Shaker Lemon Pie

The Shakers waste-nothing mentality is evident in this pie where the whole lemon — peel, pith, and flesh — is utilized.

Makes 12 servings

Total time: 11/ hours + macerating (24 hours)/chilling (overnight)

LAYER:

2

PREPARE:

2

WHISK:

3 1 1/2 large lemons, ends trimmed and discarded, halved lengthwise, sliced as thinly as possible, then chopped cups granulated sugar batches Best-Ever Pie Crust (cuisineathome.com) or two 9-inch purchased refrigerated pie crusts (such as Pillsbury) eggs + 1 egg yolk Tbsp. all-purpose flour tsp. table salt Heavy cream Sanding sugar

Layer lemons and granulated sugar in a bowl, cover, and macerate 24 hours, stirring occasionally to distribute sugar.

Prepare two batches Best-Ever Pie Crust, shape into discs, then wrap in plastic, and chill overnight.

Preheat oven to 450° with rack in lowest position. Line a baking sheet with foil and lightly coat a 9-inch pie plate with nonstick spray.

Roll one dough disc on a lightly floured surface to 1/8- inch thick; transfer to prepared pie plate, trim overhang to 1/2- inch, then chill.

Whisk together 3 eggs, 1 yolk, flour, and salt, then thoroughly stir into macerated lemons; pour mixture into pie shell and chill while rolling second dough disc. Roll second dough disc on a lightly floured surface to 1/8- inch thick, cut slits to vent, then center on top of pie. Trim overhang to 1/2 inch, then roll edges under, and crimp. Brush top of pie with cream, then sprinkle with sanding sugar. Set pie on prepared baking sheet. Bake pie 15 minutes, then reduce temperature to 375° and bake until filling slightly jiggles, 25 minutes more. Cool pie completely on a rack before slicing.

Per serving: 338 cal; 17g total fat (8g sat); 93mg chol; 245mg sodium; 47g carb (1g fiber, 29g total sugars); 5g protein