Shaker Lemon Pie
About This Recipe
|Yield:||makes 8 servings|
|Active time:||1 hour|
|Total time:||6 hours|
|Special equipment:||9 inch pie plate|
|This recipe appears in:||Pie of the Week: Shaker Lemon Pie|
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 3 Meyer lemons, cut into very thin rounds (using a slicer or mandolin is advised)
- 2 cups sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 3 tablespoons all purpose flour
- egg wash (made from 1 egg beaten with a pinch of salt)
- Sanding sugar
Toss the lemon slices with the 2 cups of sugar until the slices are all evenly coated and macerate (allow them to sit so the sugar can draw the liquid out) for two hours at room temperature.
Preheat the oven to 425°F. Beat the eggs and yolks together with the salt. Add flour a little at a time, whisking continuously to avoid flour lumps. Add egg mixture to the lemons and mix well with a big rubber spatula. Pour the mixture into the chilled bottom crust. Cover with the chilled top crust and trim the edges, then shape the edges as desired, creating a seal. Cut slits in the top to vent the pie, then place in the fridge for 20 minutes.
Right before baking, brush the top of the pie with egg wash and sprinkle with sanding sugar. Bake at 425°F for 20 minutes on the bottom rack, turning halfway through. Turn the oven down to 350°F and bake until the filling puffs the crust up a bit, about 15 to 20 minutes. Remove from the oven and allow to cool completely, then chill for at least one hour before serving.