Shaker Pie
This pie is packed with bright lemon flavor and is so simple to put together. Since you will be serving the entire lemon, make sure to get organic lemons.
Servings Prep Time
10hungry friends 20minutes
Cook Time Passive Time
60minutes 12 hours
Servings Prep Time
10hungry friends 20minutes
Cook Time Passive Time
60minutes 12 hours
Ingredients
Instructions
  1. The day before, slice lemons as thinly as possible, the thinner the better. Remove pieces of lemon seeds. Place in a bowl. Add sugar and salt. Stir until lemons are covered with sugar and salt. Cover with plastic wrap. Place in refrigerator to macerate for at least 12 hours.
  2. Prepare 10-inch camp Dutch oven by cutting a round of parchment paper to fit the bottom of the oven. Cut three strips of parchment paper that are 18 inches long and 3 inches wide. Fold each strip in half, length wise. Lay the three long strips across the center of the oven so that the cross in the center. Adjust so that the strips lay flat across the bottom and up and over the sides. Use clothes pins to secure. Place round of parchment over the strips.
  3. Roll out one pie dough to 12 inches circle. Place in prepared 10-inch camp Dutch oven. Adjust to make sure that the sides come up two inches.
  4. In a medium size bowl, whisk together eggs until creamy. Add flour and….
  5. … whisk briskly until smooth.
  6. Pour egg/flour mixture into lemons and mix until all ingredients are incorporated. Pour into prepared 10-inch oven with pie dough.
  7. Lay top layer of pie dough on top. Using a table knife or small spatula, gently pull bottom pie dough away from edge and tuck the top layer behind and under. Cut openings in top. Whisk egg with one tablespoon of water together for egg wash. Brush on top. Sprinkle with large sparkling sugar.
  8. Fire up a large chimney of charcoal. Bake the pie at 425 degrees Fahrenheit for 15 minutes by placing a circle of 9 hot charcoals underneath and 18 around the lid. After 15 minutes, reduce temperature to 375 degrees Fahrenheit by removing 2 charcoal from the lid (total 16) and 2 from underneath (total 7). Turn lid clockwise and oven counter clockwise every 15 minutes and replace charcoals as needed to maintain heat. Remove from heat when crust is golden brown and the filling that is bubbling up is thick and gooey.
  9. Remove camp Dutch oven from heat. Remove lid. Let cool for 10 minutes. Place into an ice bath that brings ice half way up the side of the oven. Chill for an hour or more. Insert a table knife or thin spatula around the pie to gently break any adhesion between the pie crust and the oven. Gently lift pie out of the oven using the parchment lifters. Use a serrated knife to slice the pie.

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