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By Karen Burns-Booth 33 Comments
The day was bright and sunny, the sun kissed my neck as I sat at a long refectory style table bench with a glass of cloudy home-made lemonade and a slice of Shoo-Fly Pie;the county fair was in full swing and besides all the livestock, entertainment and food stalls, there were several people from the local Amish community selling their home-made preserves as well as fresh fruit and veg. I’d been to fêtes in the UK before, but an American County Fair is a little different, although there’s still a tent where all the bakers and cooks vie for the coveted Blue Ribbon (first prize) for one of their home-made entries. There were pots of “bread and butter pickles”, glowing jams and jellies, dill pickles by the dozen as well as cakes, biscuits (scones) and pies, all set out to be tasted and judged, hopefully with a chance of winning that coveted rosette and certificate.
It seems like another life, and I suppose in a way it was, that I lived in Elizabethtown in PA (Pennsylvania) which is in Lancaster County.I was lucky enough to see and meet some of the local Amish community and I remain as fascinated today as I was then about their way of life. As well as the rich agricultural landscape and scenery in PA, there were lakes and woods where I’d picnic with friends, and I never forget the day I saw a group of young Amish girls on a picnic, all dipping their toes in the lake, overlooked and chaperoned by several elders, They clucked and cooed like chickens and doves as they paddled and laughed, there was no need of any swimming attire to immerse themselves fully in the cool water, just paddling in the warm sun seemed to suffice.
But it’s a Shaker recipe I would like to share with you today, brought about as I searched through my recipe clippings and as I reminisced about my time in PA;theShakers are a religious group that broke away from the Quakers, founded in Great Britain during the 18th Century, many of them settled in the USA where they still have village communities in certain states, notably New England and Ohio. They are known for their simple and frugal lifestyle, hence this pie recipe uses ALL of the lemons, and nothing is wasted. It’s a beautiful pie with an unctuous tangy citrus filling and a crisp crust…..the filling is a cross between a lemon meringue pie filling and lemon curd.
The recipe I am sharing today is my adapted version from an old recipe clipping I had from Saveur magazine – although theyhave an on-line version here: Shaker Lemon Pie.I was delighted with the results, and even my dessert-hating husband loved it, as it wasn’t too sweet. The essential thing is to make sure that you slice the lemons VERY thinly and allow them to macerate in the sugar mixture overnight – so, you need to plan this pie the day before you want to bake it and serve it. Although it wasn’t a pie that I had enjoyed when I lived in PA, it brought back other happy “citrus” memories……. eating fresh fish with lemons on the Amalfi coast of Italy, as well as grilled sea bream in a little shack in Cyprus, served with a thick butter enriched lemon sauce.
The making of the recipe has also awakened my wanderlust, and I’m hankering for another trip back to the USA, so I can taste my way around some other states I’ve not yetvisited;I’d like to visit New Orleans and sit in a bar listening to jazz as I make way through a plate of Jambalaya or devour a Po-Boy, before enjoying a bowl of gumbo. I may have a look at my diary for the rest of the year and treat myself to a “taste and travel” holiday! But for now, I’ll have to make do with a slice of this heirloom pie, with a cup of Yorkshire tea. I hope you enjoy this pie recipes as much as we did, if you make it, PLEASE do leave a comment and let me know if you enjoyed it. Karen
My previous“travel, food and inspire” recipe post:
Home away from Home: Betty’s Fat Rascals Recipe
Shaker Lemon Pie
Print recipe
| Serves | 8 to 10 slices |
| Prep time | 24 hours, 15 minutes |
| Cook time | 55 minutes |
| Total time | 25 hours, 10 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | American |
| By author | Karen Burns-Booth |
My adapted recipe from Saveur Magazine for an American classic, Shaker Lemon Pie; this double crust pie is similar to a lemon meringue pie without the meringue and the filling is in the style of lemon curd but with thin slices of sugared lemons added.
Ingredients
- 1 x 350g (12oz) shortcrust pastry (home made is best but a high quality shop bought is fine)
- 3 medium lemons, unwaxed (preferably thin skinned lemons, I used Amalfi lemons)
- 400g white granulated sugar
- 1/4 teaspoon salt
- 4 free-range eggs
- 1 free-range egg yolk
- 120g melted butter, unsalted
- 3 tablespoons cornflour
Glaze
- 1 egg white
- white granulated sugar, to sprinkle
Note
My adapted recipe from Saveur Magazine for an American classic, Shaker Lemon Pie; this double crust pie is similar to a lemon meringue pie without the meringue and the filling is in the style of lemon curd but with thin slices of sugared lemons added. NB: Shakers are a religious group that broke away from the Quakers, founded in Great Britain during the 18th Century, many of them settled in the USA where they still have village communities in certain states, notably New England and Ohio. They are known for their simple and frugal lifestyle, hence this pie uses ALL of the lemons, and nothing is wasted.
Directions
| Step 1 | Start the day before you want to bake the pie; wash the lemons and dry them. Finely grate the lemon zest and add it to mixing bowl. Slice the lemons VERY thinly, almost paper thin, I used a small serrated knife, but a mandoline slicer would be best. Remove the pips and add any juice to the bowl (with the zest) along with the lemon slices. Add the sugar and the salt, mix well, cover and set aside to macerate overnight at room temperature. |
| Step 2 | The next day when you are ready to bake the pie: Pre-heat oven to 210C/425F/Gas mark 7. Butter a 23cm (9") pie dish, tin or pie plate, a deep one is better as it holds the filling without spillage. |
| Step 3 | Roll out half of the shortcrust pastry and line the buttered pie dish with it. Trim the edge leaving a little overhang. |
| Step 4 | Add the eggs, egg yolk, melted butter and cornflour to the macerated sugar and lemon mixture, mix it all together and pour it into the pastry lined pie dish. |
| Step 5 | Roll out the remaining pastry and place it over the filling. Press around the crust to seal it and then crimp it. |
| Step 6 | Beat the egg white with a teaspoon of water until frothy and brush it over the pie crust liberally; sprinkle over the sugar and then make several cuts in the pie crust to allow the steam to escape when baking. |
| Step 7 | Bake the pie in the middle of the oven for 20 minutes before reducing the heat to 180C/350F/Gas mark 4 and bake for a further 20 to 25 minutes until the crust is golden brown and there is a meringue like glaze on the top of the pie. |
| Step 8 | Remove the pie from the oven and allow to cool for 10 to 15 minutes before serving in slices. |
This pie has been made JUST in time for British Pie Week, 2nd March to 8th March, where you have more excuses to eat more pies, which is always a bonus in my book!
As this recipe uses FREE-RANGE eggs, it qualifies for Dom of Bealleau Kitchen’s NEW link-up event,simply eggcellent!
As this recipe begins with the letter “S” I am entering this into AlphaBakes as the letter is “S” this month! Hosted by Ros and Caroline!
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Comments
Toby @ Plate Fodder says
We first had this pie when I was just a tiny little guy visiting the Shaker Village in Pleasant Hill, Kentucky. It’s all the best things of a lemon curd, lemon drops, and warheads candy all rolled into a delicious crust…. the ultimate sweet/tart!
Your treatment of the pie is beautiful!
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Karen Burns-Booth says
Thanks so much Toby and how I would LOVE to visit that Shaker Village in Kentucky! Yes, you are right, it’s lemon drops, lemon sherbets, lemon curd and lemon marmalade all rolled into one delightful pie!
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Dominic says
I know that this is the kind of pie I would love. You know how much I love that sherbetty lemon sharpness with the sweetness of the sugar in there too… adorable. I can only but imagine the fabulous aroma as this was baking… thanks so much for entering this into my new linky, it’s eggsactly the kind of recipe i’m after! xx
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Karen Burns-Booth says
That’s okay Dom, I am so eggcited about your new challenge so eggspect lots of entries from me!
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Cate says
What a fascinating post, I’ve been curious about Armish people since seeing a documentary last year. We don’t have them in Australia or Germany…
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Karen Burns-Booth says
Thanks Cate! The Amish people came from Germany and still speak a variation of Plattdeutsche.
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Danielle Vedmore says
Such an interesting post! And that pie looks amazing! x
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Karen Burns-Booth says
Thanks! The pie tastes DIVINE Danielle!
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Louisa Foti says
What a delightful pie Karen, loving the use of all the lemon for a real citrusy kick. I do love everything lemon, but lemon puds can often be overly sweetened and not zingy enough. A fascinating post too!
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Karen Burns-Booth says
Thanks Lou, it brought back memories of my time in PA, and all the amazing times I had there!
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This pie looks delicious , I love lemon meringue so I am sure this would be right up my street.
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Karen Burns-Booth says
It tastes like lemon meringue pie Nayna but with a curd like sauce inside!
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This is a really interesting post Karen and a delicious sounding pie with fascinating origins. I have to say, any post which talks about other worlds and other cultures is causing me major wander-lust at the moment. I am so desperate to seek out new people and places in far flung continents (having put it mostly on hold since my daughter was born). Soon…… I keep telling myself!
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Karen Burns-Booth says
Thanks Kate! I’m so pleased you enjoyed reading my post, and I’m sorry to have awakened you wanderlust too! This is a beautiful pie, and my husband, an avid dessert hater, has asked me to make it again, so that’s a win win situation! Karen
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Galina V says
A fab recipe and a fascinating glimpse of a different lifestyle too. We visited a Shaker village, when we lived in MA. I think it was called Hanco*ck, it’s a historic village, amidst a glorious landscape.
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Karen says
Thanks Galina! I knew you would be interested in this post and the recipe – pleased you like them both!
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Galina V says
A fab recipe and a fascinating glimpse of a different lifestyle too. We visited a Shaker village, when we lived in MA. I think it was called Hanco*ck, it’s a historic village, amidst a glorious landscape.
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Karen says
Yes, that’s right Galina, there is a village called Hanco*ck in MA – never been there but would love to go!
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Deena Kakaya says
what a fabulous post Karen and the pie with the brilliant and zesty sweet lemons…yes please! x
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Karen Burns-Booth says
Thanks Deena! It’s one of my hobbies, discovering and researching recipes from different cultures. Karen
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Lebinh says
amazing photos! shame you didn’t come to olives cooking class would have been lovely to meet you.
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Karen Burns-Booth says
I was so sad to miss the class, and I hope to come to the next one……thanks so much for your lovely comments!
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Sue says
You’ve got me hooked on this lemon pie. My dad loved lemon meringue pies and had me making them for his birthday from the time I was very young (mom didn’t like to cook). So I’d love to try this version with lemons off my tree. Your crust looks delicious, can you give me a recipe for it? thanks!
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Karen Burns-Booth says
Thanks Sue – My shortcrust pastry crust recipe is:
350g (12ozs) plain flour
pinch of salt
150g (6ozs) butter
cold waterRub the butter into the flour and salt until it resembles breadcrumbs and add water to bring it together. Roll to suit required recipe.
Karen 🙂
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Sue says
Thank you so much for your speedy reply. Now I can get started on this pie today!
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Sue says
Oh my gosh, made the pie – fabulous. We may have to change our “favorite” lemon pie! Thank you so much for the wonderful recipe!
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bakingaddict says
Lovely post Karen which has really inspired me to travel even more. I love lemons and this pie using all of the lemons sounds absolutely delicious. Really wish I could have a slice now! Thanks for entering AlphaBakes.
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tentimestea says
The colour of the filling is so incredibly vibrant! Using the whole lemons is such an intriguing method; I can imagine it must give the pie a bit of marmalade-like bitterness.
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Karen Burns-Booth says
It is a super recipe and one worth making, I hope you try it! Karen
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Becky says
This pie sounds amazing. I am a massive fan of any lemon dessert & I’ve never heard of this pie before.
I am going to try and adapt this to be gluten free so I can eat it too 🙂
Thanks, Becky xReply
Karen Burns-Booth says
I hope you enjoy it Becky! Thanks for your lovely comments too! Karen
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