Lemon Pie (Shalene)

Ingredients:
1 cup sugar
3 ½ Tbsp cornstarch
3 egg yolks
3 ½ Tbsp fresh lemon juice
Grated rind of ½ lemon (about 1 Tbsp)
1 ¼ cup hot water

Directions:
Cook until thick, stirring constantly to prevent scorching. Cool.

When filling is cool, whip 3 egg whites stiff. Add half to the filling. To the remaining egg whites add:
1/8 tsp cream of tarter
1 Tbsp sugar

Fill baked pie shell with lemon filling and cover with meringue. Bake at 350° for 10 min or until meringue is toasted.

Market Street Fruit Tart (Emlyn)

Gastronomy's Fruit Tart

(Yield: One 10-inch Tart or Four 4-inch Individual Tarts*)

Tart Dough Ingredients:

1/4 cup almond paste
1/2 cup sugar
3/4 cup butter
pinch salt
3 egg yolks
1 ounce whipping cream
2 cups cake flour

Method:

Using an electric mixer on medium speed, blend all of the above ingredients until combined, but do not over-mix! Chill dough for 10 minutes.

Roll out dough on floured board to 1/4" thickness and place in a 10" fluted pie tin with a removable bottom. Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.

Mock Pastry Cream Filling Ingredients:

(1) 5.1 ounce box of vanilla Jell-O pudding (disregard package directions)
2 cups heavy whipping cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla

Method:

Combine by hand all of the above ingredients until mixed. Chill for one half hour.

Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, etc).


Apricot Glaze Ingredients:

1/4 cup apricot jelly
1/4 cup hot water

Method:

Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished fruit tart.

*Option for individual Fruit Tarts:
Form the crust to fit your small pie tins and follow above instructions.

Chocolate Chip Cookie Pie (Emlyn)

(Source: allrecipes.com)

Original Recipe Yield 1 - 9 inch pie

Ingredients

2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell

Directions

Preheat oven to 325 degrees F (165 degrees C).

In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.

Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

Perfect Pie Crust (Shalene)

Ingredients:
¾ cup Butter (real butter that is really cold)
2 cups all-purpose flour
1 teaspoon salt
⅓ cup cold milk

Directions:
Mix well and cover bowl with plastic wrap; refrigerate for at least 1 hour