Kiwi Lime Layer Pie
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Lard/Shortening||2⁄3 Cup (10.67 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Eggs||3 , beaten|
|Cold water||7 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely shredded lime peel||2 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Lemon yogurt||8 Ounce (1 Carton, 1 Cup)|
|Apple jelly||3 Tablespoon|
|Whipped cream||2 Tablespoon|
|Kiwi fruit||1 , peeled and sliced|
|Shortening/Lard||2⁄3 Cup (10.67 tbs)|
In saucepan combine sugar, flour, and salt; stir in milk.
Cook and stir till bubbly.
Cook and stir 2 minutes more.
Stir 1 cup of the hot mixture into eggs.
Return all to saucepan.
Cook and stir till bubbly; cook and stir 2 minutes more.
Remove from heat.
Stir in butter, peel, and juice.
Fold in yogurt.
If desired, add food coloring.
Prepare Pastry; divide in half.
Roll out half; line a 9-inch pie plate.
Trim 1/2 inch beyond edge.
Bake in 450° oven for 10 to 12 minutes.
Divide remaining pastry in half; roll out each half to 1/8 inch thickness.
Trim one to an 8-inch circle and one to an 8%-inch circle.
Place on baking sheet; prick.
Bake in 450° oven for 8 to 10 minutes.
To assemble, brush baked pastry shell with 1 tablespoon jelly.
Place 1 cup filling in pastry shell; top with 8-inch pastry circle.
Brush with 1 tablespoon jelly.
Repeat with 1 1/4 cups filling and the 8%-inch circle.
Brush with remaining jelly.
Top with remaining filling.
Pipe whipped cream around edge; arrange kiwi fruit slices and lime slices atop.
Pastry: In mixing bowl combine 2 cups all-purpose flour and 1 teaspoon salt.
Cut in 2/3 cup shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork.
Push to side of bowl.
Repeat, using a total of 6 to 7 tablespoons cold water, till all is moistened.