Lemon Meringue Pie Ingredients: Pastry for 9-inch one crust pie Meringue Topping (see recipe below) 2 tablespoons graham cracker crumbs (optional) 1 cup granulated sugar 1/4 cup cornstarch 1/8 teaspoon salt 1 1/2 cups water 6 eggs (yolks and whites separated into individual bowls), yolks slightly beaten* 1 tablespoon grated lemon zest 1/2 cup fresh-squeezed lemon juice (approximately 2 to 3 lemons) 2 tablespoons butter
RAISIN PIE: In a saucepan, combine 2 cups seeded raisins, 1 cup water and 1 stick butter. Cook until raisins are plumped and tender. Add 1 1/2 cups sugar and 1 1/2 tsps cornstarch. Cook until thickened, stirring constantly. Pour filling into a baked 9" pie shell. This is my husbands favorite...NOT!
Celebrate apple season and bake up this classic crumble-topped apple pie today. Planning ahead for Thanksgiving? This pie will keep frozen, wrapped in plastic wrap and then again in foil, for up to 3 months.