Oh yeah. Ginger and lemon. Not too sweet, just the perfect amount of sour. And did I mention that this one was invented for me by my husband and my sister in honor of my 50th birthday? Yes. But watch out, it will come up on you quickly. I recommend Canton Ginger Liquor. Keep it on hand in your arsenal, there are many delicious concoctions that can be made with it.
The first time I made this pie, I followed the original instructions which included the pith and the skin of the oranges and the lemon. And it was oh, so bitter. But in spite of the fact that I do not like bitter orange flavors like marmalade and such, I persisted and ate all of the pie, a small slice per day, until it was gone. Not because I am stubborn, prideful and refuse to let my hard work go to waste (all these points are true), but because of the real reason: the crust was exquisite and shame on anyone who wastes a crisp, flaky homemade pie crust. Shame on them. Continue reading