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1. Mile-High Strawberry Pie

2. Nut Crust

Book Description

A treasure trove of the goodies that sustain Americans, whether traditional sweets, back-of-the-box classics, or newly inspired creation. Every kind of sweet satisfaction imaginable is here -- cookies, cakes, pies, puddings, cobblers, pastries, ice cream, candy, and more. Fertig serves up 400 of the best, along with a generous helping of anecdotes about the sweet and sometimes bittersweet saga of American life.

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All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts

Authors: Judith M. Fertig

Date: October 2003

ISBN: 155832190X

Publisher: Harvard Common Press

Paperback

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In the early 1970s, Americans were in love with Julia Child. The Vietnam War had ended. College students who weren’t busy burning their bras or flags took advantage of a great exchange rate and traveled to Europe. And mile-high pies—pastry or crumb crusts piled at least 6 inches high with clouds of meringue and whipped cream—were offered at every trendy casual restaurant. This pie is still fabulous, but if you have concerns about uncooked egg whites, use the powdered form and follow the package instructions. Allow 8 hours for the pie to freeze.

Makes one 9-inch single-crust pie; 8 servings

• One 16-ounce package frozen sweetened strawberries, partially thawed

• 1/2 cup granulated sugar

• 1 tablespoon fresh lemon juice

• 1/8 teaspoon salt

• 4 large egg whites (pasteurized egg whites)

• 1 cup heavy cream

• 1/4 cup confectioners’ sugar

• 1 teaspoon vanilla extract

• 1 recipe Nut Crust made with almonds, patted over the bottom and up the sides of a 9-inch springform pan and baked

1. With an electric mixer on low speed, beat the strawberries, granulated sugar, lemon juice, salt, and egg whites in a large mixing bowl until just blended. Gradually increase the speed of the mixer to high and beat until the strawberry mixture is light and fluffy, about 18 more minutes.




2. Wash and dry the beaters well and in a medium-size mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla until the cream mixture holds soft peaks. Using a rubber spatula, fold the whipped cream into the strawberry mixture and spoon the filling into the prepared crust. Cover with plastic wrap and freeze for 8 hours or overnight.




3. Remove from the freezer about 30 minutes before serving, and release and remove the sides of the pan.

More From This Book:

1. Mile-High Strawberry Pie

2. Nut Crust

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