Lemon Raspberry Meringue Pie

OK-- I have to admit to you that I do make my own crust-- and believe wholeheartedly that all crusts should be homemade.  But it does take some practice to get it right.  Helpful hints:  Keep your "meal cold".  Add ice water by the T & use just enough to make it come together.  Sift all dry ingredients a lot (like 6-8 times before adding the fat); Roll out on a cold surface ie natural stone & don't forget to heavily flour the surface.  You can only roll it twice before it gets tough.

The crust I use is a closely guarded family secret-- so I can't share more than those tips & the fact that its lard/butter
If you're not experienced with crust, just buy a pillsbury readymade & put into a greased pie plate.  Line with foil & fill with rice.  Bake for 20 minutes at 400 degrees.  Remove rice & foil.  Return to oven for 5 minutes.

While crust is cooking, make a lemon curd:
Zest & juice 2 medium lemons; set aside.  Separate two eggs & set aside.

Put 1 1/2 T of crisco, 1 c sgr, 8 heaping T of flour into a heavy saucepan with 2 c cold water.  Over moderate heat, whisk until thickened and grey.  Add egg yolks; whisk vigorously.  Add reserved lemon zest & juice.  Whisk.

Take hot crust from oven dump one or two pints of raspberries in hot crust (one if you like the pie tarter from lemons, two if you'd like it sweeter from berries)

Pour hot curd over & let pie cool; 10 minutes or overnight whatever works for your schedule!

Make a meringue with the reserved egg whites & confectioner's sugar-- 2-4 T

Spoon onto pie, put under broiler for seconds to set. 

Remember golden meringue is pretty; burnt meringue is a crying shame!! So don't let that pie out of your sight for a minute.  Stay with it-- it will only be a few seconds!!


FYI once lemon curd is totally cooled, you can serve; otherwise it will be a mess.

For more of my recipes, visit my page: Little Red

Ingredients for the filling:

8 apples (I prefer Granny Smith or a nice hard tart apple)
1 teaspoon lemon juice
1/2 teaspoon grated lemon rind
1/2 cup sugar
1/4 cup flour

Peel, core and slice the apples very thin.  toss with lemon juice and rind.  sprinkle sugar and flour on top and coat evenly.
Pour into a heaping pile in a 9" pie shell. (I'm going to admit lately I've been buying pre-made pastry dough.)  This is going to look like way too many apples...but I promise it cooks down, so let it be a big heap!

For the topping:

1/2 C sugar
1/2 C flour
1 Tablespoon Cinnamon
1/4 teaspoon mace
1/4 teaspoon ginger
1/4 cup (1/2 a stick) of softened butter

Combine all the dry ingredients and cut in the butter until crumbly.  The tricky part is sprinkling this topping on the apples without it rolling down the sides of mount apple. I cover the crust of the pie with tin foil for oct of the baking and find it helps to put it on before sprinkling the topping...it kind of helps hold it in.

Bake 375 degree oven for 1 hour.  Remove the tin foil the last ten minutes so the crust can brown up.  

Tips: -Bake the pie on a cookie sheet, because there will most likely be spillage that you won't want on the bottom of your oven.  
       -Put the pie in the oven when you take the turkey out or right before you sit down to dinner.  By the time you're ready for dessert, you'll have a hot apple pie fresh from the oven!
      -Try serving it with coffee ice cream and make my Grampy, Stubby Starrett, smile down from heaven!

Vanilla-Scented Quinoa Pudding

2 ½ cups cooked quinoa
(about 1 cup pre cooked)
1 cup milk or milk substitute
(such as almond, hemp or rice)
½ cup coconut milk
½ cup agave nectar, maple syrup or brown rice syrup
½ cup currants
pinch of ground cloves
½ tsp. cinnamon
1 tsp. vanilla

For best results, quinoa should be soaked overnight or thoroughly rinsed before cooking to remove its bitter-tasting saporin coating.

Combine all ingredients except vanilla together in a saucepan and bring to a boil over medium high heat.  Lower heat, cover and simmer for 15-20 minutes.  Add a little extra milk if needed to achieve a creamy consistency.

Remove from heat and stir in vanilla.  Cool and transfer to serving glasses.  Sprinkle with extra cinnamon and serve slightly warm or chilled.