Wednesday, September 16, 2009

Shaker Lemon Pie

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
4 eggs


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?

20 comments:

Pam said...

Shaker lemon pie? You have melted my heart and made me drool all over my keyboard. This is my idea of the perfect dessert. It looks beautiful Marjie.

veedogknitter said...

ohhh, that does look good!! I may have to try this one soon. My husband ONLY ever wants apple pie, but i may have to spring this one on him soon!

Paula said...

Mmmmm ... good! I don't know how they measure pie plates. In addition to varying widths, there's also differences in depth, too. You know, the whole "deep dish" thing.

I love how this pie incorporates the peel! I've never seen that before. I bet it was a great combo of tart, sweet, cruch, and creamy. YUM!

Paula said...

Uh, that would be crunch not cruch. Geez, I wish there was an edit key!

Mickle in NZ said...

Drool material, most definately!

Next up Michelle will learn about shaker pie, indeed shaker anything!

I make a pie crust mix, get it to all stick together in a vague disc shape, then cover with cling film/waxed paper/ unwaxed paper and put in the fridge for at least 30 mins.

When you start to think about rolling it out take the beast out of the fridge. Do all the other stuff then do the rolling out bit ...etc....

I so, so wish I'd watched my Grandmothers, My Nana and My Grandma with their cooking.

Love and much cooking and foodie care, Michelle xxx

p.s. rolling out assorted types of dough just has to be a home schooling lesson or two, or ten!

Channon said...

I don't care for lemon pie, so I'm glad the Knight wasn't in the office when I opened this up. Of course, he doesn't care for chocolate chess pie either...

Barbara said...

Congrats on your first ever double crust pie! And you sure chose the right kind- lemon!!!

prairierunner said...

Yum!! You'll be the pie queen in a very short time!

gaylen said...

OMG - I don't bake and I try not to make dessert (in fact my family is lucky to get dinner). But I am so gonna make this. You rock!! g

doggybloggy said...

lemon bars, lemon merengue, lemon squares, lemon anything - not my favorite but this does look good and I would try a bite.

The Blonde Duck said...

I'm so proud of you!!! HOORAY!!!

Annette said...

Great looking pie, Marjie! See, it wasn't THAT hard...we all knew you could do it!

Lakeland Jo said...

I am with Pam- drooling all over my keyboard. Your food always looks divine- can I come and stay?

noble pig said...

You made us wait so long you stinker! It turned out beautiful...love the top crust on there.

Sue said...

Marjie,
Do you live near Tunkhannock? I used to spend every summer there when I was a little girl. I stayed at my Aunt's farm right on the river. Good memories.
Sue

Tatersmama said...

Mmmmmmmmmm!
Omigosh... I want some!
A girlfriend gave me 4 gorgeous lemons straight off her tree, and I think the fish I had planned on using them with, will have to wait!
I NEED to try this pie, tonight!

( a little pie crust tip for you: Put strips of foil around the edge of your crust when you first put it in the oven, and then remove them about halfway through.
I like a browner crust, but the Old Guy won't eat it that way. His loss, I say!)

buffalodick said...

I'll take Doggy's share of anything lemon! Including half of that pie!

TavoLini said...

I love the three ingredients :)

That looks excellent--you know, I never make pies except during the holidays. I should work on that...

Pam said...

What a wonderful, simple pie. I could do this. Except for the whole crust thing. That I cannot do.

Grace said...

i didn't think i'd ever say this about a lemon pie, but it looks marvelous! i think it's the icky meringue topping on most lemon pies that turns me away, but this double crusted one really appeals--bravo!