Wednesday, October 10, 2012

Squashberry Meringue Pie

Squashberry Meringue Pie

Pie Crust for bottom crust, you may need two, the filling makes a lot.  Think of this way, one to eat, one to share!

1 1/2 cups sugar
6 tbsp. cornstarch
1 cup squahberry juice
1/2 cup water
Pinch salt
4 eggs separated (yolks beaten)
Splash of vanilla
3 tbsp. butter
1 tbsp. fresh lemon juice (optional)

For The Meringue:

4 egg whites
1/4 tsp. cream of tartar
4 tbsp. powdered sugar
Splash vanilla (optional)

1.  Preheat oven to 325┬║.  Place pie shell(s) in pie plate, and add some dry beans or rice to weight it/them down, bake for 13 minutes (the beans or rice are still usable).

2.  Meanwhile, mix the cornstarch with the juice and water.  Then stir in the salt and sugar and stir well to dissolve.  Place this on stove and bring to slow boil, stirring constantly until it starts to thicken.  Remove and cool for 15 minutes, stirring every minute or so to release heat.  Add the butter, vanilla and lemon juice (if using) while it's cooling.  Add a little of the warm mixture to the egg yolks to "temper" them, then add the yolks to the cooked berry juice.

3.  While mixture is cooling, beat the egg whites with the cream of tartar.  Add the powdered sugar a little at a time and beat again.

4.  Finally fill the pie shell(s) with the filling, top with the meringue and place in oven for about 15 minutes or until the meringues are dried out and browned a bit at the tips.

Happy Harvest Season!

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