PIE-A-DAY #16

This pie comes to us from Kate McDermott of Art of The Pie in Seattle, Washington. Kate was featured in Seattle Magazine’s Best of 2010 and teaches many Pie Baking Workshops and Classes.

Keep reading for the recipe…

Shaker Lemon Pie

4 Meyer lemons or 2-3 larger, but thin-skinned lemons, very thinly sliced

2 cups of white sugar

4 eggs, beaten

Very tiny pinch of salt (optional)

1 recipe for double crust pastry

Slice the lemons as thin as possible, the thinner the better. Put them in a bowl with 2 cups of sugar. Mix with a spoon and let them sit overnight or at least 4 hours.

In the morning, preheat the oven to 450F.

Add the beaten eggs, salt and mix well.

Roll out the bottom crust and pour the lemon/sugar/egg mixture in.

Roll out top crust and cover and crimp edges as you wish.

Brush with egg white wash and sprinkle with sugar.

Cut vent holes last. Donʼt worry that some of the custard inside will come out.

Bake at 450 for 15 minutes and then reduce the heat to 375 for about 25 minutes more. (Check at 20 minutes.) The pie is done when an inserted knife comes out clean.

The pieʼs flavor is bright and tart.

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  • Happy Scrappy Blogger

    That crust is beautiful!

  • KateMcD

    Hello Jane- Kate here. I'm not familiar with the Cooks Country recipe. The crust is one I worked on for 2.5 years. I'm pretty happy with it, too! You'll find that this pie is really easy to make and just delicious!

  • Peter

    Just listened to the podcast, very nice and great tips. Thanks for the recipe I'll try it soon. If I may, do you have any experience using olive oil as a fat in pie doughs? (I'm in Italy you see…….. :-)

    • KateMcD

      Hello Peter- I did a little research online for you. It looks like "strutto" will make a good pie crust. You will find it in the refrigerator case. Like leaf lard, it is rendered pork fat. Please let me know if and where you find it and how the pie crust turns out for you.
      Kate http://www.artofthepie.com
      Make Pie, Be Happy!

  • love pie

    I made this pie today and the flavor was delicious – however, the filling never set up and we had to serve it/eat it with spoons. Any thoughts on what went wrong would be much appreciated…..

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