The virtue of Shaker pies, like Shaker furniture, is their simplicity and straightforward character. And simplicity is this pie's crowning glory: jammy, tart, sweet, brilliant Meyer lemons spilling out of a flaky, buttery crust.
We adore Meyer lemons in this pie. It's like eating fragrant, bergamot-touched marmalade, oozing yellow sun from between two flaky pie crusts. The lemons bake up jammy and tender — not too sour, and not too sweet.
Interestingly, the last time I made this I was caught without enough eggs and only used three; the pie turned out just fine.
Meyer lemon shaker pie
Prep: 1 hour
Bake: 45 minutes
Makes: one 9-inch double crust pie, 8 servings
3 to 4 Meyer lemons
2 cups sugar
1 teaspoon salt
Dough for one 9-inch double crust pie
1 teaspoon vanilla
Egg white for wash, optional
Sugar for top
1. Slice the lemons as thinly as you can. Use a mandoline if you have one. Pick out any seeds. Toss in a bowl with the sugar and salt.
2. Heat oven to 450 degrees. Between two pieces of wax paper, roll out half the dough into a circle. Peel off the top layer of wax paper. Place a 9-inch pie dish upside down on the pie dough round; carefully flip the pan and dough over. Peel away the wax paper on that side; carefully press the dough into the pan. Trim away the extra dough, leaving half inch of dough all around. Put in the freezer to chill.
3. Roll out remaining dough between two pieces of wax paper; put in the freezer to chill.
4. Beat the eggs well; stir into the lemons with the vanilla. Remove the chilled pie crust from the freezer; pour in the lemon mixture.
5. Place the other round on top; trim to fit. Pinch seal the edges; cut a few slits on the top to let out steam. Brush with egg white; sprinkle a thin layer of sugar on top. Put back in the freezer to chill, 15 minutes.
6. Bake pie on the lowest rack, 15 minutes. Turn the heat down to 375; move pie to the center rack. Bake until the crust is golden, 30 minutes.
7. Let cool at least 30 minutes before eating, but note that the pie is very good warm. Vanilla ice cream and whipped cream are both heavenly with it.
Per serving: calories, g fat, g saturated fat, mg cholesterol, g carbohydrates, g protein, mg sodium, g fiber.
Faith Durand is managing editor for TheKitchn.com.
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