Amish Lemon Pie Food

MEYER LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
• Pour melted butter into the blender and blend for 30 seconds more.
• Transfer lemon filling to the pastry shell.
• Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

SHAKER LEMON PIE

Steps:

• Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
• Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
• Brush the top with milk and sprinkle granulated sugar on top.
• Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

SHAKER LEMON PIE

Steps:

• Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
• Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
• Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
• Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
• Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
• Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
• Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

AMISH LEMON PIE

Steps:

• Combine pie filling mix, gelatin, sugar, 1/4 cup water and lemon juice in saucepan.
• Blend in egg yolks, and add remaining water.
• Cook and stir over medium heat.add lemon rind and butter.
• Beat egg whites till peaks form.gradually fold into hot pie filling.
• cover with waxed paper, chill --
• Blend cool whip into chilled pie filling.
• Pour into pie shell.
• Garnish with remaining topping and lemon slices if desired -- .

AMISH SUNNY LEMON PIE

Steps:

• Preheat the oven to 425*.
• Roll out the pastry and line 2 9" pie pans.Prick the pie shells all over with a fork.
• Bake for 3 minutes.
• Prick again and pat the pastry up the sides of the pan with the back of a fork if it is slipping.
• .bake 2 minutes longer, then remove from the oven to cool.
• Meanwhile, prepare the filling. Slowly beat together the eggs, lemon juice, orange juice, sugar, cream, vanilla and lemon zest and salt until the mixture is combined but no bubbles or froth has formed.
• Pour the mixture into the baked shells and bake 30-35 minutes, or until the filling is deep golden on top.
• cool thoroughly on a rack before serving.

AMISH VANILLA PIE

Steps:

• In a medium saucepan, whisk the egg until frothy.
• Whisk in the flour.
• Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well.
• Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally.
• Remove from the heat and let cool to room temperature.
• (Filling will be slightly thickened.).
• While the filling is cooling, prepare the crumb topping.
• In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt.
• Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs.
• Pour the cooled filling into the pastry shell.
• The pastry will be only half full but the pie will rise as it bakes.
• Sprinkle with the crumb topping.
• Cover the edges of the pastry with foil to prevent over browning.
• Bake 350 for 25 minutes, then remove the foil and bake for an additional 20 minute or until the top is a deep, golden brown.
• (Don't overbake.) The filling will be a bit soft but will firm up as it cools.
• Cool completely before cutting.
• Serve warm or cold.

AMISH HONEY RAISIN PIE

Steps:

• Preheat the oven to 425*.
• Roll out the pastry and line a 9" pie pan with it. and set aside.
• In a medium saucepan, combine the orange juice, lemon juice, water, honey, vanilla, mace and salt and orange zest and bring to a boil over high heat.
• Stir together the cornstarch and water in a small bowl, then gradually add to the hot mixture, whisking constantly until thickened.
• Stir in the raisins, then remove from the heat.
• Sprinkle the flour over the botton of the pie shell and then pour in the filling.
• dot with the butter, roll out the top crust, cover the filling, crimp the edges to seal, and slash the top so that the steam can escape.
• Bake for 35-45 minutes.cool slightly and serve warm.

SLICE OF LEMON PIE

Steps:

• Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
• Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
• Cream the butter into the sugar mixture gradually, mixing thoroughly.
• Reserve 1 teaspoon of egg white and set aside.
• Beat the eggs well and add to the sugar mixture, blending until smooth.
• Grate 1 teaspoon of rind from the lemon.
• Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
• Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
• Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
• Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
• Seal and flute the edge.
• Cut 3 or 4 small slits in the top crust to allow steam to escape.
• Brush the top with the reserved egg white, avoiding the slits.
• Sprinkle the top with the sugar and cinnamon.
• Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.

AMISH BUTTERMILK PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
• Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.