Shaker Lemon Pie
Photo: Christopher Hirsheimer
This sourish pie, with its marmalade-like filling, is said to have been a specialty of the Ohio branch of the Shaker community.
FOR THE FILLING:
2 large lemons
2 cups sugar
1/4 tsp. salt
4 eggs
4 tbsp. butter, melted
3 tbsp. all-purpose flour
FOR THE CRUST:
1 3/4 cups all-purpose flour
1 tsp. salt
10 tbsp. cold butter, cut into pieces
2 tbsp. vegetable shortening
1. For the filling: Thoroughly wash lemons, then dry with paper towel. Finely grate lemon zest into a bowl. Using a mandoline or a sharp knife, slice lemons very thin; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.
2. For the crust: Sift flour and salt together into a large mixing bowl. Use a pastry cutter or 2 table knives to work butter and shortening into flour until it resembles coarse meal.Sprinkle in up to 5 tbsp. ice water, stirring dough with a fork until it just begins to hold together. Press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several kneads with the heel of your hand to form it into a smooth ball. Divide dough into 2 balls, wrap in plastic, and refrigerate for 1 hour.
3. Preheat oven to 425°. Whisk eggs in bowl until frothy. Add butter and flour, whisking until smooth. Stir into lemon mixture.
4. Roll out dough on a lightly floured surface into two 12" rounds. Fit one round into a 9" pie plate and pour in filling. Cover pie with remaining pastry round. Fold edges of dough under, then crimp edges. Cut steam vents in top crust. Bake until edges begin to brown, about 30 minutes. Reduce heat to 350° and bake until crust is golden brown, 25–30 minutes more. Remove from oven and let cool for at least 30 minutes before slicing.
unfortunately, you folks have not provided the complete recipe for the shaker lemon pie.
as you can see, the recipe on your website leaves me hanging at step 2.
whats the story?
this is one of my favorite pies and i'd take
it any day over a lemon tart or lemon meringue
pie -- sourness and sweetness perfectly matched
here.
crust: once like meal of peas size dry lumps, add spoonfuls of cold water until in forms dry ball; refrigerate for an hour. roll out 2 crusts, bottom and top cust.
filling: after step two, add remaining ingredients (eggs room temp) and refrigerate (put cool mixture in
cool crust) pour in lemon mixture in bottom crust, cover with top crust w/ steam slits. bake at 425 for 15 min., reduce to 350 until firm center and golden brown crust.
There are always rave reviews and we use it for formal dinners and outdoor gatherings. I always have a sugar glaze available for those who pucker.
We often laugh about the time she tried to do this with limes instead of lemons. I think it took a week before we could unlock my uncle's jaws...the sucker was soooooo tart! Ha!
The only changes we made were to make the pastry with half lard and half butter. We also decided to omit the flour from the filling.
We handed a wedge of the just baked pie across the fence to our neighbours and went inside to finish chopping vegetables, etc for our dinner that night. While we were dining, the phone rang; we let the machine pick up. An ominous somewhat familiar voice said, "Tomorrow morning, if it feels like someone has been in the house but only pie is missing... we have a key...."
Did I remember to say that this is the best lemon pie we've ever had?