Tuesday, November 2, 2010

Stuffed-Crust Lemon Layer Pie

This State Fair Pie Contest winner boasts an almond-filled crust beneath luscious layers of lemon filling.
Massachusetts State Fair Pie Competition


1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
¼ cup toasted sliced almonds
¼ cup granulated sugar

Filling (first layer)
1 ½ cups granulated sugar
6 tablespoons cornstarch
¼ teaspoon salt
½ cup cold water
1/3 cup fresh lemon juice
3 eggs yolks, well beaten
2 tablespoons butter
1 ½ cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon peel
3 drops yellow food color

Filling (second layer)
1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 ½ cups whole milk
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
½ cup powdered sugar
4 oz mascarpone cheese
1 cup whipping cream

  • Heat oven to 350°F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom. In food processor, crumble almond paste; add almonds and 1/4 cup granulated sugar. Cover; process 1 minute. Spread in crust-lined pie plate. Top with second crust; press down. Crimp edges together. Prick crust several times with fork. Bake about 30 minutes or until golden brown.
  • In 2-quart saucepan, mix 1 1/2 cups granulated sugar, the cornstarch and salt with wire whisk. Beat in cold water and lemon juice. Add egg yolks; beat until smooth. Add butter; gradually stir in boiling water. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes. Remove from heat; add lemon extract, lemon peel and food color. Cover surface with plastic wrap. Cool 30 minutes. Pour into pie plate. Refrigerate 30 minutes.
  • Meanwhile, in small bowl, beat 1 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in milk until well blended. Add pudding; beat 2 minutes longer or until thickened. Pour into pie plate.
  • In medium bowl, beat garnish ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form. Place mixture in decorating bag fitted with star tip. Decorate top of pie as desired. Cover and refrigerate any remaining pie.


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