Pesach Pie Crust Food

GRANDMA'S LEMON CHIFFON PIE IN MERINGUE CRUST (PASSOVER)

Steps:

• For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
• Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
• For Pies: Dissolve the gelatin in 4 cups cold water.
• In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
• Meanwhile beat the egg whites with the sugar and salt until stiff.
• Fold the egg mixture into the cooled gelatin mix.
• Gently fill the pie crusts with the pie mixture and chill.

PASSOVER NUT CRUST

Steps:

• Preheat oven to 375 degrees F.
• Mix all ingredients in food processor.
• Pat mixture into a 10-inch springform pan.
• Bake for 7 minutes.

MACAROON PIE CRUST

Steps:

• Preheat oven to 375 degrees F.
• In food processor, combine all ingredients and process until well blended.
• Press into bottom and sides of ungreased 9-inch pie pan.
• Bake 7 minutes or until golden brown.
• Cool completely before filling.

SWEET MATZO PIE CRUST

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse matzo to a fine crumb (you should have 1 1/2 cups). Add salt, coconut oil, sugar, and water. Pulse to combine, then press into the bottom and up the sides of a 9-inch pie plate. Bake until light golden, 16 to 18 minutes. Let cool completely before filling with your favorite kosher curd and meringue topping or chocolate ganache.

PESACH PIE CRUST

Steps:

• Mix all ingredients together and press in a pie pan.

POTATO AND CHEESE MINA (PASSOVER MATZO PIE)

Steps:

• Peel and dice potato. Place in a medium pot with enough cold water to cover. Bring to boil and cook until soft. Strain and pass potato through a food mill. Set aside to cool.
• In a large bowl mix mashed potato with 6 eggs, seasonings, and 4 ounces cheese.
• Preheat oven to 350ºF. Beat two eggs in a large bowl with milk and 1 Tablespoon olive oil. Place warm salted water in a hotel pan or other container large enough to fit whole matzo board. Briefly soak each matzo in water. Dry each matzo and then dip into egg mixture. Heat a large sauté pan with olive oil. Sauté both sides of one matzo until golden brown. Repeat with remaining matzo. Leaving one piece of sautéed matzo in hot pan, place half of potato and cheese mixture on top, then place second piece of matzo over filling. Cover with remaining half of mixture. Place last matzo on top and sprinkle with 2 ounces of cheese. Bake for about 15-20 minutes or just until set. Remove from pan and allow to cool slightly. Serve warm.