Page 145 - United States of Pie

Ohio Shaker Lemon Pie

In the Shaker communities of the eighteenth and nineteenth
centuries, working well was an act of prayer. There was beauty in
their creations, like the clean lines of their slat-backed chairs and
their oval storage boxes. These values carried into their baking as
well, with a pie that wholeheartedly embraces the Shaker values of

frugality and simplicity.
This pie has only two lemons in it, but it makes use of the entire
fruit, peel and all, by macerating it in sugar. The rest of the pie is
relatively simple: a few eggs, some flour, and since I’m not a Shaker,
a bit of butter added for richness. While Shaker communities were
dispersed throughout the Midwest, this recipe is distinctly Ohioan
with the additional ingredient of flour, making it a more supple

dessert. What you get is a delicious pie with a distinct lemon flavor
and a pleasing snap from the pith in the fruit.
This pie requires a bit of advance preparation because the lemons
need to macerate for a minimum of eight hours.

1 recipe Standard Pie Dough

2 lemons, washed thoroughly
1¾ cups sugar

½ teaspoon kosher salt
4 large eggs
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour

Optional
1 tablespoon heavy cream