LEFSElover
Executive Chef
I need bakers with some help please
My son requested a pie (that the aunt of a friend of his made) and he loved. I tried coming up with something off the seat of my pants, twice now. It's not worked and I know why but don't know how to fix it or make it proper. It's been a couple of years and probably I could somehow get her recipe, but it's a shot in the dark that someone here can help so I'll start here.
He said it was an apple pie and lemon filling pie all in one. In other words, the pie inside was lemon like you'd find in a meringue lemon pie with apple pie filling mixed in or vice versa. I tried making an apple pie filling like I regularly do and then making the lemon meringue filling like I usually do and combining the two. The flavor was great but the moisture from the apples really made it a wet wet wet mess inside that didn't coagulate to a solid piece of pie when sliced. Rather it oozed all over the plate. So, next time I tried making a stiffer lemon part (by using more corn starch) and adding more flour to the apple part. Still it was too wet and then the flavor suffered too.
If you can figure this mess out and help, I'd sure appreciate it. I love lemon meringue pies and have my mothers Myer lemons here right now at home with me so I'm ready to go. Just think of a typical apple pie with the lemon meringue being the filling part of the apple pie, but how do I GET THERE?
My son requested a pie (that the aunt of a friend of his made) and he loved. I tried coming up with something off the seat of my pants, twice now. It's not worked and I know why but don't know how to fix it or make it proper. It's been a couple of years and probably I could somehow get her recipe, but it's a shot in the dark that someone here can help so I'll start here.
He said it was an apple pie and lemon filling pie all in one. In other words, the pie inside was lemon like you'd find in a meringue lemon pie with apple pie filling mixed in or vice versa. I tried making an apple pie filling like I regularly do and then making the lemon meringue filling like I usually do and combining the two. The flavor was great but the moisture from the apples really made it a wet wet wet mess inside that didn't coagulate to a solid piece of pie when sliced. Rather it oozed all over the plate. So, next time I tried making a stiffer lemon part (by using more corn starch) and adding more flour to the apple part. Still it was too wet and then the flavor suffered too.
If you can figure this mess out and help, I'd sure appreciate it. I love lemon meringue pies and have my mothers Myer lemons here right now at home with me so I'm ready to go. Just think of a typical apple pie with the lemon meringue being the filling part of the apple pie, but how do I GET THERE?