Gingered Citrus Shaker Pie Food

SHAKER LEMON PIE RECIPE

Shaker Lemon Pie Recipe image

This old-fashioned pie is made with thinly sliced whole lemons-peels and all. The recipe originated in Shaker communities in areas where the South meets New England and the Midwest. Shaker cooks considered lemons an important part of a healthy diet, even though they were expensive and hard to come by, so they devised this pie to make use of every bit of the fruit. The Charleston, West Virginia, Junior League included this Shaker Lemon Pie in its 1974 Mountain Measures cookbook, and it's been a favorite of bakers ever since. This citrus dessert is incredibly easy to make, with only four ingredients and 15 minutes of hands-on time. You let the lemon slices and sugar sit in a shallow bowl together for at least four hours, overnight if you'd like, to get the lemon slices good and juicy. To make it even easier, line a pie plate with a storebought refrigerated piecrust. We love serving this pie warm right out of the oven, and it goes too perfectly with some homemade vanilla ice cream! This pie makes a great addition to any Sunday family meal.

Provided by Mountain Measures a Collection of West Virginia Recipes

Categories Pies

Time 4h55m

Yield Serves 6 to 8

Number Of Ingredients 5

Ingredients

2 lemons (about 9 oz. each), sliced paper thin (rind and all)
2 cups granulated sugar
4 large eggs, lightly beaten
1 (14.1-oz.) pkg. refrigerated piecrusts (such as Pillsbury)
Vanilla ice cream, optional

Steps:

Combine lemon slices and sugar in a shallow bowl; let stand until lemon slices are juicy, 4 hours or overnight. Remove any seeds that float to the surface.
Preheat oven to 450°F. Stir eggs into lemon mixture thoroughly.
Line a 9-inch pie plate with 1 piecrust. Pour lemon mixture into shell. Cover with top crust, and crimp edges. Cut decorative steam vents in top crust.
Bake at 450°F for 15 minutes. Without removing pie from oven, reduce temperature to 350°F. Bake until a knife inserted in center comes out clean, about 25 minutes. Cover piecrust edges with aluminum foil, if becoming too brown. Serve pie warm or at room temperature. Top slices with vanilla ice cream, if desired.

SHAKER CITRUS PIE

Shaker Citrus Pie image

This Shaker-style pie uses the whole fruit, rind and all. To get the best flavor, choose lemons and oranges with very thin skins.

Provided by Chef mariajane

Categories Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 medium thin-skinned oranges, washed
1 lemon, washed
2 cups sugar
all-purpose flour, for dusting
pate, brisee
4 large eggs
1 large egg yolk
1 tablespoon heavy cream
2 cups fresh cranberries
2 tablespoons fresh orange juice
1 orange, zest of
1 cup sugar
1/4 tps. ground cinnamon
1/2 teaspoon pure vanilla extract

Steps:

Cut oranges and lemon into paper-thin slices, and remove seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
On a lightly floured surface, roll out dough to 1/8'-inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.
Heat oven to 400°F Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
Combine whole eggs and citrus syrup in the bowl of an eletric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.
In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on baking sheet; bake 15 minutes, then reduce heat to 350F; continue to bake 35-40 minutes more, until pie is set. Let cool completely on a wire rack, 2-3 hours. Serve with compote.
CRANBERRY COMPOTE: Combine all ingredients in a medium saucepan. Place over medium-high heat and cook 7-10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.

Nutrition Facts : Calories 371.8, Fat 3.9, SaturatedFat 1.4, Cholesterol 134.5, Sodium 37.7, Carbohydrate 83.9, Fiber 2.5, Sugar 79.5, Protein 4.1

CIPAILLE POT PIE

Cipaille Pot Pie image

Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. It is a pot pie that used to be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot meal so handy when you are serving a group.I found this recipe in a Recettes du Québec and adjusted it for us. My mother used to talk and make something like this; I wish she was around so I could get the exact recipe.

Provided by Sageca

Categories Savory Pies

Time 7h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef, cut in cubes
2 lbs chicken, chicken cut in cubes
2 lbs pork, cut in cubes
4 onions, finely chopped
4 cups potatoes, cut in cubes
4 cups chicken bouillon, app
1 teaspoon salt
1/2 teaspoon pepper
2 large uncooked pastry dough

Steps:

Preheat oven 400°F.
Combine onions and cubed meats; set aside.
Line large casserole or large roast pan with rolled out pasty dough.
Layer ingredients in prepared pan.
Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
Cover with pastry; Make a hole on center of pie to let steam escape.
Cover pan with foil.
Bake for 1 hour.
Reduce meat to 250°F and continue cooking another 5 hours.
Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
This will be hit!