Posts Tagged: lemon juice

Apple Pie Recipes / Crust Pie Recipes / Pie Recipes — No Comments
11
Jun 09

Applescotch Pie

5 c Apples (tart); (note below)
-peeled and thinly sliced
1 c Brown sugar; firmly packed
1/4 c Water
1 tb Lemon juice
1/4 c All-purpose flour
2 tb Granulated sugar
1/2 ts Salt
1 ts Vanilla
3 tb Butter or margarine
2 Pie crust shells (9″); unbaked

Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until apples are tender.

Mix together the flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute; remove from heat. Stir in the vanilla and butter or margarine; cool.

Preheat oven to 425-degrees. Prepare pastry (or use store-bought).

Turn apple mixture into pastry-lined pie plate.

Cover with top crust in which you’ve cut slits; flute the edges.

Cover edge of pie crust with foil to prevent excessive browning; remove foil during the last 15 minutes of baking.

Bake 40-45 minutes or until crust is golden brown.

Crust Pie Recipes / Pie Recipes — No Comments
10
Jun 09

Venison Pie

Ingredients:

2 lb Venison steak.
3 tablespoons of Lemon juice.
1 cup of Red wine.
¼ cup of Lard.
¼ cup of Flour.
1 teaspoon of Chili powder.
½ teaspoon of Mace.
4 x Bay leaves.
½ teaspoon of Fresh celery seeds.
Rich pastry crust.
Preparation Instructions:

1. Cut the venison into 1″ cubes & roll them in lemon juice.
2. Mix flour & chili powder in a flat dish. Dredge the venison cubes in mixture.
3. Heat the lard in large skillet & brown the meat. Once they are all browned add spices & red wine.
4. Cover with cold water and bring to boil. Lower heat & simmer for 1/2 hour.
5. Transfer meat to pie dish and cover with the pie crust. Bake at 400 F oven for 20-25 minutes.

Key Lime Pie Recipes / Pie Recipes — No Comments
3
Jun 09

Harvey Wallbanger Pie Recipes

1 envelope unflavored gelatine
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup orange juice
1/4 cup water
2 teaspoons lemon juice
3 egg yolks, slightly beaten
1/3 cup Galliano
3 tablespoons vodka
3 egg whites
1/4 cup granulated sugar
1 cup whipping cream
1 (9-inch) pastry shell, baked and cooled

In medium saucepan, combine gelatine, the 1/2 cup sugar and salt. Add orange juice, water, lemon juice and egg yolks. Mix well. Cook and stir until gelatine dissolves and mixture is slightly thickened. Cool and add Galliano and vodka. Chill until partially set.

Beat whites and gradually add the 1/4 cup sugar. Beat until stiff peaks form. Fold into gelatine mixture. Whip the cream until stiff, and fold into mixture. Chill until mounds form when dropped from spoon. Pour into pie shell and chill until firm (4 to 5 hours).

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