Recipe: Two Crust Lemon Pie

TWO CRUST LEMON PIE

1 1/4 cups sugar
1/4 cup butter, softened
2 tbsp flour
1/8 tsp salt
1 medium-size lemon, peeled, in paper thin slices
3 eggs, beaten (reserve 1 tbsp egg white for crust)
juice from 1 lemon plus water to 1/2 cup
1 tsp lemon rind
Pastry for double-crust pie
cinnamon and sugar (for topping)

Preheat oven to 375 degrees F.

Mix together sugar, butter, flour, and salt with a spoon. Stir in lemon slices. Add the eggs (minus 1 egg white), lemon juice and water, and lemon rind. Combine well.

Pour filling into pie shell. Place and seal top crust on pie. Brush top shell with reserved egg white. Sprinkle with cinnamon and sugar.

Bake at 375 degrees for 45-50 minutes.

TO FREEZE BEFORE BAKING:
Add 1 extra tablespoon of flour to filling recipe. Prepare up to point of baking but do not cut vents in top crust. Flash-freeze until solid and then freeze in an extra large freezer bag until ready to use. To bake, do not thaw. Cut vent holes in top crust and sprinkle with cinnamon and sugar. Bake frozen pie at 450 degrees for 15-20 minutes and then reduce the heat to 375 degrees and continue baking for 20-30 minutes.

Note from source: This pie is my grandmother's most popular recipe. It is taken from an old Pillsbury contest winning recipe with a few tweaks here and there. It seems to be very much like an old Shaker recipe that I found once upon a time and is probably it's origin.

Adapted from source: Betty Wood Calvert