50. Many varieties of pies are made with only one crust, and these
usually prove more attractive than those having two crusts. As a rule,
the filling is a custard or a corn-starch mixture, but often fruits of
various kinds, as well as pumpkin and squash, are used in the making of
pies of this kind. Frequently, meringue is used as a covering for
one-crust pies; or, if an especially delicious dessert is desired, a
thick layer of stiffly beaten and sweetened whipped cream is often added
to the pie just before serving. Again, a partly open pie is sometimes
made, this being done by putting strips or pieces of paste over the
filling before the pie is baked. Individual pies of this kind are
attractive for special occasions and may be made to advantage if small
pie pans are in supply.
The crust for one-crust pies is often placed over the back of the pan
and baked. It is then removed, filled with the desired filling, and
returned to the oven to complete the baking. Whether the lower crust
should not be baked or should be partly or entirely baked before the
filling is put into it depends on the character of the filling and the
degree of temperature required to cook it.
51. MERINGUE FOR ONE-CRUST PIES.--Since meringue is often used as a
garnish for one-crust pies, the housewife should understand its nature
and the proper procedure in its making. When it is correctly made and
properly baked, it is very attractive and improves the appearance of the
dessert, but failure in these respects is likely to result in a tough,
shrunken meringue, which had better be omitted, as it detracts from the
appearance of the pie and is not agreeable to the taste.
If an attractive, appetizing meringue is to be the result, the eggs that
are used must be in good condition and very cold; also, they must be
properly beaten so that there will be no loss of air in manipulating the
whites when they are placed on top of the pie mixture. The baking is
important, too, both the length of time the meringue remains in the oven
and the temperature to which it is subjected having a direct bearing on
the finished meringue.
52. To make meringue, first separate the whites from the yolks and
chill them thoroughly. Beat them with a fork or an egg whip until they
are almost stiff, that is, until they will hold their shape fairly well
but will drop from the fork or whip when it is raised. At this point,
begin to add the sugar, which, if possible, should be either
confectioner's or pulverized, although granulated sugar may be used if
the others cannot be obtained. Add the sugar slowly and continue the
beating until all of it has been incorporated. The meringue is then
ready to place on the filling. It should be remembered that the filling
must be partly or entirely cooked before the meringue is applied, so
that when the pie is returned to the oven nothing but the meringue will
require cooking.
[Illustration: FIG. 13]
53. The manner in which meringue is placed on pie has much to do with
the appearance of the pie. If it is spread on the filling in an even
layer, the pie will invariably look stiff and unattractive. By far the
better way is to drop it by spoonfuls roughly over the top of the
filling, or first to spread a thin layer over the top in order to cover
the entire surface and then to drop the remainder of the meringue over
this by spoonfuls. Or, it may be forced through a pastry tube into
rosettes or frills of any preferred design. The advantage of applying it
unevenly rather than in a thin layer is that the rough surface will
brown where the spots are high and the depressions will be a lighter
brown or white. When the pie has been covered with meringue, set it in a
moderate oven and let it bake for 12 to 15 minutes, or until it is
properly browned, when it will appear as in Fig. 13. By no means allow
the meringue to remain in the oven longer than this, for as soon as the
baking is completed, it will immediately begin to shrink and toughen.