Lemon Meringue Pie, Cherry Pie, Sweet Potato Pie

  • 1 9 pie shell, baked
  • ½ cup lemon juice
  • 2 teas. grated lemon rind
  • 1 1/3 cups sugar
  • 1/3 cup, heaping, cornstarch
  • 3 egg yolks
  • 1 ½ cups water
  • 3 Tbsp. butter or margarine
  • Meringue (recipe below)

Prebake the pie shell and set aside to cool. Separate the egg yolks from the egg whites. Set the egg whites aside to be used for the meringue. Beat the egg yolks. In a 1-quart saucepan over medium heat combine the sugar and cornstarch and mix well. Slowly add the water. Stir this mixture constantly until it thickens and boils. Allow mixture to boil for 1 minute. Add one-half of the mixture to the beaten egg yolks, stirring constantly. Return this egg yolk mixture back to the saucepan and mix well. Allow this mixture to boil for 1 more minute while stirring constantly. Remove saucepan from heat. Add the butter or margarine, lemon juice and lemon peel and mix well. Pour your lemon pie filling into the cooled, baked pie shell. Preheat oven to 400 degrees F. Spread meringue over the filling and be sure meringue extends to the crust edge to prevent shrinking or weeping of the pie filling. Place pie in preheated oven for about 10 minutes or until meringue is lightly browned. Cool pie away from drafts.

Meringue

  • 3 egg whites
  • ¼ teas. cream of tartar
  • 6 Tbsp. sugar
  • ½ teas vanilla

Combine the egg whites and cream of tartar and beat this mixture until foamy. Slowly beat in the sugar, 1 tablespoon at a time. Beat the meringue until the mixture is stiff and glossy. Gently stir in the vanilla.

Cherry Pie

  • 2 9” pie crusts
  • 1 ¼ cups sugar
  • 3 Tbsp. cornstarch
  • ¼ teas. almond extract
  • 2 Tbsp. butter or margarine
  • 1/8 teas ground nutmeg
  • 4 cups fresh Bing cherries, pitted

Preheat oven to 425 degrees F. Line pie pan with one of the pie crusts. In mixing bowl combine the sugar, cornstarch and nutmeg. Toss this mixture with the cherries. Place the cherry mixture into the unbaked bottom pie crust. Sprinkle the almond extract over the cherries and dot the top with butter. Cover the pie with the second pie crust. Seal the edges of the pie and cut vents in the top pie crust. Place pie in preheated oven and bake for approximately 30-35 minutes until crust is brown and juice begins to bubble through the vents.

Sweet Potato Pie

  • 1 9” pie shell
  • 2 cups mashed sweet potatoes
  • 2 eggs
  • ¼ cup sugar
  • ½ teas grated ginger
  • ½ teas salt
  • 1 teas ground cinnamon
  • 1 13 oz can evaporated milk
  • ½ teas ground nutmeg
  • 1 ½ teas vanilla

Preheat oven to 425 degrees F. Place unbaked pie crust into pie pan and set aside. In a large mixing bowl combine the cooked mashed potatoes, eggs and sugar. Beat this mixture until light. Stir in the salt, cinnamon, nutmeg, ginger, evaporated milk and vanilla. Beat this mixture until it is smooth. Pour the sweet potato filling into the pie shell. Place pie pan in oven and bake pie for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake the pie for 45 minutes or more until a knife inserted 1-inch from the edge of the pie comes out clean. Cool pie before serving.