BUKO PIE

Ingredient:
FILLING:
3 cups Young Coconut (Sliced) 1 cup Coconut Water
1 cup Evaporated Milk (Alpine) 1 cup Refined Sugar
1/2 c+2 tbsp. Cornstarch 1 tsp. Vanilla Extract
CRUST:
2 cups All Purpose Flour 100 grams Butter
1/4 tsp. Iodized Salt 1/2 tsp. Baking Powder
4-5 tsp. Cold Water 1 pc. Egg (Large)
Egg Wash
Procedures:
1. Combine all the ingredients of filling and cook over double boiler
until thick. Set aside.
2. Pre - heat the oven to 350 F.
3. Prepare the pie crust by combining the flour,powder,salt, and
butter. Cut into mixture using pastry blender. Add the egg.
4. Add water little by little until the mixture is blended.
5. Divide the dough into 2 and from into ball. Knead until the dough
becomes smooth.
6. Flatten the first dough and fit-in in the pie plate. Prick with fork.
7. Add the filling and cover the next dough crust and lock the edge of
the crust . Prick the top crust.
8. Bake the pie in first 10 minutes and brush with egg wash and bake
for remaining 10 minutes or until golden brown.
 LEMON MERINGUE PIE

Ingredients:
FILLING:
1/4 cup Lemon Juice 175 grams Refined Sugar
1/2 tbsp. Lemon Zest 150 grams All Purpose Cream
2 pcs. Eggs (Large)
CRUST:
280 grams All Purpose Flour 160 grams Butter
80 grams Powdered Sugar 1/2 tbsp. Lemon Zest
1 pcs. Eggs (Small) Egg Wash
MERINGUE TOPPINGS:
2 pcs. Egg whites 1/2 tbsp. Lemon Zest
1 tsp. Cream of Tartar 65 grams Refined Sugar
15 grams Powder Sugar for Dusting