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An Unusually Tasty Pie
The very tart filling in this favorite pie consists of paper-thin lemon slices macerated in sugar until tender and sweet. It may sound odd, but don’t be afraid—it is as delicious as it is unusual. The juiciest lemons are those with thin, smooth, yellow skins. Citrus zest is more intense in flavor than juice because of its heavy oil concentration. To “zest” a lemon means to wash the lemon and remove only the colored portions of the citrus skins with a zester, or sharp vegetable peeler.
Ohio Shaker Lemon Pie
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One 9-inch double-crust pie
Grate and reserve the zest from:
2 large lemons
Slice the lemons paper-thin, removing the seeds. Combine the lemon slices and zest in a bowl with:
2 cups sugar
1⁄4 teaspoon salt
Cover and let stand at room temperature for 2 to 24 hours, stirring occasionally, the longer, the better.
Prepare:
1 recipe Basic Pie or Pastry Dough, below
Line a 9-inch pie pan with half the dough. Position a rack in the lower third of the oven. Preheat the oven to 425°F. Whisk in a large bowl until frothy:
4 large eggs
Whisk in:
1⁄4 cup (1⁄2 stick) unsalted butter, melted
3 tablespoons all-purpose flour
Stir in the lemon mixture. Pour the filling into the bottom crust and level with the back of a spoon. Cover with a pricked or vented top crust or a lattice.
Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until a knife inserted into the center comes out clean, 20 to 30 minutes more. Let cool completely on a rack. The pie can be refrigerated for up to 2 days, but it should be served at room temperature.
Basic pie or pastry dough
One 9- or 10-inch double crust
For a 9-inch single-crust pie, use half the recipe.
Sift together:
21⁄2 cups all-purpose flour
11⁄4 teaspoons salt
Add:
3⁄4 cup chilled lard or vegetable shortening
3 tablespoons cold unsalted butter
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with:
6 tablespoons ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
1 teaspoon to 1 tablespoon ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap.
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