American Pie Council

Summer Breeze Pie

Summer Breeze Pie
2012 Amateur Citrus

CRUST
1 1/4 cups flour
1/2 teaspoon salt
6 Tablespoons unsalted butter
2 Tablespoons lard
1/4 cup plus 1 Tablespoon ice water
egg whites to brush on crust

LEMON LAYER
1/3 cup sugar
2 Tablespoons cornstarch
1 teaspoon lemon flavored gelatin
1/2 cup half and half milk
2 egg yolks
1/4 cup lemon juice
1 1/2 teaspoons lemon zest
2 Tablespoons butter
1/2 cup sour cream

LIME LAYER
1/3 cup plus 3 Tablespoons sugar
3 Tablespoons cornstarch
1 1/2 teaspoons lime flavored gelatin
3/4 cup half and half milk
2 egg yolks
1/4 cup plus 2 tablespoons lime juice
2 teaspoons lime zest
3 Tablespoons butter
1/2 cup sour cream

ORANGE LAYER
1/3 cup plus 3 Tablespoons sugar
3 Tablespoons cornstarch
1 1/2 teaspoons orange flavored gelatin
3/4 cup half and half milk
2 egg yolks
1/4 cup plus 2 Tablespoons orange juice
2 teaspoons orange zest
3 Tablespoons butter
1/2 cup sour cream

TOPPING
2 cups heavy whipping cream
1/3 cup plus 1 Tablespoon Italian Sweet Crème, Coffee Mate
2 Tablespoons powdered sugar
6 teaspoons piping gel
lemon, lime, and orange slices for garnish

To make crust, pour water in a spray bottle and place in bowl of crushed ice to chill. Cut butter and lard into small pieces. Place on two different plates and put in the freezer. Place flour and salt in a food processor and pulse to mix. Add butter and pulse 8 to 10 times, add lard and pulse 5 to 7 times. Spray a portion of the water on the mixture pulse 3 times, wait 30 seconds, and spray again. Repeat until all the water is used up. Place mixture in a bowl, form into a ball, flatten into a 3/4 inch disk. Refrigerate for half an hour. Roll out on a Teflon sheet and place into a 9 inch deep dish pie plate. Place pie plate in the freezer for 15 minutes, preheat oven to 400 degrees. Remove pie crust from freezer and cover in aluminum foil; fill with dried beans. Bake for 15 minutes, take from oven, and remove foil and weights[beans]. Lower oven temperature to 375 degree, take a fork and prick the bottom of the pastry. Bake for 15 to 17 minutes longer, whisk egg whites and brush over the holes on the bottom. Bake for 2 more minutes. Cool.

Making the filling, all three layers are cooked in the same way; allow time for each layer to set before adding the next. In a saucepan, combine sugar, cornstarch and gelatin. Stir in milk, citrus juice and zest; add egg yolks. Cook and stir until thickened. Stir in butter; Press mixture through a sieve and let cool at room temperature. Fold in sour cream and pour into pie shell.

To make topping, Whip the cream; Add coffee mate and powdered sugar, mix in piping gel. Cover pie with topping, place some of the topping in a piping bag and pipe whip cream topping around the edge of the pie. Garnish with lemon, lime and orange slices.