Angel Pie with a Bite

Cranberry that is!

I'm beginning to think the term "Angel Pie" is used for a wide variety of pie types.

This recipe has several of my favorite flavors; orange, cranberry, and walnuts.

Here's a blown up version of the recipe:

When I make this, I think I'll substitute orange juice for the boiling water and added some orange zest to boost the orangeyness. And I'm not sure I'd want to disrupt the filling with the texture of walnuts.

Soaking in Jell-o does weird things to nuts.

I think I'd just work the nuts into the crumb crust instead.

But that's the way I roll; if a recipe ain't broke, mess with it.

Angel Pie ala Apology

Here's another recipe for Angel Pie! Wonder which one is the most authentic?

I think this comes from Ann Ewing, Staff Writer for Science Service. But a certain Violet Faulkner also has credits at the end of the recipe, so I figured I should mention them both.

I like that you don't fuss with a crust at all. That makes me happy. Not to mention my mom.

But I don't get the apologetic tone regarding graham crackers. What gives?

Here's the story, and the recipe. I think I'm going to try it.

Angel Pie has saved many a day for me when I needed a dessert in a hurry. It looks very festive when garnished with a ruff of whipped cream and shaved chocolate curls. You'd never dream it is made with graham cracker crumbs.

Angel Pie

11 graham crackers, crushed fine

1 cup sugar

3 eggs

1 teaspoon baking powder

1/2 cup chopped walnuts

Pinch salt

Beat egg yolks until light; add sugar and beat again until mixture is well blended. Add cracker crumbs and baking powder. Add nuts. Fold in stiffly beaten egg whites. Pour into buttered pin pan and bake 30 to 40 minutes in 375 degree oven. Cool. Cut into pie-shaped wedges; flute rum-flavored whipped cream around edges and decorate with shaved unsweetened chocolate. Serves 6.

Angel Pie (Lemon Schaum Torte)

I was excited to see this recipe, because it is a repeated hotel menu item in the Emma Graham book series by Martha Grimes (which I highly recommend).

In the books it sounds luscious but there wasn't enough description to actually know what the heck it was.

And here, at last, it is!

Lemon Schaum Torte

Make Meringue Torte (below). Spread with cooled Lemon Torte Filling (below). Top with 1 cup whipping cream, stiffly whipped. Chill about 12 hr. before serving. 8 to 10 servings.

Meringue Torte: Heat oven to 275 degrees (slow). Beat 4 egg whites (1/2 cup) and 1/4 tsp. cream of tartar until frothy. Gradually beat in 1 cup sugar, a little at a time. Beat until very stiff and glossy. Tint, if desired, with food coloring. Spread on heavy brown paper on baking sheet in 8 or 9" round. Shape with back of spoon. Bake 60 min. Turn off oven and leave in until cool.

Lemon Torte Filling: Beat 4 egg yolks in small mixer bowl until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Blend in 1/4 cup lemon juice and 2 tbsp. grated lemon rind. Cook over hot water, stirring constantly, until thick, 5 to 8 min. Cool.