Instructions:

Lemon Stack Pie

You can make this pie up to 24 hours ahead. When you're ready to cut the stack, use a serrated knife to carefully cut through the layers using a gentle sawing motion.

3 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1 cup shortening
8 to 10 tablespoons cold water
1 cup butter, softened
1 3/4 cups granulated sugar
10 egg yolks
1 tablespoon finely shredded lemon peel (set aside)
2 tablespoons lemon juice
1 cup packed brown sugar
1/2 cup whipping cream

Preheat oven to 450 degrees F. Line three 9-inch pie plates with foil, allowing foil to extend over the edges of each pie plate.(*) Set aside.

In a large mixing bowl stir together the flour, salt, cream of tartar, and baking soda. Using a pastry blender cut in the shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Form dough into ball. Divide into 3 equal portions.

On a lightly floured surface roll one portion of dough to a 12-inch circle. Ease into a prepared 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge and prick pastry all over with the tines of a fork. Line pastry-lined pie plate with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until golden brown. Cool on a wire rack.

Roll out the remaining portions of dough to 10-inch circles. Ease each pastry circle into a prepared 9-inch pie plate. Trim so that dough goes only 3/4 inch up the sides of the pie plate. Prick pastry all over. Line pastry-lined pie plate with a double thickness of foil. Bake for 8 to 10 minutes or until golden brown. Cool on wire racks. Reduce oven temperature to 350 degrees F.

For filling, in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Add egg yolks, a few at a time, beating well after each addition. Beat in lemon juice. Stir in peel.

Divide mixture among the three baked crusts, spreading evenly. Bake about 20 minutes or until set and lightly browned on top. Cool on wire racks. When cool, use foil edges to carefully lift and remove pies from pie plates. Carefully peel away foil. Place the larger pie on a serving plate. Carefully stack the remaining pies on top.

For frosting, in a medium saucepan stir together the brown sugar and cream. Bring to boiling over medium-high heat, stirring constantly to dissolve sugar. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, for 10 minutes. Remove pan from heat. Let cool 5 minutes. Stir vigorously about 5 minutes or until mixture thickens and lightens in color. Pour over stacked pies, spreading to allow some of the frosting to flow down the sides. Cool. Serve at room temperature. Or cover and chill up to 24 hours before serving.

Makes 16 servings.

(*) Note: If you only have one pie plate, work with one portion of pastry dough at a time; cover remaining portions of dough. Roll out and bake fluted pastry shell in foil-lined pie plate as directed in Step 3. Cool thoroughly on a wire rack. Carefully remove baked shell from pie plate. Carefully peel away foil. Transfer pie shell to a large foil-lined baking sheet.

Roll out and bake remaining two pastry shells, lining pie plate with foil each time. Place shells on foil-lined baking sheet. Fill and bake shells as directed.

Nutrition facts per serving: 496 cal., 31 g total fat (14 g sat. fat), 176 mg chol., 266 mg sodium, 52 g carb., 1 g fiber, and 4 g pro. Daily Values: 21% vit. A, 2% vit. C, 4% calcium, and 9% iron