Celebrity Pie Recipes

Celebrity Pie Recipes

A special THANK YOU to our celebrity chefs at the First Annual Great American Pie Show! Here are the recipes they presented on April 24th and 25th, 2009:

Branson Traffic Jam Pie
Presented by McFarlains

Ingredients:

2 lbs. fresh or frozen rhubarb
1 lb. package frozen strawberries
1 cup sugar
1 tablespoon salt
3/4 cup corn starch
1/2 cup water
1 tablespoon lemon juice
1 (16 oz.) can cherry pie filling
1 (4 oz.) can whole cranberry sauce
2 refrigerated pie crust shells – unbaked
1 egg & extra sugar

Directions:

Preheat over to 350º. Bring a large pot of water to a boil, add rhubarb, remove from heat and let sit for approximately 30 minutes. Drain water and add sugar, salt and strawberries to pot. Mix together corn starch, water and lemon juice. Stir into rhubarb mixture and return to heat, cooking for 3 minutes, stirring gently and constantly. Let cool.
Combine strawberry rhubarb filling, cherry pie filling and cranberry sauce. Mix well.
Fill bottom of pie crust shell with mixture. Place second pie crust on top. Seal/crimp edges well.
Beat egg, brush top crust with egg wash and sprinkle with sugar.
Pierce top crust a few times with knife to vent. Bake for 45-55 minutes. Pie serves 6. Filling may be used to make 2 pies.

Mrs. Rogers’ Lemon Meringue Pie Recipe
Presented by Roy Rogers, Jr.

1 C. Sugar
4 T. Flour
1 C. Water
3 Eggs, Separated
Few grains salt
1 Lemon, grated rind and juice
1 T. Margarine
1 Baked Pie Shell (9-inch)

Combine sugar and flour. Add a little of the water, mix smooth. Add beaten egg yolks. Add remaining water. Cook over hot water stirring constantly until thick. Cover; cook 10 minutes. Remove from heat; add salt, grated lemon rind and juice, and margarine. Mix well. Cool slightly. Pour into 9-inch pastry shell. Make a meringue of beaten egg whites and six tablespoons sugar. Swirl on pie. Bake in moderately slow oven, 325 degrees for 20 minutes. Cool. Yield 6 portions.
If you’re short of sugar, combine one 15-oz. can sweetened condensed milk, ½ cup lemon juice, grated rind of 1 lemon and 2 egg yolks; mix well. Pour into baked pie shell. Top with uncooked honey meringue; beat 2 egg whites until stiff but not dry. Add 6 tablespoons honey slowly while continuing to beat; swirl on pie.
For a braided edge for pie shell, you’ll need 1 package prepared pie crust mix. Follow package directions for mixing; roll out enough for pasty shell. Roll remaining pastry thin and cut in long strips, about 3/8 inches wide. Braid 3 strips together. Place around rim of pastry shell, loosely, to allow for shrinkage. If you make 2 braids, join carefully moistening with cold water.

Berry Rhubarb Pie
Presented by Janet Lennon

Preheat oven to 425

1 16oz bag frozen Rhubarb
1 16oz bag frozen strawberries
1 16oz bag frozen raspberries
***** note: if using fresh fruit ..3 Cups of each fruit *****

1 1/2 Cups granulated sugar (less if you like it more tart)
1/2 Cup cornstarch
1/8 tsp vanilla
1/8 tsp orange zest
1 shake cinnamon

1/4 cube butter (in pieces)
1 egg white
Double Crust for 10” pie crust
Small amount of heavy cream and sugar for top of crust

Lightly butter (brush on) one side of bottom crust
Place butter side down in glass pie pan ( 9” or 10”) and refrigerate (this will help brown crust on bottom)
Mix first eight ingredients together in a large pot. Heat and stir often on medium high until bubbly
Remove bottom crust from refrigerator and brush with egg white (this helps prevent a soggy bottom which the fruit acid can create)
Fill bottom crust with warm fruit mixture
Dot top of fruit mixture with pieces of butter
Cut vent holes in top crust (5 or 6 round holes) and place crust on top of fruit mixture (crimp)
Brush the heavy cream onto top of crust and sprinkle liberally with granulated sugar
Place pie on cookie sheet and bake on bottom shelf of oven (this assures a crisp bottom crust) for 15 mins at 425 degrees, then turn oven down to 375 and bake for 45 to 55 more mins or until brown and bubbly Remove and cool for several hours.

Pumpkin Streusel
Presented by Silver Dollar City

Ingredients

Crust

1 cup flour
1/4 cup shortening
1 tsp. salt
2-3 oz of water
2 tsp. powdered milk

Mix together first three ingredients until you have pea size pieces. Add powder milk and water until you have a firm ball that holds together. Roll out immediately or chill until ready to use.

Pie Filling

1 can Solid pack Pumpkin or 16oz cooked fresh pumpkin
1 8oz can sweetened condenced milk
2 med eggs
1/3 cup brown sugar
1/2 tsp. Cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt

Beat the above ingredients together and pour into your piecrust. Bake in a 350-degree oven for 35-45 minutes. Allow to cool before topping.

Streusel Topping

1 stick of butter
1/2 cup packed brown sugar
1/2 cup chopped walnuts

Mix brown sugar and butter together until it has a fine meal consistency. Add walnuts mix and top pie. Place pie under broiler for 2-3 minutes.

Raspberry Lemon Meringue
Presented by The Comets

1 package frozen raspberries thawed and drained or fresh raspberries (if available)
1 C. White Sugar
2 T. All Purpose Flour
3 T. Cornstarch
1/4 t. Salt
1 1/2 C. Water
2 Lemons, juiced and zested
2 T. Butter
4 Egg Yolks, beaten
1 (9 inch) Pie Crust, baked
4 Egg Whites
6 T. White Sugar

Preheat oven to 350 degrees.

To make lemon filling:

In medium saucepan, whisk together sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Remove from heat. Whisk some of the hot mixture into the egg yolks to temper them. Add egg yolk mixture into lemon filling. Place back on heat and return to a boil, continuing to cook for 1 minute. Remove from heat and stir in the butter.

Place raspberries in the bottom of the pie shell. Slowly pour lemon filling on top.

To make meringue:

In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread the meringue over pie sealing the edges at the crust. Bake in oven for 10 minutes or until meringue is golden brown. Place in fridge for 4 hours to chill.

Classic lemon meringue pie gets a twist from raspberries. This pie is available often at Moon River Grill along with their other homemade desserts.

Branson's Great American Pie Show - Taste of Home Cooking School
Friday, April 24 - Saturday, April 25, 2009, Hilton Branson Convention Center (map)