Love me some pie. Actually I think my favorite part here was making the filling, which was delicious. This alone would make a phenomenal preserve next year if cooked a little longer on the stove. Standing alone I felt the fruit was vibrant and equally beautiful, but I must say I agree with other bloggers who noted that the filling lost some of its individual notes when cooked in the shell. It was a more subtle flavor than I was expecting from the recipe.
I have a regular go to pie crust that was passed down from my grandmother…it also can be found in the Betty Crocker cookbook. 🙂 BUT it is versatile and although a bit temperamental at times, it reminds me of her. For the longest time I refused to try any other crust because of my devotion to the superiority of this crust and it seemed somewhat treasonous to her memory. However over the last year I have started experimenting with different styles and types of crusts; butter crust, cream cheese crust, butter/shortening crust….and on and on. Some I really liked for the particular pie filling combo, some I found a little odd. I actually tried this recipe last fall for pumpkin pie and was reasonably satisfied with it. With this filling I loved it. I thought it was light and crispy and equally buttery. The filling seemed to work perfectly.
The dough was incredibly sticky coming out of the mixer. I kept thinking that I must have put too much water or butter in. I think when I made this in the fall, I made it in the food processor, here I made it in the kitchen aid. I can’t remember quite what it looked like coming out of the food processor, but in the mixer it was definitely loose. Either way, after a little light kneading with some flour, it came together easily and in the fridge it went. A few hours later it rolled out beautiful and here is where I am thankful that I have a stone countertop and a marble rolling pin. It makes all the difference.
I noticed quite a few bloggers discussed the runniness of the pie. Pie has never really lasted long enough around our home for this to be a concern. I am a firm believer that pie should be served warm and from the oven so it is a rarity when a pie is not soft and juicy and that’s the way this one was. Yum.
Overall a beautiful recipe, but I think next time I may add a little less lemon and perhaps even a little less sugar making the pie a bit more tart. Topped off with a bit of ice cream and ice tea it made for a wonderful ending to a long hot summer day.