Store any leftovers, well wrapped, in the refrigerator for up to five days. Remove the pie from the oven and let it cool completely before slicing. Return the pie to the oven and bake for 16 to 18 minutes, until the meringue is lightly browned. Take care to ensure the meringue makes contact with the crust all around the edge. To finish: Remove the pie from the oven and spoon the meringue over the top while the filling is still hot. Microwave in 30-second bursts, stirring after each, until the mixture thickens and becomes translucent. Place the water and cornstarch in a microwave-safe measuring cup and stir well. With the mixer running, gradually add the sugar and beat until the meringue is shiny and holds a soft peak. To make the topping: While the pie bakes, place the reserved egg whites and cream of tartar in a mixing bowl and beat at medium-high speed until foamy and white. Reduce the oven temperature to 350☏ and bake the pie for 20 minutes. Pour the filling into the partially baked crust. Remove from the heat and let the mixture cool to lukewarm. Add some of the hot liquid from the berries to the yolk mixture and mix well.Īdd the yolk mixture back to the saucepan and cook, stirring constantly, until the mixture comes to a boil. Whisk the egg yolks and cream together in a medium heatproof bowl. Let sit for 10 minutes to allow the strawberries to release their juice, then cook the fruit over medium heat until the butter is melted. Add the strawberries, salt, flour, butter, and lemon juice, and stir to combine. To make the filling: Combine the sugar and ClearJel in a medium saucepan. Remove it from the oven and remove the weights and liner. 2 2017) shared his dream pie with us, we knew we had a hit on our hands Soft and sweet, cream cheese filling, covered in a house-made strawberry compote. Bake the crust for 18 minutes, until set but not browned. Line the pastry with parchment or foil and place pie weights inside. Crimp the edges, and prick the bottom with a fork. To shape the crust: Roll the pastry into a 12" circle and place it in a 9" pie pan that's at least 1 1/2" deep.
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