I’d heard of it. Seen a few references in books. Searched in my personal pie library for recipes. Found just a few. Read them all. Closed the books. Slept on it. Slept on it some more. Put it on the back burner, so to speak, for months. Late yesterday afternoon I was inspired to create one of my own.
That’s pretty much my process for creating any recipe. I read. I study. I dream. I create. Sometimes what I dream up is better than what I imagined it could be. Sometimes not. I am always learning.
I am so lucky to be writing a third book, and a second one on pie making, my favorite subject. I think that it would take a lifetime…no make that multiple lifetimes…to learn everything that there is to know about pie. It’s been around for such a long time….centuries…and graced the tables of paupers and kings.
EASY AS PIE
This pie? Transparent Pie. Is it a pie that’s been in your family? So easy. So good.
Yes, it is a recipe for book three, and I know I’ve been keeping mum about the recipes that are going in to it. But, this one? This one I will share today. It’s easy and really good. Just the kind of pie to make when the baking urge strikes, and you want something quick to make. You will have to wait until it cools, but oh it is sooooo worth the wait.
Last night, outside on the deck, I cut slices at my table–the wrought iron one I bought over ten years ago that doubles as a cooling rack. 😉 There were some pretty savvy and experienced tasters there. We all agreed. Transparent Pie is really good.
This is one of those pies that takes such basic ingredients, and you probably have them on hand right now–eggs, butter, sugar, cream or milk, plus flour to make a dough. If you have a dough disk saved from a previous pie making excursion, you’re already on your way. You may have to go to the store for a lemon or see if your neighbor has one. You can bring a piece of pie over as a thank you.
TESTING 1-2-3…And Then Some More!
I’m in the final weeks of creating, testing, and re-testing recipes for book three, so I used this as an opportunity to re-test a gluten free dough recipe I’ve created, too. After the pie cooled, was cut, and served, both last night, and this morning for breakfast (you know it’s the breakfast of champions) I’m very happy with how that new crust turned out. The recipe will be coming in book three.
Use any basic meringue to place on top of the pie. My grandmother’s is here. I added a bit of cream of tartar in it last night (about 1/4 teaspoon) although she usually didn’t. But, then she didn’t have an electric beater either and I do. 🙂
But, for now, if you would like to make a Transparent Pie here’s how to do it. If you do make one, please let me know, and if you like it, too.
P.S. You can make it with, or without, a meringue. It’s good both ways.
- One 8-9” shallow pie pan
- 1 pie dough of your choice to fill a 9" shallow pie pan
- 5 egg yolks
- 1 1/4 cup 250 g sugar
- 3/4 cup 180 g butter, softened to room temperature
- 1/4 cup 60 ml milk or half and half
- Zest of one lemon
- 1 Recipe for French Meringue of your choice (optional)
- Roll out pie dough, place in pan, trim edges and crimp or flute them. Place in fridge to chill while you make the filling.
- Place a sheet pan on the lowest oven rack, and preheat the oven to 350 F.
- In a medium size bowl, place the egg yolks and sugar, and beat with an electric hand mixer or stand mixer, until light color.
- Add the softened butter and beat well.
- Add the milk or half and half, and lemon zest, and mix again.
- Pour the filling into the unbaked dough.
- Place the pie on the heated sheet pan, and bake on the lowest rack for 35-40 minutes. The filling should not jiggle, and the top of the pie will be a lovely golden brown.
- During the last part of the bake, make the French Meringue.
- Remove the pie from the oven and spread the optional meringue over the top of the pie, making little peaks and valleys with the back of a spoon.
- Return the pie to the oven for 6-7 minutes for the meringue to brown slightly.
- Let cool and serve.