Recipe courtesy of Sharon Schneider, baker extraordinaire and neighbor
From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods and enjoyed as a celebration, not an everyday item. We present this recipe in the same mind set for many reasons. One, the pie is delicious. Two, it is meant for a special treat and not something you would eat every day or a lot of. Three, it is made with whole, fresh ingredients. So the point is, if you what a great food/desert and feel like being a little extravagant, make it yourself, be proud of it and enjoy!
Small and medium mixing bowls, whisk, measuring cups/spoons, stand or hand held mixer, microplane or fine grater, 8” pie plate, mixing spoon/spatula.
1 cup whole wheat pastry flour
½ cup white whole wheat flour
4 tsp buttermilk powder
¼ tsp table salt
1 ½ tbsp confectioner’s sugar
¼ tsp baking powder
½ cup (1 stick) unsalted butter, cold
5 tbsp (2 ½ oz) ice water
Preheat oven to 425 degrees.
In medium size bowl, whisk together flours, buttermilk powder, salt, sugar and baking powder. Cut butter into small cubes and work into the flour mixture using your fingers or pastry blender, until the dough is unevenly crumbly. Sprinkle with the ice water, mixing until dough holds together without looking dry or crumbly. Divide dough in half and shape into disks. Cover with plastic wrap and refrigerate 1-2 hours or overnight.
Roll dough out over lightly floured surface and place into a lightly floured pie plate (glass works best). Trim edges to allow 1 inch to extend beyond the pie plate rim. Turn edge under and crimp edges. Prick the crust with a fork over the bottom and side surface, approximately 25 times. Bake at 425 degrees for 8-9 minutes. Cool while making filling and meringue.
(Crust recipe makes enough for one 2-crust pie or two one-crust pies. Since this recipe only has one crust, you can refrigerate or freeze the other half of the recipe for another pie.)
1 cup sugar
¼ cup cornstarch
1 ½ cup cold water
3 egg yolks, slightly beaten
Zest or finely grated lemon peel from 1 lemon
¼ cup fresh squeezed lemon juice
1 tbsp unsalted butter
In a medium saucepan, whisk together sugar and cornstarch. Slowly add cold water and whisk until smooth. Put over medium heat; add eggs. Stir constantly until thick; bring to a boil and boil for one minute. Remove from the heat and add lemon juice, zest and butter. Stir until blended. Pour hot filling into baked pie crust.
3 egg whites
¼ tsp cream of tartar
1/3 cup sugar
¼ tsp lemon or vanilla extract
Preheat oven to 350 degrees. Beat egg whites and cream of tartar with an electric mixer until frothy; add extract. Beat in sugar 1-2 tbsp at a time, beating until stiff peaks form. Place meringue on top of pie, spreading over entire area out to the edges to seal. Bake at 350 degrees for 12-15 minutes, turning the pie every few minutes to ensure even browning. Let pie set at room temperature for a few hours before cutting. Cover any leftover pie and store in refrigerator.