Version of Shaker Lemon Pie Recipe

Version of Shaker Lemon Pie Recipe bettyskitchen Hi I’m Betty. Welcome to Betty’s Kitchen today we’re going to making shaker lemon pie. We’re going to use lemons, two of them. You could see I’ve already worked because it’s a little tedious to get these sliced, very thinly sliced so they look like that rind and all. So we’ll put one lemon in all sliced up in this little bowl and then the other lemon goes in and that’s going to be the main part of a pie it will have eggs binding it together and of course it has sugar that will be sitting on top of it or throughout it for a long time and it’s two cups worth which is needed when you put those rinds in there so this is a 2-cup measure. Just use regular granulated sugar and then you want to certainly mix it around. So that’s what I’m going to do right now, I’m going to keep stirring on this until I get that sugar coating, all of our lemon slices and then I’m going to put it in the refrigerator, wait at least 2 hours probably more like 4 and then I’ll mix up the mixture that goes in a pie crust and I’ll do just simple pie crust because we’ve done pie crust before. Here are the lemon slices after they have been refrigerated. You can see that they are nice and juicy and a lot of the juice has come out of the lemon and mixed with the sugar so this is a nice blend. I really only left it 2 hours because I had some other things to do and I wanted to finish up the pie, 2 hours is the minimum amount and this probably will be pretty tart if you feel like you would want to make sure that yours is nice and sweetened type then leave it overnight because that’s the preferred length of time to leave it in there. We’ll work with this filling in just a moment but let’s get our piecrust ready so that when we get our filling finished we can pour it right into the pie crust and put it in the oven. Now we’re going to serve what types of pie crust on Betty’s Kitchen so I don’t think we have to start from scratch and do pastry recipe and do all the rolling and everything and I’ve not done these with you before. You can by pie crust like this usually in your grocery store and just say unroll and bake so I just wanted a quick and easy pie crust and two of them come rolled up and you have to sniff the end of the container and then you can kind of let these fall out and unroll them so trimming it I can see I don’t really have anything much trimmed here but I will come around here. Just get your scissors and that’s the easiest way to get your nice pie crust ready and how quick was that. It’s ready to go. Now let’s move on to making of our pie filling. We have our lemons sliced and refrigerated in sugar and they were stirred a few times while they were in the refrigerator. This is a very simple recipe because it only have the three ingredients other than the crust. This is four eggs that are well beaten. I just use regular eggs— both sides of the eggs but any kind of eggs you want to use. Go ahead and use a mixer and have them well beaten and then put this together but I think I’ve mixed this enough so we’ll just go ahead and pour it in and if it seems to be too much then we’ll hold back on it so I think that will kind of ladle it in and see how we’re doing. The recipe calls for a 9 inch pie plate and that’s what I’ve used so we’re going to see how this fits in and I’m just continuing to ladle this. I think I’ll leave it at that and get that one extra piece of lemon out. The next thing you do is take our other crust because this was a double crust pie and slide that one out. By the way these come refrigerated and you do need to get them to room temperature, if you don’t have that room temperature then you can’t work with them very well. That will be brittle and they will want to break when you try to unroll them or you try to manipulate them in any way. So we’ll unroll this and remember this is the top crust so we’re just going to get our full circle and if it’s sticks a little bit like that and makes a hole that’s not a big problem. Just keep unrolling and when you get that full circle place on top. You got to do it in such a way that it gives pretty good coverage all around and you can slide it a little bit and you’ll probably want to trim the edges a little bit to match the other. This out of the way, I would just start somewhere around here and just go like this, just press a finger between a thumb and index finger and do that all the way around and you’ll get this little frill. Let me take care of that and we’ll come back. I finished making the fluted edge for my pie crust and pie and one last thing I need to do, a couple of things I need to do, but one important thing to do is since we’ve encased this pie within two crusts we need to go through and make some slits, just start at the center and use scissors and cut through the pie crust at the top and then if you want to make some kind of design you might want to keep this symmetrical. I finished putting the slits in my pie crust and you could see it was just a very simple design that I chose. You can do something with triangles or whatever you like to do but that’s kind of important to put some holes there so that when this gets really hot and starts bubbling there’s a place for that to go. If it’s all enclosed there then there’s no place for the bubbles to get out so now we’ve made a place for them. The next thing I do usually when I’m cooking at a pie, cooking a pie at a high degree of temperature or I’m cooking for a long time then I like to protect the edge and you see I have something that’s called a puff up foil and I keep this in my pantry and it you just pull it out at a time just like this and if you’ll just cut them in pieces you can go around the edge and curl it over very gently trying not to mess up the edge that you have already made and it will fold in on itself so you can mold it fairly tightly there so something will fall off and then from this next one just pick up where you left off maybe overlap a little bit and keep going. So give me a minute, we’ll I’ll just say what I’m going to do. I’m going to go around this and finish that. I will put this in a 450 degrees oven for 15 minutes and then I will reduce the heat to 375 degrees and cook it 20 more minutes and at some point maybe about 10 minutes before this should be done or 15 minutes before it should be done, I’ll take the foil off and that allows the edges to get nice and golden brown. So I’ll see you back and hopefully have a pie that is done. I got my shaker lemon pie out of the oven about 5 minutes early because it is getting very brown on the top and I don’t want it to burn. The markings that I put on the top to let the bubbles come up and steam escape can serve as markers since I did them geometrically and I did have 7 quarters and eights. You can get 1/8th of the pie. You can just cut along one of these lines. I have removed one piece. The first piece is kind of hard to get out. So here’s our second piece I’m just cutting down through to the bottom and then I want to male sure that this is smooth on the back and also you kind of have to go underneath and make sure you get that bottom if it has any chance at all to stick to the pie pan. Most of it there and I smooth this over and see what we have. There we go and I want to cut into this pie to let you see it so I’ll bring it over here to my serving place and here we have a nice cup of hot coffee to go with it and if I were eating this pie I would just be taking some of the end piece but I want you to see the consistency so let’s just cut in to it and maybe I should lift this so you can see that there are these little pieces of lemon that are almost intact but that’s pretty much what the pie looked like in a shaped pan and I haven’t tasted this pie yet but I’m looking forward to it tonight. I think I’m going to really enjoy it and I hope you do too.