Lemon Blossom Pie

 I came across this ad for Lemon Blossom pie and had to attempt to make that awesome center flare!  I could not fully make out the recipe for the suggested pie so I went with a re-attempt of Opie's Lemonade Pie.

I think the flare turned out looking pretty decent.  To make the flare pieces I used rolled out pie crust dough and free hand cut out the pieces with a knife then baked on a cookie sheet.  I ask that you ignore my horrible bulky crust edging though.  It might be time for me to step away from the powdered box pie crusts and try out a real recipe.  This stuff is just not working for me.

Opie's Lemonade Pie filling worked out wonderful this time.
 In my first attempt the pie filling never set and I called it Piedding (Pudding like pie).  It tasted great but was runny.
This time I put the beaters and the mixing bowl along with the condensed milk inside the freezer until everything was chilled.  I also noticed something that I don't think I did before.  The original recipe calls for a 6 oz can of frozen lemonade.  There's no such thing.  There are 12 ounces in a container and I am pretty sure I used the entire can before...hence why it was probably so runny.  Oops!

Food packaging in mid century times was different, usually having smaller quantities, which could explain this 6 oz can deal.  Only this recipe is from a more modern book. I assumed the recipes were either new or updated for now.  That's what I get for assuming, I guess.  But I have to admit I liked the flavor of the runny recipe a bit better.  It was much more tart with the double dose of lemonade.  Sooo...now I got to figure out how to use all of the lemonade but not get a runny pie....