SHAKER LEMON PIE
This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices - peel and all - sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm - not hot - or at room temperature with vanilla ice cream.
Provided by evelynathens
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
- Preheat the oven to 450 degrees.
- Divide the dough in half; roll out one-half and line the pie pan with it.
- Stir the beaten eggs into the lemon mixture.
- Spread the mixture over the pie dough.
- Sprinkle the remaining 1/2 cup sugar over the filling.
- Roll the remaining dough out and place over the filling.
- Crimp the edges and cut vents on top.
- Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.
Nutrition Facts : Calories 595.3, Fat 21.9, SaturatedFat 5.7, Cholesterol 141, Sodium 336.8, Carbohydrate 96.1, Fiber 2.6, Sugar 67, Protein 8
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