Apple and Lemon Chess Pie
Applesauce and a little coconut add a surprising twist to a tangy traditional pie.
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Servings:
8 servings
Ingredients
-
1/2 of a 15-ounce package folded refrigerated unbaked pie crust (1 crust)
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4 eggs
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1 cup sugar
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1 cup unsweetened applesauce
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1 teaspoon finely shredded lemon peel
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3 tablespoons lemon juice
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2 tablespoons margarine or butter, melted
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1 tablespoon flaked coconut
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1/8 teaspoon ground cinnamon
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Whipped cream (optional)
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Finely shredded lemon peel (optional)
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Coconut
Directions
1.
Let pie crust stand at room temperature according to package directions. Unfold and fit crust into a 9-inch pie plate; flute edges. Line with a double thickness of foil. Bake in a 450 degree F oven for 5 minutes. Remove foil; bake for 5 minutes more.
2.
Meanwhile, for filling, in a medium mixing bowl beat eggs slightly with a fork until combined. Stir in sugar, applesauce, lemon peel, lemon juice, margarine or butter, coconut, and cinnamon. Mix well.
3.
Place the partially baked pie crust on the oven rack. Pour the filling into the pastry shell. Cover the edge of the pie with foil. Reduce oven temperature to 350 degrees F; bake for 20 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean.
4.
Cool pie on wire rack. Cover and chill to store. If desired, top each serving with whipped cream and lemon peel. Makes 8 servings.
Nutrition information
Calories 298, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 114 mg, Sodium 171 mg, Carbohydrate 42 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 8%, Vitamin C 6%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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