Berry custard pie November 4, 2012Posted by aquillam in Astronomy.
This is layered pie, topped with Meringue.
Note: A mix of berries and tart cherries work well. If you add sweet cherries, or if the fuit is sweeter, use less sugar. If you add apples or pears to the mix, use less corn starch.
3 c frozen fruit no syrup.
1/2 c sugar
1/4 c corn starch
1 tsp cinnamon
1 tblsp orange juice
- Mix the sugar, corn starch, salt, and cinnamon together.
- Put the fruit in a medium sauce pot. Mix in the dry ingredients. Add the orange juice, and cook over medium low heat until the fruit melts. Bring to a simmer over medium heat and cook until it starts to thicken.
- The filling can be made ahead and stored in the refrigerator up to 2 days, but it needs to be hot before making the pie. Cool to room temperature, stirring frequently before storing it, or cover with plastic wrap while it’s hot to prevent a skin from forming.
1/3 c sugar
2 tbl flour
2 tbl Cornstarch
4 egg yolks
1 1/3 c milk
3/4 tsp vanilla
This makes enough for 2 pies, or one pie and a really good topping for bananas.
- Combine the sugar, flour, corn starch and egg yolks. Beat until thick
- Heat the milk to a simmer.
- Put 1/3 of the hot milk into egg, mix well, then pour all into sauce pan. Cook over medium heat, stirring, until thick.
- Mix in the vanilla.
- If you are not going to use the custard immediately, lay plastic wrap on the surface to prevent a skin from forming. The custard can be stored up to 2 days in the refrigerator, but it needs to be warm before making the pie. Rewarm it slowly, stirring often.
4 egg whites at room temperature
1/4 tsp cream of tarter
1/2 c sugar
- Do not start the meringue until the other parts are ready and hot.
- Pre-heat the oven to 325º. Place the rack in the lower middle of the oven.
- Beat the egg whites and cream or tartar until fluffy and soft peaks form.
- Add the sugar and beat until stiff and glossy.
Assembly and Baking
- Use pre-baked 9″ pie shell, or a graham cracker crust.
- Spread a layer of custard on the bottom no more than 1/3 of the depth of the pie pan.
- Spread a layer of the fruit filling on top of the crust top. It’s ok if small areas of custard are exposed. Keep the total amount of the filling about 1/4″ below the top of the crust.
- If the filling is not hot, place the pie in the pre-heated oven for 3 – 5 minutes.
- Spread the meringue, on the pie, working from the edge toward the center. Seal the meringue to the edges. Place immediately in the oven, and bake for 15 – 30 minutes, until the meringue is light brown.
- Cool to room temperature, then chill.