Shaker Lemon Pie
CRUST:
2 c. flour
1/2 tsp. salt
6 tbsp. butter
6 tbsp. Crisco
6-8 tbsp. milk
FILLING:
2 tbsp. grated lemon peel
2 lemons, thinly sliced, rind removed
2 c. sugar
4 eggs, lightly beaten
Sugar
Lemon slices
For crust, combine flour and salt. Cut in butter and Crisco until mixture
resembles coarse crumbs. Mix in milk, 1 tablespoon at a time, until mixture
balls together. Form into ball. Wrap in plastic wrap and refrigerate about 2
hours. FILLING: Combine lemon peel, slices and sugar. Let stand at room
temperature 2 hours. Preheat oven to 450 degrees. Divide pastry into 2 pieces.
Roll half on lightly floured surface. Line 9" pie plate. Roll remaining dough
for top crust. Combine lemon slice mixture and eggs. Pour into pastry shell. Top
with other crust. Cut slits in top crust. Sprinkle with sugar. Bake 15 minutes
at 450 degrees. Reduce oven to 350 degrees and bake 25 to 30 minutes or until
knife comes out clean.