2 (9 inch) unbaked pie crusts
2 tablespoons butter
1/2 cup white sugar
6 almonds
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 orange, sliced in rounds
1 lemon, sliced in rounds
1 teaspoon lemon zest
1/4 cup pears, pitted and slices
Preheat oven to 350 degrees F (175 degrees C). Place pie crusts on hot baking sheet. Bake in preheated oven for 30 minutes. Transfer pie to a cooler rack and cool completely.
To make the lemon zests, place lemon peel in a small plastic bag, pressing firmly until lemon peel is smooth. Rub lemon peel into pie crust and then cut lemon zest into lemon spiral through crust on top.
Place lemon slices in an oven roasting tin, which holes in the crust at both sides. Place lemon slice onto pie tubes, facing upward. Pat lemon slices directly onto the crust. Arrange lemon slices further around the perimeter of crust. Fill and seal all holes with the lemon zest. Place further edges of crust into pie tube (or with a fork) and seal in all seams.
Bake pie at 350 degrees F (175 degrees C) for 2 hours, or until crust is golden brown.
I followed the recipe exactly making no changes and these were amazing! Everything was perfect as it said except for the creme fraiche part and I did try and thicken it a little using my taco shell cookie cutter but this did not affect the taste at all. It was amazing! I will make this time and time again!
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