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Foodday

 

Lucky Lemon Cream Pie

The Lucky Lemon Cream Pie baked by Lorraine Parry of Kingman, Arizona won Best of Show honors as well as first place in the Cream category at the 1995 National Pie Championships.

 

Filling

  • 2 cups sugar
  • 9 tablespoons cornstarch
  • 2 1/2 cups boiling water
  • 3 eggs, beaten
  • 1/4 teaspoon grated fresh lemon peel
  • 9 tablespoons fresh lemon juice
  • 3 to 4 tablespoons butter
  • 1/4 teaspoon lemon extract

Combine sugar, salt and cornstarch in a 2- or 3-quart saucepan. Blend well. Add boiling water and place over medium heat, stirring rapidly until mixture is smooth. Bring to a full, rolling boil to thoroughly cook the cornstarch. Remove from heat. Add a little of the hot pudding to the eggs while stirring rapidly. Return egg mixture to hot pudding and reheat, stirring constantly until smooth and bubbly.

Remove from heat, add butter, lemon juice, lemon extract and lemon peel. Stir until butter is melted. Pour filling into cooled, baked pie shell. Chill. Serve topped with whipped cream sweetened and flavored with lemon extract to taste.

Crust

  • 1/4 cup butter
  • 1/4 cup margarine
  • 1/3 cup vegetable shortening
  • 1/3 cup lard
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon nonfat dry milk
  • 3 cups all purpose flour
  • 1/2 cup very cold water

Using a mixer, cream together all four fats. Add sugar, baking powder, salt and dry milk. Add half the flour and mix well. Add water and blend using mixer. Add remaining flour and mix with hands to form a pliable, tender, easy-to-handle dough. Shape into a ball, wrap with plastic wrap and refrigerate 1 to 2 hours.

Roll out half the pastry on a floured surface to form a circle 1/8-inch thick. Place the dough over the outside of a 10-inch pie pan. Cover the bottom with parchment paper and add pie weights. Trim edge with sharp knife and prick bottom and sides several times with a fork. Bake in a preheated 375 degree oven for 12 to 15, remove parchment paper and weights, and continue baking until golden brown. Take from the oven and let cool.

 
apple pie
Pie Quotes
I simply don't know why
I should be so fond of apple pie.
And when I'm offered it with cheese
OR cream, I always say: "Yes, please."
And no one has to ask me twice
I'll ALWAYS take another slice."

—"Apple Pie" by Ivy O. Eastwick

 
"I went to sit in the bus station and think this over. I ate another apple pie and ice cream; that's practically all I ate all the way across the country, I knew it was nutritious and it was delicious, of course."

—Jack Kerouac, "On The Road."

 
"We stopped at a camp where there were some tables, and ate the whole peach pie, still warm from Irish Mary's oven ... We poured cream from the jar onto the pieces Father cut for us, and thick sweet juices ran into delicious puddles."

—M.F.K. Fisher

 
"At once impressive and unremarkable, pie can be complicated and challenging or simple and homey. Whether ordinary or elegant, though, a pie is not something to eat by yourself. It should be made to share, preferably while fresh and warm."

—Lisa Chernasky, author of "The Artful Pie" (1993, Chapters).

 
"Construct a bullet-proof dough. Toughen it and kiln-dry it a couple of days. Fill with stewed dried apple; aggravate with cloves, lemon peel and slabs of citron; add two portions of New Orleans sugar. then solder on the lid and set it in a safe place until it petrifies. Serve cold at breakfast and invite your enemy."

—Mark Twain, "A Tramp Abroad."

 
"The typical American home bakers are much more sophisticated than their counterparts in France. It's ironic. For instance, the classic American pie crust is very hard to use."

—Bruce Healy, author of "Mastering the Art of French Pastry"

 
"Pies go back at least as far as ancient Rome."

—Richard Sax, "Classic Home Desserts"

 
"A man can always accept a piece of pie. On the farm, pie is the great common denominator."

—Rachel Peden, "Speak to The Earth"

 
"Damn good pie!"

—"Twin Peaks" 1990

 
"But I, when I undress me
Each night upon my knees
Will ask the Lord to bless me,
With apple pie and cheese."

—Eugene Field, 1980

 
"He has an oar in every man's boat and a finger in every pie."

—Cervantes

 
"Try, try some peanut butter pie, If you don't think it's wonderful, I want to know why. It'll stick to your mouth till you can't say "hi!" Try, try some peanut butter pie."

—Tom Paxton.

 
"Bye, bye miss American pie."

—Don McLean

 
"You'll have pie in the sky when you die."

—Joe Hill

 
"I have nibbled at Utterly Deadly Southern Pecan Pie, and have served it to those on whose welfare I took no interest."

—Marjorie Kinnan Rawlings, "Cross Creek Cookery"

 
"My husband likes only two kinds of pie—warm pie and cold pie." ----

—Longmont, Colo., woman

 
"A homemade pie with a flaky crust is one of life's great joys. Such a crust is airy, yet has texture. It makes its presence known without being assertive. It displays one of the great struggles of the universe, the tension between being and nothingness, right there in a 9-inch pie pan."

—Rob Kasper, Baltimore Sun

 
"Pumpkin pie! There's a chemical released when you eat pumpkin pie that produces the hysterical adrenaline necessary for decision-making in gift-buying. People think it's the DEADLINE that makes them start buying after Thanksgiving, but it's not! It's the pie enzyme."

—Cathy Guisewhite

 
"When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, ummmm, boy."

—From "Deep Thoughts by Jack Handey"

 
"Sing a song of sixpence, a pocket full of rye,
Four and twenty blackbirds, baked in a pie."

—Medieval nursery rhyme

 

Fun Fruit For Youngsters
Simply Sensational Summer Treat

Who says kids don't know what's good for them? As America strives for a healthier lifestyle, our nation's kids are taking heed by eating more fruit. In fact, studies how that kids are eating 40 percent to 50 percent more fruit than last year. But with this increase in fruit-loving kids comes parental concern for fruit safety. In keeping pace with the quest for safe, delicious fruit, over 60 percent of the New Zealand kiwifruit shipped to the United States this summer will be certified organic.

Simply stated, certified organic means no chemical pesticides of fertilizers are used when growing the kiwifruit. To comply with United States organic certification, careful testing of New Zealand kiwifruit fields, soil and water are strictly enforced. This special attention to safety, coupled with New Zealand's ideal growing conditions and climate, results in a harvest of beautiful, tangysweet kiwifruit shipped fresh to American markets just in time for summer.

So from June through October, you can count on finding nutritious New Zealand kiwifruit for your little fruit fans to enjoy. When shopping for kiwifruit, look for the easy-to-remove, "certified organic" sticker on each kiwifruit. This sticker is your assurance of fruit safety and New Zealand quality. Select firm kiwifruit for a more tart flavor, or ripen kiwifruit for three to five days at room temperature for a traditional tangy-sweet flavor. You will know kiwifruit is ready to eat when it gives slightly when pressed, like a ripe avocado.

This fuzzy, colorful fruit appeals to kids' sense of fun and taste. The easiest way to satisfy their kiwifruit craving is to slice off the top of a kiwifruit and have them spoon out the brilliant green, speckled fruit. For a quick, refreshing dessert, Kiwiberry Frozen Yogurt Pie is assembled with a few simple ingredients you keep on hand. Half pie, half sundae-this delightful recipe is a kid-pleasing way to enjoy the great tasting, healthful benefits of the world's finest kiwifruit.

 

Kiwiberry Frozen Yogurt Pie

kiwi pie

Ingredients

  • 1-1/2 cups finely crushed chocolate wafer cookies
  • 6 Tablespoons melted butter
  • 1/3 cup toasted shredded coconut
  • 2 pints raspberry frozen yogurt
  • 3 New Zealand kiwifruit, peeled and sliced
  • 1/2 cups fresh raspberries Chocolate syrup, as desired
  • Toasted coconut to garnish, as desired

Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plant; freeze until firm. Use an ice cream scoop to fill pie shell with frozen yogurt, piling the scoops into a mound. Freeze until firm. Ten minutes before serving, remove pie from freezer. Garnish with kiwifruit and raspberries and drizzle with chocolate syrup. Sprinkle with toasted coconut, if desired.

Makes 6 to 8 servings.

Nutrients Per Serving
(Analysis not including chocolate syrup or additional coconut garnish)

337 Cal., 4.9 pro., 16.8 g fat (44% Cal. from fat), 43.6g carb., 23mg chol., 1.191g fiber, 345.3mg sodium

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
Paris
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This page modified February 2007


 


 
 

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