Double-crust lemon pie

 
                           DOUBLE-CRUST LEMON PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pastry for 8" dbl-crust pie
                         Sugar
    2       tb           Flour
    1       d            Salt
      1/4   c            Butter or margarine
                         - softened
    3                    Eggs
    1       t            Grated lemon peel
    1       md           Lemon -- unpeeled
                         - thinly sliced
      1/2   c            Water
      1/2   ts           Ground cinnamon
 
   On floured surface, roll out half of pastry and fit
   into 8-inch pie pan. Mix 1 1/4 cups sugar, flour and
   salt. Blend in butter. Reserve about 1 teaspoon egg
   white and beat remaining eggs well. Add eggs to sugar
   mixture, then mix in lemon peel, lemon slices and
   water. Turn into pastry shell. Roll out remaining
   pastry and fit over pie. Cut slits in top and seal and
   flute edges of pastry. Brush top of pie with reserved
   egg white. Mix 2 teaspoons sugar with cinnamon and
   sprinkle over pie. Bake at 400F 30 to 35 minutes.
   Serve warm.
  
 
 
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