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Old 02-01-2005, 09:51 AM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549



8 ounces all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
3 ounces butter or margarine
2 jumbo eggs
1 teaspoon lemon extract


Mix dry ingredients. Cut in butter until dough has a crumb-like consistency. Incorporate eggs and lemon until combined. Form into a ball and wrap in wax paper. Refrigerate at least 2 hours.

When ready, roll out dough into 11-inch pie shell. Crimp edges. If you choose to flute the edges of the pie, a useful trick is to freeze overnight. This will help the pie stand upright once it is in the oven.



1 cup sugar
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon corn starch


Mix dry spice mix very well. Put aside.



3 ounces heavy cream
4 cups milk
1 tablespoon vanilla extract
6 eggs


Combine all ingredients in a bowl. Add in the dry spice mix, and blend very well. If possible, let mix sit overnight for the flavors to set, then remix before pouring into shell.

Preheat oven to 375 degrees.

Pour 2/3 of the mix into pie shell. Bake for 10 minutes. Remove from oven, and pour in remaining mix. Lower oven heat to 350 degrees, and bake for 45 minutes to 1 hour, or until pie crust is a golden brown.

Let pie cool for at least 1 hour. Pie can be refrigerated and will keep well for 2 to 3 days.

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