ALL-AMERICAN PIE WITH LEMON BUTTER CRUST

July 01, 2014

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Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed "schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents' journey in raising 14 children, and her own lifestyle blog,

I've always been intimadated by pies. Rolling out the crust...shaping the crust...the tinfoil trick around the edges of the crust without burning your hands. I kept saying over and over to myself, "You can do this. It's fruit and a little bit of dough." I still hovered by the oven as it was baking.
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I wanted to make this particular pie with a kick of lemon in the dough and a patriotic filling for the fourth. I used tin foil to separate the two fillings and a sharp knife to cut out the strips of dough and stars. Maybe practice really does make perfect and the fourth pie under my belt is where the magic happens, but this recipe ended up being super easy to pull off and tasted amazing. Happy fourth and happy pie baking!!!!
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//ALL-AMERICAN PIE WITH LEMON BUTTER CRUST 

  crust: 2 cups all-purpose flour
 2 tablespoons sugar 
 1 teaspoon fine salt 
 2 tablespoons grated fresh lemon zest
 1 1/2 sticks butter (12 tablespoons), cut into chunks
 1/2 cup ice water plus more if needed 
 4 drops Young Living Lemon Essential Oil or 1 tablespoon lemon juice filling
1 can cherry pie filling
 1 cup fresh strawberries and deep pitted cherries, sliced 
 1/2 can blueberry pie filling 
 1/3 cup fresh blueberries
  1. In a large bowl, stir together the flour, sugar, salt and zest. Cut the butter into the flour with a pastry blender or a fork until the butter is pieces about the size of large peas. Make a well in the center of the flour mix and add the water and YL lemon oil.
  2. Blend with a fork until the dough starts to come together. If there's flour on the bottom of the bowl, add more water a teaspoon at a time until you can gather the dough into a ball. Divide into two pieces, wrap in plastic wrap and flatten slightly to form a disc. Chill in the refrigerator for about an hour and up to 24 hours.
  3. When you're ready to assemble and bake the pie, heat the oven to 425 degrees. Take the pie dough out of the refrigerator to soften slightly while you prepare the fruit filling. If it takes more than 15 minutes to deal with the filling, then put the dough back in the fridge until you're ready to fill the pie.
  4. Mix strawberries and pitted cherries with the cherry pie filling. Mix in fresh blueberries with the blueberry pie filling.
  5. Smack one package of dough with a rolling pin to flatten. Unwrap and put the dough on a large floured piece of wax or parchment paper. Sprinkle the top of the dough with more flour and roll the dough firmly away from you, turning the paper after each roll to create a circle about 2 inches larger than your pie dish. Sprinkle lightly with more flour if you notice the dough starting to stick.
  6. Fold the dough in half gently and place in a pie dish, pressing into the bottom of the dish. Be sure you have an overhang of about an inch all around. Trim off any excess.
  7. Bend tin foil (as shown above) to make a divider for the fruit. Carefully pour fruit filling into the pie shell and remove tin foil.
  8. Roll out second disc of pie dough and cut stripes and stars. Place carefully on top of your filling.
  9. Put the pie in the oven and turn the oven down to 400 degrees. Bake the pie about 30 - 45 minutes, until the crust is deep golden and the juices are bubbling.Cool the pie before slicing to allow the juices to settle. Yum!
Source: Recipe slightly adapted from Family Style Food and The Winthrop Chronicles    

post via Mary Beth Johnson ; Annapolis & Company.
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If you would like info about oils or joining MY TEAM! Email me: Casey@CaseyWiegand.com

***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decision for yourself and your own family. 


“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. "

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