Shaker Lemon Pie.
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What are you Baking?
Shaker Lemon Pie.
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I first saw this while watching either America's Test Kitchen or Cook's Country do not recall what show it was. Shaker Lemon Pie You will need 6 Tablespoons of lemon juice.  Have an extra lemon
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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:91055804-2402-46e2-af36-71fbdbf94984Discussion:56f065ca-33c7-4d9f-94cd-3e1b7cc0b959

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Shaker Lemon Pie.

posted at 5/20/2012 10:35 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I first saw this while watching either America's Test Kitchen or Cook's Country do not recall what show it was.

Shaker Lemon Pie
You will need 6 Tablespoons of lemon juice.  Have an extra lemon just in case the 3 lemons called for do not yield enough juice.
1 Double- crust pie dough
3 large lemons
1 3/4 Cups granulated sugar
1/8 tsp salt
1 Tb cornstarch
4 large eggs
1 Tb heavy cream ( I used milk)
Instructions:
Adjust oven rack to lowest position and pre heat oven to 425 degrees F.
Line pie pan with dough and refrigerate.
Place lemons in freezer for at least 15 minutes.
Slice lemons very very thinly.  Use a serrated bread knife for best results.  (Slice off ends and discard)
Seed and juice lemons.  (I found it was easiest to do this by pressing lemons right into strainer)

Take seeded and juiced lemon slices and place in a sauce pan with 2 Cups of water.  Bring to a boil and then simmer for about 5 minutes.  Lemon rinds should be very soft.
Press this mixture through the strainer discarding this liquid as it is very bitter.  Press all the liquid out and be very aggressive mashing the rinds.

Combined softened rinds, salt, 1/4 Cup of lemon juice and sugar in a bowl and stir until sugar dissolves.

In another bowl combine remaining lemon juice and cornstarch and stir until smooth.  Whisk eggs into cornstarch mixture.  Slowly stir in the lemon rind mixture until combined.

Pour into pie shell.
Top with the top crust and crimp edges to seal.  Brush with milk or cream.  cut 4 vent holes.

Bake until golden, about 20 minutes then reduce oven temperature to 375 bake another 20 to 25 minutes.
Cool on wire rack.


Side note...I had only a deep dish pie pan and doubled the filling recipe filled the pie and placed the extra filling in 3 custard cups.  I baked the custard cups  along with the pie and removed them when I reduced the oven temperature they were done at that point.
I also did not cut the vent slits large enough and they did close up a bit making the top crust puff up a bit.  I think because the filling is very liquidy the liquid under the top crust sort of sealed the slits.  Next time I will make sure they are made large enough that they will not close off.
I like this pie much much better than a lemon meringue and you don't have the problem with the meringue weeping. 
I also think this pie would be great made with a streussel topping much like a Dutch Apple Pie. That will be my next version of this pie.



Re: Shaker Lemon Pie.

posted at 5/22/2012 1:50 AM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Another great recipe. Thanks, Nikki!

Re: Shaker Lemon Pie.

posted at 5/22/2012 6:42 AM EDT
Posts: 3553
First: 1/16/2009
Last: 4/23/2014
My family did not like the lemon Pie they served in Shaker Village in Kentucky.

Re: Shaker Lemon Pie.

posted at 5/22/2012 7:31 AM EDT
Posts: 2523
First: 6/4/2010
Last: 4/23/2014
I had the best pie from the baker and it was the lemon.

Re: Shaker Lemon Pie.

posted at 5/22/2012 7:49 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
thank you great pie

Re: Shaker Lemon Pie.

posted at 5/22/2012 8:14 AM EDT
Posts: 1203
First: 9/10/2008
Last: 4/18/2014
Thanks for the recipe and great tips!

Re: Shaker Lemon Pie.

posted at 5/22/2012 8:29 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Thanks for the recipe,something a little different.I always buy lemons by the bag.

Re: Shaker Lemon Pie.

posted at 5/22/2012 8:49 AM EDT
Posts: 2174
First: 8/8/2008
Last: 4/23/2014
interesting a crust on a lemon pie I will miss the  meringue

Re: Shaker Lemon Pie.

posted at 5/22/2012 9:16 AM EDT
Posts: 1
First: 5/22/2012
Last: 5/22/2012
ATK's Cooks Country Season Two has the secret to making a great non-weepy meringue.  It's called Mile High Lemon Pie.  I think they use hot  syrup beaten into the egg whites to sweeten them.  It partially cooks them and they don't weep. You can probably look it up online.

Re: Shaker Lemon Pie.

posted at 5/22/2012 3:29 PM EDT
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Thank you for the great recipe!!

Re: Shaker Lemon Pie.

posted at 5/24/2012 9:57 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Shaker Lemon Pie.:
ATK's Cooks Country Season Two has the secret to making a great non-weepy meringue.  It's called Mile High Lemon Pie.  I think they use hot  syrup beaten into the egg whites to sweeten them.  It partially cooks them and they don't weep. You can probably look it up online.
Posted by Gay G


Thank you for the suggestion I will look for this.
I am pretty impressed with the tips and recipes that they come up with.
The idea behind the hot sugar syrup is almost like an Italian  or a French Butter cream frosting (I can't figure out the major difference behind them) but without the butter.

Re: Shaker Lemon Pie.

posted at 5/24/2012 9:59 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Shaker Lemon Pie.:
In Response to Re: Shaker Lemon Pie. : Thank you for the suggestion I will look for this. I am pretty impressed with the tips and recipes that they come up with. The idea behind the hot sugar syrup is almost like an Italian  or a French Butter cream frosting (I can't figure out the major difference behind them) but without the butter.
Posted by nikki p


By the way.... welcome to VBB!

Re: Shaker Lemon Pie.

posted at 5/24/2012 4:02 PM EDT
Posts: 1828
First: 9/9/2008
Last: 4/23/2014
This sounds great Nikki!  Think I would opt for the struesel topping too.  Thanks for sharing the recipe.

Re: Shaker Lemon Pie.

posted at 5/24/2012 7:02 PM EDT
Posts: 3553
First: 1/16/2009
Last: 4/23/2014
We never cared for Shaker lemon pie in Shakertown Village,  Kentucky.

Re: Shaker Lemon Pie.

posted at 5/25/2012 11:38 PM EDT
Posts: 432
First: 2/2/2009
Last: 9/7/2012
Thanks for the recipe.

Re: Shaker Lemon Pie.

posted at 5/29/2012 6:55 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Well I made the pie again on Sunday and I made it with the Struessel topping rather than the full crust.  Much better in my opinion.
I think the sweet crunchy topping went better with the slightly tart filling.  I may have to play with the recipe for the topping.  If anyone has a great streussel or crumb crust topping let me know. I like using that type of topping on fruit pies as well as when I make a crisp.

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