Lemon Meringue Pie

Posted on March 6, 2021 by Chatty Kathy

It’s really not spring here yet, but I can feel it’s arrival any day now, and what better way to celebrate than with lemon meringue pie. It is Grant’s favourite pie, and I just had to make it on a bright sunny day, feeling that this spring in particular is so welcome!

We were in such a hurry to eat the pie that my photo isn’t the best, and yes – I just can’t seem to get away from having the meringue weep! Still delicious….

LEMON CURD

5 large egg yolks (save the whites for meringue below)
1 1/3 cups of water
1 cup granulated sugar
1/3 cup cornstarch
1/4 tsp salt
1/2 cup freshly squeezed lemon juice (yes – fresh is best!)
zest of 2 lemons
2 tbsp unsalted butter, soft and at room temperature

Whisk egg yolks together and set aside.

Combine water, sugar, cornstarch, salt lemon juice and lemon zest in a medium heavy bottom saucepan. Cook over medium heat, stirring FREQUENTLY. Trust me, you don’t want this to burn. Once it thickens up, S L O W L Y stir a couple of tablespoons into the reserved egg yolks. Stir constantly and add another couple of tablespoons of the lemon sauce. Add the egg yolk mixture back into the saucepan with the rest of the lemon mixture and cook over medium heat, stirring constantly. This will thicken and release large bubbles, demonstrating just how thick the mixture is. Remove from heat and stir in the butter, continuing to stir until the butter has melted.

Pour into partially baked pie crust. Set aside while you whip the meringue.

Preheat oven to 350

MERINGUE

5 large egg whites
1/2 tsp cream of tartar
1/2 cup granulated sugar
1/8 tsp salt

Using a hand mixer or stand mixer, beat the egg whites and cream of tartar together on medium speed just until blended. Turn beaters to high and slowly add in the sugar and salt. Beat on high until stiff peaks form.

Using a large spoon dollop meringue all over the pie, being very careful to have it reach right to the edges, and touching the pie crust. (This will help to keep the meringue from separating away from the crust, and theoretically from weeping too much but mine always weeps??). Use the back of your large spoon to create swirls in the meringue.

Bake for 25-30 minutes, watching so it is just nicely browned.

Set on the counter for 1 hour and then put in the fridge for at least 4 hours to allow the lemon curd to set.

Check out my flaky pastry recipe for the best start to any pie!

Partially baked crust, warm lemon curd and just waiting for the meringue

The only tricky part of this whole recipe is waiting for the pie to completely cool down. This pie is best the day it is made, but without any family dinners, you just know Grant and I managed to make it last a few days and it was amazing right to the last bite.

One of my favourite sources for baking recipes is Sally’s Baking Addiction, and this lemon meringue pie recipe came straight from her blog. Make sure to check it out, she has so many great tips and videos to create amazing treats.

Strawberry Rhubarb Pie

Posted on June 15, 2019 by Chatty Kathy

The first fresh fruit pie of the season … strawberries and rhubarb are ripe at about the same time and those two belong together! The strawberries are sweet, and the rhubarb is tart …. its a perfect match.

INGREDIENTS

1 recipe unbaked double pie crust
2 1/2 cup rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
2 1/2 cups hulled and sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
1 teaspoon grated lemon zest
2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

When the fruit looks this fresh, colourful and juicy you just know the pie will be perfect.

NSTRUCTIONS

Preheat the oven to 450°F.
Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Cover loosely with plastic wrap and place in the freezer for about 10 minutes.
Mix the fruit with the sugar, flour (or cornstarch) and lemon zest. Using the tines of a fork, poke the bottom of the pie crust evenly about five times. Pour the fruit mixture into the chilled pastry. Dot with the butter pieces.
Moisten the edge of the bottom crust with a finger dipped in water. Put on the top pastry in one piece and slice in a few air vents, or in a lattice pattern, trim, and crimp the edges.
Brush the egg glaze over the crust. Transfer the pie to a baking sheet.
Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and cool on a rack before serving.
I have a fancy little roller press that cuts this lattice pattern, but I can never get it onto the pie with it all looking smooth and even … I think I prefer just doing an old fashioned lattice … stay tuned for a photo next time I do that!

Cut the pie while it is still warm, and you will end up with juices running … still delicious, but if you want it to be a firm slice, let it cool for at least a couple of hours.

Chicken Pot Pie

Posted on October 30, 2018 by Chatty Kathy

See the sauce bubbling out the side? That’s what you are looking for. Crust is golden, now just try and wait while it sets up a bit …. no judgement if you can’t! I promise it is delicious.

Fall ….. it just makes me want to bake, and roast, and toast. This chicken pot pie recipe is a staple around here. You can make it as easy as “pie” by purchasing pre-made pastry shells or make your own – either way, this pie is flaky, tender and bursting with bites of chicken and vegetable goodness. Serve with a tossed salad and dinner is ready.

Preheat oven to 400

2 pastry shells
2 cups cooked chicken (use leftovers or a rotisserie chicken for simplicity)
olive oil
1 small onion
1 garlic clove
2 tbsp flour
1/4 tsp pepper
1 tsp salt
2 cups chicken stock
diced vegetables – your choice and about 2 cups worth of:
sweet peppers
celery
carrots
peas (not in my house, neither of us like cooked peas)
zucchini
corn
green beans
a generous handful of herbs, I like thyme, basil, oregano and parsley
salt and pepper

Brush one pie shell with beaten egg white, sprinkle with sea salt and bake at 400 for 8-10 minutes, just until starting to turn golden brown. Remove from oven and allow to cool.

I find if you pre-bake the bottom crust, brushed with beaten egg white, the pastry stays flaky. Sprinkle a little sea salt on for that extra bit of crunch. I think you can see here that my bottom crust was in the freezer, thank you Tenderflake pastry!

In saucepan heat olive oil, then stir in onion. Stir until just translucent and add in the garlic clove. If celery is one of your chosen vegetables, add it now too. Allow to saute for a few minutes until just starting to become tender. Add the flour and create a thick paste, letting the flour cook for a minute in order to remove that “floury” taste. Gradually stir in the chicken stock, just a bit at a time until it is all incorporated and your sauce is starting to thicken. Stir in the rest of your vegetables, taste and season with salt and pepper, and set aside.

Pour the chicken & vegetable mixture into the prebaked pie shell, and cover with the 2nd pastry shell. If you’ve purchased pre made pastry, just squish and squiggle it around a bit and play with the edges, nobody will ever know you didn’t make it!

The top crust was a pastry shell I had in the freezer, probably leftover from an apple pie day!

TIP: If you are vegetarian, or just feel like a vegetarian meal, this is so easy to do! Just omit the chicken and use a LOT more veg. Instead of chicken stock use a vegetable stock. Your results will be ever so delicious …. you’re welcome!

Sprinkle the top with a bit more salt and pepper, some Italian herbs and either paprika or a bit of dried roasted red pepper. (yes, we do our own dried seasonings with the surplus of vegetables in the field)

Put the whole pie in the oven (I’ve learned to have a foil dripping sheet below it…..) and cook for 15 minutes at 400, then lower the oven to 350 and cook for about 40-50 minutes, until you see the sauce bubbling out the side and the pie looks golden brown.

If your pie is looking golden brown, but not yet bubbling out the sides, loosely lay a sheet of tin foil over the pie until you see that bubbling action.

Make sure you let it sit for 15-20 minutes after it comes out of the oven, that allows it to set a bit. Not that it tastes any less wonderful if it is running all over your plate ……..

See what I mean? We couldn’t wait the 15 minutes, but it was delicious. By the time we came back for seconds it had set up and made nice even slices. Amazing either way!

Strawberry Rhubarb Galette

Posted on June 10, 2018 by Chatty Kathy

The perfect way to celebrate the arrival of summer weather is when the rhubarb is ripe at the same time as strawberries! Take the tartness of rhubarb with the sweetness of the strawberry and you have a winning combination.

I used my flaky pastry recipe (with egg and vinegar) to create this one … and in case you are wondering what the threads of lighter colour are …. I had a soft apple in the fridge so it got added to the pie. Delicious!

Have you ever made a galette? It’s really just a fancy name for a very easy, lazy way of making a pie. If you aren’t a fan of making your own pastry dough, then just buy a frozen pre made pie crust, tip it out of the tin pie plate and carry on …. if you roll over the edges to take away that little crimped evidence of a premade shell you don’t even have to admit this to anyone!

Preheat oven to 400.

Line a large baking sheet with parchment paper. On a lightly floured surface roll out your pastry to about 1/8″ thickness. Place on baking sheet (it will hang over the edge). Put this in the fridge for about 10 minutes while you prep the fruit.

1 pint strawberries, thickly sliced
1 pound very refresh rhubarb stalks, cut into 1/2″ thickness (or frozen sliced rhubarb)
1/2 – 3/4 cup sugar, to taste
2 tbsp flour
2 tsp fresh lemon juice
1 tsp pure vanilla bean paste

To finish you will need:

butter
milk
raw sugar

In a large bowl toss the strawberries and rhubarb with the sugar, flour, lemon juice and vanilla. Spread on the prepared pastry to within 2″ of the edge. Fold the edges, pleating at about 2″ intervals. BE REALLY CAREFUL HERE ….. warning is from experience. If you don’t carefully create these pleats, (sealing as you go) enough to hold the fruit there will be a breakout, and that mess is not pretty!

Galette 2

Brush the edges of the pastry with milk and sprinkle with raw sugar.

Dot the filling with butter. Bake the galette in the centre of the oven for 1 hot, or until the fruit is bubbling and the pastry is golden brown. Allow to cool before cutting.

THIS is what happened when I didn’t seal the edges of my pleats together …. really, you should have seen me trying to get the half baked effort off the sheet pan and into something that would hold the juices better, BEFORE it all ran away. Still tasted delicious, just somewhat messier, but a galette is meant to be free form anyway, right???

NOTE – If you are using fresh rhubarb, remember that the leaves are toxic! Be sure to trim them to remove any leaf.

Raspberry Peach Pecan Galette

Posted on July 18, 2015 by Chatty Kathy

This recipe works really well with any berry or fruit – the pecans give the pie crust a rich, nutty, crunchy texture and flavour. Really – what is a galette? An easy way to make a pie!

Ready for the oven, this raspberry peach galette looks delicious already.

DOUGH
1/2 cup pecans (toasted)
1 cup plus 2 TBSP flour
2 tsp raw sugar
1/2 tsp kosher salt
1/4 tsp cinnamon
1/2 cup (1 stick) very cold unsalted butter (in small pieces)

FILLING
2 cups raspberries
1 peach
2 tbsp cornstarch
1 1/2 tsp freshly squeezed lemon juice
1/4 cup sugar, plus a bit more to sprinkle on crust
2 tbsp milk or heavy cream

Preheat oven to 375

Once your pecans have been toasted, and cooled – pulse in food processor until they are a coarse crumble. Add flour, sugar, salt and cinnamon. Pulse just until combined. Add butter pieces and pulse just until mixture looks like a coarse crumble – a few pea sized bits are great. Transfer mixture to a large bowl and drizzle in 4 tbsp ice water and mix. If necessary add another tablespoon of water just until it comes together. Gently pat the dough into a circle, cover with plastic wrap and allow to sit in fridge for at least 1 hour. (it will keep in the fridge for 2 days or you can freeze it for a month)

Toss raspberries, cornstarch, lemon juice and 1/4 cup sugar in bowl.

Roll out dough on a lightly floured surface to a 12″ round. Carefully put on a parchment lined baking sheet.
Mound fruit mixture into centre of dough, leaving about 2″ around the edge. Fold edges over, overlapping slightly.

Brush dough with milk or cream and sprinkle raw sugar over.

Peel, and slice peach – in the center opening, arrange peach slices.

Bake until crust is dark golden brown and filling is bubbling – at least 45 minutes.

Fruit bubbling and oozing, crust golden brown ….. difficult to wait for it to cool before slicing!

Allow to cool before slicing.

Peaches and raspberries were ripe and ready at the same time this year, so I served this with a yummy peach bursting sorbet …..

Flaky Pie Crust with egg and vinegar

Posted on May 13, 2013 by Chatty Kathy

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter. Through trial and error, I think I have found the best of them all – by combining lard and butter. Try it ….. so light and flaky – you will love it.

1 egg
1 tbsp vinegar
3/4 tsp salt
3 cups white flour
3/4 cup cold vegetable lard or (if you prefer) shortening
3/4 cup cold butter
5 tbsp very cold water
Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized. Add very cold water to egg and vinegar mixture. Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination. Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour. Work together just until it all comes into a solid mass. Knead very lightly on floured surface. Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.

Boston Cream Pie

Posted on May 8, 2012 by Chatty Kathy

This Boston Cream Pie is much easier to make than many desserts, and will quickly be a family favourite.

Look what I did here. Topped with fruit instead of chocolate. Make a slurry out of juice and cornstarch, cook over medium heat until thickened, and spread that lightly on top of the cake just enough to set the fruit onto, then cover the top of the fruit with what’s left. So light tasting, and even though it isn’t spring here yet, this made me feel like it’s on the way!

CAKE

Preheat oven to 350

1 cup flour
3/4 cup white sugar
1/4 tsp salt
1/3 cup milk
1 1/2 tsp baking powder
1/4 tsp baking soda
6 tbsp butter
1 1/2 tsp vanilla
2 eggs

(I have listed these ingredients in random order to show you just how simple this cake is – throw everything in a bowl and mix!) It will quickly become your “go to” cake any time you need a simple white cake. If you really feel the need to get technical, mix the butter, eggs and vanilla together until light and fluffy, then add the rest.

Mix well with hand beater at low speed until mixed, then high speed for 2 minutes. Pour into greased and floured 9″ round cake pan.

Bake at 350 for 25 minutes, check with cake tester. Cake should be just baked enough to be pulling away slightly from the sides of the baking pan, and tester should come out clean. Let rest for 10 minutes then remove from pan and cool completely on wire rack.

CREAMY CUSTARD FILLING

2 cups milk
1/4 tsp salt
1/4 cup sugar
2 egg yolks
3 tbsp cornstarch

In heavy saucepan, whisk all ingredients until incorporated very well then cook over medium-low heat until mixture thickens and boils, about 20 minutes. Boil 1 minute stirring frequently. Remove from heat and stir in 1 tsp vanilla.

I have also done this part in the microwave – stir every 2 minutes until mixture has thickened well. Make sure you use a large bowl as the mixture will raise and lower several times while it cooks.

Cover right on the surface of the pudding with saran until cool, but not set, about 30 minutes.

CHOCOLATE ICING

2 squares semisweet chocolate
1 tbsp butter or margarine
1/2 cup icing sugar
2-3 tbsp milk

In heavy saucepan over low heat, melt chocolate and butter. Remove saucepan from heat. With wire whisk beat in 1/2 cup icing sugar and 2-3 tbsp milk until smooth and easy spreading consistency.

ASSEMBLY

With serrated knife, cut cake horizontally in half to form 2 equal layers. Place 1 cake layer on cake platter, spread evenly with the cooled custard. Top with 2nd cake layer, pressing down gently but firmly. Cover top of cake with chocolate icing. Try to spread chocolate cover to the edges so it drips down over the sides. Refrigerate until serving time.

This cake is so versatile. If you have a large crowd, double the recipe and make it 4 layers high! So impressive looking – for extra flair, save some of the custard and spread it around the outside of the cake, then press in sliced toasted almonds. You can also make one cake with chocolate (add 1/4 cup cocoa powder to cake batter or use your own favorite chocolate cake) and add your toasted almonds to the top.

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