PIE-A-DAY #14

This recipe comes to us from Tim Goodell, President and Executive Chef of Public Kitchen & Bar‘s location inside the Hollywood Roosevelt. The below recipe for their Shaker Lemon Pie is a family recipe that has been featured on their dessert menu.


Keep reading for the recipe…

FILLING

2  large meyer lemons , sliced paper thin

2 cups super fine sugar

1/4 tsp. salt

4 eggs

4 Tbs. butter melted

2 Tbs. all purpose flour

Directions For The Filling

Combine sliced lemons and sugar and let macerate overnight.

Mix in remaining ingredients.

 

PIE DOUGH

6 Tbs. chilled butter

2 Tbs. chilled lard

1 cup all purpose flour

1/2 tsp. salt

1/4 cup ice water

Directions For the Pie Dough and Baking

Place butter and lard in freezer for 15 minutes, grate both through cheese grater (large holes).

Combine grated butter and lard with flour and salt.

Add enough iced water until dough comes together when gently kneaded.

Shape into two flat disks and refrigerate for at least 30 minutes.

sprinkle one disk with flour and roll out to an 11 inch circle.

Line a pie tin with this dough.

Repeat for 2nd dough and reserve for top crust.

Fill pie pan with filling, top with 2nd dough and crimp edges of pie closed

Brush pie with milk and sprinkle with sugar.

Bake in a pre-heated 425 degree oven until golden brown.

 


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  • Phyllis

    Thanks for sharing the recipe. I hope mine turns out as decent as yours.

    fitted kitchens webmaster

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