Shakerdoublecrustlemonpie Food

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SHAKER LEMON PIE



Shaker Lemon Pie image

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

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

2 large lemons or 3 medium lemons, sliced paper thin, rind and all
2 cups sugar
1 (8 inch) pastry for double-crust pie
4 eggs, beaten

Steps:

  • 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

OHIO SHAKER LEMON PIE



Ohio Shaker Lemon Pie image

Categories     Egg     Dessert     Bake     Thanksgiving     Lemon     Gourmet

Number Of Ingredients 5

2 lemons
1 3/4 cups sugar
paˆte brisée
4 large eggs
1/4 teaspoon salt

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



Shaker Lemon Pie image

This pie is so good , especially if you like a tart lemon pie . This recipe by Ray the Garden Guy,who grows many Meyer Lemon trees among other fruit bearing tree, says this is his favorite pie too and is ask to make this every year for Christmas as the lemons are just ripe then. I am sure you have seen this recipe before , but...

Provided by Pat Duran

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 14

LEMON PREP:
2 large lemons or 3 medium
2 c granulated sugar
1/4 tsp salt
FILLING:
4 large eggs
4 Tbsp melted butter, no substitute
3 Tbsp all purpose flour
CRUST:
1 3/4 c all purpose flour
1 tsp salt
10 Tbsp cold butter, cut in pieces
2 Tbsp lard or solid vegetable shortening
5 Tbsp ice cold vodka, or ice water

Steps:

  • 1. Lemon Prep: Thoroughly wash lemons , dry with paper towels. Finely grate lemons of zest into a bowl. Using a mandoline or sharp knife, slice lemons very,very thin; remove seeds.Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.
  • 2. Filling: Whisk eggs until frothy. Add butter and flour,mixing well.Stir into lemon mixture. Set aside.
  • 3. Crust: Preheat oven to 425^. In a large bowl combine flour and salt and cut in lard or shortening with a pie blender or use 2 table knives; until the pieces are the size of small peas. Add the vodka a Tablespoon at a time until the dough comes together and can be shaped into a ball. Divide dough in 1/2- and place each piece between plastic wrap and chill for 30 minutes in refrigerator. Take out one piece of dough at a time and roll to an 1/8 inch thick. Fit into cheesecake pan then stir filling and pour into the crust. Roll remaining crust and roll to fit over top of lemon filling; crimp edges of top and bottom crust together with fingers to make a pretty pie rim.(it will fit down on the lemon filling) -cut slits in top crust to vent steam.Sprinkle granulated sugar over top of crust.
  • 4. Bake in hot oven for 30 minutes . Turn oven temperature down to 350^ and continue to bake for 25-30 minutes- until filling is set. Cool on wire rack at least 30 minutes before removing pie from pan and serving.

SHAKER LEMON PIE



Shaker Lemon Pie image

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

2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust 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.

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



Shaker Lemon Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 5

4 large lemons
4 cups granulated sugar
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
9 eggs, well beaten
2 egg whites, beaten with a fork

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 DOUBLE CRUST LEMON PIE



Shaker Double Crust Lemon Pie image

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

2 large lemons
2 cups sugar
1/2 teaspoon salt
4 eggs
1 double crust pie crust
water
sugar, for dusting

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.

SHAKER LEMON PIE



Shaker Lemon Pie image

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

2 medium lemons
2 cups sugar
Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
4 eggs, beaten well
2 tablespoons all-purpose flour
1/4 teaspoon salt

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.

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