Light, airy Lemon Chiffon Pie! A great dessert any time of the year. Continue reading “Lemon Chiffon Pie”
This is another of my favourite recipes. I just got fresh, fresh, Ontario apples at our market and they were outstanding in this pie. I heard on a radio program once that most of the apples we can buy in our supermarkets are at least four months old by the time they hit the shelf. I know apples keep if properly stored but it sure makes a difference if you can source some fresh apples in season from an orchard or market near you.
This pie uses my Easy Pie Crust recipe and the filling is generous. I was afraid that my top crust was going to be too thin by the time I got it big enough to cover the mound of filling but it forced me to roll it out thinly and it was wonderful.
I like this recipe because it cooks long and at a bit lower heat. Often pie recipes start the first 15 minutes at 425 degrees and then reduce to 350 or 375 degrees. I find my crust is always too brown when I do this. With the even temperature on this bake time my crust was a light golden brown.
You will want to bake this with a pan underneath to catch any juices. There is so much filling in this pie you will definitely need it.
I served it with Apple Cider Ice Cream for a double apple hit!