Too many Meyer Lemons? Try Apple Lemon Pie.

 “Cusine Americana”, Heritage recipe, Audrey Bankhead Howard, 1959. The Meyer lemon (Citrus × meyeri) is a citrus fruit, native to China, thought to be a cross between a true lemon and a mandarin orange. We had an annual bumper crop of these mellow yellow, mini footballs that were stacked in crates in our play house.   Almost like our oppressive zucchini glut, and a litter of kittens we found under the garage, we were conscience ridden to find a home for each and every one? If you need help in this direction here is a link to the LATimes article,

 100 things to do with Meyer Lemons

Set oven to 350.  The pie crust is up to you.  Ours is a classic like Martha's, Pie crust 101.

Ingredients:

8-10 Granny Smith or Golden Delicious apples.

2 Meyer Lemons, juiced

1/4 tsp. lemon zest

1/4 tsp. orange zest

1/2 tsp. Grand Marnier Liquor,

1/4 tsp. Vanilla

1/8 tsp. Almond extract

1/4 tsp. Kosher salt

1 or 2 tbls. honey - or to your taste

1/8 tsp. powdered thyme (nouvelle touch)

1 cup white sugar - or to your taste.

2 tbls. flour.

In a large bowl, combine the juice, liquor, vanilla, almond extract, salt, honey, thyme and white sugar.  Check for sweetness.  (it wants to be on the slightly tart side).  Now peel, core and slice the apples, quickly adding them to the bowl and mix well to keep a lovely white color. next add the zest and mix.  Finally, sprinkle the flour overall and coat the apples completely. Stack the apples as high as possible in the unbaked crust and pour the liquid overall. 

Cut the butter into pieces and dot the mixture. 

To complete the process, make a crumble topping with 1 tbls. flour.  1 tbls. brown sugar, 2 tbls. butter and sprinkle lightly over all.  Bake at 350 for 45 min to 1 hour.  check apples for doneness and watch for scorching.  When we did this back in the fifties, we put the pie in a brown market bag and it came out perfect.  Today I'm afraid the bags are to thin and covered with printing?  If you want to be really experimental, add a pinch of white pepper and dust it with a tiny coat of smoky paprika just as it comes out of the oven.

Serve this pie with whipped cream to soften the extravagant lemon taste.   

Comments

[discount mbt shoes]

This article is very interesting, I like it. I will always come to visit after.I would recommend to friends more.

[Lisa Curcio]

This looks delicious! Thanks for sharing!

[janet]

That looks amazing. My daughter just flips for apples dipped in lemon juice, so I know she'll adore this pie! Off to get the ingredients, thanks!

[kiss my spatula]

i would love to have too many meyer lemons! apples and lemons...how can you go wrong with that flavor profile? looks like a perfect ending for 4th of july!

[Kamran Siddiqi (The Sophisticated Gourmet)]

Great post. The recipe sounds simple enough and the photos are great.

[Shirley]

I love Meyer lemons. I grow one in a pot since I live in the Northeast. I'll definitely try this pie. It sounds scrumptious.

[lisaiscooking]

Beautiful pie! In my family, we have a tradition of baking pies for the 4th of July. I think I'm going with a custard-type this year.

[Cricket]

Is it ever, ever possible to have too many Meyer lemons? :) Not according to my palate.
This recipe is on my short list. Thank you. And thanks for the lovely comment on my blog!