3 baked pastry crusts (each baked on a separate 9-inch / 23 cm pie plate)
1 batch Cream Filling (see Farmer, p. 391 or nearby; recipe not reproduced here)
1 Powdered (confectioners') sugar, for dusting
Instructions
1. Prepare and bake three pastry crusts, each on its own 9-inch (23 cm) pie plate. Bake at 425°F (220°C) for 12–15 minutes, until the crust is a pale golden brown and pulls slightly from the rim of the plate.
2. Allow all three crusts to cool completely on a wire rack, approximately 30 minutes, until they are firm and no longer warm to the touch.
3. Prepare one batch of Cream Filling according to Farmer's accompanying recipe. The filling should be cooled to room temperature or lightly chilled before assembly.
4. Assembly: Place the first crust on a serving plate. Spread an even layer of Cream Filling over the surface. Set the second crust on top and spread another even layer of Cream Filling over it. Place the third crust on top.
5. Dust the top crust generously with powdered (confectioners') sugar passed through a fine sieve.
6. Serve promptly. As Farmer cautions, the pastry will soften if the assembled pie stands for any length of time after filling. Plan to serve within 30–60 minutes of assembly for the best texture.
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