This week absolutely FLEW by. I can’t believe it’s already the weekend, and I almost forgot to tell you about this week’s pie! On Sunday my whole family on my dad’s side spent the day at my Grandma’s house for Easter. It’s tradition. Easter starts early, with a sunrise service and then a carry-in breakfast at the little church where I grew up. After that it’s to Grandma’s house, which just happens to be right next to the church. The day usually consists of lots of chit-chat, card playing, walking in the woods, and there’s always an easter egg hunt. The guys usually start up the grill pretty quickly to get the meat cookin’. This year it was BBQ chicken, and I think we had enough to feed an army. It was delicious! Nice work Brett! We’re never short on food at family meals, we had a pretty big spread. I brought a Shaker lemon pie, which was a new one for most of us, and it was good! I’d definitely make it again. It was sweet and a little sour, and perfect for an early spring day.


Shaker Lemon Pie


2 medium lemons
2 cups sugar
pastry for a 9 inch double crust
4 eggs, beaten well
2 Tbs flour
1/4 tsp salt
Using a sharp knife, trim the stem end and tip off each lemon. Slice the lemons as thinly as you possibly can, into paper thin circles. Scoop up the remaining juice and add it to the bowl of sliced lemons. Chop the thinly sliced lemons coarsely so that the largest pieces of rind and pith are one inch long. Add the sugar to the bowl of lemons and mix well. Cover and set aside at room temperature for at least 3 hours and up to overnight. Stir occasionally.
 Heat the oven to 450. Line the pie plate with the 9 inch pie pastry. Add the eggs, flour and salt to the bowl of sugary lemons and mix well. Pour the filling into the piecrust. Roll out the remaining pastry and place it carefully over the filling. Fold the edges and crimp decoratively. Cut eight steam vents in the top of the pie to release steam and so the pie’s juices can bubble up. Place on a baking sheet on the middle rack of the oven. Bake for 15 minutes, then reduce the heat to 375. Bake until the filling is bubbling and thickened, and the crust is cooked and handsomely browned – 25 to 35 minutes more. Place the pie on a cooling rack and let it cool to room temperature before serving.
:: Carrie ::