LEMON MERINGUE PIE - with flaky pie crust and Italian meringue
LEMON MERINGUE PIE
Bahan-bahan
Pie crust
1 resep pie crust
Link:
Blind bake: 15 menit, suhu 210•C
Olesan:
1 butir telur, kocok
Olesi telur yang telah di kocok
Panggang kembali hingga matang selama 30 menit, suhu 180•C
Dinginkan
Lemon filling/custard
1 buah lemon besar, parut kulitnya
165ml air perasan lemon (kurang lebih dari 3 buah lemon besar)
220gr gula pasir
50gr maizena
1/2 sdt garam
200ml air
5 kuning telur
45 gr mentega unsalted
Italian meringue
4 putih telur
1/4 sdt cream of tartar
Sejumput garam
Mixer kecepatan sedang sebentar lalu tinggi selama 4-5 menit atau hingga kaku & lembut.
Sementara itu siapkan sirup gula:
190gr gula pasir
65ml air
Rebus hingga mendidih di atas api sedang
Homemade by Nino
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Best APPLE CRUMBLE | Homemade Italian Apple Pie (Sbriciolata di Mele)
No matter the season, Apple Crumble will warm your heart and every family has their own recipe. This is my Italian version of apple crumble, and is part #crumble part spicy and completely DELICIOUS. Enjoy it with my super simple but IRRESISTIBLE sweetened mascarpone cream. #YUM
Apple Crumble Recipe. Thie Recipe apple crumble is divine and it will became your favorite apple pie recipe,
Share it with your best friends on FACEBOOK
Get the recipe:
#applecrumble #applecake #crumble
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APPLE CRUMBLE RECIPE
INGREDIENTS:
THE CRUMBLE
6 Pink lady apples
2 x eggs
150g butter
400g plain flour
2 teaspoons of baking powder
Cinnamon
Vanilla extract
½ lemon rind
60g caster sugar
Heaped teaspoon of butter
THE CREAM
250G mascarpone (Polenghi)
2 heaped tblsp icing sugar
½ lemon rind
UTENSILS:
1 x 24cm springform baking tin
1 x large mixing bowl
1 x tablespoon
1 x teaspoon
1 x hand grater
1 x pastry brush
1 x small sieve (for the icing sugar)
METHOD:
TO MAKE THE CRUMBLE
1. Peel 6 apples and remove the cores to begin your apple crumble.
2. Cut the apples into small cubes and put them into a small saucepan filled with water. Make sure the water covers the top of the apples
VINCENZO’S TIP: Put the apples into the saucepan as you go . The water will prevent them from going brown or spoiling.
3. Boil the apples on a medium heat for 10-15 minutes or until they begin to soften.
4. Melt a small amount of butter and using a pastry brush, spread a layer on the base and sides of the baking tin being sure to cover all the edges so that the apple crumble doesn’t stick to it!
5. Pour a small amount of flour inside and roll the tray around so the flour sticks to the butter and forms a thin layer on the bottom and sides.
6. Put 400g of flour in a large mixing bowl and add 150g sugar and 2 teaspoons of baking powder.
7. Use the rind of either ½ or a whole lemon (depending on your taste).
8. Break up 150g of butter (make sure it is room temperature) into small pieces and add it to the mixture. Using your hands, squeeze and break the butter until it begins to bind with the flour.
9. Create a small well in the middle of the mixture and add 1 x whole egg and 1 yolk only.
10. Add a tablespoon of vanilla extract, mix it together beating it well into the eggs with your fingers and then fold it into the mixture using your hands.
11. Continue mixing and you will start to notice that small crumbs begin to form. Continue this process using both hands until the entire mixture forms into balls of different sizes, becoming the pastry for your apple crumble!
12. Prehear the oven to 160 degrees.
Keep reading the recipe on my #foodblog
Tomato Cheese Pie ( Italian Style) VERY DELICIOUS!! | Lent Recipe
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Home Made Pesto Recipe:
Dukes Mayonnaise
Italian Style Tomato Cheese Pie
This pie is an Italian delight! It’s so delicious and packed with flavor. With vine ripe tomatoes, creamy Italian cheeses, sweet onion, Dukes Mayo and fresh herbs, how can you go wrong! Everyone will be raving over this pie. Enjoy!
Ingredients:
1 9 inch pie shell (frozen or fresh)
1/2 Cup chopped onions
1 clove minced garlic
3 Large heirloom or vine ripe tomatoes (sliced thin) A pinch of salt and pepper
1/2 tsp. of fresh thyme
1/4 Cup sliced basil (about eight large leaves)
1 Cup cubed Mozzarella cheese
1 Cup cubed Fontina cheese
1/2 Cup of Dukes or Hellmann’s mayonnaise
1 tsp. of Frank’s Hot Sauce or Tabasco
Pesto (optional)
2 tbsp. of grated Parmesan cheese (for the top of pie) 1 tbsp. of olive oil (for onion and garlic)
Breadcrumbs:
1/3 Cup fresh ground Italian breadcrumbs or regular breadcrumbs 1 tbsp. of butter
1 tbsp. of fresh parsley
A pinch of salt
Instructions:
Preheat oven to 350°
Bake piecrust for 12 to 15 minutes (poke all around the base of the pie with a fork)
While your pie shell is baking, lightly salt the tomatoes and line them up in a colander over a plate or sink to drain about 10 minutes. Squeeze as much moisture out of the tomatoes using a paper towel.
Sauté the onions and garlic with 1 tbsp. of olive oil over medium heat for one minute, then spread them all along the base of the pre-baked pie shell. Layer the sliced tomatoes over the onions (reserve 4 or 5 slices for the top of the pie). Sprinkle with sliced basil (save a little for the top as well). In a medium-size bowl mix the Fontina cheese, Mozzarella cheese, mayo, hot sauce, salt and pepper. Then place cheese mixture over the tomatoes. Spread it evenly over the pie.
Place the pie on top rack of oven and bake at 350° for 35 to 40 minutes total, 10 minutes before pie is done, place the reserve sliced tomatoes on top along with 2 tbsp. of grated Parmesan cheese.
FOR THE BREAD CRUMBS:
Sauté the breadcrumbs with butter, salt and parsley for less than a minute over medium heat. This pie has to cool off for 15 to 20 minutes before serving. Top off the pie with a few spoons of pesto, breadcrumbs and fresh basil. Enjoy!
#Tomato #cheese #pie
Italian Easter Pie | Price Chopper Cooking How-To
Italian Easter Pie
Prep: 35 minutes plus chilling and cooling Bake: 1 hour 30 minutes Serves: 10
Pastry Crust
3 cups all-purpose flour plus additional for dusting
1 tablespoon chopped fresh oregano
2 teaspoons fresh ground black pepper
½ cup unsalted butter, cut into pieces
2 large eggs
Pie Filling
Nonstick cooking spray
2 teaspoons olive oil
1 medium yellow onion, chopped
1 package (16 ounces) sweet Italian sausage, crumbled
6 large eggs
1 container (16 ounces) whole milk ricotta cheese
8 ounces fontina cheese, shredded
1 cup drained roasted red peppers, patted dry
1 cup chopped kale
½ pound thinly sliced Italian cured meats such as hot capicola, prosciutto, salami and/or
soppressata
1. Prepare Pastry Crust: In food processor with knife blade attached, pulse flour, oregano and pepper until combined. Scatter butter over flour mixture; pulse until butter is cut into the flour and it resembles pea-sized crumbs. Add eggs and pulse to combine; add ½ cup warm water, 1 tablespoon at a time, pulsing after each addition until mixture holds together. Transfer dough to work surface; knead 5 minutes and shape into 2 equal-sized disks. Wrap disks with plastic wrap; refrigerate at least 1 hour or up to 1 day ahead.
2. Prepare Pie Filling: Adjust oven rack to middle position. Preheat oven to 375°. Spray 9-inch springform pan with cooking spray. Heat oil in large skillet over medium-high heat; add onion and cook 3 minutes, stirring frequently. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage and onion to plate; cool completely.
3. In large bowl, whisk eggs; reserve 1 tablespoon egg. Stir in ricotta cheese, fontina cheese, red peppers, kale and onion mixture.
4. Lightly dust work surface and rolling pin with flour. Unwrap 1 dough disk; roll into 16-inch circle. Leaving 1-inch overhang, gently press dough onto bottom and sides of pan. Layer half the sliced meats in bottom of pan over dough; add egg-mixture, then layer remaining sliced meats over top.
5. Roll out remaining dough disk into 12-inch circle; carefully place over filling. With scissors, leaving a ¾-inch overhang, trim edges of dough. Fold excess top crust under bottom crust and flute to seal. Brush top of pie with reserved 1 tablespoon egg; with paring knife, cut 4 (1-inch) vents in top crust.
6. Bake pie 1 hour or until crust is golden brown. Reduce oven temperature to 300°; tent pie with aluminum foil and bake 30 minutes or until internal temperature reaches 160°. Cool pie completely on wire rack; remove springform pan and refrigerate at least 3 hours before serving.
Approximate nutritional values per serving: 597 Calories, 34g Fat (17g Saturated), 244mg Cholesterol, 1071mg Sodium, 38g Carbohydrates, 2g Fiber, 2g Sugars, 30g Protein