November Pies...Nuf Said

Aunt Laura's Raspberry Lime Pie

Total: 1 hr 3 min

Prep: 25 min

Cook: 18 min
Yield: 1 (9-inch) pie
Level: Intermediate

Ingredients:

Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought


Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

3 tablespoons of raspberry jam

Directions:
For the graham cracker crust: Preheat the oven to 350 degrees F.
Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the Filling: 
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the Topping:

Stir up the raspberry jam until it’s like a sauce. After that, drizzle on top of the pie.

Whip the cream and the confectioners' sugar until stiff. Decorate the pie with it, or cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Cinnamon Crumble Apple Pie - from Bon Appetit

Grandma Prince's pie crust recipe:

1-1/2 t. sugar

2 cups all-purpose flour

1 t. salt

3/4 cup shortening

1 egg yolk

1-1/2 t. white vinegar

6 T. cold water

Filling:

3-1/4 lbs. Granny Smith apples, peeled, cored, sliced 1/4 inch thick

2/3 cup sugar

2 T. all-purpose flour

2 t. ground cinnamon

2 T. unsalted butter, melted

Topping:

1 cup all-purpose flour

1/2 cup sugar

1/4 cup packed golden brown sugar

1-1/2 t. ground cinnamon

1/2 t. salt

6 T. chilled unsalted butter, cut into 1/2 inch cubes

For the Crust:

Combine sugar, salt and flour in a bowl. Add shortening and blend with a pastry cutter until crumbly. Beat water, egg and vinegar together in a small bowl with a fork and add to the dry mixture. Stir with a wooden spoon until all ingredients are moistened. Form into a large flat round, wrap in plastic wrap and chill for 30 minutes or more. 

Roll out dough on lightly floured surface or fondant mat to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping. 

For the Filling:

Mix all ingredients in large bowl to coat apples.

For the Topping:

Blend first 5 ingredients in a food processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand (or use pastry cutter).

Preheat oven to 400 degrees. Toss filling to redistribute juices; transfer to crust, mounting in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350 degrees. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with vanilla ice cream.