I cannot discuss pie without discussing Kate McDermott, the person who literally opened to door to the world of pie for us. I wrote about our experience back in 2011, and ever since we’ve been making pies for friends, family, special events, and whenever the mood strikes us. It was a natural for us to include some of Kate’s wonderful recipes in our month of pies, but before I go any further, I want you to visit Kate’s site, take a class if you are so inclined, and prepare to have the time of your life. There’s a reason she says “be happy, make pie!”
Day Two brings us Shaker Lemon Pie, and this one is special. Thinly sliced lemons (the thinner the better!) go into the pie, along with eggs and sugar. That’s it! Ok, a pinch of salt, too. It’s simple but WHOA, this pie. Bright, tangy, and oh-so-lemony. And the entire lemon slice makes it stunning, and did I say lemony? Kate suggests serving with ice cream or creme fraiche, which I support 250%.
Thank you Kate! Make this!
Shaker Lemon Pie
2-3 lemons, very thinly sliced (Kate says Meyer lemons are really great for this pie!)
2 cups of white sugar
4 eggs, beaten
Very tiny pinch of salt (optional)
1 recipe for double crust pastry
Slice the lemons as thin as possible, the thinner the better. Put them in a bowl with 2 cups of sugar. Mix with a spoon and let them sit overnight or at least 6 hours.
In the morning, preheat the oven to 450F.
Add the beaten eggs, salt and mix well.
Roll out the bottom crust and pour the lemon/sugar/egg mixture in.
Roll out top crust and cover. Crimp edges and cut vent holes. (This pie is pretty with a lattice crust, too.)
Brush with egg white wash and sprinkle with sugar.
Bake at 450 for 15 minutes and then reduce the heat to 375 for about 25 minutes more. (Check at 20 minutes.) The pie is done when an inserted knife comes out clean.
Recipe courtesy Kate McDermott and Art Of The Pie