Raspberry Strawberry Chiffon Pie

For this pie, we used the basic pie dough recipe.  This pie has a very airy texture though, and a very strong strawberry raspberry flavoring. In our kitchen, we were short on ingredients so we substituted some of the strawberries for raspberries. We topped the pie with Chantilly Cream (see recipe)

The formula is as follows:

Pie shell, baked (see page 300)

Filling:

Strawberries, frozen, thawed and drained; or fresh, halved: 1 lb., 5 oz.

Sugar, granulated: 1 lb. 3 oz.

Salt: As needed

Cornstarch: .25 oz.

Water: 1 oz.

Gelatin: .25 oz.

Water: 1.5 oz.

Lemon juice: .25 oz.

Chiffon:

Egg whites, pasteurized: 5 oz.

Sugar, granulated: 4 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment. 2. Scale ingredients.

3. Prepare baked pie shells and cool properly.

Filling:

1. Place 2/3 of the strawberries, the granulated sugar, and the salt in a heavy-bottomed pot and bring to a boil.

2. Make a slurry by placing the cornstarch in a bowl and adding 1 oz. (28 g) of water while stirring.

3. In a separate bowl, bloom the gelatin with 1.5 oz. (43 g) water and reserve.

4. When the strawberry mixture boils, vigorously whisk the slurry into the mixture.

5. Bring to a second boil and cook until thick.

6. Remove from heat and add the lemon juice.

7. Add the bloomed gelatin to the mixture and combine well.

8. Fold in the remaining strawberries.

9. Set aside until cool but not cold.

Chiffon:

1. Place the egg whites in the bowl of a stationary mixer fitted with a whip and whip to a soft peak while slowly adding the granulated sugar to the egg whites.

2. Fold the meringue into the strawberry filling.

3. Place in a baked pie shell.

4. Chill well prior to serving.