How to Make a Very Good Pie

Contributed by Anne Brann

Good pie making is probably the most admired cooking accomplishment in my family. As a child my appreciation was simply in the eating of these dessert delights. Coconut cream pie was always my choice for a birthday treat in lieu of any kind of cake.

I had no appreciation for the techniques for making a good crust or preparing a good filling. Then one day, as a confident adult, I decided to simply follow the directions in a Better Homes and Garden cook book and bake a coconut cream pie. A *most* humbling experience as the dough stuck to my hands, rolling pin, etc. Actually reminded me of making paste when I was in grade school. After getting the dough to roll out in an irregular flat configuration, I had no idea how to get it off the pastry board and into the pie pan. I have practiced since then. And have learned some things that aren't adequately explained in any cook book.

We'll begin with the crust. I use this recipe for double crust:

2 1/2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup solid vegetable shortening (Crisco type)
PLUS 1 heaping tablespoon
6-7 tablespoons ice water

Sift together the flour and salt. Add 1/2 cup of the shortening to the flour mixture. Using a pastry blender, cut the shortening into the flour until the mixture has the texture of cornmeal.

Add the remaining shortening and cut until the mixture is the size of small peas.

Add the water, 1 tablespoon at a time, while tossing the mixture with a fork. Add only enough water to make the dough particles stick together.

Now, use your hands and divide the dough in half and press each part together as making a snowball. On the pastry board, sift some flour...usually about half a cup. Generously rub flour onto the rolling pin.

Then flatten the 'snowball shaped dough ball' as if making a hamburger patty, place it on the pastry board and begin rolling from the center out...in one direction. I have found that rolling back and forth is what allows the dough to stick to the pin.

Also, I continue to generously rub flour onto the rolling pin throughout this process. That is the reason for the extra tablespoon of shortening. The excess in the recipe is compensated by the flour on the board and pin.

I roll the dough fairly thin. Probably about 1/8 inch. Then use a pastry scraper and gently loosen the edges all around, working into the middle of the flattened dough. Fold in half, then place in the center of the pie pan and unfold.

From this point on, handle the dough as little as possible.

For a single crusted pie, gently press the dough in the bottom of the pan, taking out any air space along the bottom edges, and make whatever crinkle design you like on the edges. Then prick the bottom and sides of the dough with the tines of a fork. How much? One time around on the sides, about one inch between the pattern of the tines, and perhaps 3 - 4 rows, again evenly spaced on the bottom . The reason for this is to get out air space so the crust does not bubble up from the bottom of the pan when baking.

Bake slightly, 350 degrees for approximately 10 minutes, and cool it before putting in the filling. For a double crusted pie, usually a fruit filling, it is not necessary to pre-bake the crust.

So how about apple pie? First, choose a good tasting apple! I prefer a mixture of Granny Smith, MacIntosh and Ida Red. Some people swear by Yellow Delicious, and I do find that a good texture for strudel, but for pie, I like a tasty and somewhat crisp apple. The main thing is to slice the apple fairly thin... not paper thin, but not chunky.

Now then, in a large bowl, layer enough sliced apples to fill your pie pan, then sprinkle one tablespoon of lemon juice over them.

In a separate bowl, mix very thoroughly together the following ingredients:

1/2 tsp cinnamon
      (Actually, I use slightly less than 1/2 tsp
     because I find cinnamon sometimes
     to be overwhelming for my taste)
1/8 tsp nutmeg
1/8 tsp salt
1 tablespoon cornstarch

Sprinkle this on top of the apples and let this all 'soak in' while preparing the crust.

Put the apple mixture in the prepared bottom crust, dot the top with about 1 1/2 tablespoons of butter, then add the top crust. Seal the bottom and top crust edges together. Prick the top with a fork....whatever design you like. I use aluminum foil strips folded over the edges of the crust for the first 45 minutes of baking. This keeps the edges from getting too brown or burning. I usually place the pie on a cookie sheet to try to save the oven cleaning in case it overflows.

Place the pie in a 450 degree oven for 10 minutes, then reduce the temperature to 350. Bake for 35 minutes more, then remove the foil from the edges and bake until the edges are a golden brown, usually 5 - 10 minutes more.

It really is a good idea to let the pie cool to room temperature before cutting. Getting that first piece out is difficult enough without having to deal with a 'runny' center. And my best advice for getting the first piece out: let someone else do it. (Editor's note: Mr. B is always delighted to volunteer for this job!)

In the cream pie line, coconut cream with meringue topping is a favorite. I like this recipe because it is so efficient; it takes 3 egg yolks and 3 egg whites.

Basic recipe for the filling:
3/4 cup sugar
1/4 cup cornstarch
1/2 tsp salt
2 1/2 cup "whole"(4%) milk
3 egg yolks, slightly beaten (use a small sauce pan)
1 TBS butter
1 tsp vanilla
1/8 tsp almond extract
1 cup coconut, either flake or shredded.

Prepare and bake pie shell; let cool

In medium sauce pan, combine sugar, cornstarch and salt. Mix well. Gradually stir in milk, (sort of like making gravy, little at a time, stirring as adding more milk until smooth.

Over medium heat, bring to boiling, STIRRING CONSTANTLY, Let it thicken, usually takes about a minute of boiling . Texture will be thick, but not lumpy. Remove from heat.

Stir about 1/4 of the hot mixture into the egg yolks, mixing well, then pour back into the saucepan and fold together thoroughly.

Reheat this mixture back to boiling...again STIRRING CONSTANTLY, cook for about 1 minute more at the boiling temp. Remove from heat.

Add the vanilla, almond extract and butter. Fold the butter into the hot filling until smooth. Add the coconut, again in a folding technique, rather than stirring. Pour immediately into the cooled pie shell.

For the meringue:
3 egg whites (preferably room temperature)
1/4 tsp cream of tartar
6 TBSP of sugar.

In medium bowl with electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form when beater is raised. THEN GRADUALLY add the sugar, about 1 TBSP at a time, while continuing to beat the mixture at the medium speed. This always takes longer than I think it will, but the goal is stiff peaks when lifting the beater. I think the secret of success is actually reaching the soft peak texture first, and not rushing the procedure. Spread the meringue over the warm filling, sealing the edges.

Begin baking at 400 degrees for 5 minutes, then 15-20 minutes at 350. I have found this slower bake prevents the runny meringue syndrome. I just try to make the top golden brown.

Cool before cutting, usually about an hour.

Pumpkin Pie-
The best recipe is on the back of the can of pumpkin at your grocery!