SHAKER LEMON PIE
1 double crust dough for 9-inch pie
FOR THE LEMON FILLING:
2 large lemons
2 cups granulated sugar
4 eggs, beaten well
1 tablespoon cream (for brushing top)
TO PREPARE THE LEMONS:
Wash lemons; cut off both ends and discard. Slice lemons very thinly, rinds and all. Remove seeds. Place in a mixing bowl and cover with sugar. Stir to mix well. Cover bowl and set in refrigerator overnight. Soaking overnight in sugar removes bitterness from lemon slices.
THE NEXT DAY:
When ready to assemble pie, roll out the two portions of pie dough on a floured board. Line a 9-inch pie plate with larger portion of pastry.
Preheat oven to 450 degrees F.
Beat eggs until yolks and whites are well-mixed. To the lemon mixture, gently fold in the eggs (the sugar will have dissolved into a syrup). Pour into the pie shell. Arrange lemon slices evenly in pie shell. Top with the second piece of pie dough. Crimp edges well to prevent leaking and cut a few air vents in the top to let steam escape. Brush top with cream.
Place pie on a cookie sheet in preheated 450 degrees F oven and bake 15 minutes. Reduce heat to 350 degrees F (leaving pie in oven) and bake 25 to 30 minutes longer, or until a knife inserted near rim of pie comes out clean. Center of pie will continue to set as it cools. Cool before serving. Serve at room temperature or chilled.
Makes one 9-inch pie, about six to eight servings.
1 double crust dough for 9-inch pie
FOR THE LEMON FILLING:
2 large lemons
2 cups granulated sugar
4 eggs, beaten well
1 tablespoon cream (for brushing top)
TO PREPARE THE LEMONS:
Wash lemons; cut off both ends and discard. Slice lemons very thinly, rinds and all. Remove seeds. Place in a mixing bowl and cover with sugar. Stir to mix well. Cover bowl and set in refrigerator overnight. Soaking overnight in sugar removes bitterness from lemon slices.
THE NEXT DAY:
When ready to assemble pie, roll out the two portions of pie dough on a floured board. Line a 9-inch pie plate with larger portion of pastry.
Preheat oven to 450 degrees F.
Beat eggs until yolks and whites are well-mixed. To the lemon mixture, gently fold in the eggs (the sugar will have dissolved into a syrup). Pour into the pie shell. Arrange lemon slices evenly in pie shell. Top with the second piece of pie dough. Crimp edges well to prevent leaking and cut a few air vents in the top to let steam escape. Brush top with cream.
Place pie on a cookie sheet in preheated 450 degrees F oven and bake 15 minutes. Reduce heat to 350 degrees F (leaving pie in oven) and bake 25 to 30 minutes longer, or until a knife inserted near rim of pie comes out clean. Center of pie will continue to set as it cools. Cool before serving. Serve at room temperature or chilled.
Makes one 9-inch pie, about six to eight servings.
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