It has been quite awhile since my last post! I actually made this pie about a month ago when we had some friends over for dinner, but soon after I went on vacation and then got wrapped up in the start of the school year, so I hope to be back to cooking and blogging now. I'm excited to try out some yummy fall recipes in the near future! For now though I will tell you about this pie. I was super excited to try this pie because it has one of my all-time favorite combinations- lemons and blueberries. To start you make the super simple crust. Simply combine lemon snaps, canola oil, and maple syrup in a food processor and press it into a pie plate. This gets baked for 12 minutes. While the pie shell cools you make the lemon cream filling. In a pot you whisk together apple juice, lemon juice, agar powder, and arrowroot powder. This mixture gets cooked over medium heat until thickened and translucent. When it's done you set it aside to cool. The rest of the filling gets whipped up in a food processor (combine silken tofu, maple syrup, lemon extract, lemon zest, vanilla extract, and a bit of sea salt). Once that is combined you add in the cooled apple juice mixture and whip that in until combined. The best part is that the rest is NO COOK- simply pour the filling in the pie shell, cover the top with blueberries and place in the refrigerator for at least 2 hours before serving. It's a pretty simple and straight-forward recipe. I had really high hopes for this recipe because in the preface to this recipe Terry Walters says how much she tested this recipe and how she was obsessed with coming up with the perfect pie. Unfortunately, I don't agree with Terry on this recipe! For starters the crust was chewy and oily (not what I want in a crust!). As for the filling- it was overwhelming with lemon extract! It tasted almost medicinal. The recipe uses a whopping 2 tablespoons! That is WAY too much, in my opinion! The filling would have been quite delicious if the lemon extract wasn't quite so overpowering, so that was a shame. If I decide to make this again next year I will definitely be making some changes- using less oil in the crust and significantly reducing the amount of lemon extract in the filling. Maybe I will be able to get the recipe to perfection myself, Terry's version just didn't do it for me this time.
My rating- 7
