Thursday, February 26, 2015
OLD FASHION AMISH LEMON SPONGE PIE
As most of my readers know, I was born and raised in Southern Indiana which has several Amish communities. One thing about the Amish is the good food they serve and I am always looking for Amish recipes. I found this recipe on the internet posted by Flour On My Face. The notes in the recipe are hers. By the way, if you ever have a chance to eat at an authentic Amish restaurant, take advantage of the opportunity. Here is a delicious Amish lemon pie recipe.
Preheat oven to 300
2 eggs, separated
2 tbs flour
1 c milk
1 c sugar
1 tbs butter, softened
1 lemon, juice and zest ( 1/3 cup)
1 unbaked pie crust
Prepare your pie crust and line a 8 inch pie pan with it.
Put your crust in the fridge while you prepare the pie filling.
Cream the butter and the sugar together with a wooden spoon until
combined. (Note: There is no creaming of the butter and sugar in the modern
sense of the word. 1 tablespoon of butter and 1 cup of sugar will not
really “cream” together. Just mix them together so the butter is completely incorporated into the sugar.
This recipe called for mixing the flour into the egg yolks slowly. This does not work well and I knew it wouldn’t work but I try to make the recipe as written and only make changes when I have to. This was one of those cases. Beat the egg yolks into the cup of milk and slowly added the flour. I then whisked it in until all lumps are gone.
In a separate bowl beat the egg whites until stiff peaks form. Once you have the egg whites ready you can safely add the lemon juice and lemon zest to your egg and milk mixture. Stir to mix everything together and fold your stiffly beaten egg whites into the milk mixture.Pour into chilled pie crust and bake for 50 to 60 minutes in a preheated 300 degree oven. For the last 8 to 10 minutes of baking time I turned the oven temp up to 375 degrees to get a little color on the crust and the top of the pie. Cool on a wire rack.
Once the pie is cool put it in the refrigerator and chill at least two hours or even over night before serving. Serves 8