The Pie Notes

A celebration of life with a touch of sweetness

Tag: lemon

A Sweet Trip to the Past: Lemon Custard Pie

I’m quite sentimental.

That’s why when any recipe has “Old Fashioned” or “Mom’s Favorite _____” attached to it, I’m all in.

There’s something special about connecting to the past through food, so in addition to all of my modern takes on traditional recipes, sometimes I like to follow the traditional techniques and ingredients as closely as I can.

This week I wanted a lemon pie, but not lemon meringue or lemon icebox…I wanted a lemon custard pie.

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Oh yeah.

Nestled in a flaky pie crust, it’s baked to golden brown perfection.

You don’t have to wait 4 hours until you can cut into it.

I REPEAT: You DO NOT have to wait 4 hours until you devour it.

It’s quite delicious warm, after sitting for about 15 minutes or so.

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Since you whip egg whites to stiff peaks and fold that into the lemony batter, it transforms the pie to a fluffy lemon curd custard. It’s seriously satisfying and will remind you of the olden days.

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Speaking of yesteryears, I have quite the inspiration to bake pies from my dear Papa’s mother, Anna.

Although I never met her, from what I’ve been told she was a loving woman who wore dresses everyday and baked pies and cakes like no one else.

She would make huge cakes, wrap them up, and freeze them to bring out for company. So smart.

When she made pies, she would roll out the leftover pie dough, fit it into a little pie tin, and pour in a little extra filling. She had to be able to test it out and make sure it tasted good, so she treated herself to the little pie.

Again, Anna was brilliant.

So in the spirit of my namesake, I gathered up some extra peaches and blueberries and rolled out that extra dough and made this little cutie:

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I honestly couldn’t tell you the exact measurements I used, but this is a guesstimate.

  • 2 peaches, diced
  • 1/2 cup frozen blueberries, tossed in 2 Tbsp flour
  • 1 Tbsp cornstarch
  • 1 /2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • pinch of salt
  • 1 egg, beaten
  • 1 Tbsp milk or heavy cream
  • turbinado sugar
  1. Roll out two small rounds of dough and fit one into a small pie tin. Chill.
  2. Toss together all ingredients and pour into pie shell. Cover with second round of dough and brush with egg wash (egg and milk). Sprinkle with sanding sugar.
  3. Place on foil-lined baking sheet and bake at 400 degrees F on lower third of oven until crust is beginning to turn golden, about 15-20 minutes. Reduce heat to 350 degrees F and bake until juices are bubbling, 20-30 minutes.
  4. Let cool completely on wire rack.
  5. Serve with whipped cream or ice cream!

I hope you enjoy! Try to use an old fashioned recipe this week, or use a technique that seems outdated. It might just brighten your day 🙂

Lemon filling recipe courtesy of Taste of Home

Dreamin’ of Spring

Why the cold weather? Is it really necessary?

My heart goes out to those in the north that have to live with this every winter.

I’m a Gulf Coast kind of girl. Which means I am not used to sleet and portable heaters and sleeping with fourteen layers of clothing.

And I’m certainly not accustomed to frozen pipes.

The one night I forgot to leave my faucets dripping in Auburn, the temperature reached the teens and the pipes froze. So I spent my morning frantically brushing my teeth with bottled water. At least I had already prepared my coffee the night before–that’s the important thing. Poor Sarah was outside on the phone with Dad all afternoon trying to fix it. I got home a couple hours after she did and I knew I had to leave or I would go crazy. After all, I’m pretty fond of taking showers, which simply wasn’t possible at the time.

So I packed my little vintage luggage in five minutes and headed home to see my parents with anticipations of warm weather and running water.

I got the running water, but…it’s cold down here. Not as frigid as Auburn, though. When I was almost home, sleet began hitting my windshield. Two minutes from the bay and there’s ice falling from the sky. Goodness.  But Mom and Dad always make it so nice when I come home, complete with a warm fireplace and freshly baked cookies.

Mom and I did a little browsing at the mall yesterday and later I got to see my sweet (and very well dressed) friend, Meagan!

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It was nice catching up over hot coffee. That’s my favorite way. If only we had a slice of pie to go with that…

I took care of that today.

I always talk about enjoying the moment and not longing to be in a different place in life…but I wish it was springtime. Oh so badly.

So here is a little preview of sunshine and sandy beaches and white linen pants..

lemon meringue pie

Lemon meringue pie to ease the soul.

This has always been one of my favorites because my Granny makes it perfectly. Every time I indulge in a slice I think of being with her. Mine will never ever ever taste as fantastic as hers, but oh well! I try. I love you, Granny. And I love your lemon meringue pie.

Since I have some French homework to do before watching Downton Abbey tonight, I mixed it up a little and used a shortcut pie crust. It is ridiculously easy. I felt like I was cheating. No cutting in butter, no rolling, no chilling. Just mix, press into the pie plate, and bake!

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Ahh, I love this pie. I was never a big fan of meringue – I always preferred whipped cream – but for some reason this meringue is enjoyable to eat. I’m not guiltily wiping it off to the side. I guess that’s what happens as you get older. I’ll actually eat raw tomatoes now, which is, frankly, a major milestone in my life.

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I’m sure Joey would like meringue.

And lemon pie.

How about you?

(By the way, the pipes un-froze about two hours after I left. Oh well, everything happens for a reason. I got pie out of the deal!)

Shortcut Piecrust

Lemon Meringue Pie

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