Pie # 43: Peach Lemonade Pie

I made this in Hawaii while on vacation, so I was unable to make my own crust or take too many pictures. But let me tell you: this pie was delicious! The faint hint of lemon made this a refreshing peach pie that I'll definitely make again.

Peach Lemonade Pie
from Ken Haedrich's Pie
(Printable version)

Crust:
All shortening crust (or store-bought)

Filling:
4 cups peeled, pitted and thinly sliced ripe peaches
1/3 cup frozen lemonade concentrate, thawed
1/4 cup sugar
2 1/2 tablespoons instant tapioca

Streusel Topping
3/4 cup flour
1/3 cup sugar
1/4 teaspoons ground cinnamon
1/8 teaspoon salt
5 tablespoons butter, cut into 1/4-inch pieces

Combine all filling ingredients in a medium-sized bowl. Pour the filling into pie shell and bake at 400 degrees for 25 minutes.

Meanwhile, prepare topping. Combine flour, sugar, cinnamon, and salt with fork (or in food processor). Scatter the butter and continue to mix until fine crumbs form.

Remove pie from oven and reduce temp to 375 degrees. Spread topping evenly over pie and return to oven. Bake until filling is bubbly (about 25 minutes). My pie boiled over a lot - I recommend baking this on a cookie sheet.

Enjoy. This pie tastes like summerrrrrrr.

Pie # 24: Lemon Meringue

And some "word vomiting" aka venting about my life. Things I need to work on

• Making time for yoga
• Stop allowing my work to take over my personal life
• Cooking dinner
• Packing my lunch
• Stretching
• BLOGGING

Now that you are all my witnesses, I'm sure I'll start improving immediately :). Moving forward with the lemon meringue (Printable version).

Ingredients:

1 pre-baked pie shell

5 tablespoons corn starch

1.5 cups water

1/2 cup lemon juice

1 tablespoon lemon zest

3 large eggs, separated

3 tablespoons butter

Whisk together corn starch, 1.25 cups sugar and water. Add lemon juice, zest and egg yolks cook mixture over medium heat. Stir constantly until it begins to bubble and thicken (about 10 minutes). Remove from heat and stir in butter. Pour into pie shell.

 

Beat egg whites to soft peaks. Add 5 tablespoons sugar in a slow, steady stream and continue to beat until volume has increased six times and the meringue makes pointy peaks.

Spread meringue over filling and bake at 350 for 10-15 minutes - until meringue is golden brown. Cool completely before serving.