LCBO Food & Drink Autumn 2017

6 Bake until meringue is lightly golden, about 5 minutes. Let cool on rack until room tem- perature, about 3 hours. Refrigerate for 1 hour before serving. Makes 6 to 8 servings TIP Honey graham cracker crumbs can replace regular crumbs for the crust. Omit the sugar.  Jackson Triggs Reserve Vidal Icewine VQA VINTAGES 389411, 375 mL $39.95 The vanilla custard filling provides a smooth and vel- vety base on which the icewine can express its vivid tropical fruit, apricot and peach notes.  Magnotta Vidal Icewine VQA VINTAGES 587154, 375 mL $32.95 The flavours of Vidal icewine often include complex toffee, spice and honeyed notes that complement the pie’s sweet flavours and creamy texture. WHAT TO SERVE

3 Press remaining crumbs evenly over the bot- tom and almost to the rim of 9-inch (23‑cm) glass pie plate. Once crumbs are in place, again press crumbs firmly to make a smooth dense crust with an even top edge (this step is important in ensuring pie will cut neatly). Bake until slightly darkened, about 8 to 10 minutes. Let cool slightly. 4 For the filling, meanwhile, in medium sauce- pan, whisk together cornstarch, sugar and salt. Whisk in milk. Bring to a gentle boil over me- dium heat, whisking often but not vigorously. Simmer until thick and smooth, about 2 min- utes, whisking gently as needed. In a small bowl, whisk egg yolks with ½ cup (125 mL) of the hot custard. Whisk back into saucepan. Over low heat, cook, stirring for 2 minutes. Stir in vanilla. Let cool slightly; pour into crust, smoothing top. 5 For the meringue, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually adding sugar, beat until whites are bright white and stiff peaks form. Spoon or pipe over filling, letting meringue touch crust, and making swirls and peaks. Sprinkle with reserved crumbs.

1¼ cups (310 mL) graham cracker crumbs (see TIP) ¼ cup (60 mL) granulated sugar ½ tsp (2 mL) cinnamon ¼ cup (60 mL) butter, melted

FILLING ¼ cup (60 mL) cornstarch ¼ cup (60 mL) granulated sugar Pinch salt 2½ cups (625 mL) whole milk 3 large egg yolks 2 tsp (10 mL) vanilla

MERINGUE 3 large egg whites ¼ tsp (1 mL) cream of tartar 3 tbsp (45 mL) granulated sugar 1 Arrange oven rack to centre of oven. Preheat oven to 375°F (190°C). 2 Combine crumbs, sugar and cinnamon. Drizzle butter over, tossing well to blend. Set aside 2 tbsp (30 mL) for garnishing meringue.

Condo life at the water’s edge Reserve today. | WaterfrontAtGrandview.com

FOOD & DRI NK AUTUMN 2017 139