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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is over 100 years old. Back when you couldn't get lemons, or they were out of season, this was a great substitute. It sounds weird but tastes great! Ingredients:
3 tablespoons cornstarch |
3/4 cup light cream |
6 large egg yolks |
3 large eggs |
1 1/2 teaspoons vanilla extract |
1 1/2 cups water |
1 1/2 cups sugar |
3/4 cup balsamic vinegar |
6 tablespoons unsalted butter |
1 prebaked 9-inch pie shell (recipe follows below) |
Directions:
1. PIE CRUST:
2. 3 Tbsp vegetable shortening
3. 1 1/2 cups all-purpose flour
4. 1/2 cup (1 stick) cold unsalted butter, cut into pea-size bits
5. 2 to 3 Tbsp ice water
6. 1/2 Tbsp regular vinegar
7. Directions:
8. Set a rack in the middle of the oven and preheat to 400F.
9. Put the flour in a large bowl.
10. Using a pastry blender or two table knives cut in the butter until the mixture resembles cornmeal.
11. In the same way cut in the shortening.
12. Add vinegar and mix slighltly.
13. While sprinkling in the ice water, mix with your fingers just until the dough comes together in a ball..
14. On a lightly floured surface, roll the dough into an 11 1/2-inch circle about 1/8 inch thick.
15. Fit it into a 9-inch pie plate or 11-inch tart pan.
16. Trim the dough, leaving about a 1-inch overhang, then fold the overhang under itself and crimp it against the rim of the plate.
17. Prick the dough all over with a fork.
18. Freeze for 20 minutes.
19. Line the pie shell with aluminum foil and weight down with dried beans or pie weights.
20. Bake for 15 minutes.
21. Remove the foil with the weights, lower the temperature to 350F and bake for 8 minutes longer, or until lightly browned.
22. Set on a rack to cool.
23. PIE FILLING:
24. In a medium bowl, whisk the cornstarch into the cream.
25. Let rest for 1 minute, then whisk again.
26. Whisk in the yolks, eggs, and vanilla.
27. In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil.
28. While whisking constantly, slowly drizzle the hot liquid into the egg mixture.
29. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds.
30. Strain the curd into a bowl and let cool to room temperature.
31. Spread the cooled filling in the pie shell, then refrigerate for 2 hours.
32. Decorate with berries or top with grated lemon or lime zest and whiped cream.
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