SABBATHDAY LAKE'S SHAKER LEMON PIE
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Begin with the filling. Wash lemons; cut off both ends and discard. Slice lemons very thinly, rinds and all. Place in a mixing bowl and cover with sugar. Stir to mix well. Cover and set aside for 2 hours or longer.
- While lemons are macerating, make pie crust dough. Sift together flour and salt into a large mixing bowl. Mix in shortening until pieces are the size of peas. Gradually add water, a tablespoon at a time, until dough is soft and easy to work. Do not mix too much.
- Divide dough in two, one piece slightly larger than the other, and form two balls. Wrap each in paper or plastic film and refrigerate 30 minutes or longer.
- When ready to assemble pie, roll out the two portions of dough on a floured board.
- Preheat oven to 450 degrees.
- Line a 9-inch pie plate with larger portion of pastry. To the lemon mixture, add the eggs (the sugar will have dissolved into a syrup). Mix well to blend. Pour into the pie shell. Top with the second piece of dough. Crimp edges well to prevent leaking and cut a few air vents in the top.
- Place pie on a cookie sheet in preheated oven and bake 15 minutes. Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted in center comes out clean.
Nutrition Facts : @context http, Calories 798, UnsaturatedFat 26 grams, Carbohydrate 109 grams, Fat 37 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 432 milligrams, Sugar 67 grams, TransFat 5 grams
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