Shaker Lemon Pie
This sweet-tart pie, with its marmalade-like filling, is an adaption of one baked by the early Ohio Shaker community.
2 large whole lemons, washed and sliced paper thin, any seeds removed
2 cups granulated sugar
4 large eggs, beaten
Pastry for 1 (9-inch) double-crust pie*
- Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand, covered, for at least 4 hours, preferably overnight.
- Add the beaten eggs to the lemon mixture and mix well. Turn into the unbaked pie crust. Cover with top crust; trim overhang to 1-inch from edge, seal and flute. Make several slits in top crust to allow steam to escape. Brush the top with milk and sprinkle with sugar, if desired.
- Bake in a preheated oven at 450°F (230°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean. Cool pie on a wire rack.
Makes 6 to 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.