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