The moment you've all been waiting for: my first ever pie with a double crust, and it was homemade crust, to boot! OK, maybe saying you've all been waiting for it is an exaggeration, but I'm entitled to a bit of poetic license, right? Please?
This needed a little thinking ahead. I'm excellent at planning ahead, but I don't like to do step 1, then stop for a while. Nonetheless, I do believe my dearly beloved wants this again. Soon.
SHAKER LEMON PIE
1 double pie crust
3 lemons, unpeeled, sliced paper thin (toss only the very ends)
2 cups sugar
Combine the lemons and sugar in a bowl. Let it sit for a minimum of 2 hours. After that time has passed, preheat the oven to 425F. Beat the eggs well, and stir in the lemon mixture. Pour into an unbaked crust, and add a top crust. Cut slits in the top crust. Put in the oven at 425F for 15 minutes, then reduce the temperature to 350F without opening the oven door, and bake another 40 minutes. Put a knife through one of the slits in the crust to check; when it comes out clean, the custard inside is done. Let the pie cool before cutting, and serve with very sweet whipped cream.
I still don't know how pie plates are measured: top or bottom, outside or inside diameter. I do know that this didn't really fill my pie plate, so next time, I'll be using 4 lemons and 6 eggs, along with about 3 cups of sugar. I do have to say that everyone was enthusiastically pleased with this. And, finally, who can complain about a 3 item ingredient list?