I learned, first hand, what an idiotic statement that was at the age of about 12. Watching my grandmother peel and section a bowl full of tart apples, coating the slices with cinnamon, sugar and abit of flour and then beginning on the hand-rolled crust…..
There is nothing easy about making pie ! The phrase must be referring to the process of eating it. After about 2 hours of preparation and baking, the bubbly sweet pastries were devoured in a matter of minutes.
I remember that afternoon well – it was the first time I really appreciated good cooking and understood it as a simple foundation of family and bonding. I saw the influence my grandmother had, the joy she was able to provide and the satisfaction it brought to her. I remember vowing to learn to “cast a spell” of love and cinnamon the way she did.
Years later, I rock the apple pie. Since childhood, my son asks for “Birthday Pie” instead of a cake. It is an afternoon process, though. So you can imagine my surprise and delight when I came across a recipe that actually IS “easy as pie” ! (Or, easy as eating pie, as we’ve already established the ease of making pie is a misconception….)
Sorry, it’s not apple – no shortcuts there. But how ’bout Key Lime ! Back when I was still gainfully employed, I found myself in an office full of amateur chef’s – we were always bringing in recipes or samples to share. Now that I’m not working, I’ve been going through all of these and putting them on computer. I came across this one with the hand-written notation “crazy easy & good” ….I looked at the recipe and thought “yeh, right.” But I do love lime. And raspberry, and cinnamon….Mmmm, sorry. Anyway, I whipped it up and it really is crazy easy & good !
(Best served cold after refrigerating for a couple hours)
Preheat oven to 350.
Graham cracker crust: (yes, you can buy one, I won’t look…but I promise it’s easy!)
1 1/2 c. graham cracker crumbs (about 24 crackers – crush in a ziploc bag with a rolling pin. Six year olds are great at this. )
6 tbsp melted butter
2 tbsp sugar
Mix all together, press into pie pan evenly around bottom and sides.
I pre-cook crust for just afew minutes (7 -10) it seems to hold together better.
3/4 c. key lime juice (I cheated and used a bottled juice called “Nellie & Joes famous Key West Key Lime”, I think Trader Joes has a good one as well. Yes, there’s a difference between key lime and regular lime).
1/2 c. sour cream
3 c. sweetened condensed milk ( I bought two 14 oz. cans and used all of it, figured why not use that little bit that was left…)
Add alittle grated lime zest if you use real limes.
I put alittle shredded coconut all over bottom of crust first. (love the two tastes together!)
Using a whisk, combine the lime juice, milk and sour cream for acouple minutes and is another step our six year old did. Pour into crust.
Bake for only about 8 -10 minutes, you’ll see acouple pinpoint bubbles on the surface – DO NOT brown, bake only long enough to help it set.
Then let pie sit in refrigerator for the afternoon. That’s it ! (I put toasted coconut on top and served it with whipped cream).
The prep time was less than 15 minutes, ok, maybe 20. Enjoy !