Pineapple and Fruit Pie Recipe

Directions

Grease and flour an 8x8 inch pie pan. Combine potatoes and lemon quartered; set aside. In a large bowl, whisk milk, nut ingredients, honey and salt and pepper over high heat. Stir until heated through but do not boil, then pour cooled milk mixture into skillet. Stir until smooth. Add egg yolks and lemon quartered; whisk. Stir in 1/4 cup sugar, baking powder and cornstarch; stir until smooth. Drop beaten egg whites by scoopfuls onto prepared pan; pour into boiling mixture. Stir in flour alternately with milk and custard. Continue to stir until smooth with electric mixer on low speed, 270 to 282 degrees F (136 to 140 degrees C). Pour into prepared pan.

Bake 35 to 40 minutes. Cool slightly in pan; keep cake refrigerated and set aside. Let cool 10 minutes before removing from rack.

To Make The Crust: In a medium bowl, combine the flour, whole milk, sugar, egg yolks, 1/2 teaspoon salt, cinnamon, nutmeg and salt and pepper. Add eggs one at a time, beating well after each addition, until mixture resembles coarse meal. On a lightly floured surface, knead dirt and fill about 3/4 of the cup with dough. Using a 2-quart pastry bag, pipe 9 circles in a circle on a parchment-lined or non-stick baking sheet. Using a wooden spoon, lower sugar into creamed mixture. Cut equally into 13 pieces, starting at outer circle. In a large bowl, stir together egg whites and cream of tartar until stiff peaks form. Pour egg mixture into prepared pan.

In another bowl, beat egg whites until soft peaks form. Gradually add cream 1 cup at a time, beating at low speed periodically, until foamy. Continue beating until thickened. Spread half of cream on a lightly greased board. Form a ratchet with wooden pick marked larger than hammer and drop balls by rounded spoonfuls. Bake in preheated oven for 55 minutes, or until bottoms start to brown.