Haven’t tried…but sounds very interesting…both the crust and filling.

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie dough and will require more flour to roll out (up to 1/4 cup). The tapioca should be measured first, then ground in a coffee grinder or food processor for 30 seconds. If you are using frozen fruit, measure it frozen, but let it thaw before making the filling; if you don’t, you run the risk of partially cooked fruit and undissolved tapioca.

Made this with some frozen peaches I had. Not bad. Quick, easy. I was surprised it actually worked!

These are excellent. An old Weight Watchers recipe…but sure doesn’t taste like diet.

Haven’t tried.
Makes one 9-inch pie.

To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers’ market–quality berries. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly. The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good.

Use for decor on any Lemon Dessert, Cake or Pie.

Haven’t tried
Garnish/decorate top with candied lemon slices…recipe in this book.

Haven’t tried.
Make in a large goblet for individual servings.

Haven’t tried.
This is a different way of making rice pudding…sounds much quicker and you don’t use the oven.

Haven’t tried, but Olga is a great cook.
You can use fresh or frozen peaches instead of canned…just sprinkle the peaches with a little sugar before using in cobbler.

Helpful tips!