Category: Pie

Key Lime Pie

7/2/2022

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Ingredients
Graham Cracker Crust:

1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

Filling:

3 large egg yolks, room temperature
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 ml) key lime juice (can use regular limes)
2 teaspoons grated lime zest (outer skin)

Topping:

1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat content)
2 tablespoons (30 grams) granulated white sugar

Method

Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling
Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.
Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.
Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.

Makes 1 - 9 inch (23 cm) pie or tart

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Devon's Pie Crust

7/2/2022

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Ingredients

2 2/3 cups All Purpose Flour
2 tablespoon brown sugar
1 teaspoon salt
1 cup chilled Butter or Butter Flavor Crisco
6-10 tablespoons ice cold water

Method

BLEND flour, brown sugar, and salt in medium mixing bowl.
CUT shortening into 1/2-inch cubes. Cut in chilled butter cubes into flour mixture, using hands or pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the minimum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
SHAPE dough into ball, rap in saran-rap. Chill for 20 min in refrigerator.

Source: Devon Blosch
Yield: Makes 2 Crusts (top/bottom or 2 bottoms)

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Devon's Cherry Pie

7/2/2022

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Ingredients

4 cups fresh pitted or frozen pitted tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Devon's Pie dough recipe for 2 crusts
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Method

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle top with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Option: You can leave the cornstarch out if you want a dutch traditional (juicy) cherry pie. If so, only cook 1/2 cherries untill "mushy," add sugar. Then mix in the other 1/2 cherries and place into the pie crusts.
Source: Devon
Yield: One 8-9" Pie

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DELICIOUS

Key Lime Pie

Devon's Pie Crust

Devon's Cherry Pie

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