Life is Beautiful When Eating Pie

There is one thing that stands out to me about pie. Eating a piece of pie is such a beautiful and pure tradition, especially in the South. It just takes you right back to all the delicious smelling kitchens you’ve been in and all the delicious moments in life. From autumn and winter holidays, right through to summer picnics, all you require is to be surrounded by family and friends to gobble it up! At The Maine House, you can always find something to your liking.

A Maine House Mosaic

God always has another custard pie up his sleeve.

~Lynn Redgrave

Butterscotch Cashew Cream Pie

1 ¼ cups finely crushed graham crackers (21 squares)  

 1 cup roasted salted cashews

 1/3 cup granulated sugar

 1/2 cup butter, melted

 2/3 cup whipping cream

 1 cup semisweet chocolate pieces

 3/4 cup packed brown sugar

 1/4 cup cornstarch

1/4 teaspoon salt

 1 12 ounce can evaporated milk

3 egg yolks

1 cup milk

3 tablespoons butter

1 teaspoon vanilla

 Brown Sugar Meringue

 Preheat oven to 350 degrees F. In a food processor combine crushed crackers, cashews, and granulated sugar. Cover and pulse with several on/off turns to form fine crumbs. Add the melted butter; cover and pulse with several on/off turns to combine. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until fragrant and firm. Cool on a wire rack.
 In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate pieces (do not stir). Let stand 5 minutes. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust.
 For filling, in a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in the 3 tablespoons butter and the vanilla. Cover and keep warm.
Prepare Brown Sugar Meringue. Pour warm filling into prepared pie crust. Spread meringue over warm filling, sealing to edge of crust and swirling meringue into peaks. Bake for 15 minutes or until meringue is firm and golden. Cool on a wire rack for 1 hour. Chill for 4 to 6 hours before serving; cover for longer storage.

Brown Sugar Meringue

4 egg whites

1/4 cup packed brown sugar

 1/4 cup granulated sugar

In a large mixing bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add brown sugar and granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar dissolves.

THIS PIE IS SO DELICIOUS IT MAKES DARLING TAP DANCE ACROSS THE KITCHEN FLOOR!

STRAWBERRY SOUR CREAM PIE

1 unbaked pastry shell 

1 quart fresh strawberries

1 cup flour

1 1/4 cup sugar, plus 1 tablespoon

1/4 t. salt

1 cup whole sour cream 

Preheat oven to 450 degrees F. Hull and wash the strawberries, slice in halves, set aside. Into a large mixing bowl, sift flour, sugar and salt. Add sour cream and blend just until creamy. Gently fold in the berries until well combined....be gentle, don't over mix.  Pour fruit into pie shell and using a spatula, gently spread to edges but DO NOT PACK DOWN. There should be some air holes throughout. Sprinkle the top with remaining 1 tablespoon sugar. Bake for 10 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until crust is golden brown.

la vie est belle, lorsque vous mangez tarte

life is Beautiful, When Eating Pie