Well this certainly falls under the "Whaddya Know" category.

I entered KRTY's Pie Bake and am going to be entering my Ohio
Shaker Lemon Pie in the Santa Clara Home Show on Sept 7. Looks to
be a fun time!

The Ranger
--
The following recipe is adapted from one that the early Ohio
Shakers made often. This lemon pie, a refreshing finish to a
hearty meal, shows how the thrifty Shakers were unwilling to waste
even the skin of a fruit that had to be purchased rather than
grown in their gardens.

OHIO SHAKER LEMON PIE

INGREDIENTS
2 lemons
1 ¾ cups sugar
pte brisée*
4 large eggs
¼ teaspoon salt

METHOD:
In a large saucepan of boiling water blanch the lemons for 30
seconds, drain them, and rinse them under cold water. Trim the
ends of the lemons, discarding them, and cut [1] the lemons
crosswise into paper-thin slices. In a bowl cover the lemon slices
with the sugar [2] and let the mixture stand, stirring [3] once
after 1 hour, for 8 hours or overnight.

Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick
on a lightly floured surface, fit it into a 9-inch (1-quart) pie
plate, and trim the edge, leaving a 1/2-inch overhang. Remove the
lemon slices from the sugar and arrange them in the shell. Add the
eggs and salt to the sugar, whisk the mixture until it is combined
well, and pour it over the lemon slices.

Roll out the remaining dough into a 12-inch round on a lightly
floured surface, drape it over the filling, and trim it, leaving a
1-inch overhang. Fold the overhang under the bottom crust,
pressing the edge to seal it, and crimp the edge decoratively. Cut
slits in the crust with a sharp knife, forming steam vents, and
bake the pie in the middle of the oven for 25 minutes. Reduce the
temperature to 350°F. and bake the pie for 20 to 25 minutes more,
or until the crust is golden. Let the pie cool on a rack and serve
it warm [4] at room temperature.

Gourmet
November 1993

[1] If you have an electric slicer, this is quickly done and the
uniformity for the cuts is almost assured.
[2] I use 2 cups of sugar because my lemons seem to carry a lot of
pucker-power. Some people I've given the recipe to have only used
1 1/3 cups of sugar, wanting to bring out the tartness of the
lemons. Playing around with the measurements is half the fun.
[3] I use a spatula to stir the mixture. The thinness of the
slices does not allow aggressive mixing and it's very easy to end
up with pulpy-rinds.
[4] I also serve a single scoop of French Vanilla Ice Cream as a
contrast to the lemon pie.

*Pte Brisée Recipe

INGREDIENTS:
1 3/4 cups all-purpose flour
9 Tbs. cold, unsalted butter, cut into bits
3 Tbs. cold vegetable shortening (I use Crisco)
a scant 1/2 tsp salt
3 Tbs. ice water, plus any additional if necessary

METHOD:
In a large bowl, blend the flour, the butter, the shortening,
and the salt until the mixture resembles meal. Add the ice water,
toss the mixture until the water is incorporated, adding any
additional water to form a dough and then form the dough into a
ball. Dust the dough with flour and chill it, wrapping it in wax
paper, for 1 hour.

The Ranger wrote:

> Well this certainly falls under the "Whaddya Know" category.
>
> I entered KRTY's Pie Bake and am going to be entering my Ohio
> Shaker Lemon Pie in the Santa Clara Home Show on Sept 7. Looks to
> be a fun time!
>
> The Ranger
> --
> The following recipe is adapted from one that the early Ohio
> Shakers made often. This lemon pie, a refreshing finish to a
> hearty meal, shows how the thrifty Shakers were unwilling to waste
> even the skin of a fruit that had to be purchased rather than
> grown in their gardens.
>
> OHIO SHAKER LEMON PIE
>
> INGREDIENTS
> 2 lemons
> 1 ¾ cups sugar
> pte brisée*
> 4 large eggs
> ¼ teaspoon salt
>
> METHOD:
> In a large saucepan of boiling water blanch the lemons for 30
> seconds, drain them, and rinse them under cold water. Trim the
> ends of the lemons, discarding them, and cut [1] the lemons
> crosswise into paper-thin slices. In a bowl cover the lemon slices
> with the sugar [2] and let the mixture stand, stirring [3] once
> after 1 hour, for 8 hours or overnight.
>
> Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick
> on a lightly floured surface, fit it into a 9-inch (1-quart) pie
> plate, and trim the edge, leaving a 1/2-inch overhang. Remove the
> lemon slices from the sugar and arrange them in the shell. Add the
> eggs and salt to the sugar, whisk the mixture until it is combined
> well, and pour it over the lemon slices.
>
> Roll out the remaining dough into a 12-inch round on a lightly
> floured surface, drape it over the filling, and trim it, leaving a
> 1-inch overhang. Fold the overhang under the bottom crust,
> pressing the edge to seal it, and crimp the edge decoratively. Cut
> slits in the crust with a sharp knife, forming steam vents, and
> bake the pie in the middle of the oven for 25 minutes. Reduce the
> temperature to 350°F. and bake the pie for 20 to 25 minutes more,
> or until the crust is golden. Let the pie cool on a rack and serve
> it warm [4] at room temperature.
>
> Gourmet
> November 1993
>
> [1] If you have an electric slicer, this is quickly done and the
> uniformity for the cuts is almost assured.
> [2] I use 2 cups of sugar because my lemons seem to carry a lot of
> pucker-power. Some people I've given the recipe to have only used
> 1 1/3 cups of sugar, wanting to bring out the tartness of the
> lemons. Playing around with the measurements is half the fun.
> [3] I use a spatula to stir the mixture. The thinness of the
> slices does not allow aggressive mixing and it's very easy to end
> up with pulpy-rinds.
> [4] I also serve a single scoop of French Vanilla Ice Cream as a
> contrast to the lemon pie.
>
> *Pte Brisée Recipe
>
> INGREDIENTS:
> 1 3/4 cups all-purpose flour
> 9 Tbs. cold, unsalted butter, cut into bits
> 3 Tbs. cold vegetable shortening (I use Crisco)
> a scant 1/2 tsp salt
> 3 Tbs. ice water, plus any additional if necessary
>
> METHOD:
> In a large bowl, blend the flour, the butter, the shortening,
> and the salt until the mixture resembles meal. Add the ice water,
> toss the mixture until the water is incorporated, adding any
> additional water to form a dough and then form the dough into a
> ball. Dust the dough with flour and chill it, wrapping it in wax
> paper, for 1 hour.

I have a similar recipe but I've never had the nerve
to try it. I'm afraid the white pith of the lemons will
give it a bitter taste I won't like. I know there's
tons of sugar and I supposed it almost gets candied, but
then I'm not a huge fan of candied citrus rinds of any
sort. Small quantities I can eat but I'm thinking - "A
whole pie of this stuff?" So can you taste the pith or
what? Or is it more like marmalade where the taste of
the pith is neutralized?

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Aug 31, 10:10 am, "The Ranger" > wrote:
> Well this certainly falls under the "Whaddya Know" category.
>
> I entered KRTY's Pie Bake and am going to be entering my Ohio
> Shaker Lemon Pie in the Santa Clara Home Show on Sept 7. Looks to
> be a fun time!
>
> 3 Tbs. cold vegetable shortening (I use Crisco)
>
No Shaker would have used Crisco. They were almost all gone by the
time that crap came onto the market. Perhaps you could call it
Clueless Trans-fatty Lemon Pie.

--Bryan

Bobo Bonobo® > wrote in message
s.com...
> On Aug 31, 10:10 am, "The Ranger" >
> wrote:
[snip]
>> 3 Tbs. cold vegetable shortening (I use Crisco)
>>
> No Shaker would have used Crisco.

Shakers (Pennsylvanian and Ohioian alike) would have rendered lard
but since I don't, I'll stick to using Crisco. It's served my
needs just fine for pie crusts longer than you've been alive.

> They were almost all gone by the time that crap
> came onto the market.

You're an ignorant pogo stick without any spring.

> Perhaps you could call it
> Clueless Trans-fatty Lemon Pie.

Perhaps you could actually try to make it before pronouncing such.
But then again, your posting history proves you're nothing more
than a pewling, mewling north-end-of-a-south-bound-mule.

FOaD.

The Ranger

Kate Connally > wrote in message
...
> The Ranger wrote:
>> OHIO SHAKER LEMON PIE
>>
>> INGREDIENTS
>> 2 lemons
>> 1 ¾ cups sugar
>> pte brisée*
>> 4 large eggs
>> ¼ teaspoon salt
>>
>> METHOD:
>> In a large saucepan of boiling water blanch the lemons for 30
>> seconds, drain them, and rinse them under cold water. Trim the
>> ends of the lemons, discarding them, and cut [1] the lemons
>> crosswise into paper-thin slices. In a bowl cover the lemon
>> slices with the sugar [2] and let the mixture stand, stirring
>> [3] once after 1 hour, for 8 hours or overnight.
[snip]
> I have a similar recipe but I've never had the nerve
> to try it. I'm afraid the white pith of the lemons will
> give it a bitter taste I won't like. I know there's
> tons of sugar and I supposed it almost gets candied, but
> then I'm not a huge fan of candied citrus rinds of any
> sort. Small quantities I can eat but I'm thinking - "A
> whole pie of this stuff?" So can you taste the pith or
> what? Or is it more like marmalade where the taste of
> the pith is neutralized?

The pith is neutralized but the lemony zing is not so comparing it
to marmalade is _almost_ accurate... It's more runny; not as set
as a marmalade.

The Ranger

Kate Connally > wrote in message
...
[snip]
> Small quantities I can eat but I'm thinking - "A
> whole pie of this stuff?"
[snip]

That was my original worry but I've never had any pie leftover
from any of the two dozen I've made. It was bad enough that the
daughter-units admitted to never having tried it prior to this
time.

The Ranger

In article >,
"The Ranger" > wrote:


Two suggestions:

1. If you mung your Email address, explain it.

2. Just a suggestion. Don't use an extended character set on
newsgroups.
My computer doesn't recognize it, and a few others won't either.

On Aug 31, 8:10 am, "The Ranger" > wrote:
> Well this certainly falls under the "Whaddya Know" category.
>
> I entered KRTY's Pie Bake and am going to be entering my Ohio
> Shaker Lemon Pie in the Santa Clara Home Show on Sept 7. Looks to
> be a fun time!

Now that it's been a couple of days, how did things turn out?

wrote in message
ps.com...
> On Aug 31, 8:10 am, "The Ranger" > wrote:
>> Well this certainly falls under the "Whaddya Know" category.
>>
>> I entered KRTY's Pie Bake and am going to be
>> entering my Ohio Shaker Lemon Pie in the Santa
>> Clara Home Show on Sept 7. Looks to be a fun
>> time!
>>
> Now that it's been a couple of days, how did things
> turn out?

My pie lost. The winning pie was a chocolate bourbon pecan with
tequila whip cream.

I'm not so much into nuts in pies but everyone that tried a piece
walked away with a "Wow!" exclamation. I got the chance to try the
pumpkin chiffon and thought it was damn good.

I'll try and post the other recipes.

The Ranger

The Ranger wrote:
>
>
> My pie lost. The winning pie was a chocolate bourbon pecan with
> tequila whip cream.
>
> I'm not so much into nuts in pies but everyone that tried a piece
> walked away with a "Wow!" exclamation. I got the chance to try the
> pumpkin chiffon and thought it was damn good.


That doesn't surprise me. Anything with pecans and whipped cream is going
to be good. My wife has a recipe from a mid 70s Gourmet Magazine for Egg
Nog pie. The crust is made with ground pecans, butter and brown sugar.
The filling is made with whipped cream, eggs, gelatine and has dry Vermouth
(to soften the gelatine) and rum. The pie is garnished with chocolate
curls. It is incredible. It would not be fair to judge a regular pastry pie
alongside something like that.

On Mon, 10 Sep 2007 06:51:37 -0700, "The Ranger"
> rummaged among random neurons and opined:

>My pie lost. The winning pie was a chocolate bourbon pecan with
>tequila whip cream.

The name of this recipe is just whacked out enough that I would love
to try it.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"