Shaker Lemon Pie (from April 2001 Saveur)
From: Annie Tarbox
Date: March 30, 2001 11:18 AM
Filling
2 large lemons
2 cups sugar
1/4 tsp. salt
4 eggs
4 tbsp. butter, melted
3 tbsp. flour
Crust
1 3/4 cups flour
1 tsp. salt
10 tbsp. cold butter, cut into pieces
2 tbsp. vegetable shortening
1. For the filling: Throughly wash lemons, then dry with paper towel. Finely grate lemon zest into large bowl. Using a mandoline or sharp knife, slice lemons very thin; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.
2. For the crust: Sift together flour and salt into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Spreing in up to 5 tbsp. of ice water, stiring dough with a fork until it just begins to hold together. Press dough firmly into a rough ball, then trasnfer it to a lightly floured surface. Give the dough several kneads with the heel of your hand to form it into a smooth ball. Divide dough into two balls, wrap in plastic, and rest in refridgerator for one hour.
3. Preheat oven to 425 degrees. Whisk eggs in bowl until frothy. Add butter and flour, whisking until smooth. Stir into lemon mixture.
4. Roll out dough on a lightly floured surface into two 12 inch rounds. Fit one round into a 9 inch pie plate and pour in filling. Cover pie with remaining pastry round. Fold edges of dough under, then crimp edges. Cut steam vents in top crust. Bake until edges begin to brown, about 30 minutes. Reduce heat to 350 degrees and bake until crust is golden brown, about 25-30 minutes. Remove from oven and let cool for at least 30 minutes before serving to Annie.