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 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 DOUBLE CRUST LEMON PIE
Make and share this Shaker Double Crust Lemon Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grate and reserve peel from both lemons.
- Pare, removing the white membrane.
- Slice lemons paper thin, then quarter.
- Place lemons in a glass bowl with the grated peel, sugar and salt.
- Toss lightly and let set.
- Preheat oven to 425 degrees.
- Prepare pastry and line your pie plate.
- Beat eggs to foamy.
- Pour eggs over lemon/sugar mixture and mix well.
- Pour into prepared pie plate, top, flute edges.
- Brush with water and dust with sugar.
- Cover edges with foil (remove the last 15 minutes of baking).
- Bake for 40-45 minutes.
SHAMROCK PIE
Guests may wonder if the dessert has been touched by a leprechaun when they see the green layer in my lemon meringue pie. Then, after their first taste, they tell me they feel lucky to be enjoying such a dessert! -Gloria Warczak, Cedarburg, Wisconsin
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Stir a small amount into egg yolks; return all to the pan. Cook and stir for 1 minute. Remove from the heat; stir in the lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust.
- For meringue, beat egg whites until stiff peaks form. Spread over hot filling, sealing to the edges. Bake at 350 degrees F for 10-15 minutes or until lightly brown. Cool.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 48.8 g, Cholesterol 76.8 mg, Fat 9.4 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 147.5 mg, Sugar 33.7 g
SHAKE-A-PIE CRUST
My Mother always told me the less you handle dough, the better it will be. This is too simple! And it makes the flakiest crusts for pies.
Provided by deb k
Categories Pie
Time 35m
Yield 2 pies, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Put flour, sugar, salt and Crisco shortening in a plastic bowl with a lid.
- Seal and wink (let the air out;-).
- Shake until it sounds like sand.
- Add water.
- Seal and wink.
- Shake until it sounds like a rock.
- Roll out for your favorite pie or pastries.
SNICKERDOODLE SHAKES
All the great cinnamon flavors of snickerdoodle cookies are whirled together in these frosty shakes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In blender, place ice cream, milk and cinnamon. Cover and blend on high speed until smooth and creamy. Add cookie pieces; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream; sprinkle with crumbled cookies and cinnamon. Serve immediately.
Nutrition Facts : Calories 370, Carbohydrate 44 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 170 mg, Sugar 30 g, TransFat 1 1/2 g
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