“Mila’S Very Lemony Pie”
- Ingredients for the dough:
- 1 envelope of Active Dry Yeast (1 envelope is 1/4 oz)
- 1/2 cup of milk (a little wormer then room temperature)
- 1 tablespoon of granulated sugar
- 2 sticks of butter; cold and cut in small pieces
- 4 cups of all purpose flour
- 1 egg, and 1 tablespoon of water ( for the egg wash)
- 1/4 teaspoon of salt.
- 1 tablespoon lemon zest
- 1 tablespoon powdered sugar
- Ingredients for the filling:
- 2 large lemons ( peel on)
- 11/2 cups of Baker's Extra Fine Sugar
- 1 cup candied lemon peel
- 1 extra large egg room temperature
- Two teaspoons of pure lemon extract
- Preheat the oven to 375 degreesrnButter and flour the bottom, and sides of a 12 by 7 1/2 casseroles or glass baking dish.
- 1.tn a cup, mix yeast, sugar, and milk; let it stay for 5 min. when it gets slightly foamy, put it in the freezer for15 minutes.2.tn a food processor, pulse the flour, salt, and lemon zest a few times.3.tdd the butter and pulse until it is crumbled, but so you can still see bits of butter.4.take the yeast mixture out of the freezer and add it to the food processor.5.tulse a few more times, until the dough comes together.6.take out the dough and put it on a lightly floured surface. Divide it in to two equal portions, and wrap each portion separately in plastic wrap. Put it in the refrigerator for 1 hour.
- Directions for the filling:rnCut the lemons into 1/2 inch half-moon pieces and remove all the seeds. Place them in a food processor.Add the sugar, egg, and candied lemon peel into the food processor; add lemon extract.rnPulse until it's smooth and well-mixed.
- How to assemble the pie:rnTake out the dough from refrigerator, and roll out one portion to a rectangle to fit the bottom, and half of the sides of the baking dish. Transfer to the baking dish. Take out the dough from refrigerator, and roll out one portion to a rectangle to fit the bottom, and half of the sides of the baking dish. Transfer to the baking dish. Roll out the second portion of the dough, and completely cover the top. Brash the top with the egg-wash
- Bake on the middle rack of the oven for 45 min.; or until it's golden-brown.rn If the top browns too quickly, cover lightly with a piece of tin foil.rnCool the pie on a wire rack.rnCut in diamond shape pieces, orange on a large rectangular platter.rnDust with powdered sugar. rn Enjoy!
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Taken from food52.com/recipes/10907-mila-s-very-lemony-pie (may not work)