1 recipe pastry for a 9 inch double crust pie
1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter
1 cup milk
2 eggs
1 cup sliced artichoke hearts
1/4 cup lemon juice
3 tablespoons lemon zest
1 cup fresh bread crumbs
1 cup packed light brown sugar
3 tablespoons vegetable oil
Preheat oven to 340 degrees F (175 degrees C). Grease and flour 2 (8 ounce) frosting sheets. In a medium bowl, cream together 1/3 cup butter, milk, eggs, artichoke hearts, lemon juice, bread crumbs, brown sugar, 1 1/2 cup lemon zest until smooth. stir into the creamed mixture until well blended. Fold in bread crumbs and mix with thyme and lemon zest. Spread mixture evenly onto the prepared tart shell.
Bake in the preheated oven for 45 minutes, or just until toothpick inserted in center comes out clean. Cool completely on a wire rack.
I tried this out for my family yesterday afternoon. Everyone loved it but me. I removed the foil when I put the balsamic / crab stems - and yes, I did use clementine orange Crush. It came out great. We will make this again.
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