8 pies on a stick Recipes

jonathan or rome apple for each person, granulated sugar, cinnamon

graham cracker crust, graham crackers, granulated sugar, half sticks melted butter, sea salt, egg yolks, condensed milk, fresh lemon juice, lemon , grated zest, heavy or whipping cream , chilled, a can of condensed milk, juice of 2 small lemons, vanilla extract

ritz crackers, crushed or any buttery crackers, unsalted butter (3/4 of a stick) at room temperature, vidalia onions, thinly sliced, milk (do not use lowfat), eggs, salt, sharp cheddar cheese, packed, grated, paprika, parsley, freshly chopped

heaping 3/4 cup sugar, scant 1/2 cup egg whites (from about 3 eggs), scant 2 1/2 cups) sweetened flaked or desiccated coconut (not shredded), heavy cream, semisweet chocolate, chopped, a few toasted almonds, chopped, equipment : non-stick tartlet pans

canola oil, for frying, caramel candies , unwrapped, butterscotch chips, milk, vanilla extract, eggs, seltzer water, all-purpose flour , plus 1/2 cup to dredge apples, cream of tartar, granny smith apples, peeled and cored, cut into thirds, wooden pop sticks, cinnamon sugar, for garnish

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt