LOOKING for: A question about pie :)

Dee1October 12, 2007

I'm going to make a lemon meringue pie, but don't know if the filling should be cool or hot when I put it in the crust and then when I put the meringue on it should the filling be cool, hot, room temperature, or does it not make any difference? I'm not much of a pie maker, I even use roll out crusts, but that is going to change once I use up the ones in the freezer and when my pie rolling mat arrives! Thanks Ladies. You guys are the best!! I am determined to become an excellent pie maker, so hubby and I are going to be eating lots of pie...ha ha ha

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Make your filling, once that's been cooked, transfer to a bowl & cover the surface of filling with plastic wrap.

Make meringue, pour warm filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.


    Bookmark   October 12, 2007 at 5:19PM
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Thanks Lucy. I appreciate your quick response. Tomorrow we shall eat pie! lol

    Bookmark   October 12, 2007 at 5:24PM
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Lucy, you didn't say anything about the crust, so I'm assuming it doesn't matter what temperature that is. Am I correct? Thanks so much for your prompt reply. The information is just what I was looking for.

    Bookmark   October 12, 2007 at 5:43PM
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Dee, it doesn't matter much the temp of the crust, however I do let it cool some, just for handling purposes . Then make sure that the meringue makes contact w/the pastry crust edge. During baking it will want to shrink & by making contact w/the crust it will have something to hold on to; ensuring there's no gap at the edges.


    Bookmark   October 13, 2007 at 5:52AM
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Thanks again Lucy. I have the eggs out, warming to room temperature for the meringue. I hope this venture is a success. I'm sure hubby will like it no matter what! (Unless it is totally unedible!)

    Bookmark   October 13, 2007 at 10:40AM
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I find that when I make a soft pie I put powdered sugar in the bottom crust and take a spoon and spread it around. The crust in the bottom doesn't get so soggy. I read this in a book some place.

    Bookmark   October 13, 2007 at 10:51AM
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Dee, your welcome...is it ready yet?? Let me know what time to stop on by...... : )

    Bookmark   October 13, 2007 at 2:10PM
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Lucy, I just took it out of the oven about 20 minutes ago. Looks pretty good for an amateur! Hopefully it will takes good. Stop on by later...do you prefer coffee or tea with your pie? ;)

    Bookmark   October 13, 2007 at 3:53PM
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Dee, so how did your pie come out??? Hope everyone was happy w/it.


    Bookmark   October 14, 2007 at 6:43AM
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The pie was SO GOOD! It didn't last very long considering there is just hubby and me! I think I'll make a banana cream in the not too distant future!

    Bookmark   October 19, 2007 at 3:17PM
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Thumbs UP!

    Bookmark   October 20, 2007 at 11:46AM
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