Mile High Meyer & Pink Lemon Meringue Pie
 
 
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Ingredients
  • FOOD PROCESSOR PIE CRUST - MAKES A DOUBLE CRUST
  • 2½ cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2½ sticks unsalted butter, cut into ¼-inch pieces (MAKE SURE THEY ARE VERY COLD)
  • about 6 tablespoons ice-cold water (I use water with ice cubes floating around in it then measure out the 6 tablespoons)
  • FILLING
  • 1 package of Lemon Pie Filling - cooked according to directions
  • 2 lemons, juiced *see notes below
  • MILE HIGH MERINGUE
  • 6 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • 12 tablespoons sugar
  • ½ teaspoon vanilla
Instructions
  1. FOOD PROCESSOR PIE CRUST: Combine about ⅔rd's of the flour, all the sugar, and salt in the bowl of a food processor. Pulse a couple of times just to incorporate dry ingredients. Spread your cold butter chunks evenly over dry ingredients. Pulse until no dry flour remains and dough just begins to collect in clumps. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 or 6 more pulses.
  2. Add in ice water slowly and pulse until a ball of dough forms.
  3. Transfer dough onto floured board and knead a bit.
  4. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
  5. *FOR THE FILLING: Prepare your lemon pie boxed filling according to package directions. Here's what I did to make it tastier. When you measure the water, fill the cup with the juice of 2 lemons (I used one Meyer and one pink, then continue filling the measuring cup with the amount of water required to make your filling.
  6. Preheat oven to 400F.
  7. Roll dough to fit a 9 inch pie dish, prick with fork and place a piece of parchment paper on top of the dough. Use pie weights to make sure the crust doesn't puff up. Bake shell for 10 minutes and reduce oven temperature to 375F and bake another 15 minutes. (LET COOL COMPLETELY BEFORE FILLING, NOT LIKE WHAT I DID).
  8. Place filling into cooled crust and make your meringue next.
  9. MILE HIGH MERINGUE: In medium bowl or stand mixer, beat egg whites and cream of tartar on high speed until foamy.
  10. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
  11. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. You can either bake your pie to brown it for 8-10 minutes in a 400F oven or use a brûlée torch to brown the meringue peaks.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/04/01/mile-high-meyer-pink-lemon-meringue-pie/