Shaker lemon pie

The only dessert that I really like is pie. It’s not that I don’t like cake, cookies, candies, ice cream, pudding, and so on. But I really like pie. And, of course, it’s probably the very worst dessert for you. So perhaps three or four times a year I’ll make pie. Like many people I’ll make pie at Thanksgiving and Christmas. But that still leaves a couple of other times.

The only kind of lemon pie that most people know about is lemon meringue pie. And store-bought lemon meringue pie is barely worthy of the name. But there are other kinds. And this one is darned good.

Shaker lemon pie

2 good sized lemons, washed and sliced crossways as thinly as possible, rind and all
2 cups sugar
Pastry for two pie crusts i.e. top and bottom crust (use your favorite recipe or use mine
4 eggs, thoroughly beaten

1. Macerate the lemon slices with the sugar in a large bowl for at least one hour.
2. Preheat the oven to 450°F.
3. Roll out enough pastry for a bottom crust and line a 9″ pie pan with a crust.
4. Pour the eggs over the lemons and mix thoroughly.
5. Pour the filling into the pie crust.
6. Roll out the remaining pastry and cover the pie with a top crust.
7. Cut several small vent slits into the top crust.
8. Bake the pie at 450°F for fifteen minutes.
9. Reduce the heat to 325°F and bake the pie for another half hour or until a toothpick or knife inserted into the custard of the pie comes out clean.

And, by the way, if you haven’t tried out the sour cream dried cherry pie I linked to above you are really missing out on something goooddd.