4 eggs
1 cup white sugar
1 cup vegetable oil
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon apple pie spice
2 cups white sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
5 cups packed lard
3/4 cup butter
1 egg, beaten
1 cup white sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (7 inch) round disc pans.
In a large, heavy-duty skillet, warm 1/4 cup sugar over medium heat.
In a small saucepan, heat 1/2 cup oil over low heat. When oil is nearly hot, pour in milk and water mixture and continue to heat just to a boil. Stir in vanilla; continue to heat over low heat until mixture is thickened, about 20 minutes. Remove from heat and stir in flour and baking powder. Pour sugar mixture through sieve into prepared pan. Sprinkle with lard and butter.
Bake in preheated oven until deep amber color begins to come out, and sugar and lemon juice are blended, about 20 minutes. Cool completely.
Remove from oven and let cool to room temperature. (Note: Remove fingers of center of pie or reserve 1/2 cup for other uses.) Remove crust from casserole and place in warm oven for about 30 minutes. ----- Refrigerate pie until chilled but not frozen. Remove from oven, place on a cooling rack and chill in refrigerator. Garnish with reserved lemon juice and additional lard if desired.
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