| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Pie/cobbler |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour, all-purpose |
| 2 |
T |
Sugar, granulated |
| 1/2 |
t |
Salt |
| 1/3 |
c |
Oil, vegetable |
| 3 |
T |
Milk, whole |
| 1 |
c |
Sugar, granulated |
| 2 |
T |
Flour, all-purpose |
| 2 |
t |
Lemon peel, grated |
| 1/4 |
c |
Lemon juice |
| 1 |
T |
Butter, melted |
| 1 |
c |
Milk, whole |
| 3 |
|
Eggs, seperated room temp |
| 1 |
pt |
Strawberries, reserve 5 |
|
|
slice remaining |
| 1/2 |
c |
Strawberry jam, seedless |
|
|
melted |
INSTRUCTIONS
Heat oven to 325. Have a 9-inch pie plate ready. Crust: Mix flour,
sugar and salt in a large bowl. Add oil and milk. Stir with a fork
until well blended. (Mixture will be crumbly.) Scatter evenly in
ungreased pie plate. Press over bottom and up sides. Press edges into
a plain rim. Lemon Filling: Mix sugar, flour and lemon peel in a
large bowl. Whisk in lemon juice, butter, milk and egg yolks until
blended. Beat egg whites in a large bowl with electric mixer until
stiff peaks form when beaters are lifted. Stir gently (fold) into
lemon mixture. Pour into crust. Bake 35 to 40 minutes until a pick
inserted near center comes out clean and top is golden. Cool
completely on wire rack. Cover and refrigerate up to 2 days. UP TO 8
HOURS BEFORE SERVING: Arrange sliced berries on pie beginning at outer
edge and leaving a 2 1/2 inch circle empty in center. Fill circle with
reserved whole berries. Brush sliced and whole berries with melted
jam. Refrigerate until serving. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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