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Saturday, February 2, 2013

Something For Saturday



A couple of pie recipes this week.  My grandmother used to make the Lemon Pie (as well as a great Butterscotch Pie) - This recipe is from Aunt Jo.

Lemon Meringue Pie
1½  cups   Sugar
3     T      Cornstarch
3     T      Flour
1     dash   Salt
1½  cups   Hot water
3              Egg yolks, slightly beaten
2     T      Butter
½    tsp     Grated lemon peel
1/3  cup    Lemon juice
               PIE CRUST INGREDIENTS
1½   cups  Flour, sifted
½    tsp    Salt
½    cup    Shortening
4-5   T      Water
               MERINGUE INGREDIENTS
3              Egg whites
1     tsp    Lemon juice
6     Tbs   Sugar
Procedure
1   In a saucepan, mix sugar ,cornstarch, flour, and dash of salt.
2   Gradually stir in hot water.
3   Quickly bring to a boil, stirring constantly.
4   Reduce heat, continue cooking 8 minutes.
5   Stir small amount of hot water mixture into egg yolks.
6   6. Add to hot mixture.
7   Return to boil, stirring constantly, cook 4 minutes.
8   Add butter and lemon peel.
9   Slowly stir in lemon juice.
10   Pour into cooked pastry shell.
11   Cool to room temperature.
12   Spread meringue over filling.
13   Bake: 350, 12 - 15 minutes.
14   PIE CRUST
15   In a large bowl combine: flour, salt, shortening, and 4 -5 tablespoons flour.
16   Roll to 1/8 inch.
17   Fit loosely into 9-inch pie plate.
18   Trim 1/2 inch beyond edge.
19   Fold under and flute.
20   Prick bottom and sides well with fork.
21   Bake: 450°, 10 -12 minutes.
22   MERINGUE
23   In a mixing bowl beat egg whites with lemon juice to soft peaks.
24   Gradually add sugar, beating until stiff peaks form and sugar has dissolved.
Yield: 1 pie     

Source: Jo Ann Cole Peterson



Sour Cream Raisin Pie
"Elsie Langfit was Thelma Martin's mother. Thelma was one of my mom's (Ruth Jackson) best friends and I loved her. There was never a "generation gap" with mom and Thelma and their kids." Ginny
1¼  cups   Sugar
1     T      Flour
1     tsp     Cinnamon
1/8  tsp     Cloves
3          Egg yolks
1  cup   Sour cream
1  cup   Raisins
1          Baked pie shell
Procedure
1   In a saucepan mix all the ingredients (except pie shell).
2   Cook until thick and dark, about 30 minutes.
3   Pour into baked pie shell.
4   Top with meringue (recipe not given)
Yield: 1 pie
Oven Temperature: 350°F
Cooking Time: 20 minutes

Author: Elsie Langfit
Source: Ruth Cole Jackson

1 comment:

Ur-spo said...

I like recipes like this which are more special - when prepared most people have no reference for comparison, so there is less chance of making one disappointing.