American Pie Council

2011 Contest Recipe

Lemon Raspberry Twist

Lemon Raspberry Twist
Albano - Citrus - Professional

2 Cups Flour
1 tsp Salt
3/4 Cup of Crisco
5 Tablespoon of very cold water
Prepare a single crust in a 9-inch pan. Brush edge of crust with cream. Blind bake the pie shell at 425 degrees for 15-20 min or until golden brown. Let crust cool.

Spread 1 Cup Raspberry Glace on the bottom of the pie shell

Raspberry Glace
1 cup fresh Raspberries, mashed
1 cup sugar
3 tbsp. cornstarch
1/2 cup water
Combine the mashed Raspberries, sugar, cornstarch, and water in a medium-sized saucepan over high heat. Stir while the ingredients heat, for about 10 minutes or until the mixture attains a thick consistency. Be patient, this does take time, but it is worth it! Let the glace cool to room temperature and then place in the refrigerator prior to use.

To make the lemon chiffon filling:
1 whole egg
2 egg yolks
1/2 cup sugar
1/4 cup cornstarch
Pinch of salt
1 cup lemon juice
1 cup hot water
2 tbsp. unsalted butter
1 tbsp. lemon zest
1 tsp. water, room temperature (for the gelatin)
1 tsp. gelatin
For the filling:
Whisk the egg, egg yolks, and sugar together in a medium bowl. Still whisking, add the cornstarch and salt. Mix in the lemon juice, hot water, butter, and lemon zest.
Transfer the filling to a medium sauce pan and cook it over medium heat, scraping the sides of the pan frequently to prevent any burning. Whisk continuously until the mixture becomes bubbly and thick, for about 5 minutes, put this in the beginning as the gelatin should soften while the lemon mixture is beginning made. In a small bowl, add the teaspoon of water to the gelatin to soften and then add the gelatin to the filling, folding it in until all ingredients are combined.
4 large egg whites, room temperature
1/4 tsp. cream of tartar
Pinch of salt
1/2 cup sugar
1 tsp. vanilla
In a separate mixing bowl, make the meringue. Once complete, gently fold the meringue into the lemon filling so that they are thoroughly combined.
Place the lemon chiffon over the raspberry glace. Chill pie overnight. Garnish with whip cream, lemon zest and raspberries.