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Baked Apple Pie III Recipe


9 graham crackers, crushed

1/2 teaspoon ground nutmeg

3 tablespoons white sugar

1 teaspoon cream of tartar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

2 eggs, beaten

1 1/2 cups milk

1 1/2 teaspoons vanilla extract

2 teaspoons lemon juice

4 (9 inch) pie shells, baked


To Make Crust: In a medium bowl, mix graham crackers, nutmeg, sugar, cream of tartar, salt and cinnamon. Make a well in the center of each graham cracker and pour pastry filling into the center, lining the bottom crust and up sides. Braid bottom crust tightly to prevent leaks. Place on cookie sheet.

To Make Filling: In a medium bowl, mix lemon juice, milk, lemon extract and lemon juice. Beat well. Fill crust with filling. Refrigerate 8 hours before serving.

Prepare whipped cream pastry filling according to package directions. In a mixing cup combine graham cracker mixture, flour and remaining 1/2 cup lemon juice. Mix until completely combined, about 30 seconds. Form into 2 circles and press lemon filling into one section of each one.

Lightly oil a large baking sheet . Spread lemon filling onto baked pastry. Trim edges of pie shell with knife. Place top side down on baking sheet and brush with lemon filling. Refrigerate 8 hours or overnight before serving.

Beef up meat pies quickly by cooking it over medium heat briefly, stirring occasionally, until browned on all sides.