Key Lime Pie Meringue Tartlets!! yumm

• Ingredients:
• 
  
• 9 to 10 graham crackers (each 2 1/2 by 5 inches)
• 2 tablespoons plus 1/2 cup sugar
• 4 tablespoons unsalted butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
• 4 large egg yolks
• Pinch salt
• Slivered lime zest, for garnish (optional)

Directions

1. Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

3. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

   Meringue:

   • 4 large egg whites, room temperature
   • 2/3 cup sugar
   • 1/4 cup powdered sugar
   • 1 teaspoon vanilla extract
   • 1/4 teaspoon coarse kosher salt
   
   

   Using electric mixer, beat egg whites in large bowl on medium speed until foamy. Increase speed to medium-high and beat until soft peaks form. Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. Beat in vanilla and coarse kosher salt.Spoon meringue in dollops atop curd, then spread and swirl decoratively with table knife. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Chill uncovered at least 1 hour before serving. DO AHEAD Can be made 4 hours ahead. Keep chilled.

http://www.bonappetit.com/recipes/2010/03/key_lime_meringue_tart

&

http://www.marthastewart.com/342088/key-lime-tart

Awsome Apple Pie!

For The Crust;

(Hint if this is you first time making pie crust, make a double recipe)

Ingredients,

2 cups of all purpose flour

1 tsp. salt

1 Tbs. Sugar

6 Tbs. Butter

6 Tbs shortening (I use Crisco and it works wonderfully)

6-8 Tbs of ice water

Utensils;

1 large mixing bowl

rolling pin

knife

measuring cups

dough blender - non electric (but i just use my hands)

cutting board

9 inch pie pan

Making The Crust;

Warm the butter in the microwave so that it is soft but not melted.

in the large bowl mix;

2 cusps of all purpose flour

1 tsp salt

1 Tbs. Sugar

Then cut in with the dough blender;

6 Tbs. butter

6 Tbs. Shortening

6-8 Tbs. ice water

Wrap the crust in plastic wrap and chill

in the refrigerator for 20 or more while you make your pie filling

Sweet Apple Pie Filling;

Ingredients;

5 tart peeled granny smith apples

1 cup of sugar

2 Tbs. Flour

1/2 tsp. cinnamon

1/4 tsp. salt

1 Tbs. apple cider vinegar

1 Tbs. lemon juice

Making the Filling;

Peel and slice your apples into thin wedges

soak in a bowl of water with the Tbs. of lemon juice

to prevent the odd color

In a large mixing bowl mix;

1 cup of sugar

2 Tbs. flour

1/2 tsp. cinnamon

1/4 tsp. salt

1 Tbs. vinegar

Mix.

Now drain the apples and combine the two.

Remove your Dough from the fridge and cut it in half.

put one have back in the fridge and roll out

the other half to fit the pan.

Dump the apple mixture in the pan and roll out the 2nd

half of the dough. Cover the pie.

Tuck in the edges and use the back of a knife to make

impressions on the outside of the crust

Bake in the oven at 400 degrease for 50 - 60 mins.

(Tip, place cookie sheet on the bottom rack of the oven to

prevent any over flow from the pie)

When the pie is finished, brush egg whites on the edge

of the crust to give it that glossy effect.

Enjoy!

From:

http://www.myhomecooking.net/apple-pie/

With some of my revisions...