Saturday, May 17, 2008

Key Lime-Apple Pie

I have a big sweet tooth these days, so bear with me.

The apple in this pie cuts the tartness of the lime slightly, and rounds the flavour out a bit. While I love a traditional key lime pie (with either crust*), this is a refreshing variation on it.

3 egg yolks
1 can sweetened condensed milk
½ cup key lime juice
3 tablespoons zest from limes
1 granny smith apple, finely grated, then drained (I generally press the pulp to remove as much of the apple juice as possible)

Method One: Prepare crust and cook. Allow to cool completely. Whisk together all but lime juice. Slowly add lime juice while whisking. Mix thoroughly. Pour into pie crust. Cover and refrigerate overnight.

Method Two: Prepare crust and cook. Allow to cool completely. Set oven to 350F (see below). Whisk together all but lime juice. Slowly add lime juice while whisking. Mix thoroughly, then pour into crust. Bake for 10 minutes. Allow to come to room temperature on the counter before chilling.

*I realise that people fall into two camps in the key lime department: graham cracker crust or traditional pastry crust. Having made and tasted both types of pie, I have decided not to fall into either camp. They're equally good for different reasons.

Now that that's out of the way, the type of crust you choose will obviously determine whether your initial oven preheat will be at 350F. Regardless of choice, though, the pie itself should be cooked at 350F.

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