SHAKER LEMON PIE
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered this take on a classic Shaker lemon pie. Traditionally made from whole lemons, this version also incorporates blood oranges and cardamom, and it's a bright, welcome addition to the pecan and pumpkin desserts this time of year. Start it the day before by slicing the fruit and leaving it to sit in sugar overnight, then mix it with beaten eggs the next day. At home, Ms. Prueitt uses her tangy all-purpose cream cheese dough, which also happens to be gluten-free, but you could use regular pie dough if you prefer. Baking the pan directly on the oven floor (or on a baking stone placed on the oven floor) helps ensure that it browns evenly.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 9h30m
Yield 1 9-inch pie
Number Of Ingredients 10
Steps:
- Using a mandoline or a sharp knife, slice lemons and orange paper-thin, discarding the thick, pithy ends and any seeds. Put in a glass bowl and toss with granulated sugar. Cover and let sit at room temperature for at least 8 hours or overnight.
- Roll out the pie dough: Place one dough disk on a surface lightly dusted with cornstarch or tapioca. Roll dough to 1/8 inch/3 millimeters thick, rolling from the center evenly out in all directions. If the dough is cracking and is not pliable, let it sit at room temperature a little longer to warm up. Dust with additional cornstarch as needed to discourage sticking.
- Cut out a circle 2 inches/5 centimeters larger than the pie pan. Carefully lift dough and transfer to pan, easing dough into the bottom and sides but not stretching or pressing too firmly, or it will shrink during baking. If dough tears, patch with a little extra dough, pressing gently to adhere. Trim dough, leaving a 1/4-inch overhang. Refrigerate for 15 minutes, and roll second dough disk in the same way.
- If any seeds have floated to top of citrus mixture, fish them out. In a separate bowl, whisk eggs, salt and cardamom until blended, then add to the lemon mixture, mixing thoroughly.
- Heat oven to 350 degrees. If you have a baking stone, place it on the oven floor. Pour lemon filling into chilled shell, evenly distributing citrus pieces, and moisten the edge of the shell with water. Gently transfer upper crust onto the pie. Crimp the dough together using your fingers or a fork, and trim so it is flush with the edge of the pan and there is no overhang.
- Brush the top of the dough with the cream and chill for 20 minutes. Cut small vents in the top of the dough with a sharp knife, then place pie on baking stone or directly on the oven floor for 20 minutes. Transfer to a rack in the middle of the oven and bake another 30 to 40 minutes, until the top crust is golden brown and cooked through. Let cool before dusting with confectioners' sugar and serving.
SHAKER LEMON PIE
This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!
Provided by Susan Hissam
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
- Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
- Brush the top with milk and sprinkle granulated sugar on top.
- Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g
SHAKER LEMON PIE
This regional pie comes from Pleasant Hill, Kentucky (also known as Shakertown), which is in the Bluegrass region of the state. It's become a staple dessert in this part of the country not only because of its super-flaky pie dough and intense citrus filling, but also because it uses pantry ingredients and limits waste. What makes Shaker lemon pie so unique is that it uses whole lemons - peel, pith, juice and flesh. This involves slicing the lemons paper-thin and macerating them with sugar and vanilla for at least a whole day. The result: A tangy, chewy filling that's every lemon-lovers dream. Vanilla extract is not traditional in this pie, but we like how it rounds out the sharpness of the lemons and adds a subtle and familiar flavor. We also suggest serving this pie with a dollop of lightly sweetened whipped cream to make it even more luxurious.
Provided by Food Network Kitchen
Categories dessert
Time P1DT2h
Yield One 9-inch pie (8 servings)
Number Of Ingredients 15
Steps:
- For the lemons: Trim the ends of the lemons, then quarter each lemon lengthwise. Using a sharp knife, very thinly slice the lemons; they should be paper-thin. Discard any seeds. Transfer the slices and any juices to a medium bowl and toss with the sugar and vanilla until all the sugar is moistened. Cover and refrigerate, stirring every so often, until the lemons have softened and start to turn translucent and the sugar is mostly dissolved, at least 24 hours and up to 48 hours.
- For the pie dough: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will be dry, which is fine).
- Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water 1 tablespoon at a time. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick disks; wrap each disk tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight.
- Once the lemons have macerated and the pie dough has chilled, place a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F.
- For the filling: Take the macerated lemons out of the refrigerator and whisk in 4 of the eggs, the cornstarch and salt until well combined. Set aside while you roll the dough.
- Roll out 1 disk of dough on a lightly floured surface or on a piece of parchment into a 12-inch round (about 1/4-inch thick). Ease the dough into a 9-inch pie plate. Pour the lemon filling over the crust. Repeat the rolling with the remaining dough, then carefully place it on top of the filling. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork or your fingers.
- Whisk the remaining egg with a splash of water in a small bowl, then brush all over the pie dough. Finally, cut 4 small slits in the center of the pie to release steam while baking.
- Place the pie directly on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until the crust is deep golden-brown all over and cooked through and the filling is set, about 1 hour 15 minutes longer. Transfer to a wire rack to cool completely.
- For the whipped cream: While the pie is cooling, combine the cream and confectioners' sugar in a large bowl. Beat with an electric mixer on medium-high speed until it is light, fluffy and holds soft peaks, about 2 minutes. Refrigerate until ready to serve.
- Cut the room temperature pie into wedges and serve with a dollop of whipped cream.
GINGERED CITRUS SHAKER PIE
A twist on the classic Shaker pie that used the entire fruit: peel, pith and pulp. Ginger and lemon compliment one another so well, and this pie is infused with a sweet, spicy character that will make a memorable dessert. The addition of key limes and oranges adds another dimension and brightens the flavor of the humble lemon pie. In early Spring, Meyer lemons, Key limes and Clementine oranges are all available and make the best combination. Half of the sugar can be substituted with Splenda blend without really affecting the flavor.
Provided by East Wind Goddess
Categories Pie
Time 9h30m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice all the fruit as thin as possible, removing any seeds.
- Add the ginger paste (I use 2T Gourmet Garden ginger spice blend).
- Add the sugar.
- Allow to sit and blend for several hours, preferably overnight, stirring occasionally.
- Preheat the oven to 400.
- Beat the eggs well, until light and frothy.
- Blend the eggs into the sugar-fruit mixture.
- Prepare the crust and place the bottom in the pie pan.
- Pour the filling mixture into the pan. It will be soupy.
- Make slits in the top pie crust and seal together with the bottom.
- Lightly brush with water and sprinkle with sugar.
- Cover the edges with a pie crust shield or aluminum foil.
- Bake for 30 minutes, or until the crust has a nice golden color.
- Remove from the oven and allow to cool completely before slicing. I think this pie tastes better the longer it sits: it's a great 2nd-day pie.
- Preparation time includes MINIMUM time for the fruit-sugar blend to macerate.
- To make your own sweet ginger paste:.
- Grate 1-2 T ginger
- Add 1/2 t sugar or honey.
- mash and blend together. Add a few drops of citrus juice to assist in creating a paste.
Nutrition Facts : Calories 317.7, Fat 18.3, SaturatedFat 4.7, Cholesterol 105.8, Sodium 281.1, Carbohydrate 35.8, Fiber 4.5, Sugar 4.8, Protein 7.1
OHIO SHAKER LEMON PIE
Steps:
- In a large saucepan of boiling water blanch the lemons for 30 seconds, drain them, and rinse them under cold water. Trim the ends of the lemons, discarding them, and cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
- Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
- Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.
SHAKER LEMON PIE
Provided by Nancie McDermott
Categories Citrus Fruit Dessert Bake Vegetarian Lemon Family Reunion Party Advance Prep Required Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 6
Steps:
- Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
- Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
- Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
- Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
- Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
- Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
- Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
SHAKER CITRUS PIE
This Shaker-style citrus-infused pie uses the whole fruit, rind and all for an extra punch of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Cut oranges and lemon into paper-thin slices, and remove the seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
- On a lightly floured surface, roll out dough to 1/8 inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.
- Heat oven to 400 degrees. Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
- Combine whole eggs and citrus syrup in the bowl of an electric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.
- In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on a baking sheet; bake 15 minutes, then reduce heat to 350 degrees. continue to bake 35 to 40 minutes more, until pie is set. Let cool completely on a wire rack, 2 to 3 hours. Serve with compote.
SHAKER CITRUS PIE
This Shaker-style pie uses the whole fruit, rind and all. To get the best flavor, choose lemons and oranges with very thin skins.
Provided by Chef mariajane
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut oranges and lemon into paper-thin slices, and remove seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
- On a lightly floured surface, roll out dough to 1/8'-inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.
- Heat oven to 400°F Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
- Combine whole eggs and citrus syrup in the bowl of an eletric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.
- In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on baking sheet; bake 15 minutes, then reduce heat to 350F; continue to bake 35-40 minutes more, until pie is set. Let cool completely on a wire rack, 2-3 hours. Serve with compote.
- CRANBERRY COMPOTE: Combine all ingredients in a medium saucepan. Place over medium-high heat and cook 7-10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.
Nutrition Facts : Calories 371.8, Fat 3.9, SaturatedFat 1.4, Cholesterol 134.5, Sodium 37.7, Carbohydrate 83.9, Fiber 2.5, Sugar 79.5, Protein 4.1
SHAKER LEMON PIE
Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.
Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
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