Easy As 1-2-3
It’s National Pie Day! Yup, today is January 23 or 1/23 if you write your dates that way. In pie terms that’s Easy as 1-2-3! Today I want to share one of my favorite pies and one that is as easy as 1-2-3. I make fruit pies with whatever is in season and right now it’s citrus. The new crop of Meyer lemons is in stores and is perfect for a Shaker Lemon Pie.
Here’s how to make the filling:
- With a very sharp knife or a mandoline, slice 4 Meyer lemons as thin as you can. 1/8 of an inch is not thin enough. Even 1/16th of an inch is too thick. Think paper thin. Get into your zen space and focus on slicing thinly and very carefully. Remove the seeds and turn the lemon slices and juice into a bowl.
- Pour 2 cups of granulated cane sugar over the lemons and mix a bit. Cover and refrigerate over night.
- When you are ready to bake, fork beat 4 eggs with a pinch of salt until the eggs are blended. Mix the eggs into the lemon sugar mixture and pour into an already rolled out dough that you have placed in a pie pan.
- Bake at 450 for 15 minutes and then reduce the heat to 375 for about 25 minutes more. (Check at 20 minutes.) The pie is done when an inserted knife comes out clean.
OK, so that was really four steps:
- Slice 4 lemons
- Add 2 cups sugar and put in fridge overnight
- When ready to bake mix in 4 beaten eggs & pinch of salt
- Bake at 450F for 15 minutes and 375F for 25 minutes more
But you get the idea. This pie is super easy and one that can really brighten up a wintry day. If you are using lemons other than Meyers, get ones that are thin skinned rather than those that have a thick pith. That white stuff does not make for a tasty pie.
This recipe is in Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (W.W. Norton/The Countryman Press, 2016) along with other seasonal citrus recipes like Shaker Blood Orange, Lemon Meringue, Lemon Tart, Lemon Curd, and full of more mouthwatering photos by Andrew Scrivani.