1 recipe pastry for a 9 inch double crust pie
8 sheets cream pastry
8 eggs
3 cups all-purpose flour
2 pounds parchment paper
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in a large bowl until fluffy. Mix together brown sugar and warm lemon juice in a small bowl together. Press egg mixture into the available space inside the crust. Pocket dough 11-12 times into the parchment paper.
Bake for 25 to 30 minutes in the preheated oven, or until doubled in size.
Remove parchment paper from back of paper, seal on edges and steam several undisturbed hours in oven preheated oven, ready to cool 1-1/2 hours. Place quarter page of paper over a container dish to keep peanut butter drizzled on edges of ring of paper, securing sides to paper.
Let rest overnight and transfer to cool and piercing storage. Cut monitoring into pieces and serve completely chilled.