Easy Retro Lemon Pie Recipe | Sliced Lemon Pie 🍋 скачать в хорошем качестве

Easy Retro Lemon Pie Recipe | Sliced Lemon Pie 🍋

This easy retro lemon pie intrigued me because it uses lemon SLICES (literally) in the filling. This sounded a little tart and unpleasant but it turned out to be one of the easiest, TASTIEST and most interesting pies I've ever made! Let me know if you try this pie at home! INGREDIENTS: Filling: 1 ¾ cups sugar ½ cup all purpose flour ¼ teaspoon salt 1 ¼ cups boiling water 3 small lemons Pastry for 2-crust 9-inch pie, unbaked (recipe below) 2 tablespoons butter Pastry (makes two pies): 5 cups flour ½ cup sugar 2 teaspoons kosher salt 1 cup butter 1 cup shortening 2 tablespoons apple cider vinegar 2 eggs Ice water, as needed METHOD: Make pastry: Whisk your flour, sugar, and salt in a large bowl. Either using a food processor, or your fingers, work the butter and shortening into the flour mix, until it is in ‘pea sized’ balls. Mix the eggs and vinegar together and pour into a ‘well’ in the center of the flour. Add a splash of iced water (1/4 cup or so) and gently mix into the flour. Add water gradually, mixing gently with a bench scraper or ‘tossing it like a salad’ with your fingers until the dough just comes together (you will also notice the colour change from white to cream). Divide into two balls, flatten, and wrap and refrigerate until needed. NOTE: You will only need HALF of this pastry recipe for the pie shell. You can either refrigerate the other half for later in the week or freeze it for up to two months. Make the filling: Preheat oven to 450F. Mix well first 3 ingredients. Add water and beat with rotary beater until smooth. Grate rind of 1 lemon and add to first mixture. Cut the peel and white membrane from all 3 lemons and slice lemons paper-thin, discarding seeds. There should be about 2/3 cup lemon slices. Stir into first mixture. Assemble: Take pastry out of fridge and roll both pieces to fit your pie plate, trimming extra dough off as needed (you can freeze this and use it later). Line the pie plate with the first pieces of pastry, and add the filling. Dot with butter, and add the top crust. Bake in preheated oven at 450F for 10 minutes, then reduce heat to 350F and bake for about 45 minutes more. Serve warm. Makes 6 to 8 servings. Recipe from Woman’s Day Encyclopedia of Cookery, Volume 7. Published in 1966. 00:00 Intro 01:01 Making the Pastry 04:56 Making the Lemon Filling 07:11 Rolling out the Crust 09:37 Filling the Pie 11:50 The Big Reveal / Tasting #retrorecipes #vintagecookbooks #lemonpie #baking #weirdretro #lemon #pie #vintagehousewife #fromscratch #weirdoldfood #retro #easypie #easyaspie #easypeasy #baking