Shaker Lemon Pie

January 24, 2011

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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″ pie

ingredients:
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

Other “national” days
January 27th – National Chocolate Cake Day
February 23rd – National Banana Bread Day
October 25th – World Pasta Day
to view more “national” days, click here

Want more pie recipes, check out these links:
Free form Cherry + Blackberry Pie - Technicolor Kitchen
Mini Pear-Raspberry-Ginger Pies – Cannelle et Vanille
Meyer Lemon Chocolate Pie – White on Rice Couple
Mixed Berry Pie – Passionate about Baking

{ 18 comments… read them below or add one }

1 Lucy Lean January 24, 2011 at 11:18 am

I love lemon anything – this looks like a winner…

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2 Susan January 24, 2011 at 1:05 pm

I do love most things lemon. This is no exception! Wanna come over for a piece, Lucy!?

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3 Kristen January 24, 2011 at 11:38 am

Citrus is like sunshine in the winter. You can’t get too much of it! This is gorgeous (and I love that lemon picture!)

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4 Susan January 24, 2011 at 1:04 pm

I know. I am so sorry to tease you like that. Hence, you have snow and seasons!

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5 Nancy@acommunaltable January 24, 2011 at 11:51 am

Definitely bookmarking this because I love ANYTHING with lemons in it – add the peel and I am in heaven!!

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6 Susan January 24, 2011 at 1:04 pm

although the first bite was odd, it is certainly worth the effort. Let me know how you like it, Nancy!

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7 Kim January 24, 2011 at 12:13 pm

Lucky you. You have a lemon tree in your backyard… Here, it’s just snow….

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8 Susan January 24, 2011 at 1:03 pm

Kim, I am blessed to have this tree. The lemons start to bloom around November, yet by the time May rolls around I am “lemon-less”!

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9 Amanda January 24, 2011 at 12:40 pm

Seriously… you always inspire me to be a better chef!! I love the wonderful and adventurous and unique items you bake. You bring beauty and grace to baking!

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10 Susan January 24, 2011 at 1:02 pm

No, seriously, you are the master of baked creations. I worship you!

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11 Damaris January 24, 2011 at 3:17 pm

Oh I wish I lived within driving distance from you. I would love to come get some lemons from your tree. I made lime squares last week but only because I don’t have access to any good lemons. Your pie sounds perfect.

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12 the urban baker January 24, 2011 at 3:54 pm

Damaris – if you lived closer I would invite you for a cup of tea and a huge slice of pie. We need to make that happen!

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13 marla {family fresh cooking} January 24, 2011 at 4:00 pm

Susan, I am loving all the updates you are making to your blog! This lemon pie sounds great – I love my desserts to be bursting with flavor! xo

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14 the urban baker January 24, 2011 at 7:26 pm

marla – this is certainly one of those desserts bursting with flavor. now you have a challenge – how can you macerating your lemons with “splenda”!

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15 Nicole @ The Dirty Oven January 24, 2011 at 5:35 pm

I have always wanted to make a shaker lemon pie, but have been afraid. After seeing yours I am so inspired. Will have to give it a try. Thanks for sharing and Happy National Pie Day. I am said no pie for me!

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16 Deeba January 24, 2011 at 6:29 pm

Citrus is right up my street Susan, and this pie has got to be a winner. I ♥ it. What a gorgeous tree to have in your yard. Glad you saw the tweet my friend; I’ve had a refreshing stop over here… like a ray of sunshine! xo

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17 Sarah Singleton January 26, 2011 at 1:19 am

That does look refreshing. But what I’m more interested in is Chocolate Cake Day! It’s right around the corner—I better get planning.

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18 Susan January 26, 2011 at 10:41 am

I know – don’t you think we all need to eat cake tomorrow morning – for breakfast???

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