Jean’s Shaker Lemon Pie
I know I still owe you some words about my North Carolina experience but seriously words are hard to find. So until I find my tongue about a life changing experience here is a little Crust Decor to inspire you. The above pie was made by Jean Cohen, one of our students at the John C. Campbell Folk School Pie Camp. Inspired by the simple recipe demonstrated to the class by Nanette Davidson, the culinary arts program artist-in-residence, Jean set about to create a “lid” for the pie that would befit the Shaker sensibility. How did she do it? She laid out the individual cut out hearts into a design on parchment paper and froze it. Then she simply slid it atop the pie before it went into the oven. Genius really.
Barbara Swell’s Leafy Gallette
The pie above is one that Barbara Swell made after we returned to her house in Asheville when Pie Camp was over. After all, there was leftover rhubarb and dough from the class, and we were going up to the cabin to feed folks working on a new woodshed in the rain. So I awoke in the morning to find Barbara in the kitchen in her night gown putting the finishing touches on this beauty. To save work she rolled out the bottom crust extra large so she would have enough edge to fold over gallette style in the pie pan. She then created more top crust (because who doesn’t want more crust?) by making those beautiful leaves. She has an oak leaf cutter. Has anyone seen one of those? I sure would love one. Then she carved out the leaf details with a paring knife. The more experienced a pie maker is the more drama can be effected with less work. Here’s my recipe for Rhubarb-Raspberry Pie. It sure would be pretty made the Barb way.
| Servings | 8 to 10 |
- Favorite Dough for Double Crust Pie
- 2-3 lemons
- 2 cups sugar
- 4 eggs gently beaten
Ingredients
| |
- Use a mandoline to cut the lemons VERY THINLY over a glass or similar non-reactive bowl.
- Add the sugar to the bowl with the lemons and stir. Cover and refrigerate overnight. You can't rush this part. Soaking in the lemon juice and sugar causes the rinds to soften, which you'll want in your finished pie.
- Prepare the pastry for a double crust pie. Wrap tightly and chill overnight as well.
- The next day roll out the crust for a 9” pie. Line a pie pan and chill the pastry lined pan while making the filling. Roll out the top crust also and chill on a piece of parchment paper.
- When ready to bake pie, preheat oven to 425 F.
- Now for the most fiddly part of the recipe. Remove all the seeds from the lemon -sugar mixture. Cut the peel into smaller pieces with a pair of kitchen scissors simply by snipping the peel in the bowl. This will make slicing and serving the finished pie much easier.
- Add the beaten eggs to the snipped, seeded and soaked lemon-sugar mixture and mix gently but well.
- Pour the filling into the pastry lined pan, add the top crust and trim the edges. Crimp the edge and cut a decorative vent in the center of the pie. Brush lightly with an egg wash made of 1 beaten egg and a bit of milk or water.
- Place the pie on a parchment lined baking sheet and bake on the bottom rack of the oven for about 15-20 minutes. Lower the heat to 350F and move the pie to the center rack of the oven. Continue baking until the pie is golden brown and lovely, about 20-30 minutes.