Shaker Lemon Pie

By norsegal8

Ingredients

• 1 double-crust pie dough
• 3 large lemons, sliced very thin and seeded
• 1 3/4 cups sugar
• 1 tablespoon cornstarch
• 4 large eggs
• 1 tablespoon heavy cream

Preparation

Step 1

Adjust the oven rack to the lowest position and heat the oven to 425 degrees. Line a 9-inch pie plate with one dough round and refrigerate for 30 minutes

Squeeze the lemon slices in a fine-mesh strainer set over a bowl; reserve the juice. Put the slices in a large saucepan with 2 cups of water. Bring the slices and water to a boil, then reduce the heat to medium-low and simmer until the slices are softened, about 5 minutes. Drain well and discard the liquid. Combine the softened lemon slices, sugar, salt and 1/4 cup of reserved lemon juice in the bowl; stir until the sugar dissolves.

Whisk the cornstarch and remaining 2 tablespoons remaining lemon juice in a large bowl. Whisk the eggs into the cornstarch mixture, thenslowly stir in the lemon slice mixture until combined. Pour into the chilled pie shell. Brush the edges of dough with 1 teaspoon cream and then top with the remaining dough round. Seal, crimp the edges, and brush the top with the remaining cream. Using a paring knife, cut 4 vents in the top of the dough.

Bake until light golden brown, about 20 minutes, then decrease the oven temperature to 375 degrees and continue to bake until golden brown, another 20 to 25 minutes. Cool on a wire rack for at least one hour. Serve.