Shaker Lemon Pie From Ohio Recipes

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:

• In a large saucepan of boiling water blanch the lemons for 30 seconds, drain them, and rinse them under cold water. Trim the ends of the lemons, discarding them, and cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
• Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
• Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.

Steps:

• Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
• Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
• Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
• Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
• Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
• Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
• Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

Steps:

• Blanch the lemons for 30 seconds then drain and rinse with cold water.
• Trim the ends of the lemons, toss them, cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
• Preheat the oven to 425°F Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
• Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes.
• Reduce the temperature to 350°F and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.
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Steps:

• Mix together the lemon slices and the sugar and let this stand for two hours.
• After two hours add the beaten eggs.
• Pour the mixture into a prepared pie crust and top with the second crust.
• Bake in a preheated 450 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and bake for a further 20 minutes.

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.