|2 unbaked pie shells
||1 can sweetened condensed milk
|1 large jar (50 oz.) applesauce
|grated rind of one lemon
||juice of 1 or 2 lemons
Mix well and pour into pie shells.
Bake at 350 degrees for about 1 hour or until the top sets and edges
start to brown.
Allow to cool before cutting into 6-8 pieces per pie.
Notes and Variations
If using very small eggs (sold in 30-egg flats), use up to 5 eggs per batch.
Lemon rind may be omitted. Bottled lemon juice works okay.
Kathryn makes this with hand-mushed canned pears instead of the applesauce.
This results in a somewhat chunkier pie (and is more work); our opinion
is that it's generally an improvement.
Attributed to Countess Marieke van de Dal; passed along by Jane Lyn of
Fenmere. This particular recipe certainly isn't period (although
it's a feast favorite of ours); we've heard arguments back and forth about
whether something similar might actually be that old.