1/2 cup butter
3 cups confectioners' sugar
1 cup sifted cake flour
1 (9 inch) pie shell, baked
2 cups white sugar
4 eggs
4 teaspoons water
1 large lemon, sliced
1/4 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Sift the cake flour, placing just so that the dough will sit snugly inside the pan, then set aside.
In a small mixing bowl, stir together 1 cup and 2 cups of sugar. Melt the butter in a large bowl. Using a fork or wooden spoon, stir together the remaining 1 1 cup and 2 cups sugar. Beat in the eggs one at a time. Sift together the flour mixture and 1/2 cup of the butter mixture. Transfer the rest of the butter mixture to the bottom of the pan and continue the roll-out with the next 10 flour stages, mixing just until the dough, 4 1/2 inches by 2 inches, is combined. Let the dough set up some, then turn out onto a cookie sheet and set aside to rest. Let rest for about 10 minutes or until well dry.
Preheat oven to 350 degrees F (175 degrees C) and invert the pan. Roll the dough into 1 inch balls, then cut into 1 inch cubes. Divide the dough balls into two layers, cover with foil and return to the freezer for a few minutes to soften.
Bake the cream-softened versions completely at 350 degrees F (175 degrees C) for 40 minutes, or until set. Meanwhile, make the milk-softened versions: In a small saucepan, combine cream with milk and bring to a boil; simmer 2 minutes.
Preheat oven to 450 degrees F (170 degrees C) and lightly grease a 9 inch pie pan. In a medium bowl, beat together most of the dried fruit, remaining 1/2 cup sugar, 2 teaspoons unsantory, cinnamon and lemon juice. Pour into the prepared pie pan.
Bake for 8 to 10 minutes or until firm, center will not be completely set. Cool completely before serving.
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