SHAKER LEMON PIE
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered this take on a classic Shaker lemon pie. Traditionally made from whole lemons, this version also incorporates blood oranges and cardamom, and it's a bright, welcome addition to the pecan and pumpkin desserts this time of year. Start it the day before by slicing the fruit and leaving it to sit in sugar overnight, then mix it with beaten eggs the next day. At home, Ms. Prueitt uses her tangy all-purpose cream cheese dough, which also happens to be gluten-free, but you could use regular pie dough if you prefer. Baking the pan directly on the oven floor (or on a baking stone placed on the oven floor) helps ensure that it browns evenly.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 9h30m
Yield 1 9-inch pie
Number Of Ingredients 10
Steps:
- Using a mandoline or a sharp knife, slice lemons and orange paper-thin, discarding the thick, pithy ends and any seeds. Put in a glass bowl and toss with granulated sugar. Cover and let sit at room temperature for at least 8 hours or overnight.
- Roll out the pie dough: Place one dough disk on a surface lightly dusted with cornstarch or tapioca. Roll dough to 1/8 inch/3 millimeters thick, rolling from the center evenly out in all directions. If the dough is cracking and is not pliable, let it sit at room temperature a little longer to warm up. Dust with additional cornstarch as needed to discourage sticking.
- Cut out a circle 2 inches/5 centimeters larger than the pie pan. Carefully lift dough and transfer to pan, easing dough into the bottom and sides but not stretching or pressing too firmly, or it will shrink during baking. If dough tears, patch with a little extra dough, pressing gently to adhere. Trim dough, leaving a 1/4-inch overhang. Refrigerate for 15 minutes, and roll second dough disk in the same way.
- If any seeds have floated to top of citrus mixture, fish them out. In a separate bowl, whisk eggs, salt and cardamom until blended, then add to the lemon mixture, mixing thoroughly.
- Heat oven to 350 degrees. If you have a baking stone, place it on the oven floor. Pour lemon filling into chilled shell, evenly distributing citrus pieces, and moisten the edge of the shell with water. Gently transfer upper crust onto the pie. Crimp the dough together using your fingers or a fork, and trim so it is flush with the edge of the pan and there is no overhang.
- Brush the top of the dough with the cream and chill for 20 minutes. Cut small vents in the top of the dough with a sharp knife, then place pie on baking stone or directly on the oven floor for 20 minutes. Transfer to a rack in the middle of the oven and bake another 30 to 40 minutes, until the top crust is golden brown and cooked through. Let cool before dusting with confectioners' sugar and serving.
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Olapade Omolara
[email protected]I've made this pie several times now, and it's always a hit. It's the perfect summer dessert.
Meshack Khyim
[email protected]This pie is the perfect balance of tart and sweet. It's the perfect dessert for any occasion.
Nomonde Nomonde
[email protected]I love that this pie uses fresh lemons. It really makes a difference in the flavor.
Riya Sarker
[email protected]This pie is the perfect dessert for any occasion. It's easy to make, and it's always a crowd-pleaser.
Sameer Zulifiqar
[email protected]I made this pie for a potluck, and it was a huge hit. Everyone loved it, and I even got requests for the recipe.
ayoub benabdallah
[email protected]This pie is the perfect combination of tart and sweet. The filling is smooth and creamy, and the crust is flaky and buttery.
Ehtisham Rai
[email protected]I've made this pie several times now, and I've always had great results. It's a great recipe for a classic lemon pie.
Rehana Bagum
[email protected]I was a bit disappointed with this pie. The filling was too runny, and the crust was too thick.
Ken Ssentamu
[email protected]I made this pie for my mother-in-law, who is a huge lemon pie fan. She said it was the best lemon pie she's ever had.
Raheeqa Shah89
[email protected]This pie was a bit more work than I expected, but it was totally worth it. The end result was a delicious and impressive pie that everyone loved.
Emihle Courtney
[email protected]I'm always looking for new lemon pie recipes, and this one is definitely a keeper. It's the perfect balance of tart and sweet.
Abdulrahman Harun
[email protected]I love that this pie uses fresh lemons. It really makes a difference in the flavor.
Qareer Laghari
[email protected]I've never made a pie before, but this recipe was so easy to follow. The pie turned out beautifully, and it tasted even better than it looked.
Ansar Malik
[email protected]This pie is the perfect summer dessert. It's light and refreshing, and the lemon flavor is perfectly balanced.
Xtilsh King
[email protected]I made this pie for a bake sale and it sold out in minutes! Everyone loved it, and I even got requests for the recipe.
Siddiq Bin Akber
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best lemon pie he's ever had.
Dejaiah Frantz
[email protected]I'm not a big fan of lemon desserts but this pie was surprisingly good. The filling was light and fluffy, and the crust was perfectly crispy.
Carla van Aardt
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.
Amrit Ale
[email protected]This lemon pie was a huge hit at my dinner party! The filling was perfectly tart and sweet, and the crust was flaky and buttery. I'll definitely be making this again.