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The story of Crisco · Chapter 105Almond Layer Pie
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Make short crust of Crisco, flour, salt, and water. Roll out thin, and line Criscoed pie plate with piece of paste.
For filling. Cream Crisco and sugar together, add eggs well beaten, almonds, salt, grated rind and one tablespoonful lemon juice. Mix well and spread one-half of mixture on to pastry. Then cover with a layer of pastry, the rest of mixture, and lastly cover with pastry. Bake in a moderate oven until brown. Or the pastry may be rolled out, brushed over with melted Crisco, the mixture spread over it, and rolled up to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until brown.
Sufficient for one large pie.