Pie for Amy


Tomorrow is a big day for Amy Snider, my friend, colleague and occasional guest blogger on this board.

I love that she and her fiancé Tim have planned a wedding that reflects who they are and what they like do. The wedding is to be outdoors on Amy’s parent’s sheep farm and instead of formality and dancing, there will be Bermuda shorts, lawn bowling and croquet. On the menu is one of her Dad’s lambs and for dessert they’ll have lots and lots of pies. That’s right, despite intense peer pressure from people like me, they’re foregoing cake to have their favourite dessert instead. I like them all the better for it!

So, in honour of this celebration, I offer you a recipe for one of my favourite pies. I hope you’ll make it tomorrow and toast Amy and Tim’s happiness when you take your first bite:

Silky Lemon Meringue Pie

1/2 cup (125 mL) butter
1 pkg (250 g) softened brick-style cream cheese
2 tbsp (30 mL) icing sugar
2 cups (500 mL) all-purpose flour

1/2 cup (125 mL) butter
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) lemon juice
pinch salt
6 egg yolks
1 cup (250 mL) sour cream

1/3 cup (75 mL) granulated sugar
4 egg whites
1/4 tsp (1 mL) cream of tartar

Pastry: Preheat the oven to 375ºF (190ºC). Beat the butter and cream cheese until smooth. Add the sugar and mix on low. Add the flour mixture and stir until combined and crumbly. Shape into a ball and knead two or three times or until smooth. Roll thinly and fit 9-inch (23 cm) pie plate. Refrigerate for 15 minutes. Poke all over with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove paper and weights and bake for 10 minutes or until golden.

Filling: Melt the butter in a saucepan set over medium heat. Remove from the stove and whisk the sugar, lemon juice and salt. Whisk in the egg yolks and cook, stirring constantly with a wooden spoon, until mixture comes to a boil. Reduce the heat and cook, stirring, until thick and mounding on the spoon. Cover and bring to room temperature with waxed paper touching the surface of the filling. Gently stir in sour cream and scrape into prepared pastry.

Meringue: Preheat the oven to 375F (190C0. Place egg whites in a clean, dry bowl and beat until frothy. Add the cream of tartar and continue beating. Add sugar, a spoonful at a time, until eggs are full and glossy. Spoon over top of filling and spread to the edge of the crust. Place in oven. Bake for 5 to 6 minutes or until golden. Makes 8 servings.

8 Responses to Pie for Amy

  1. Rosa says:

    A great way to get married! Congrats to your friend!

    That pie looks so scrumptious! A divine dessert!



  2. Barb says:

    Congratulations Amy and Tim! Good for you for holding your own among many.

  3. Congrats to Amy and Tim. What a lovely way to start married life together. Croquet on a sheep farm sounds perfect!!

    The addition of cream cheese sounds wonderful. Certainly a decadent way to enter nuptial bliss.

    May Amy and Tim have enjoy many happy pie-eating years together.

  4. Diva says:

    Congratulations to Amy and Tim! What a wonderfully, personal way to celebrate a union. I love it!

    We once went to a similar kind of wedding and it was a blast. Have a great time!

    As for the pies … lemon meringue is my absolute favorite.

  5. cheryl says:

    How fun! I have the utmost respect for people who buck tradition to do their own thing. Bravo to Tim and Amy! My grandmother, who was a big fan of lemon meringue pies, would heartily approve.

  6. Kylie says:

    I just stumbled upon you site and think it’s great. I’ll be back!

  7. Sharon Haslam says:

    Congratualtions to Amy and Tim! I hope the wedding was everything they dreamed it would be! I’ll bet the lamb was superb and the pie for dessert is an awesome idea–it sure got people talking. I will absolutely be trying this recipe as lemon meringue is HUGE in this house! Although we just got back from Myrtle Beach and key lime is the new fav….I may have to substitute and see where it goes! Thanks Dana, another one for my recipe box!

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