Pies, Tarts and Tartlets

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Crumb Top Peach Pie
The crumb top has a hint of cinnamon, making it perfect for the peaches.

Prebake pie shell by weighting down to prevent blistering. Bake only until very light golden brown. Cool.

Preheat oven to 375°F.

Blanch peaches 30 seconds in large pot of boiling water. Remove, then plunge in cold water. Peel peaches and slice in large bowl. Add sugar, cornstarch and almond extract and gently mix so cornstarch coats all the peaches. For crumb top, melt butter and add the rest of ingredients. Put the peaches in pie shell and top with crumb top mixture. Place pie on baking sheet to catch drips and bake until the top is golden and filling is bubbling, about 60 minutes. If the top starts to get too browned, simply tent foil sheet over top.

Source 7.

Coconut Meringue Pie
A very sweet pie, this incorporates Coco Lopez cream coconut with flaked coconut and topped with meringue. Don’t worry about piping on the meringue, simply spoon it on and mound it high.

Prebake pie shell only until very light browned. Weigh down shell to prevent blistering. Cool.

Preheat oven to 350°F.

Whisk Coco Lopez, yolks, and buttermilk. Add in the flaked coconut. Pour filling into shell and bake for 35 minutes or until set. Remove from oven, but keep oven on. While pie is cooling slightly, prepare the meringue. In large bowl, whip whites until frothy, add the cream of tartar and whip until the have soft peaks. Gradually add in the sugar and continue beating until the meringue has stiff, glossy peaks. Spoon meringue onto pie, sealing edges completely. Draw up meringue with back of spoon into soft peaks and place bake into oven until meringue is golden, about 15 minutes. Cool completely before serving.

Source 41.