PAN: 9" PIE PAN
PREPARATION INSTRUCTIONS:
SIFT ALL FLOUR BEFORE MEASURING.
PREPARE LEMON JUICE FROM FRESH LEMONS. CONCENTRATED OR FROZEN MAY BE USED.
1. PREPARE 13 1-CRUST PIE SHELLS, UNBAKED.
A. SIFT TOGETHER FLOUR AND SALT INTO MIXER BOWL.
B. ADD SHORTENING TO DRY INGREDIENTS. USING PASTRY KNIFE ATTACHMENT, MIX AT LOW SPEED 30 SECONDS OR UNTIL SHORTENING IS EVENLY DISTRIBUTED AND MIXTURE IS GRANULAR IN APPEARANCE.
C. ADD COLD WATER (40 TO 50 F); MIX AT LOW SPEED 1 MINUTE UNTIL DOUGH IS JUST FORMED.
D. CHILL DOUGH AT LEAST 1 HOUR FOR EASE OF HANDLING.
E. SEE RECIPE I-G-1(IG0100) FOR HANDLING DOUGH AND MAKING SHELL.
2
POUR 3 CUPS FILLING IN EACH PIE SHELL.
3
PREPARE STREUSEL TOPPING:
A. PLACE FLOUR, SUGARS, AND CINNAMON IN MIXER BOWL; BLEND THOROUGHLY AT LOW SPEED 2 MINUTES.
B. ADD BUTTER OR MARGARINE (ENSURE BUTTER IS SEMI SOLID - IF IT IS TOO SOFT, A MASS WILL FORM AND MIXTURE WILL NOT BE CRUMBLY) TO DRY INGREDIENTS; BLEND AT LOW SPEED 1.5 TO 2 MINUTES OR UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. --DO NOT OVERMIX--.
4
SPRINKLE 7 OZ (1 1/8 CUP) TOPPING OVER FILLING IN EACH PAN.
5
BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.
6
CUT 8 WEDGES PER PIE.
7
CONVECTION OVEN: BAKE AT 375 F (HIGH FAN - OPEN VENT) 25 MINUTES OR UNTIL LIGHTLY BROWNED.
