Lemon Delicious Pie

SAVE YOUR FORK...there's PIE!

Thanks to Mad Hungry Lucinda Scala Quinn, she has shared one of the easiest and most forgiving pastry crusts anywhere.  It is perfect .....without exception.   Great for any use including pot pies and deep dish fruit pies.  I am using this crust for my Lemon Delicious pie.  I found this pie recipe about thirty years ago in a Lansing State Journal newspaper.  It remains a favorite every time I make it. 

Here is the crust!!  

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Cream Cheese Pastry Dough

Pastry

8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus
2 tb flour; for dusting
1/2 teaspoon coarse salt

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results. From the book 'Mad Hungry,' by Lucinda Scala Quinn (Artisan Books).

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.

Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap.  Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.

Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

Makes 10 pocket pies or 1 double-crusted 10-inch pie.

Notes:  ©Martha Stewart Living/Quinn

Yield: 2 10" rounds


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And on to the Lemon Delicious Pie

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Lemon Delicious Pie

Desserts, fruits, Pies

1 cup sugar
3 tablespoon cornstarch
2 ounce butter
1/4 cup lemon juice
3  egg yolks, unbeaten
1 cup milk
1 ts Penzey's Lemon Extract
1 cup sour cream
1  9 pie shell, baked

      ----TOPPING----
1  whipped cream or
1  meringue from 3 egg whites
 
Mix sugar and cornstarch.  Combine with butter, lemon juice, egg yolks and milk.  Cook in top of a double boiler until thick and cooked.  Remove from heat, add Lemon Extract  and let cool.

When cool, stir in sour cream.  Pour into baked pie shell.

Serve with whipped  cream or make meringue with 3 egg whites.

Meringue:   3  egg whites   1/4 teaspoon cream tartar   6 tablespoons sugar.

Preheat oven to 425F.  

In mixing bowl, beat egg whites until frothy.  Add cream of tartar and beat until stiff peaks form.  Gradually beat in sugar and continue beating until stiff and glossy.  Pile meringue lightly on cooled pie making sure it touches edge of pastry to prevent it from shrinking.  Bake five to six minutes.

Notes:  ©W. H. Stoneman

Yield: 8 servings


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In lieu of a traditional crust, I have also used Pepperidge Farms Puff Pastry.  It really makes a great presentation!!  

Ready for Serving..

 

This pie would be perfect with this 

new whipped topping I have discovered!

 

 

Bon Appétit

and 

Enjoy YOUR Wonderful World!