Originally thought up by the Shaker community in the Midwest, Shaker pie is made up of whole slices of macerated lemons and a rustic, flaky crust. We twirled up the traditional recipe by using Meyer lemons for the filling of our Meyer Lemon Shaker Pie. The maceration process releases the Meyers’ subtle floral quality while our Ginger Pie Dough (that comes together super quick in the food processor!) balances out the filling’s tart flavor with a sweet and spicy kick.
Meyer Lemon Shaker Pie
Makes 1 (9-inch) pie
- 2 large Meyer lemons (349 grams)
- 1¾ cups (350 grams) granulated sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- ½ teaspoon (1.5 grams) kosher salt
- Ginger Pie Dough (recipe follows)
- 3 tablespoons (24 grams) all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 4 large eggs (200 grams), lightly beaten
- ¼ cup (57 grams) unsalted butter, melted
- 1 large egg white (30 grams), lightly beaten
- 1 tablespoon (15 grams) water
- Sparkling sugar, for sprinkling
- Using a serrated knife, cut lemons crosswise into ⅛- to 1/16-inch-thick slices, discarding ends and seeds. Coarsely chop lemon slices into ½- to ¾-inch pieces, and place in a large bowl with any juices. Stir in granulated sugar, brown sugar, and salt; cover and let stand at room temperature, stirring occasionally, for 4 hours or up to overnight.
- Preheat oven to 425°F (220°C).
- Let Ginger Pie Dough stand at room temperature until slightly softened, 15 to 20 minutes. On a lightly floured surface, roll half of dough into a 12-inch circle (about ⅛ inch thick). Press into bottom and up sides of a 9-inch pie plate.
- In a medium bowl, whisk together flour, cinnamon, and nutmeg. Add eggs and melted butter, whisking until well combined. Add flour mixture to lemon mixture, stirring until well combined; pour into prepared crust.
- In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. Brush dough edges with egg wash.
- On a lightly floured surface, roll remaining dough into a 12-inch circle. Carefully place over filling; trim dough to ½- to 1-inch overhang. Fold edges under, and crimp as desired. Brush dough with egg wash; sprinkle with sparkling sugar. Using a sharp knife, cut 8 slits in top to vent.
- Bake for 25 minutes, covering edges with foil to prevent excess browning and re-cutting slits in top, if needed. Reduce temperature to 350°F (180°C). Bake until crust is golden brown, 20 to 25 minutes more. Let cool completely before serving.
Ginger Pie Dough
Makes 1 (9-inch) double crust
- 3 cups (375 grams) all-purpose flour
- 3 tablespoons (36 grams) granulated sugar
- 2 teaspoons (4 grams) ground ginger
- 1¾ teaspoons (5.25 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- 6 tablespoons (90 grams) ice water
- In the work bowl of a food processor, place flour, sugar, ginger, and salt; pulse 4 times to combine. Add cold butter; pulse until butter is pea-size. Add 6 tablespoons (90 grams) ice water; pulse until dough forms large clumps.
- Turn out dough onto a lightly floured surface; divide in half. Shape into disks; wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
Crust was delicious, flavor was good. Filling was too bitter from using the whole lemon, in my opinion. I would make this again but with three lemons, peeled.