Lemon Stack Pie
You can make this pie up to 24 hours ahead. When you're ready to cut the
stack, use a serrated knife to carefully cut through the layers using a gentle sawing
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 cup shortening
- 8 to 10 tablespoons cold water
- 1 cup butter, softened
- 1 3/4 cups granulated sugar
- 10 egg yolks
- 1 tablespoon finely shredded lemon peel (set aside)
- 2 tablespoons lemon juice
- 1 cup packed brown sugar
- 1/2 cup whipping cream
- 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 in peel.
- 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.
- When cool, 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.
Yield: 16 servings.
* 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.
Posted by kdipaolo at Recipe Goldmine 7/10/01 8:39:14 pm.
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