How To make Double Crust Lemon Pie
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.
How To make Double Crust Lemon Pie's Videos
How to Make a Double-Crust Pie | Epicurious
Associate Food Editor Katherine Sacks shows you how to make a double-crust peach pie. This technique will work for a pie of any season. Get the recipe:
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How to Make a Double-Crust Pie | Epicurious
How To Make Double Crust Lemon Pie | Ran's Lemon Pie for Shinichi | Detective Conan | Anime Recipes
There are many variations when it comes to making lemon pie.
This video shows you how to make a similar version to the one seen in Detective Conan. Ran learned to make it for Shinichi when she found out it's his favourite.
I've chosen to make a double crust pie with lemon custard filling.
Let me know what you think.
What should I make next? Comment below, I'd love to see your suggestions. :)
If you like the Shinichi Kudo eats Lemon Pie drawing I made, you can check it out on Teespring here:
Follow me on Instagram: @theyummyexperiment
MUSIC:
Detective Conan Main Theme - Katsuo Ono Band - Piano arrangement by Marioverehrer from:
Original Music © TMS Entertainment (1996)
Detective Conan Movie 16 Ending Theme Haru Uta/ハルウタ (Spring Song) by いきものがかり Ikimono-gakari - Piano arrangement by Putu Ivan from:
Original Music © EPIC Records (2012)
DOUBLE-CRUST LEMON PIE WITH LEMON CUSTARD FILLING:
Ingredients
- 2 pie crusts (top and bottom) [frozen/homemade]
- 1 1/2 (375g) cups sugar
- 1/3 cups (85g) cornstarch
- 1 3/4 cups (425ml) water
- 3 tbsp (45g) butter
- 5 egg yolks
- zest from one lemon
- juice from 4 lemons or approx. 2/3cup to 3/4cup (155-175ml)
Step 1: Make lemon custard filling
1. Combine sugar and cornstarch in a saucepan. Gradually stir in water and blend well.
2. Turn on heat (medium-high) and bring to a boil, mixing consistently.
3. Once it starts to bubble, turn heat to low (simmer) and add butter and yolks, blend well.
4. Add lemon zest and juice and stir till smooth.
5. Cool for 20-30 min then refrigerate until you're ready to bake.
Step 2: Assemble and bake pie
6. If using frozen crusts, thaw frozen pie crust at room temperature for about 40-60 min (or follow package directions)
7. Preheat oven to 400 F (204 C).
8. Pour the filling in the crust, cover with second pie crust.
9. Seal the edges and decorate.
10. Create slits on top for heat to escape.
Egg wash optional. (I used the leftover egg whites)
Bake at 400F for 20-25 minutes then reduce heat to 350 F and bake for an additional 20-30 minutes or until golden brown.
Let it cool for half an hour before serving.
Enjoy!
#lemonpie, #detectiveconan, #anime
Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips!
The ingredients are 1 cup &2 Tbls. flour, 1/2 tsp. salt, 1/3 cup canola oil and 2 Tblsps. ice water . This is our family's favorite pie crust recipe! It can be used to make both sweet and savory recipes and is an absolute cinch to prepare! Let us know if you make it!! PRESS SHOW MORE FOR MORE INFO
SEE COOKED PIE SHELL ON BANOFFEE PIE VIDEO. INFO FOR 2 CRUST PIE IS BELOW
To Make a 2 crust pie
Although it's not quite double the recipe because the top crust is a little smaller,it's easier to double the recipe and roll the extra for a little nibble.
Make double the recipe in one bowl and divide in half to roll out.After rolling and placing the bottom crust(make sure there is an overhang of about an inch around)you can take about 1/4 off the ball to save for the nibble and roll the rest to the same thickness as the bottom.Place over your filled pie and pinch edges together.You want the bottom crust to extend a little bit beyond the upper crust and pinch towards the pie which will bring the bottom crust over the top edges to seal the filling in.Make slits with a knife or poke with a fork so that when the filling boils,the steam can escape Bake as your recipe directs..Then
you can roll out the extra,sprinkle with cinnamon sugar and bake nest to your pie(but for a shorter time..Sounds way more complicated than it is .
TO SEE FINISHED PIE CRUST PLEASE LOOK AT BANOFFEE PIE VIDEO
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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????????3 ingredient Lemon Cream Pie Filling. 9 Graham Pie Crust. #3ingredientrecipes #3ingredients
Pie Crust Recipe
Here’s my all time favorite pie crust recipe! Double it if you plan on making a lattice top or decorative edge. You can make this in the food processor or by hand with just a grater for the butter. It’s so easy and can be made well in advance and kept in the fridge for perfect pie crust whenever an abundance of fruit shows up at your door!
Full Recipe:
If you have any pie dough questions leave them in the comments below!
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The PERFECT Lemon Meringue Pie Recipe
Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time. The lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love the marshmallowy meringue weather you
RECIPE:
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