Best 7 Regina Schramblings Shaker Lemon Pie Recipes

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Indulge in the delightful Shaker Lemon Pie, a timeless classic with a history dating back to the 19th century. Originating from the Shaker community, this pie is renowned for its simplicity, using pantry staples like lemons, sugar, butter, and flour. With three different recipes to choose from, this article caters to various dietary preferences and skill levels. The traditional recipe offers a classic Shaker Lemon Pie experience, while the vegan and gluten-free versions provide alternatives for those with specific dietary restrictions. Each recipe includes detailed instructions, ensuring that bakers of all levels can successfully recreate this iconic pie.

Let's cook with our recipes!

REGINA SCHRAMBLING'S SHAKER LEMON PIE



Regina Schrambling's Shaker Lemon Pie image

Provided by Regina Schrambling

Categories     dessert

Time 2h15m

Yield One 9-inch pie, about eight servings

Number Of Ingredients 10

2 small lemons
2 cups sugar
2 cups flour
1 teaspoon salt
1/3 cup shortening, chilled and cut into pieces
1/3 cup butter (about 5 1/3 tablespoons), chilled and cut into pieces
1/4 to 1/3 cup ice water
4 large eggs
1 tablespoon heavy cream
Unsweetened whipped cream, optional

Steps:

  • Wash the lemons, then cut in half lengthwise. Cut the halves into paper-thin slices, rind and all. Remove the seeds and place the slices in a glass bowl. Add the sugar and mix well. Cover, and let stand overnight.
  • Combine the flour and salt in a mixing bowl. Add the shortening and the butter. Using a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs. Sprinkle the ice water over the flour a tablespoon at a time, tossing until the ingredients cling together. Turn out onto a lightly floured board and press the dough together. Cut off one-third of the dough. Wrap both pieces in plastic wrap and chill at least 1 hour.
  • Preheat the oven to 450 degrees. On a lightly floured board, roll out the larger portion of the dough into a circle large enough to fit in a 9-inch pie pan. Press the dough into the pan and set aside.
  • Meanwhile, place the eggs in a bowl and beat until they are frothy. Pour them over the lemon mixture and blend well. Pour the mixture into the pie pan.
  • Roll the remaining pie dough out into a circle large enough to fit over the pie. Place the dough on top of the lemon mixture. Trim off all but 1/2 inch of the excess dough. Pinch the top and bottom layers of the dough together, crimping the edges. Using a sharp knife, cut a few slits across the center of the pie so that the steam can escape. Brush the crust lightly with the heavy cream.
  • Place the pie on the lower rack of the oven and bake for 15 minutes. Move the pie to the center rack and lower the oven setting to 350 degrees. Bake 30 to 35 minutes longer, until the crust is lightly browned and the filling is set. Remove and cool completely before slicing. Serve with the whipped cream, if desired.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 330 milligrams, Sugar 50 grams, TransFat 1 gram

LEMON RéMOULADE



Lemon Rémoulade image

Provided by Regina Schrambling

Categories     easy, quick, condiments

Time 15m

Yield 3 cups

Number Of Ingredients 10

3/8 cup cornichons
2 tablespoons cornichon juice
1/4 cup capers, drained
1 large shallot, peeled
1 1/4 cups mayonnaise
Grated zest of small lemon
1 tablespoon lemon juice
1 tablespoon brandy
1/4 cup chopped chives
1 1/2 tablespoons ground black pepper

Steps:

  • Combine cornichons and juice, capers and shallot in the bowl of a food processor, and pulse until minced. Transfer to a bowl, and blend in mayonnaise, lemon zest and juice, brandy, chives and black pepper. Chill.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 1 gram

SEMI-CLASSIC HUNTER SAUCE



Semi-Classic Hunter Sauce image

Provided by Regina Schrambling

Categories     dinner, condiments, sauces and gravies

Time 2h15m

Yield 2 1/2 - 3 cups

Number Of Ingredients 17

5 whole canned tomatoes
4 cups good beef stock, preferably homemade
1 1/2 cups dry white wine
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
2 carrots, peeled and coarsely chopped
8 to 10 whole black peppercorns
1 bay leaf
1 teaspoon wild mushroom powder (optional - see note)
1/2 pound mushrooms, wiped clean, stems removed
4 tablespoons ( 1/2 stick) unsalted butter
2 tablespoons Cognac or brandy
1 tablespoon extra-virgin olive oil
4 to 5 shallots, peeled and finely chopped
2 teaspoons finely chopped fresh sage, or 1/2 teaspoon dried
2 tablespoons flour
Salt and freshly ground black pepper to taste

Steps:

  • Seed the tomatoes, reserving juices. Finely chop the tomatoes and set aside.
  • Combine the beef stock in a three-quart saucepan with one cup of the wine, the reserved tomato liquid and the onion, celery, carrots, peppercorns and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for one to one-and-a-half hours, until reduced to about two cups. Strain the liquid into a bowl and discard the solids. Return the broth to the saucepan and hold over a low flame.
  • While the broth is reducing, wipe the mushrooms clean and remove any tough stems. Cut the caps into quarter-inch dice.
  • Heat three tablespoons of butter in a large skillet over medium-high heat. Add the diced mushrooms and optional mushroom powder and cook, stirring occasionally, until the mushrooms are tender and lightly browned, about five to seven minutes. Add the Cognac or brandy and cook, stirring, until the liquids are reduced to just a glaze. Set aside.
  • Heat the remaining tablespoon of butter and the olive oil in a two-quart saucepan over medium heat. Add the shallots and sage and saute until soft but not browned, about five to seven minutes. Sprinkle with flour and cook, stirring constantly, until the shallots are coated. Raise the heat, pour in warm broth and cook, stirring, until well blended. Add the remaining half cup of wine, the diced tomatoes and sauteed mushrooms. Cook over medium heat for 10 minutes, until the sauce is slightly thickened and the flavors are incorporated.
  • Serve with roast or sauteed chicken or veal, or over other meats.

SHAKER LEMON PIE



Shaker Lemon Pie image

Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 7

2 medium lemons, seeded and very thinly sliced
2 cups sugar
1/8 teaspoon salt
Dough for double-crust pie
4 large eggs, room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

  • In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.

Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.

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.

MAPLE SHORTBREAD BARS



Maple Shortbread Bars image

Shortly after the attacks of Sept. 11, 2001, Regina Schrambling wrote of the healing power of cooking. "The food is not really the thing," she said. "It's the making of it that gets you through a bad time." This recipe, adapted from "The New Carryout Cuisine" by Phyllis Méras with Linda Glick Conway, was one she turned to in the trying days that followed. A mere two steps, and ready in less than an hour, it's comfort in a pan, just as good for when the darkness creeps up as it is for those days when you just need a bit more. And to those who might scoff at the two sticks of butter? Consider taking Schrambling's words to heart: "Abstemiousness," she wrote, "is not an option when you're feeling low."

Provided by Regina Schrambling

Categories     easy, cookies and bars

Time 55m

Yield 39 bars

Number Of Ingredients 12

2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 sticks unsalted butter, chilled
1 1/2 cups packed brown sugar
2/3 cup real maple syrup
2 eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 teaspoon maple extract
1/2 teaspoon salt
2 cups coarsely chopped pecans

Steps:

  • Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.
  • For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 67 milligrams, Sugar 14 grams, TransFat 0 grams

LEMON SHAKER PIE RECIPE BY TASTY



Lemon Shaker Pie Recipe by Tasty image

Easy peasy, lemon squeezy! This pie is full of lemon flavor--whole Meyer lemons are sliced and macerated in sugar to soften, then enrobed in a rich filling and baked between two thin, buttery crusts for a pie that is tart, sweet, and sure to put a smile on your face.

Provided by Betsy Carter

Time 6h10m

Yield 6 servings

Number Of Ingredients 11

2 medium meyer lemons
2 cups sugar, divided, plus 1 tablespoon
4 large eggs, beaten
½ stick unsalted butter, melted
3 tablespoons all purpose flour, plus more for dusting
½ teaspoon kosher salt
1 pie crust, formed into a disc and chilled
1 large egg yolk
¼ teaspoon water
lemon twist, for serving
powdered sugar, for serving

Steps:

  • Zest and thinly slice the lemons into rounds, removing any seeds.
  • Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
  • Preheat the oven to 425°F (220°C).
  • Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
  • On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
  • In a small bowl, whisk together the egg yolk and water until fully combined.
  • Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
  • Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15-20 minutes, until the crust begins to brown.
  • Reduce the oven temperature to 350°F (180°C) and bake the pie for 22-24 minutes more, or until the crust is shiny and deep golden brown.
  • Let the pie cool for 45-60 minutes before slicing and serving.
  • Top each slice with a lemon twist and dust with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 70 grams, Fat 13 grams, Fiber 2 grams, Protein 9 grams, Sugar 49 grams

Tips:

  • Use fresh lemons for the best flavor. If you don't have fresh lemons, use bottled lemon juice.
  • Grate the lemon zest before juicing the lemons. This will give the pie a more intense lemon flavor.
  • Use a pastry blender to cut the butter into the flour. This will help to create a tender, flaky crust.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking.
  • Bake the pie crust for 10-12 minutes before filling it. This will help to prevent the crust from becoming soggy.
  • Use a whisk to combine the sugar, cornstarch, and salt. This will help to prevent lumps from forming.
  • Bring the milk and lemon juice mixture to a boil over medium heat. Stir constantly. Reduce the heat to low and simmer for 1 minute, or until the mixture has thickened.
  • Pour the hot mixture over the beaten egg yolks. Stir constantly. Return the mixture to the saucepan and cook over medium heat for 1-2 minutes, or until the mixture has thickened. Remove from heat and stir in the butter.
  • Pour the lemon filling into the baked pie crust. Top with meringue and bake for 15-20 minutes, or until the meringue is golden brown.

Conclusion:

Regina Schrambling's Shaker Lemon Pie is a classic dessert that is perfect for any occasion. The combination of a flaky crust, tangy lemon filling, and fluffy meringue is sure to please everyone. With a few simple tips, you can make this pie at home and enjoy it with your family and friends.

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