PIE RECIPES: Crustless Rhubarb Pie . . . Lemon Meringue Pie . . . Grandma's 2-Crust Lemon Pie

Crustless Rhubarb Pie

3½ cups rhubarb, diced

1½ cups sugar

2 tablespoons tapioca

3 eggs

½ cup evaporated milk

1 teaspoon gluten-free vanilla extract (not grain-based)

Combine rhubarb, sugar and tapioca. Set aside. Combine eggs, milk and vanilla. Beat together. Pour egg mixture over rhubarb mixture. Blend well. Pour into a 9-inch pie pan (glass pie pan preferred) that has been lightly buttered with unsalted butter. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and bake 25 more minutes. (If edge of the pie starts to brown, cover edges with foil).

Top with homemade whipping cream and/or sliced strawberries or leave plain.

Yield: Serves 8.

Lemon Meringue Pie

3 egg yolks

1½ cups water

½ cup lemon juice

1¼ cups sugar

1/8 cup cornstarch

3 tablespoons butter

2 teaspoons vinegar

1½ teaspoons lemon extract

9-inch baked pie shell

Cooked meringue:

¾ cup water

¼ cup plus 2 tablespoons sugar

1 tablespoon cornstarch

3 egg whites

Pinch salt

1 teaspoon vanilla extract

In the top of a double boiler, combine egg yolks, water, lemon juice, sugar and cornstarch. Bring water under the pan to a boil. Reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat, and stir in butter, vinegar and lemon extract. Pour into pie shell.

To make meringue: In a small saucepan, combine water, sugar and cornstarch, and heat, stirring well. Cook over medium heat, stirring constantly, until transparent and thickened. Combine egg whites and salt; beat until foamy. Add vanilla, and continue beating while gradually pouring cooked mixture into egg whites. Beat 3 minutes, or until stiff but not dry. Do not overbeat. Spread meringue over warm filling, sealing to the edges of the pie shell. Bake at 425 degrees for 5 to 8 minutes or until lightly browned.

Grandma’s 2-Crust Lemon Pie

8-inch pie plate, well-greased

Enough pastry for a double-crust pie

2 eggs, well-beaten

Juice and zest of 1 lemon

2 cups sugar

4 tablespoons milk

2 tablespoons flour

Dash of salt

Beat eggs well and then add all of ingredients and beat well again. Place one pie shell into greased pie plate and then pour lemon mixture into the shell. Top with the second shell, sealing edges carefully.

Bake at 375 degrees for 35 minutes.

Source: Richmond A. Day, Grand Forks.

Tags: pie crust, life, food, recipes, pie