Sabbathday Lakes Shaker Lemon Pie Recipes

Steps:

• Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
• Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
• Brush the top with milk and sprinkle granulated sugar on top.
• Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

Steps:

• Begin with the filling. Wash lemons; cut off both ends and discard. Slice lemons very thinly, rinds and all. Place in a mixing bowl and cover with sugar. Stir to mix well. Cover and set aside for 2 hours or longer.
• While lemons are macerating, make pie crust dough. Sift together flour and salt into a large mixing bowl. Mix in shortening until pieces are the size of peas. Gradually add water, a tablespoon at a time, until dough is soft and easy to work. Do not mix too much.
• Divide dough in two, one piece slightly larger than the other, and form two balls. Wrap each in paper or plastic film and refrigerate 30 minutes or longer.
• When ready to assemble pie, roll out the two portions of dough on a floured board.
• Preheat oven to 450 degrees.
• Line a 9-inch pie plate with larger portion of pastry. To the lemon mixture, add the eggs (the sugar will have dissolved into a syrup). Mix well to blend. Pour into the pie shell. Top with the second piece of dough. Crimp edges well to prevent leaking and cut a few air vents in the top.
• Place pie on a cookie sheet in preheated oven and bake 15 minutes. Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted in center comes out clean.

Steps:

• Zest and thinly slice the lemons into rounds, removing any seeds.
• Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
• Preheat the oven to 425°F (220°C).
• Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
• On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
• In a small bowl, whisk together the egg yolk and water until fully combined.
• Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
• Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15-20 minutes, until the crust begins to brown.
• Reduce the oven temperature to 350°F (180°C) and bake the pie for 22-24 minutes more, or until the crust is shiny and deep golden brown.
• Let the pie cool for 45-60 minutes before slicing and serving.
• Top each slice with a lemon twist and dust with powdered sugar.
• Enjoy!

Steps:

• For the lemons: Trim the ends of the lemons, then quarter each lemon lengthwise. Using a sharp knife, very thinly slice the lemons; they should be paper-thin. Discard any seeds. Transfer the slices and any juices to a medium bowl and toss with the sugar and vanilla until all the sugar is moistened. Cover and refrigerate, stirring every so often, until the lemons have softened and start to turn translucent and the sugar is mostly dissolved, at least 24 hours and up to 48 hours.
• For the pie dough: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Combine the vodka, vinegar and 4 tablespoons of ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will be dry, which is fine).
• Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water 1 tablespoon at a time. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
• Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
• Divide the dough in half and form into 1-inch-thick disks; wrap each disk tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight.
• Once the lemons have macerated and the pie dough has chilled, place a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F.
• For the filling: Take the macerated lemons out of the refrigerator and whisk in 4 of the eggs, the cornstarch and salt until well combined. Set aside while you roll the dough.
• Roll out 1 disk of dough on a lightly floured surface or on a piece of parchment into a 12-inch round (about 1/4-inch thick). Ease the dough into a 9-inch pie plate. Pour the lemon filling over the crust. Repeat the rolling with the remaining dough, then carefully place it on top of the filling. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork or your fingers.
• Whisk the remaining egg with a splash of water in a small bowl, then brush all over the pie dough. Finally, cut 4 small slits in the center of the pie to release steam while baking.
• Place the pie directly on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until the crust is deep golden-brown all over and cooked through and the filling is set, about 1 hour 15 minutes longer. Transfer to a wire rack to cool completely.
• For the whipped cream: While the pie is cooling, combine the cream and confectioners' sugar in a large bowl. Beat with an electric mixer on medium-high speed until it is light, fluffy and holds soft peaks, about 2 minutes. Refrigerate until ready to serve.
• Cut the room temperature pie into wedges and serve with a dollop of whipped cream.

Steps:

• The day before serving, prepare the filling. Wash and dry the lemons. Freeze them for 10 minutes and then slice them as finely as you can using a mandoline, meat slicer or very sharp knife. As you slice, pull out and discard any seeds. Place the lemons in a mixing bowl and toss with the sugar. Cover with a dish towel and set on the counter overnight.
• The next day, prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather the dough into 2 balls and wrap each tightly with plastic wrap, then flatten into disks. Refrigerate for at least 30 minutes.
• Preheat the oven to 425 degrees. Unwrap a disk of dough, place between two sheets of plastic wrap and roll into a 9-inch circle, 1/8-inch thick. Trim the excess dough. Lay it on a cookie sheet, cover and refrigerate. Roll the second disk into an 11-inch circle, 1/8-inch thick. Trim the excess dough. Gently place the larger circle in a 9-inch tart pan, letting the excess dough rise up the sides (do not trim). Cover and refrigerate until needed.
• Using your hands, mix the eggs, flour and butter into the lemon-sugar mixture, squeezing the lemons as you mix. Pour the mixture into the dough-lined tart pan to just below the pan's rim. Using the point of a paring knife, carve 4 to 6 holes in the crust of the small dough circle. Lay it on top of the filling. Roughly fold the edges of the bottom crust over the top circle. Brush with milk. Bake for 30 minutes, then reduce the heat to 350 degrees and bake for 20 minutes more. Cool completely before serving.

Steps:

• In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.