I am fascinated by America and whatever makes America tick when it comes to food.
Everyone watches while America innovates, everyone copies while America moves on to the next new creation….
And far away from the USA, on a tiny island in the heart of the Mediterranean blessed with an abundance of sunshine, completely surrounded by the bluest sea, I cook and bake and replicate to taste the American dream.
I am planning a lunch menu for Thanksgiving…..and i decide definitely Apple Meringue Pie for dessert….
You will need:
One pie crust of your choice.
And for the filling :
7 cups thinly sliced peeled apples
2 tablespoons lemon juice
2/3 cup sugar
2 tablespoons flour
1/3 cup milk
2 egg yolks, beaten
1 teaspoon grated lemon peel
In a bowl, toss apples with lemon juice.
Separately whisk the sugar, flour, milk, egg yolks and lemon peel until smooth. Pour over apples and toss to coat.
Pour apples and batter into a pie crust that had been baked blind for 10 minutes. Cover the pie dish with foil.
Bake the crust and filling at 180C for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 150C.
For the meringue you will need:
6 egg whites
600g caster sugar
Pinch of cream of tartar
Whip the egg whites and a pinch of cream of tartar until they are stiff.
Sprinkle the sugar and carefully mix in
Place in a piping bag and pipe it on top of the filing.
Give it some color by either placing in a hot oven at 220 C until it reaches the color of your choice or use a blow torch to color the surface.
Note: the volume of the eggs when whisked could increase by 7 times. Eggs should be fresh for best results. The bowl and whisk should be meticulously clean for the best results. When separating the egg yolk from the egg white no trace of yolk must be allowed to mix with the whites as this will prevent the egg white from whisking to its maximum.
And you may live on the other side of the globe and only able to dream of America but you can certainly bring a taste of the American dream into your home no matter where you are with these wonderful recipes from my collection of new and old fashioned favorites from the USA: