Apietotry Recipes

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

PIE PASTRY

Steps:

• Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
• Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
• Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

GLUTEN-FREE KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, melted butter, and sugar for crust in a bowl until combined. Press into the bottom of a 9-inch pie pan.
• Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool; leave oven on.
• Whisk condensed milk and egg yolks together in a large bowl until combined. Gently stir in Key lime juice, being careful not to overstir and create bubbles. Pour into the cooled crust.
• Return pie to the oven and bake until the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 15 minutes. Remove from the oven and set on a wire rack. Allow to cool at room temperature for about 1 hour. Refrigerate until completely chilled, at least 2 hours.
• Just before serving, beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until medium peaks form. Dollop cream on top of the chilled pie and garnish with lime slices.

A PIE TO TRY

Steps:

• A pie you say?
• Tis easy this way.
• First take 3 eggs and separated and to the whites add 1 teaspoon of cream of tartar.
• Then beat the poor things until you're ready to scream.
• To atone for the beating add 3 tablespoons of sugar.
• to quietly take first prize, beat the same length of time as before.
• Then let the whites rest and return to the yolks which have patiently waited.
• Combine a can of sweetened condensed milk.
• Then add the juice of the three lemons.
• Quite sour you know, but that makes the magic.
• For low and behold, a custard results from mixing it all together.
• The pie crust, you crush one box of vanilla wafers and place on a greased pie pan to make a lucious mouthful.
• Pour the custard and add a crown of stiff egg whites.
• Pop it into the oven and brown it.