Friday, July 6, 2012

LEMON CRUMB PIE

This pie won an honorable mention in a national contest back in the 1960s.

1 tbs. grated lemon rind
1/2 cup lemon pulp and juice
1 1/2 tbs. butter
2 cups granulated sugar
3 beaten eggs
1/2 cup milk
2 cups soft bread crumbs
unbaked pie crust (2)
1 egg white
1 tbs. water

Grate 1 tbs. rind from 1 lemon.  Cut off and discard any remaining rind and all rind for 2 more lemons.  Grate pulp to make 1/2 cup pulp and juice.  Cream butter, gradually blend in 2 cups sugar.  Add beaten eggs, milk, grated lemon rind and pulp, and soft bread crumbs.  Pour into pastry-lined 9" glass plate; cover with top crust; slit top.  Bake at 450 degrees for 10 minutes.  Slightly beat egg white with the water; brush over the crust; sprinkle with sugar.  Bake 20 minutes longer at 375 degrees or until brown.  Yield: 1 nine-inch pie.

Note: Since I am diabetic and this not only contains sugar but also 2 cups bread, I have not made this pie.  I have heard, however, that it is very good.


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