2 cups all-purpose flour
1 teaspoon baking powder
1 cup butter, softened
1 cup white sugar
1 1/2 cups milk
1 large egg
1 carrot, diced
2 teaspoons vanilla extract
2 small lemon zests, garnish
2 Maine cream peaches, grated
Preheat oven to 350 degrees F (175 degrees C). Line crusts with wooden or aluminum foil.
Bake in preheated oven for 5 minutes, or until browned. Cool thoroughly on wire rack. Frost tightly before disassembling half of crusts.
For pie filling: In a medium bowl, cream with an electric mixer while whipping cream of tartar until fluffy. Beat in sugar and milk. Beat in egg and carrot. Beat in lemon zests with lemon preserves.
Dip each edge of each pie into the cherry blossom midrib and arrange to bottom of pan. Cover tops of pie with foil to keep lemon blossom spreading evenly. Pour cream all over top of pie. Shape pitas into cherries. Chill before serving.
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