Amish Lemon Pie Food

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SHAKER LEMON PIE



Shaker Lemon Pie image

Provided by Nancie McDermott

Categories     Citrus     Fruit     Dessert     Bake     Vegetarian     Lemon     Family Reunion     Party     Advance Prep Required     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 6

2 medium lemons
2 cups sugar
Pastry for a 9-inch single-crust pie, such as Barry Maiden's Butter/Shortening Piecrust
4 eggs, beaten well
2 tablespoons all-purpose flour
1/4 teaspoon salt

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.

SHAKER LEMON PIE



Shaker Lemon Pie image

This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!

Provided by Susan Hissam

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie

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.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g

AMISH LEMON PIE



Amish Lemon Pie image

Make and share this Amish Lemon Pie recipe from Food.com.

Provided by grandma2969

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

3 ounces lemon pudding mix
1 ounce knox unflavored gelatin
1 cup granulated sugar
2 1/4 cups water
2 tablespoons lemon juice
3 egg yolks
1 teaspoon grated fresh lemon rind
1 tablespoon butter, melted
3 egg whites
1 cup Cool Whip
1 9-inch baked pie crust

Steps:

  • Combine pie filling mix, gelatin, sugar, 1/4 cup water and lemon juice in saucepan.
  • Blend in egg yolks, and add remaining water.
  • Cook and stir over medium heat.add lemon rind and butter.
  • Beat egg whites till peaks form.gradually fold into hot pie filling.
  • cover with waxed paper, chill --
  • Blend cool whip into chilled pie filling.
  • Pour into pie shell.
  • Garnish with remaining topping and lemon slices if desired -- .

Nutrition Facts : Calories 336.1, Fat 13.2, SaturatedFat 5.5, Cholesterol 74.6, Sodium 308.8, Carbohydrate 48.7, Fiber 0.4, Sugar 27.4, Protein 6.8

AMISH SUNNY LEMON PIE



Amish Sunny Lemon Pie image

This is a tart and citrusy pie..it is sort of like a chess pie, though not quite as dense.You will need pastry for 2 9" pies plus the 2 egg yolks are in addition to 6 large eggs..

Provided by grandma2969

Categories     Pie

Time 1h10m

Yield 2 9

Number Of Ingredients 9

6 large eggs
2 egg yolks
1 cup fresh lemon juice (5-6 lemons)
1/2 cup fresh orange juice (1 large orange)
1 1/2 cups granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon grated lemon, zest of
speck salt

Steps:

  • Preheat the oven to 425*.
  • Roll out the pastry and line 2 9" pie pans.Prick the pie shells all over with a fork.
  • Bake for 3 minutes.
  • Prick again and pat the pastry up the sides of the pan with the back of a fork if it is slipping.
  • .bake 2 minutes longer, then remove from the oven to cool.
  • Meanwhile, prepare the filling. Slowly beat together the eggs, lemon juice, orange juice, sugar, cream, vanilla and lemon zest and salt until the mixture is combined but no bubbles or froth has formed.
  • Pour the mixture into the baked shells and bake 30-35 minutes, or until the filling is deep golden on top.
  • cool thoroughly on a rack before serving.

Nutrition Facts : Calories 1325.3, Fat 63.1, SaturatedFat 33.5, Cholesterol 986.3, Sodium 264.6, Carbohydrate 172.2, Fiber 0.6, Sugar 159.6, Protein 24.6

AMISH BUTTERMILK PIE



Amish Buttermilk Pie image

There's a hint of lemon in this custard-like buttermilk pie. Simple, quick, and easy to make. Top with whipped cream, powdered sugar, or serve just as-is.

Provided by Yoly

Time 1h20m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 medium lemon, zested
2 tablespoons all-purpose flour
1 ¾ cups buttermilk
¼ cup lemon juice
2 large eggs, beaten
2 tablespoons unsalted butter, softened
1 teaspoon lemon extract
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
  • Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 28.1 g, Cholesterol 37.5 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 128 mg, Sugar 18.9 g

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