Tuesday, December 19, 2017

Shaker Lemon Pie

(recipe from Saveur magazine)

For the filling:
2 cups sugar
1/4 tsp. kosher salt
2 large lemons, zested and thinly sliced, seeds discarded
4 eggs
4 Tbsp. unsalted butter, melted
3 Tbsp. flour

For the crust:
1 3/4 cups flour, plus more
10 Tbsp. unsalted butter, cubed and chilled
2 Tbsp. vegetable shortening (I used coconut oil)
1 tsp. kosher salt
5 Tbsp. ice-cold water

Start the filling:  Toss sugar, salt, and lemon zest and slices in a bowl; cover with plastic wrap and let sit at room temperature for 24 hours.

Make the crust:  Pulse flour, butter, shortening, and salt in a food processor into pea-size crumbles.  Add water; pulse until dough forms.  Divide dough in half and flatten into disks; wrap in plastic wrap and chill 1 hour.

Finish the filling and bake the pie:  Heat oven to 425F.  Whisk eggs in a bowl until frothy.  Whisk in melted butter and 3 Tbsp. flour; stir into reserved lemon mixture.  On a lightly floured surface, roll one disk of dough into a 12" round; fit into a 9" pie plate.  Trim edges using a knife, leaving 1" of dough overhanging the edge of the plate; pour in filling.  Roll remaining disk of dough into a 12" round and place over top of pie.  Pinch top and bottom edges together and fold under; crimp edges and cut 5 steam vents into the top crust.  Bake until crust is golden, about 30 minutes.  Reduce oven to 350F; bake until golden brown, 25-30 minutes.  Let cool completely before serving.

(I made this for Thanksgiving 2017 in Vermont with Sage and her family.  It's very different, with an intense lemon flavor.  Use a very sharp knife when cutting, as the lemon slices are not as tender as you'd like.)

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