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
