SHAKER LEMON PIE RECIPE
This old-fashioned pie is made with thinly sliced whole lemons-peels and all. The recipe originated in Shaker communities in areas where the South meets New England and the Midwest. Shaker cooks considered lemons an important part of a healthy diet, even though they were expensive and hard to come by, so they devised this pie to make use of every bit of the fruit. The Charleston, West Virginia, Junior League included this Shaker Lemon Pie in its 1974 Mountain Measures cookbook, and it's been a favorite of bakers ever since. This citrus dessert is incredibly easy to make, with only four ingredients and 15 minutes of hands-on time. You let the lemon slices and sugar sit in a shallow bowl together for at least four hours, overnight if you'd like, to get the lemon slices good and juicy. To make it even easier, line a pie plate with a storebought refrigerated piecrust. We love serving this pie warm right out of the oven, and it goes too perfectly with some homemade vanilla ice cream! This pie makes a great addition to any Sunday family meal.
Provided by Mountain Measures a Collection of West Virginia Recipes
Yield Serves 6 to 8
Number Of Ingredients 5
- Combine lemon slices and sugar in a shallow bowl; let stand until lemon slices are juicy, 4 hours or overnight. Remove any seeds that float to the surface.
- Preheat oven to 450°F. Stir eggs into lemon mixture thoroughly.
- Line a 9-inch pie plate with 1 piecrust. Pour lemon mixture into shell. Cover with top crust, and crimp edges. Cut decorative steam vents in top crust.
- Bake at 450°F for 15 minutes. Without removing pie from oven, reduce temperature to 350°F. Bake until a knife inserted in center comes out clean, about 25 minutes. Cover piecrust edges with aluminum foil, if becoming too brown. Serve pie warm or at room temperature. Top slices with vanilla ice cream, if desired.
SHAKER LEMON PIE
This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices - peel and all - sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm - not hot - or at room temperature with vanilla ice cream.
Provided by evelynathens
Yield 6 serving(s)
Number Of Ingredients 4
- Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
- Preheat the oven to 450 degrees.
- Divide the dough in half; roll out one-half and line the pie pan with it.
- Stir the beaten eggs into the lemon mixture.
- Spread the mixture over the pie dough.
- Sprinkle the remaining 1/2 cup sugar over the filling.
- Roll the remaining dough out and place over the filling.
- Crimp the edges and cut vents on top.
- Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.
Nutrition Facts : Calories 595.3, Fat 21.9, SaturatedFat 5.7, Cholesterol 141, Sodium 336.8, Carbohydrate 96.1, Fiber 2.6, Sugar 67, Protein 8
SHAKER LEMON PIE
- 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
- 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
OHIO SHAKER LEMON PIE
Gourmet November 1993 Note if you are seeking another recipe, it is not here. Google the name of the other recipe and I bet it shows up. The reviews are NOT for this one. Also click my name. Go to my homepage. Read the directions [wink]
Provided by drhousespcatcher
Yield 6 serving(s)
Number Of Ingredients 4
- 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.
- You might want to do a search engine search for the other pie if you bookmarked it.
Nutrition Facts : Calories 281.9, Fat 3.4, SaturatedFat 1.1, Cholesterol 141, Sodium 144.6, Carbohydrate 62.4, Fiber 1.7, Sugar 58.5, Protein 4.6
LEMON SHAKER PIE RECIPE BY TASTY
Easy peasy, lemon squeezy! This pie is full of lemon flavor--whole Meyer lemons are sliced and macerated in sugar to soften, then enrobed in a rich filling and baked between two thin, buttery crusts for a pie that is tart, sweet, and sure to put a smile on your face.
Provided by Betsy Carter
Yield 6 servings
Number Of Ingredients 11
- Zest and thinly slice the lemons into rounds, removing any seeds.
- Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
- Preheat the oven to 425°F (220°C).
- Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
- On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
- In a small bowl, whisk together the egg yolk and water until fully combined.
- Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
- Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15-20 minutes, until the crust begins to brown.
- Reduce the oven temperature to 350°F (180°C) and bake the pie for 22-24 minutes more, or until the crust is shiny and deep golden brown.
- Let the pie cool for 45-60 minutes before slicing and serving.
- Top each slice with a lemon twist and dust with powdered sugar.
Nutrition Facts : Calories 430 calories, Carbohydrate 70 grams, Fat 13 grams, Fiber 2 grams, Protein 9 grams, Sugar 49 grams
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
Yield 8 servings.
Number Of Ingredients 7
- 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.
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
Yield 1 9-inch pie
Number Of Ingredients 10
- 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.
OHIO SHAKER LEMON PIE
- 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
- 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.
MARTHA'S SHAKER LEMON PIE
- 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 one is available.) Remove the peel and pith of the remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add the sugar and toss well to coat all the lemon slices. Cover the bowl with plastic wrap and let the mixture rest overnight, stirring occasionally. This takes the bitterness from the rind.
- The next day, preheat the oven to 450 degrees. Press one Pate Brisee round into a 9-inch pie plate and chill.
- Add the beaten eggs to the sugar-coated lemon slices and mix well. Turn the mixture into the 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 cover the filling with it. Crimp the edges of the pie to seal. Brush the pastry top and edges with the egg white and sprinkle with sanding sugar. Bake for 20 minutes. Cover the edges of the pie with foil. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and shiny, about 30 minutes. Let cool on a rack before serving.
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