Monday, October 25, 2010

Shaker Lemon Pie

I made 3 pies, so used 7 lemons (there were 7 in the bag), sliced thinly. The night before making the pies, I added 6 cups sugar and let the mixture sit overnight. Then, this morning, I added 13 beaten eggs and mixed it well. Divide the lemon mixture into 3 crusts (I confess, I used the refrigerated, rolled stuff), add a top crust, crimp and cut vent holes. Brush with milk, sprinkle with sugar. Bake at 450F for 15 minutes, then turn down to 350 and bake another 20-25 minutes.
This is an old Shaker recipe, where they used every part of the lemon so as not to waste anything. Lemons were one fruit that they did not grow themselves. They say there are now more recipes for Shaker Lemon Pie than there are Shakers.

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