Shaker Lemon Pie

The why:

Friends of ours gave us a Shaker cookbook from Kentucky with a recommendation to try this pie + Harris Teeter had big bags of lemons for way cheap.

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The result:

So interesting! The lemons were way too pithy, but the filling was really good, and there is great potential here for a crazy good pie. I don’t do pies very often (in fact, I realized, again, that I don’t have a pie pan, so we had a square pie/casserole), so I was surprised the crust was so flakey and delicious. Chola was a big fan… I caught her on the counter with her nose in the pan. When I picked her up, she had crumbs on her chin and pie crust notes on her breath!

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Next time:

Peel off just the yellow part of the lemon peel, and cut into strips. Remove all the pith and slice just the fruit. I’m not sure if the fruit slices would hold their shape, though, and seeing whole slices of the lemon in the filling is a very cool part of this recipe. Perhaps a less-pithy lemon would solve it? Would probably work with any citrus… limes aren’t very pithy, I wonder if that would work?

The recipe follows…

 

The how:

Shaker Lemon Pie

(from “Recipes From the Trustees House Daily Fare; Pleasant Hill, Kentucky”)

2 large lemons

2 c sugar

4 eggs

1 double crust pie dough (see below)

 

Scrub lemons and slice very finely, discarding the seeds. Mix with the sugar and let macerate overnight covered and at room temperature. Beat eggs well, and mix thoroughly with lemon/sugar. Pour into pie shell, then cover with top crust, crimp edges, and cut two slits in the top. Bake at 450 degrees for 15 minutes. Turn down the heat to 375, rotate the pan, and bake another 20 minutes (until a knife comes out clean). Cool before serving.

 

Double pie crust dough

(from Better Homes and Garden)

2 c flour

½ ts salt

2/3 c vegetable shortening

6 tb cold water

 

Mix salt into flour. Cut in shortening until mixture is very crumbly. Sprinkle in water 1 tb at a time while mushing dough into 2 balls. Roll out each ball into a 12” circle.

 

 

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