Did you hear that SAVEUR is coming out with a cookbook? Lucky me, I got to try out a recipe that will be featured in the upcoming book, dubbed SAVEUR’s The New Classics Cookbook, because it was in this month’s issue (October 2014). While my hope is to explore more international flavors, I was quite captivated by this Shaker Lemon Pie.
I love fruit and citrus desserts and this one caught my eye for its use of thin lemon slices that are practically candied in a sea of sugar. As expected, the tartness of the lemon totally offset the mounds of sugar, which I initially feared would make my teeth cringe from being so intensely sweet. Instead, I was pleasantly happy with the mouth-puckering filling and the flaky, perfectly prepared dough.
This dough, I should add, is one I’ll use for future pies for sure. It’s super buttery….it’s super perfect.
- 2 cups sugar
- 1/4 tsp kosher salt
- 2 large lemons, zested and thinly sliced, seeds discarded
- 4 eggs
- 4 tbsp unsalted butter, melted
- 3 tbsp all-purpose flour
- 1 3/4 cups all-purpose flour, plus more
- 10 tbsp unsalted butter, cubed and chilled
- 2 tbsp vegetable shortening
- 1 1/4 tsp kosher salt
- 5 tbsp ice-cold water
- Start the filling by tossing the sugar, salt, lemon zest and lemon slices in a bowl; cover with plastic wrap and let it sit at room temperature for 24 hours.
- Make the crust by pulsing the flour, butter, shortening and salt in a food processor into pea-size crumbles. Add water; pulse until the dough forms. Divide the dough in half and flatten into disks; wrap in plastic wrap and chill for 1 hour.
- Heat the oven to 425 degrees F.
- Whisk the eggs in a bowl until frothy. Whisk in the melted butter and 3 tablespoons of flour; stir into the reserved lemon mixture.
- On a lightly floured surface, roll 1 disk of dough into a 12" round to fit a 9" pie plate. Trim the edges using a knife, leaving 1" of dough overhanging the edge of the plate; pour in the filling.
- Roll the remaining disk of dough into a 12" round and place over the top of the pie. Pinch the top and bottom edges together and fold under. Crimp the edges using a fork and cut 5 steam vents in the top crust.
- Bake until the crust is golden, about 30 minutes. Reduce the oven to 350 degrees F, and bake until golden brown, 25–30 minutes. Let it cool completely before serving.
Recipe courtesy of SAVEUR