Cooking with Katie


Mini Lemon Meringue Pies

I know I haven’t posted in a while, but now that I’m back in school, I have been so incredibly busy with homework, drill team practices, and school events that I’ve barely had time to cook! I’m finally on Thanksgiving break, though, and I want to post some recipes that may be fun alternatives to the classic Thanksgiving dishes. Like these little pies; they’re a perfect alternative to pumpkin or pecan pie. And don’t be fooled by their stereotype, these are NOT just for summertime! They make a refreshing, delicious little treat anytime of year, especially on your holiday table. Plus, what relative won’t be impressed by mini pies!?

Mini Lemon Meringue Pies (Pie Crust recipe by Paula Dean, Lemon Curd recipe by Anne Burrell)

Pie Crust:

  • 1 (3-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

Lemon curd:

See the recipe on one of my past posts.

Meringue:

  • 2 egg whites
  • 1/4 c sugar
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. salt

Preheat the oven to 350 degrees. Place all of the crust ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour. Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.

Preheat the oven to 300 degrees F. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it’s incorporated and has a silky consistency.

Pour the lemon curd into the pie shells and bake for 10-15 minutes or until it’s set. Let them cool.

Whisk the egg whites with the salt and cream of tartar in an electric mixer until they’re frothy. On the lowest speed, slowly add in the sugar a couple tablespoons at a time until the egg whites are thick, shiny, and stiff. Put the meringue in a pastry bag and pipe it onto the pies. Put the pies under the broiler until the meringue is browned and toasty. Happy Holidays!


Peach Blueberry Crumb Pie

Okay, so this is defiantely not the prettiest picture I’ve ever posted, but it shows you every great componet of this pie. The crispy crumb topping, juicy peaches and blueberries, and flaky crust make this so irresistable, and it’s a huge crowd pleaser! It’s the perfect dish to have at a summer barbeque or pot-luck, and kids love it! I loved how great it was for summer time and how easy it was to throw together, and I’m sure that you’ll love it too!

Peach Blueberry Crumb Pie (Giada de Laurentiis)

Filling:

  • 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
  • 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
  • 1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
  • 1/2 cup brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • Zest of 1 large lemon
  • One 9-inch unroll-and-bake refrigerated pie crust
  • 1 egg white, lightly beaten

Topping:

  • 1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
  • 1/2 cup quick cook oats
  • 1/2 cup almond flour
  • 1/2 cup brown sugar
  • 1/2 cup slivered almonds

Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.

For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.

Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.

For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.

Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.