SHARE 4 1 COMMENTMORE

CRUST:

1 1/3 cups all purpose flour

1/2 cup butter flavored Crisco

1/2 tsp. salt

3 T. ice water

In a large bowl, mix flour and salt. With a pastry blender ( I use my food processor) cut in the shortening until mixture resembles course crumbs. Stir in water, 1 tblsp. at a time until dough forms a ball.

Form crust into a flat disc. Roll out on a piece of waxed paper covered with flour.

Roll out to form a round to fit a 9 inch pie pan. (Not a deep dish)

Wrap the dough around the rolling pin and fit in the pie pan. Leave about 1 inch of crust and turn under and crimp, or cut crust off evenly with the edge of the pan.

Prick holes in the bottom and sides of the pie shell and bake at 400 degrees until light brown.

Remove from oven & cool.


Filling:

1 1/2 cups light brown sugar - packed

4 tblsp. cornstarch

3 tblsp. flour

2 cups whole milk or 1/2 & 1/2

3 eggs yolks well beaten

3 tblsp. butter

1 tsp, vanilla

Mix all dry ingredients we. Gradually add just enough milk to make a paste. Add well beaten egg yolks. Add remainder of the milk. Cook slowly, stirring constantly to prevent sticking or use a double boiler.

When thickened, remove from heat and add the butter and the vanilla. Pour into cooled pie shell and top with meringue.

Meringue:

1 tblsp. cornstarch

2 tblsp. sugar

1/2 cup water

Mix above ingredients in a small saucepan. Cook until mixture looks clear. Remove from heat, In a large mixing bowl, place 3 egg whites and 1/2 tsp. cream of tartar. Beat until soft peaks form. Add the cornstarch mixture slowly and beat until creamy. Add 6 tblsp. of granulated sugar (2 at a time) until stiff peaks form. Pile atop pie making sure that the meringue is at the edge of crust to that no filling is exposed.

Bake at 350 degrees until meringue is golden brown.

Makes one 9 inch pie

Presented by: Barbara Tenney

Air Date: November 20, 2013

SHARE 4 1 COMMENTMORE