Heat oven to 450 degrees F. Line three 9-inch pie plates with foil, allowing
foil to extend over the edges of each pie plate.(*) Set aside.
In a large mixing bowl stir together the flour, salt, cream of tartar, and baking
soda. Using a pastry blender cut in the shortening until pieces are the size of
small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently
toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon
water at a time, until all dough is moistened. Form dough into ball. Divide into
3 equal portions.
On a lightly floured surface roll one portion of dough to a 12-inch circle. Ease
into a prepared 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry. Crimp edge and prick pastry all over with the tines of
a fork. Line pastry-lined pie plate with a double thickness of foil.
Bake for 8 minutes.
Remove foil. Bake 4 to 5 minutes more or until golden brown.
Cool on a wire rack.
Roll out the remaining portions of dough to 10-inch circles. Ease each pastry
circle into a prepared 9-inch pie plate. Trim so that dough goes only 3/4 inch up
the sides of the pie plate. Prick pastry all over. Line pastry-lined pie plate with
a double thickness of foil. Bake for 8 to 10 minutes or until golden brown. Cool
on wire racks. Reduce oven temperature to 350 degrees F.
For filling, in a large mixing bowl beat butter with an electric mixer on medium
to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Add egg
yolks, a few at a time, beating well after each addition. Beat in lemon juice. Stir
Divide mixture among the three baked crusts, spreading evenly.
Bake about 20
minutes or until set and lightly browned on top.
Cool on wire racks.
use foil edges to carefully lift and remove pies from pie plates. Carefully peel
away foil. Place the larger pie on a serving plate. Carefully stack the remaining
pies on top.
For frosting, in a medium saucepan stir together the brown sugar and cream. Bring
to boiling over medium-high heat, stirring constantly to dissolve sugar. Reduce
heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally,
for 10 minutes.
Remove pan from heat. Let cool 5 minutes. Stir vigorously about
5 minutes or until mixture thickens and lightens in color. Pour over stacked pies,
spreading to allow some of the frosting to flow down the sides. Cool.
Serve at room
temperature. Or cover and chill up to 24 hours before serving.
Makes 16 servings.
Posted by kdipaolo at Recipe Goldmine 7/10/01 8:39:14 pm.
* If you only have one pie plate, work with one portion of pastry dough at
a time; cover remaining portions of dough. Roll out and bake fluted pastry shell
in foil-lined pie plate as directed in Step 3. Cool thoroughly on a wire rack. Carefully
remove baked shell from pie plate. Carefully peel away foil. Transfer pie shell
to a large foil-lined baking sheet.
Roll out and bake remaining two pastry shells, lining pie plate with foil each
time. Place shells on foil-lined baking sheet. Fill and bake shells as directed.
Nutrition facts per serving: 496 cal., 31 g total fat (14 g sat. fat), 176
mg chol., 266 mg sodium, 52 g carb., 1 g fiber, and 4 g pro. Daily Values: 21% vit.
A, 2% vit. C, 4% calcium, and 9% iron