turn pie to even out the browning if necessary. Pie is ready when a knife inserted through the vents meets little resistance from the apples.
10. Brush pie shine onto the top crust as soon as pie is removed from the oven, and cool for 1 hour.

Lemon Meringue Pie
(strongly based on the recipe given in the On Baking textbook)

10 oz granulated sugar
1.5 oz cornstarch
Pinch of salt
12 fl oz cold water
5 egg yolks
4 fl oz lemon juice
1 Tbsp lemon zest
0.5 oz unsalted butter
1 crust from given recipe
4 egg whites

4 oz sugar

1. whisk together the 10 oz sugar, cornstarch, salt, and water in a 2 qt pot.
2. Cook mixture over a medium high heat until thick and almost clear, then temper in the egg yolks.
3. Return the mixture to the heat and continue cooking until mixture is thick and smooth, whisking frequently.
4. Remove the mixture from the heat, and whip in the lemon juice, zest, and butter. Cool.
5. Roll out the pie dough, and blind bake the bottom crust at 350 degrees for approx. 25 minutes (or until well browned), remembering to fill first with parchment paper and weights. Cool.
6. Fill cooled crust with cooled filling.
7. To make the meringue, whip the egg whites until they reach soft peaks, then add the 4 oz sugar, and continue whipping until glossy, firm peaks form.
8. Top the pie with a 1 ½” thick pile of meringue, taking care to extend it all the way to the outer crust.
9. Bake the pie in a 400 degree oven for 5-8 minutes to brown meringue.
10. Cool pie at room temp, and then refrigerate for 2 hours.
11. Enjoy.

Doug’s Basic Pie Crust

10.5 oz all purpose flour
5.5 oz cake flour
2 tsp salt
8 oz unsalted butter, cold, cut into 12-18 pieces.
Water as needed (approx ¼ cup)

1. Mix together both flours and the salt.
2. Rub the butter into the flour until the largest pieces are the size of nickels, but most pieces are the size of dimes.
3. Gradually toss the water (in small increments) into the flour/ butter mix until it becomes a shaggy mess. [warning: you may need more or less than the recommended amount of water]
4. Pour the contents of the bowl onto a work surface, and knead just until a single dough ball forms.
5. Cut the dough into a large segment (approx 2/3 of dough ball), and a small section (approx. 1/3 of dough ball).
6. Shape both dough balls into disks, wrap in plastic wrap, and refrigerate for 2-6 hours before working.