The secret is in the crust. Mix ‘ice’ chilled water into the dough and avoid kneading it too much so it stays light. Pre-heat oven at 375ºF (190ºC) then it’s 15 minutes at 375ºF followed by 45 minutes at 350ºF (170ºC).
In her second recipe Nana Ruth shows grandaughter Lauren how to cook the family’s favourite Nanna Ruth Speciality - Lemon Meringue Pie. This recipe was also broadcast on BBC Radio 4’s Woman’s Hour. Click here to listen.
[...] Nana Ruth and Grandaughter Lauren featured on Radio 4’s Woman’s Hour. Listen again here or click here for a video of the recipe [...]
Dear Sir,
I was in the Cosy Corner, Lancaster King Street on Saturday. They had closed at four. Some two chaps were talking at the counter on the way out. Obviously facing each other talking one said something rude to me to seem surprising out of his own converstaion as I passed. I returned the observation I’m afraid.
I last ate at the Cosy Corner on Firday , a bowl of chips . Their cooking is very good and I see by your website that quite some effort goes in to their work. I like being their customer and the place is friendly.
I hope this episode has not spoilt this main observation about them.The cafe that is, they have always been very pleasant
How to make lemon meringue pie.
Preheat oven to 400° F. Roll out pastry, line pie dish and bake for 10 minutes.Make lemon filling. Beat egg whites and cream of tartar using a mixer. Add the sugar a spoon at a time when mixture starts to form soft peaks. When ready fill the pie crust with lemon filling and spread the meringue on top. Ensuring the meringue reaches the edges of the pie crust. Bake for 10mins at 400° F.
Okay, the first thing I noticed in your list of ingredients is the lack of egg yolks in the pie filling. It is assumed you are using 4 yolks in the filling? T.
Well spotted Terrill - I’ve updated the ingredients list to include the egg yolks. Thanks
Hi, it looks delicious, could you please tell me when do you add the cornstarch? Thank you!
Hi Marcela
The cornstarch goes in the same time as the water and the sugar for the lemon mix - Grandmom Price just forgets to mention it. Have a look at Nanna Ruth’s Lemon Meringue Pie - she explains in more detail,but uses a solightly different method. Enjoy
Your Grandmom sooo cute!! Thank you so much for sharing this with us! Precious memories…
Grandmom Price shows us how to make rhubarb-strawberry pie - which can also be made with a cherry or blueberry filling. See this (apple pie) video in order to see how to make the pie crust. Watch how she creates a laced pie top.
Directions
Mix rhubarb, strawberries, sugar, flour and orange rind, put into pie dish and dot with butter.
Make upper crust by lacing strips of pastry (see here for how to make pastry)then brush with sugar & milk mixture and cover edges using an aluminium foil disc.
Bake for 45mins until crust is brown and bubbles are coming up through pastry removing aluminium ring after 30mins.
I really enjoyed watching your cooking demonstrations and found them to be clear and informative. I feel that i have learnt something new by watching you. Many thanks.
From Marion, Hampshire England
I really enjoyed watching your cooking demonstrations and found them to be clear and informative. I feel that I have learnt something new by watching you. Many thanks.
From Marion, Hampshire England
Fabulous! I’ve never made my own pies and am excited to try now that I’ve had an excellent lesson from this video. Thanks so much, I learned so much!
Grandmom Price shows how to make a pie crust and bake an Apple Pie
Directions for pie crust
Mix the flour salt and shortening using a pastry cutter, when mixed put in freezer to chill. When chilled remove from freezer, make a well in the centre of the mixture and add iced water. Stir until the pastry makes ball. Roll out half mixture at a time to make thin crust.
Directions for Filling
Partially peel and chop apples. Sprinkle over the sugar, starch, nutmeg and lemon juice. Mix and then spread evenly over pastry base dotting with butter.
Cover with upper crust, trimming pastry to leave a one inch overhang. Create slits in the pastry to enable the steam to escape and brush with sugar and milk mixture. Before placing in oven put a foil ring over the pie to protect the edges from burning. Cook for 45mins at 400° F, remove foil ring 15mins before cooking is finished.
This article gets a big thank you from me. I appreciate this kind of information.
Had two slices this evening. ummm ummm good.
To make the lemon filling, grate the lemon rinds and add to half a pint of water along with the squeezed lemon juice. Bring to the boil and blend with the cornflour to which has been added a couple of tablespoons of water to make a smooth paste.Add 4 oz caster sugar. Beat the egg yolks and quickly stir into the hot lemon sauce. Fill the pastry case with this filling.