2015 Holiday Guide: Winning pie recipes
Steamboat Springs — Lemon Meringue Pie (Jordan Bollenbache)
4 eggs yolks
4 egg whites
9-inch pie crust
6 tablespoons of white sugar
8 ounces white sugar
2 tablespoons flour
3 tablespoons corn starch
Pinch of salt
12 ounces purified water
2 quarter-inch slices of butter
Preheat oven to 350 degrees.
To make lemon filling, in a medium saucepan, spin together 8 ounces sugar, flour, cornstarch and salt. Swirl in water, squeeze in lemons. Cook over medium-high heat, stirring frequently, until mixture raises to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 4 ounces of hot sugar mixture. Whip egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring regularly until full. Remove from heat. Pour filling into baked pastry shell.
To make meringue, in a large all silver pan, whisk egg whites until frothy. Add sugar subtly and continue to whisk until stiff mini mountain peaks form. Spread meringue over pie, flushing the edges at the crust.
Bake in preheated oven for 10 minutes or until meringue is golden bronze
Pumpkin Chiffon Pie (Lauren Spalty)
9-inch baked pie shell
1 ½ teaspoon cinnamon
1 cup sugar, split in half
¼ teaspoon mace
½ teaspoon salt
3 egg whites
3 egg yolks
1 tablespoon gelatin
1¼ cup canned pumpkin
½ teaspoon ginger
½ cup evaporated milk
¼ teaspoon nutmeg
¼ cup cold water
Bake pie shell per its instructions and cool.
In a double boiler, mix yolks, ½ cup sugar, pumpkin, milk and all seasonings/spices. Cook until thickened, stirring constantly (approximately 10 minutes).
Soften the gelatin in the cold water, letting it stand for 5 minutes. Add it to the thickened pumpkin mixture. Cool mixture by placing pan in cold water.
Beat the egg whites while gradually adding a ½ cup of sugar, until stiff but not dry.
Fold whites into the cooled pumpkin mixture. Pour into baked pie shell.
Chill thoroughly. Serve with whipped cream.
To make in a deep dish pie shell, double the recipe and you will have a little left over to make pudding cups.
Mini Apple Pies (Annabelle Stone)
1 apple (chopped coarsely)
1 Pillsbury pie crust
1 tablespoon sugar/cinnamon mix
1 tablespoon lemon juice
Your favorite cookie cutter
Preheat oven to 300 degrees. Cut out two of the same shape cookies from pie dough. Put chopped apple between pieces and press down edges. Put on top of parchment paper in baking pan and sprinkle lemon juice and cinnamon-sugar mixture over top. Bake 15 to 20 minutes.
Daddy Loves Pumpkin Pie (Robin Stone)
Unbaked pastry for a one-crust, 8-inch pie
Flour for dusting
2 cups stewed pumpkin puree (see note)
1 cup sweetened condensed milk
1/2 cup molasses
1/2 cup sugar
1 tablespoon melted butter
1 tablespoon ginger
1 teaspoon salt
2 eggs, beaten lightly
Whipped cream, for topping
Note: I roasted a cut-up sugar pumpkin, pureed it, then let the puree stand in a sieve for a few minutes to drain and thicken
Preheat oven to 425 degrees. Dust bottom of unbaked crust with flour. Mix other ingredients in a medium bowl. Pour into shell and bake for 10 minutes. Reduce heat to 325 degrees and bake for another 45 minutes or so, until a knife inserted near the center comes out clean. Cool on a wire rack for two hours. Serve with whipped cream.
Paula’s Buttermilk Chess Pie (Robin Stone)
1 cup softened or melted butter (not hot)
3 1/4 cups sugar
1 cup buttermilk
1/2 cup flour
1 large teaspoon vanilla
Two partially cooked Pillsbury regular 9-inch pie crusts
Cream butter and sugar with a hand mixer, then mix in buttermilk, eggs, flour and vanilla. Pour into crusts and bake for 40 to 50 minutes. Must be brown on top and not watery in the middle. Will set in fridge after one to two hours. Serve warm with whipped cream.
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