Crust Apple or Peach Pie
(serves 6 to 8)
1) 5 or 6 large apples, peeled, cored, and sliced or...
2) 7 or 8 peaches, sliced
3) 3 1/2 tbs. sugar
4) 1 1/2 tsp. cinnamon
5) 4 tbs. butter or margarine
6) 1 cup sugar
7) 2 eggs
8) 1 cup flour
9) 1 tsp. grated lemon peel (optional)
1) Preheat oven to 350 deg f.
2) Place the apple or peach slices in a 9" by 10" pie pan.
3) Mix together the sugar and the cinnamon
4) Sprinkle half of the cinnamon/sugar mixture over the fruit.
5) In a mixer, cream the butter, and slowly add the sugar
6) Add the eggs, one at a time, beating well after each
7) Add the lemon peel and the flour, mixing on the lowest
speed and mixing only until ingredients are blended. Do
8) Spread the batter over the fruit, being careful to leave a
1" rim of fruit showing around the edge.
9) Sprinkle the remaining cinnamon/sugar mixture over the
10)Bake at 350 deg f. for one hour. Cool on a wire rack for
11)Serve at room temperature or chilled. Pie can be frozen.
When grating the peel of any citrus fruit, try not to use the
inner white rind because it has a bitter taste. The peel of
these fruits is sometimes called the "zest". This is what
imparts the citrus flavor to recipes.
And Most Unusual
Lemon Pie Ever
(serves 6 to 8)
1) 2 lemons, very thinly sliced...with the peel on.
2) 2 cups sugar
3) 4 eggs
4) 1 box pie crusts with 2 crusts
1) Preheat oven to 425 deg. f.
2) Slice the lemons in half (so they look like half circles).
3) Place the lemons in a large bowl and cover with the sugar.
4) Let this mixture sit for two hours at room temperature.
5) Press on crust into the bottom of a 9" pie pan.
6) Beat the eggs well and mix with the lemon sugar mixture.
7) Pour into the bottom crust and cover with the remaining
8) With a sharp knife, make several slits in the top crust to
allow steam to escape baking.
9) Bake the pie at 425 deg f. for 15 minutes. Lower the oven
temperature to 350 deg f. and bake another 35 to 40
minutes, or until the crust is golden brown.
10)Cool the pie on a wire rack for 30 minutes. Chill
thoroughly before serving.