Akerlof Pie

Market Ingredients:

Angry Crust for One-Crust 9-Inch Pie Pan

3 Organic Lemons

2 Cups Organic Maple or Cane Sugar

3 Tablespoons Organic All-Pourpose Flour

1/4 Teaspoon Sea Salt

4 Organic Eggs Lightly Beaten

1/2 Cup Organic Heavy Whipping Cream

2 Tablespoons Organic Powedered Sugar

Instructions:

1. Grate 1/2 Cup rind from lemons (all three lemons).  Remove the remaining white spoungy layer of skin and discard.

2. Slice the lemons across the grain (width wise), a bit less than 1/4 inch thick.  Discard all the seeds from the sliced lemons.  Combine rind, slices lemons and sugar in a large bowl and fold together well.  Cover and let stand at room tempurature for 24 hours. (Refrigerate for up to 2-days if you need more time)

3. Pre-heat oven to 450 degrees.  Spray pie pan with cooking oil or coat with butter.

4. Remove anger dough from fridge and roll into an 11-inch circle.  Place into 9-inch pie pan and fold edges under, and flute.

5. Remove sliced lemons from the macerated lemon mixture. Add flour, salt, and lighly beaten eggs to lemon mixture and stir with whisk until combined.  Pour lemon mixture into crust and bake at 450 degrees for 15 minutes.

6. Reduce oven tempurature to 375 degrees.  Cover edges of piecrust with foil (this is a bit trick-sy) and bake at 375 degrees for 25 - 30 minutes; until the filling is set.  Remove from oven and cool completely on a wire rack.

7. Combine cream and powdered sugar. Beat with mixer at high speed until stiff peaks form.  Serve with pie.

Calories: 280 (32% from fat); Fat 9.9 grams; Protein 4 grams; Carbs 36 grams; Fiber 4 grams; Chol. 86 mg; Iron .4 mg; Sodium 129 mg.