SHAKER LEMON PIE
My family loves this pie, so when I was assigned a dessert as my 'dish to pass' for our family reunion, I brought this pie. The pie was gone before some of the people got through the line to get their main meal! I got lots of complements and requests for the recipe. Hope you will enjoy it too. This recipe was adapted from a...
Provided by Marcia Gonyea
Categories Pies
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. For the Filling: Wash and dry the lemons. Use a mandoline (a very sharp serrated knife works, too) to slice the lemons as thin as possible; transfer the slices to a large bowl, removing any seeds. Stir in the 2 cups sugar, cover the bowl and let the mixture sit at room temperature overnight.
- 2. For the Crust: Have a 9-inch pie plate at hand. Place the 2 1/2 cups flour and dash salt in a large, deep bowl. Use your hands to work in the butter and shortening until you see marble-size lumps form. Add the ice water a little at a time while using your hands to toss the flour mixture lightly. When the dough feels somewhat moist, take a small handful of dough and squeeze it; if it holds together, your done. If the dough is too dry, add water until it passes the test. DO NOT overwork the dough Cut the dough in 2 and form each half into a disk.
- 3. Roll out 1 of the disks of dough on a floured work surface to a diameter of about 12 inches and transfer it to the pie plate, trimming off any excess overhanging. Roll out the second piece of dough to about 12 inches.
- 4. When ready to bake, preheat the oven to 425 degrees.
- 5. Combine the lemon-sugar mixture with the four beaten eggs, 1/4 teaspoon of salt and 3 tablespoons flour. Pour into the pie plate and cover with the top crust, crimping edges with your fingers. Brush with the remaining beaten egg. Use a knife to cut or poke a few vent holes near the center of the crust.
- 6. Bake for 20 minutes. Reduce the temperature to 375 degreesand bake for 25 to 30 minutes more. Let cool before cutting into slices. Makes one 9-inch pie. (12 servings).
- 7. Note: Sweet, sour, bitter-this pie has it all. The key is leaving in the lemon rinds, which retains some bite even after an overnight maceration with sugar. The overnight operation should be done at room temperature.
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Thabisile Ngwenya
[email protected]This pie is a bit too tart for my taste, but I still enjoyed it. I would reduce the amount of lemon juice in the filling next time.
Tinah Tokollo
[email protected]I've made this pie several times and it always turns out perfect. It's my favorite lemon pie recipe.
maged mego
[email protected]This pie is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
dulal 987
[email protected]I made this pie for a bake sale and it was a huge hit! Everyone loved it.
David Degrange
[email protected]I'm not a baker, but this recipe was easy to follow and my pie turned out great!
Sehrish Saba
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Abdul Jalil mia
[email protected]I'm not a big fan of lemon pie, but this one changed my mind. It's the perfect balance of tart and sweet.
Nowa Dominic
[email protected]This pie is perfect for summer gatherings. It's light and refreshing, and everyone loves it.
Ismaila okin Abdul ganiyu
[email protected]I added some fresh raspberries to the filling and it was delicious! I highly recommend trying this variation.
Savannah Criado
[email protected]I'm allergic to nuts, so I substituted almond flour for the graham cracker crumbs in the crust. It turned out great!
Sandile Star
[email protected]The pie was a bit runny, even after I baked it for the full amount of time. I'm not sure what I did wrong.
Youssef Altay
[email protected]This pie is too sweet for my liking. I would reduce the amount of sugar in the filling next time.
Zagham Gujjar
[email protected]The crust was a little dry for my taste, but the filling was delicious. I'll try using a different crust recipe next time.
Alvaro Gamboa
[email protected]I was looking for a lemon pie recipe that wasn't too complicated, and this one fit the bill perfectly. It was easy to make and turned out great!
Ehsanullah Khan
[email protected]I've made this pie several times now and it always turns out perfect. It's my go-to recipe for lemon pie.
Jewells Huizar
[email protected]This pie was a hit at my family gathering. Everyone loved it! I especially liked the crunch of the crust.
Funmike Ajayi (Pearlstone Confectionery)
[email protected]I had some lemons that were about to go bad, so I decided to make this pie. I'm so glad I did! It was delicious! The crust was crispy and the filling was creamy and tart.
MDTanvir Ahommed
[email protected]This is the best lemon pie recipe I've ever tried! The crust is flaky and buttery, and the filling is perfectly tart and sweet. I'll definitely be making this again and again.