JANUARY 24, 2011


Yesterday was National Pie Day.  So, I felt compelled to make a pie.  I wasn’t planning on making a pie, but when I read on Twitter that it was going to be National Pie Day (via Kristen at Dine and Dish), I pulled out my file of “things I want to make”.  One of the first recipes that I came across was a recipe for Shaker Lemon Pie.  With my Meyer lemon tree in full bloom, this was the pie for me.

The recipe called for the lemons along with the sugar to sit overnight.  I had about thirty minutes before we had to leave the house for dinner and thirty minutes was I needed.  I washed, sliced, and mixed the lemons in a large bowl with the sugar, covered it with plastic wrap and left the house.  When we got home, later that night, I made my pastry dough – which took a total of 10 minutes.

Before the kids woke up on Sunday morning, my pie was in the oven.  Shaker pie is an acquired taste.  Although my kids did not enjoy eating a pie with citrus peel in it, I found the pie to be surprisingly refreshing.  It was the perfect Sunday afternoon snack.

Shaker Lemon Pie
recipe adapted from here
yield: 1 9″ pieingredients:
2 medium Meyer lemons
2 cups sugar
4 eggs, beaten
2 Tbsp. whole wheat pastry flour
1/4 tsp. sea salt
pastry for a double 9″ crust(I like this one by Cory Schreiber)instructions:
• slice each lemon paper thin and then place lemons in a glass bowl
• add sugar and mix really well.  cover with plastic wrap and set aside over night
• make pastry dough.  set in fridge overnight.
• preheat the oven to 450*
• roll out one of your doughs and place in a 9″ pie plate.
• pour in filling and place the second piece of dough on top, leaving a 1″ overhang.
• trim the edges and crimp the dough together to keep the filling from oozing out.
• cut 8 steam vents in the top of the pie.
• bake 15 minutes then reduce heat to 375* and bake for another 25-35 minutes. or until the filling is bubbling and the top of the crust is a nice golden brown.
• place baked pie on a cooling rack and bring to room temperature before eating.
• add the eggs, flour, and slat to the bowl of sugary lemons.  combine well and then ad