Friends Drift Inn Recipes
The Rest of the Story
Today’s Friends Drift Inn feature article in the Appalachian News Express tells the story of the first time I bit into a slice of Shaker Lemon Pie.
Not Your Momma’s Lemon Pie Recipe
It was at an alumni tea, back in my college days. The really old fashioned kind of soiree where every piece of silver, every piece of crystal, and every white table linen in three counties is trotted out for a ladies afternoon of sweets and savories. It was here we learned the art of small talk, the intricacies of networking, and the down side of being lady like.
Take Shaker Lemon Pie for instance. A dessert at once arrestingly acidic and disarmingly sweet, the tart is a signature dish for Kentucky’s Shaker Village of Pleasant Hill. It is traditionally served as a double crusted pie, but on this occasion it was served as a topless tart…. slices of lemon brazenly beckoning with a come hither pose unencumbered by a demure top crust.
Now if you know anything about the Shakers, “come hither” was not something women were allowed to telegraph…no way no how. But, when one bites into a slice of Shaker Lemon Pie one gains perspective and understanding and a big, bold attitude. Giggles Maybe that’s why the Shakers shook!
After the tea was over, and the very proper alumni were sent home, an extra box of Shaker Lemon Pie tarts was discovered. There was pushing and shoving. Elbows were thrown. Lipstick was smeared. There were crumbs everywhere….and there were smiles. Big happy smiles.
The housemother just shook her head and muttered, “Debs Gone Bad.”
Make some Shaker Lemon Pie this week. It will change your attitude. It might even make you a Roller Derby star. Dig in!
This recipe is very easy, though a bit time consuming. The effort is more than worth it! To conserve time, slice the lemons the night before and soak in sugar.
Shaker Lemon Pie Recipe
I’ve been making this pie since the early 1980′s I think the recipe came from the Kentucky Homemakers Clubs
Dessert Recipe, Pie Recipe, Tart
Short Pie Crust (Pate Brisee)
- 2 ½ cups All Purpose Flour
- 1 teaspoon salt
- 1 Tablespoon Cane Sugar
- 2 sticks (1 cup) chilled unsalted butter, organic preferred
- ¼ to ½ cup cold water
The trick to good pie dough is keeping the mixture cool. One can mix by hand, but a food processor makes quicker work.
1. Combine flour, salt, and sugar in food process. Add butter, cut into 1 inch slices and pulse until the product looks like coarse corn meal.
2. Gradually add water, you may not need it all. Just add enough until dough holds together. Different flours have different moisture contents.
3. Turn dough out, and make a ball. Divide into half, flattening each piece.
4. Cover with saran, and refrigerate for an hour, enabling butter to chill.
5. Roll out dough on lightly floured workspace to fit a 9” pie or tart pan. Wrap dough around rolling pin, and unroll into pie pan being careful not to stretch crust. Flute crust edges, cover with saran and chill for thirty minutes.
6. Preheat oven to 400 degrees. Prick dough bottom, then line with parchment paper or foil. Fill with pie weights or dried beans to keep crust flat. Bake about 20 minutes, crust will be lightly brown and appear dry. Remove pie weights and proceed with filling.
Ingredients for Lemon Pie Filling
(Makes filling for 1 9” Pie)
- 2 lemons, organic preferred
- 1 ¾ cup pure cane sugar
- 4 large eggs, organic preferred
- Pinch of salt
1. Scrub lemons, and then slice paper thin removing seeds. Place in large bowl with sugar, and let sit 4 hours or overnight.
2. Preheat oven to 450°.
3. Beat eggs, add salt and combine with lemon sugar mixture. Pour product into prepared pie shell.
4. Bake at 450° for 15 minutes, then reduce heat to 375° and bake 20 to 25 minutes until filling is set, and a knife inserted in middle comes out clean. Cool and serve.
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