"Pandora" ha scritto nel messaggio
> Thank you Wayne! It seams very good. Now I must save and translate. Then
> if > I have to ask something I 'll have to desturbe you again
> I think I have not the "pie plate". I have to search it on web to
> understand > what it is. Then I must search cream tartar because not many
> shops sells it.
> BTW thank you again Wayne for your sweet recipe.

Pandora, here are the alterations you need. *BTW, I did buy a pie plate&pan
in silicon at Eurospin. It is a wide and shallow baking form with sides
that slightly slant outwards.) Do you have measuring vessels?

Instead of Crisco use strutto.
Cream of tartar can sometimes be bought at la farmacia, but can be replaced
with a drop of lemon juice.

The meringue is not crisp and crunchy like Italian meringa, but is soft and
cloudlike when it is done. Be careful to see that the raw meringue is
spread to the pastry really well, because otherwise it will detach while
cooking and become an island.

Do not be tempted to make a sweetened crust, as the magic of this pie is the
contrast of salty, tart and sweet together.

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio
>> Thank you Wayne! It seams very good. Now I must save and translate. Then
>> if > I have to ask something I 'll have to desturbe you again
>> I think I have not the "pie plate". I have to search it on web to
>> understand > what it is. Then I must search cream tartar because not many
>> shops sells it.
>> BTW thank you again Wayne for your sweet recipe.
>
> Pandora, here are the alterations you need. *BTW, I did buy a pie
> plate&pan in silicon at Eurospin. It is a wide and shallow baking form
> with sides that slightly slant outwards.) Do you have measuring vessels?
>
> Instead of Crisco use strutto.
> Cream of tartar can sometimes be bought at la farmacia, but can be
> replaced with a drop of lemon juice.
>
> The meringue is not crisp and crunchy like Italian meringa, but is soft
> and cloudlike when it is done. Be careful to see that the raw meringue is
> spread to the pastry really well, because otherwise it will detach while
> cooking and become an island.
>
> Do not be tempted to make a sweetened crust, as the magic of this pie is
> the contrast of salty, tart and sweet together.

Thank you Giusi for the precious suggestions! I have many silicon pan. Now I
will see. I can find crem tartar to the herborist.
BTW if you have some pics tell me...

--
Cheers
Pandora

On Fri 30 Jan 2009 03:07:24a, Pandora told us...

>
> "Giusi" > ha scritto nel messaggio
> ...
>> "Pandora" ha scritto nel messaggio
>>> Thank you Wayne! It seams very good. Now I must save and translate.
>>> Then if > I have to ask something I 'll have to desturbe you again
>>> I think I have not the "pie plate". I have to search it on web to
>>> understand > what it is. Then I must search cream tartar because not
>>> many shops sells it.
>>> BTW thank you again Wayne for your sweet recipe.
>>
>> Pandora, here are the alterations you need. *BTW, I did buy a pie
>> plate&pan in silicon at Eurospin. It is a wide and shallow baking form
>> with sides that slightly slant outwards.) Do you have measuring
>> vessels?
>>
>> Instead of Crisco use strutto.
>> Cream of tartar can sometimes be bought at la farmacia, but can be
>> replaced with a drop of lemon juice.
>>
>> The meringue is not crisp and crunchy like Italian meringa, but is soft
>> and cloudlike when it is done. Be careful to see that the raw meringue
>> is spread to the pastry really well, because otherwise it will detach
>> while cooking and become an island.

All good point, Giusi. However, due to the baking technique of this
meringue, it does have a slightly crisp exterior while still having a soft
cloudlike interior.

>> Do not be tempted to make a sweetened crust, as the magic of this pie
>> is the contrast of salty, tart and sweet together.
>
> Thank you Giusi for the precious suggestions! I have many silicon pan.
> Now I will see. I can find crem tartar to the herborist.
> BTW if you have some pics tell me...
>

This is not a large or really good picture, but is the only one I have of the
finished pie.

http://tinypic.com/view.php?pic=33dfbc5&s=5

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 01(I)/30(XXX)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 2dys 8hrs 15mins
************************************************** **********************
Bullets speak louder than reason.
************************************************** **********************

"Wayne Boatwright" > ha scritto nel
messaggio 5.250...
> On Fri 30 Jan 2009 03:07:24a, Pandora told us...
>
>>
>> "Giusi" > ha scritto nel messaggio
>> ...
>>> "Pandora" ha scritto nel messaggio
>>>> Thank you Wayne! It seams very good. Now I must save and translate.
>>>> Then if > I have to ask something I 'll have to desturbe you again
>>>> I think I have not the "pie plate". I have to search it on web to
>>>> understand > what it is. Then I must search cream tartar because not
>>>> many shops sells it.
>>>> BTW thank you again Wayne for your sweet recipe.
>>>
>>> Pandora, here are the alterations you need. *BTW, I did buy a pie
>>> plate&pan in silicon at Eurospin. It is a wide and shallow baking form
>>> with sides that slightly slant outwards.) Do you have measuring
>>> vessels?
>>>
>>> Instead of Crisco use strutto.
>>> Cream of tartar can sometimes be bought at la farmacia, but can be
>>> replaced with a drop of lemon juice.
>>>
>>> The meringue is not crisp and crunchy like Italian meringa, but is soft
>>> and cloudlike when it is done. Be careful to see that the raw meringue
>>> is spread to the pastry really well, because otherwise it will detach
>>> while cooking and become an island.
>
> All good point, Giusi. However, due to the baking technique of this
> meringue, it does have a slightly crisp exterior while still having a soft
> cloudlike interior.
>
>>> Do not be tempted to make a sweetened crust, as the magic of this pie
>>> is the contrast of salty, tart and sweet together.
>>
>> Thank you Giusi for the precious suggestions! I have many silicon pan.
>> Now I will see. I can find crem tartar to the herborist.
>> BTW if you have some pics tell me...
>>
>
> This is not a large or really good picture, but is the only one I have of
> the
> finished pie.
>
> http://tinypic.com/view.php?pic=33dfbc5&s=5

Oh ! The pic is a little confused. The top seams a cap! But I think it is
the meringue.
BTW Thank you Wayne. You are always very kind.
I will try also your recipe.

--
Cheers
Pandora