Two-Crust Slice O' Lemon Pie
Yield
1 piePrep
30 minCook
35 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
double crust |
* |
| Filling | |||
| 1 ¼ | cups |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
butter
melted |
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | each |
lemon
peeled, sliced thin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
double crust |
* |
| Filling | |||
| 296 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 59 | ml |
butter
melted |
|
| 3 | large |
eggs
|
|
| 5 | ml |
lemon zest
grated |
|
| 1 | each |
lemon
peeled, sliced thin |
|
Directions
In small mixing bowl, combine all filling ingredients except peeled lemon slices.
Mix until well blended.
Stir in lemon slices.
Pour into pastry lined 8 inch pie pan.
Roll out remaining dough.
Cut slits for steam to escape; moisten rim of bottom crust.
Place top crust over filling.
Fold edge under bottom crust, pressing to seal.
Flute edge.
Bake at 400℉ (200℃) for 30 to 35 minutes until golden brown.
Chill before serving.
