Recipe: No Lemon Pie

NO LEMON PIE

"Just what the name says. Not so much as a lemon peel in it. The tang comes from vinegar."

2 Tbsp. butter or margarine
3/4 cup sugar
3 eggs, separated
1/4 cup all-purpose flour
3/4 cup water
1/4 cup cider vinegar
1 Tbsp. vanilla
Salt
Pastry for 1 pie shell (recipe follows)
Confectioners' sugar (optional, for top)

Stir or beat butter to soften (do not melt); add sugar and beat until well-mixed. Beat in egg yolks until light; add flour, beating until all flour is mixed in.

Combine water, vinegar and vanilla; add about 1/4 cup to egg yolk mixture, stirring until well-mixed. Stir in the remaining water mixture.

Beat the egg whites with a dash of salt until stiff peaks form. Fold 1/4 of the whites into yolk mixture to lighten. Gently fold in remaining whites. Pour mixture into an 8or 9-inch unbaked pie shell.

Bake pie in a 425 degree F oven for 10 minutes. Reduce heat to 350 degrees F and bake 30 minutes. Cool completely before cutting. Sprinkle with confectioners' sugar, if desired.

ONE PIE SHELL
Makes pastry for one 9-inch single pie crust

1 1/4 cups all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/3 cup plus 2 Tbsp. shortening (or cold lard)
1 egg yolk
2 Tbsp. ice water
1 tsp. cider vinegar

Mix flour, sugar and salt together in a large mixing bowl. Cut in shortening until mixture resembles small crumbs.

Lightly beat egg yolk, water and vinegar in a small bowl; add to flour, mixing with a fork until moistened.

Shape into a flat circle. Wrap in plastic or wax paper. Refrigerate at least 1/2 hour.

Roll pastry out on a floured surface to make a circle two inches larger than a 9-inch pie pan. Fit into pan and trim 1/2 to 1 inch larger than pan. Turn overhang under and crimp as desired. Fill and bake as directed.

Makes 6 to 8 servings
Source: Morning Fires, Evening Lights: The Marlboro Country Cookbook