Ohio Shaker Lemon Pie Recipes

SHAKER LEMON PIE

Steps:

• Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
• The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
• Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

SHAKER LEMON PIE

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.

SABBATHDAY LAKE'S SHAKER LEMON PIE

Steps:

• Begin with the filling. Wash lemons; cut off both ends and discard. Slice lemons very thinly, rinds and all. Place in a mixing bowl and cover with sugar. Stir to mix well. Cover and set aside for 2 hours or longer.
• While lemons are macerating, make pie crust dough. Sift together flour and salt into a large mixing bowl. Mix in shortening until pieces are the size of peas. Gradually add water, a tablespoon at a time, until dough is soft and easy to work. Do not mix too much.
• Divide dough in two, one piece slightly larger than the other, and form two balls. Wrap each in paper or plastic film and refrigerate 30 minutes or longer.
• When ready to assemble pie, roll out the two portions of dough on a floured board.
• Preheat oven to 450 degrees.
• Line a 9-inch pie plate with larger portion of pastry. To the lemon mixture, add the eggs (the sugar will have dissolved into a syrup). Mix well to blend. Pour into the pie shell. Top with the second piece of dough. Crimp edges well to prevent leaking and cut a few air vents in the top.
• Place pie on a cookie sheet in preheated oven and bake 15 minutes. Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted in center comes out clean.

SHAKER LEMON PIE

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.

OHIO SHAKER LEMON PIE

Steps:

• Blanch the lemons for 30 seconds then drain and rinse with cold water.
• Trim the ends of the lemons, toss them, 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 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.
• 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.
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SHAKER LEMON PIE FROM OHIO

Steps:

• Mix together the lemon slices and the sugar and let this stand for two hours.
• After two hours add the beaten eggs.
• Pour the mixture into a prepared pie crust and top with the second crust.
• Bake in a preheated 450 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and bake for a further 20 minutes.

SHAKER LEMON PIE

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.

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

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.