Pineapple Macadamia Nut Meringue Pies
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
55
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Sugar1 tsp
Salt3 tbsps
Unsalted Butter1 large
Egg (lightly beaten)1 tbsp
Lemon Juice (fresh)2 large
Egg White1 tsp
Cream Of TartarDirections:
1
Make pastry: Put oven rack in middle position and preheat oven to 375°F
2
Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes
3
Cool completely in pan on a rack
4
Coarsely chop 1/4 cup nuts and set aside
5
Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal
6
Add egg and process until dough begins to come together into a ball but is still crumbly
7
Form dough into a ball with your hands
8
Press about 1 tablespoon dough evenly over bottom and up side of each pie plate
9
Chill shells until firm, about 30 minutes
10
Lightly prick bottoms and sides of chilled pie shells all over with a fork
11
Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes
12
Cool completely in pans on racks
13
Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan
14
Sprinkle chopped nuts into bottoms of shells
15
Leave oven on
16
Put oven rack in middle position and preheat oven to 375°F
17
Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes
18
Cool completely in pan on a rack
19
Coarsely chop 1/4 cup nuts and set aside
20
Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal
21
Add egg and process until dough begins to come together into a ball but is still crumbly
22
Form dough into a ball with your hands
23
Press about 1 tablespoon dough evenly over bottom and up side of each pie plate
24
Chill shells until firm, about 30 minutes
25
Lightly prick bottoms and sides of chilled pie shells all over with a fork
26
Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes
27
Cool completely in pans on racks
28
Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan
29
Sprinkle chopped nuts into bottoms of shells
30
Leave oven on
31
Make filling: Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes
32
Cool slightly, then spoon a heaping tablespoon of filling into each shell
33
Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes
34
Cool slightly, then spoon a heaping tablespoon of filling into each shell
35
Make meringue topping: Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks
36
Gradually beat in sugar and beat until meringue holds stiff, glossy peaks
37
Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry
38
Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes
39
Cool pies on racks, about 30 minutes
40
Serve warm or at room temperature
41
Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks
42
Gradually beat in sugar and beat until meringue holds stiff, glossy peaks
43
Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry
44
Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes
45
Cool pies on racks, about 30 minutes
46
Serve warm or at room temperature