SHAKER LEMON PIE
Source of Recipe
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2 large unblemished lemons
2 cups sugar
2 pastry crusts
4 eggs
Trim ends of lemons, slice lemons as thin as possible, discarding
seeds. Toss lemon slices with the sugar in bowl until thoroughly
mixed. Refrigerate covered, overnight.
Heat oven to 450 degrees F.
Roll out one half of pastry on lightly floured surface into circle
1/8-inch thick. Carefully fold in quarters, ease and unfold into
9-inch pie pan. Gently press pastry against bottom and sides of
pan with fingertips. Trim overhang to 1/2-inch.
Beat eggs in medium bowl until frothy, gently stir lemon mixture
into eggs until thoroughly blended. Pour filling into prepared
crust. Roll out remaining pastry on lightly floured surface into
circle 1/8-inch thick. Cut 3 small air vents in center of circle.
Roll pastry up on rolling pin, unroll over top of pan, covering
filling. Trim to edge of pie pan. Fold overhang over top crust,
crimp decoratively with fingertips to seal.
Bake pie 15 minutes, reduce heat to 375 degrees F. Bake until
small sharp knife inserted near edge of pie is withdrawn clean,
about 20 minutes. Cool completely on wire rack before serving.
FLAKY PIE CRUST
1 cup all-purpose flour
1/2 tsp salt
1/3 cup plus 2 Tbsps solid vegetable shortening, cold
2 Tbsps ice water
Combine flour and salt in medium bowl, cut in shortening until
mixture is size of small peas. Sprinkle water, 1 Tbsp at a time,
over flour mixture, tossing lightly with a fork until mixture cleans
sides of bowl. Pat dough into ball, refrigerate, wrapped in plastic,
1 hour.
Roll out pastry on lightly floured surface into circle 1/8-inch
thick. Carefully fold in quarters, ease and unfold into 9-inch
pie pan. Gently press pastry against bottom and sides of pan.
Trim overhang to 1/2-inch, fold under edge. Crimp edges decoratively
with fingertips.
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