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Show Time: Lemon Pie, Pear Tart, Pie Crust
Lemon Meringue Pie, Pear Tart and super-easy pie crusts were on Wednesday’s menu for the Cascade Theatre’s final offering in its January film/food series.
As with the previous three Wednesdays, the audience watched a foodie-friendly movie, then stayed for a cooking demonstration by yours truly and a talented guest chef.
“Waitress” was the featured film, followed by a pie-making demonstration. Andrea Charroin, Food Goddess and a blogger here on anewscafe.com, joined me onstage as we tackled an ambitious 30-minute culinary feat: Two crusts, two fillings and two toppings. Whether or not you could join us, here are the recipes.
Andrea’s Lemon Meringue Pie
Lemon Filling
4 large eggs 1 1/2 cups granulated sugar 3/4 cup fresh lemon juice 1/3 cup all-purpose flour Zest of 2 lemonsTo prepare the lemon pie filling, begin with a medium-sized bowl. Whisk together eggs and granulated sugar until combined well. Stir in the lemon juice and flour. Whisk until everything looks incorporated and smooth. Pour the lemon mixture over cooled, baked *pie crust.
Bake in the middle of oven until set, about 30 minutes, until the filling no longer jiggles in the middle. Cool completely. (Note from Doni: Swirl the meringue onto the filling with a spatula, spreading and mounding the meringue over the crust evenly, making sure the meringue touches the crust edges- so the meringue has something to cling to and won’t shrink away. Or, you may pipe the meringue onto the fillin using a pastry bag and tip.
*Use your favorite basic pie crust. See Doni’s recipe, below.
Meringue
5 large egg whites, at room temperature 30 minutes 1/2 teaspoon cream of tartar 1/8 teaspoon salt 3/4 superfine granulated sugarBeat whites with cream of tartar and salt, using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add sugar, beating until meringue just holds stiff, glossy peaks.
Note from Doni: Spread the meringue over the cooled filling with a spatula. Touching the meringue to the crust edge will help prevent the meringue from shrinking to the center of the pie - and leaving naked lemon filling. You may also use a pastry bag to pipe the meringue onto the filling. Once the meringue is applied, bake in a preheated 350-degree oven for 5 to 10 minutes, or until the meringue is nicely browned. (Or, you can do as Andrea and I did during our presentation, and use a torch to brown the meringue. Whatever works for you.)
Doni’s Favorite Pie Crust
4 cups flour
2 teaspoons salt2 tablespoons sugar (omit for savory crust)
1 teaspoon baking powder
3/4 cups chilled Crisco
3/4 cup (1 1/2 sticks) chilled butter
1 tablespoon vinegar Few tablespoons ice water
Combine flour, salt, baking powder and sugar. Use fingers to cut in shortening and butter. Combine vinegar and water and add to mixture. Mix well and roll.
(Makes 4 pie crusts)
Pear Tart
6 tablespoons unsalted butter, at room temperature2/3 cup sugar
3/4 cup ground almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 tablespoon vanilla extract (or rum)
6 canned pear halves
1 partially-baked 9-inch tart shell (Recipe follows)
Powdered sugar for dusting
Make almond crème:
Put the butter and sugar in a mixing bowl or the bowl of a standing mixer. Mix until the mixture combines and looks smooth. Add the ground almonds, mix until blended. Add flour and cornstarch, mix and then add the egg. Mix until all of the ingredients are incorporated. Finally, add the vanilla or rum). Cover and set aside. Now drain the pears from the can. Pat them dry so that their liquid won’t keep the almond cream from baking.
Fill the baked crust with the almond cream, spreading it evenly. Thinly slice each pear and place them in a decorative pattern on the almond cream.
Put the tart on a baking sheet and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.
Be sure to cool the tart before unmolding. (if using tart pan)
Right before serving, dust the tart with powdered sugar.
Printer-friendly recipe here.
Sweet Tart Dough
6 tablespoons unsalted butter1/2 cup powdered sugar
2 egg yolks
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream
Combine butter, sugar and mix in the bowl of an electric mixer on low for about 1 minute.
Add egg yolks and mix to combine. Add flour with salt and cream, mix until just combined.
Wrap dough in plastic wrap and shape into a disc. Refrigerate for at least 2 hours to overnight prior to using.
To bake a tart shell or pie crust “blind”:
Roll dough out into desired shape and place in pan that the tart will be baked in. Prick the bottom of the dough with a fork. Line pie dough with parchment paper and weigh down with pie weights. Pie weights can be purchased at most kitchen supply stores, or simply use rice and beans, a much cheaper alternative.
To partially bake a tart shell for the French pear tart: Set in 350-degree oven for 25 minutes. Remove from oven, and carefully remove pie weights.
Previous recipes from the Cascade Theatre’s Film/Food series:
Babette’s Feast: Chocolate Truffles
No Reservations: Macaroni & Cheese
The Big Night: Duzie’s Mozzarella-Stuffed Meatballs
3,643 views
Yummm….sounds divine. Looking forward to the movie and demo tonight.
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I’ll be there! I am a big fan of Andrea.
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Shouldn’t the meringue be baked???? Please share how hot and how long as mine always seems to fall after removing from the oven looking a mile high.
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Andrea Charroin Reply:
January 28th, 2009 at 10:51 pm
Loves to eat,
Thank you for pointing that out. Yes the meringue should be baked. Plop all the meringue on top of lemon pie, this should be enough to make your meringue sky high. Bake at 350 degrees. I check my pie after 5 minutes. If not quite brown enough, I will add 3 minutes until the pie reaches the color I am looking for.
Tonite we used a blow torch! That is ALWAYS fun!
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Doni Greenberg Reply:
January 29th, 2009 at 8:32 am
Andrea, you’re incredible. You came home after your wonderful demonstration, checked comments and answered website food questions. I’m so grateful that you share your talent and recipes with us, both online and in person, and you constantly give of your yourself to this community. We’re so fortunate the Charroins live in the north state. Thank you!
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Doni…your recipe for pie crust says it makes 4 pies. Of course you mean 4 single crust pies or two doubles, right? jt
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Doni Greenberg Reply:
January 29th, 2009 at 8:33 am
Yep. That’d be correct: Four single crusts. (Thanks for asking. I’ll change the wording now.)
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What a lovely evening — the movie was really charming. And the pies! Wow. A terrific way to end the evening.
I appreciate all the work that went into that event — thank you.
“Please, sir, may we have some more?”
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Loved the movie and demo last night (Jan. 28). Pie crusts have always been my worst nightmare. My dad made fabulous pie crusts (he was a cook and was from Georgia) and I never mastered the technique since he always made them.
I hope to see many more films about food.
Some ideas for films with food themes:
Au Petit Margeury (French film)
A Chef in Love (in French and Russian)
Chinese Feast
Chocolat
Couscous
Delicatessen (American)
Eat Drink Man Woman
Dirty Rice (Cajun food)
Fast Food Nation (American)
Fried Green Tomatoes (American)
Like Water for Chocolate
Tortilla Soup
What’s Cooking?
The list could go on and on.
You could do themes such as American/South and Central American/Asian including India/European/African, etc., etc.
Here’s a good website for more films:
http://www.londonfoodfilmfiesta.co.uk/FILMMA~1/Foodfi~1.htm
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Doni Greenberg Reply:
January 29th, 2009 at 8:37 am
Alice, thank you! This is very helpful. Now I have a question for readers: Of these films Alice lists, which have you seen and which were your favorites (or least favorite)? Are there any on the list you’d not recommend?
btw, the Cascade Theatre is entertaining the idea of repeating its food/film fest … and if so, we’re all ears regarding your suggestions so this event can become even better.
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Alice Bell Reply:
January 31st, 2009 at 4:16 pm
Hi again Doni,
I’m making the pear tart for this evening and have a question re the ingredients:
“1 tablespoon vanilla extract” is listed in the ingredients and the instructions say to “Finally, add the vanilla” after mixing in the other ingredients then “cover and set aside”. The last sentence then says “add the rum or vanilla and process just to blend.” But there’s no mention of quantities. Also, Is that in addition to the vanilla added in previously and when would you add that in?
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Doni Greenberg Reply:
February 1st, 2009 at 11:41 am
Hey, Alice …
The recipe had some hiccups, sorry. It should have offered the option of vanilla or rum.
Also, we mistakenly repeated the line about adding 1 tablespoon vanilla (or rum) … rather than instruct to add it once. (We like vanilla, but even we have some limits.)
I’ve corrected the recipe. Thanks for bringing the error to our attention.
Eastern Shasta County Reply:
January 31st, 2009 at 4:45 pm
The only movie I have seen from the list is Chocolat, and I loved it.
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I loved the movie and demo last night. The tips that you and Andrea gave us on making pies were priceless. I feel confident enough to attempt the pear tart this weekend.
I sure hope that you do another dinner and a movie series in the future. Like Water for Chocolate would be a great movie choice. Also Eat Drink Man Women and Soul Food.
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Thanks again, Doni, Kelly and Andrea for another fun evening. The blow torch had me a wee bit nervous, but it was a great solution. I hope that the Cascade will agree to doing another series. We loved these evenings.
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I am in the middle of making the lemon meringue pie. Your recipe does not say what to do with the meringue after you whip it it. It just says use your favorite pie crust. Do you just put it on top of the lemon filling and blow torch it? If you don’t have a torch can you broil it and if so, how long?
Thanks.
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Andrea Charroin, Reply:
January 29th, 2009 at 3:50 pm
Hi, Kimi,
Yes, just plop the meringue on top of the pie. You can bake the pie at 350 for 5 minutes. If the meringue is not quite the color I am looking for I keep it in for an additional 3 minutes. You can also use the blow torch for a little fun.
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Have made MANY lemon meringue pies but never one which cooks the filling in the oven. There was no temperature given for baking that filling … 350 degrees??
I am eager to try it. Thanks! jt
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Andrea Charroin Reply:
January 29th, 2009 at 6:39 pm
Yes, Janet, 350 degrees.
Enjoy!
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I cant believe I missed this food/film series. If the Cascade decides to repeat it and do another, I’m there!!!
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My entire family gave me a hard time for bringing a “girly” dessert to a Super Bowl party — but “inappropriate” is one of my specialties.
And — WOW! — the pear tart was a huge hit, even with the macho Steelers fans. Such a terrific combination of flavors and textures - yum.
The tart is on the menu for Valentine’s Day, too, where we won’t be distracted by annoying things like touchdowns and stuff. Thanks!
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So sorry I missed it. And so sorry that Andrea will NOT be joining us this Saturday for our Citrus Workshop. We had hoped to have her culinary expertise in some citrus cooking demonstrations. Alas, life does give you lemons.
Best to you, Andrea. Hope everyone enjoys the workshop despite your absence.
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