Waste-Nothing Shaker Lemon Pie

WASTE-NOTHING SHAKER LEMON PIE
2 large lemons, ends trimmed and discarded, halved lengthwise, sliced as thinly as possible, then chopped
2 c. sugar
2 (9”) Pillsbury pie crusts (refrigerated type)
3 eggs
1 egg yolk
1 T. flour
½ t. salt
Heavy cream
Fine sugar

1. Layer lemons and sugar in bowl, cover and macerate 24 hours, stirring occasionally to distribute the sugar.
2. Keep pie crusts chilled.
3. Preheat oven 450 with rack in lowest position.
4. Line a baking sheet with foil and lightly coat 9” pie plate with PAM.
5. Take one pie crust and lightly flour a surface and just roll crust to 1/8” inch.
6. Transfer crust to pie plate and trim overhang and chill again.
7. Whisk together 3 eggs, 1 yolk, flour and salt.
8. Stir in lemons.
9. Pour mixture into pie shell and chill while rolling second dough in flour like the other crust.
10. Cut slits to vent and center on top of pie.
11. Trim overhang and roll edges under and crimp.
12. Brush to of pie with cream and sprinkle with fine sugar.
13. Set pie on prepared baking sheet.
14. Bake 15 minutes, then reduce temp to 375 and bake until filling slightly jiggles, about 20-25 minutes.
15. Cool pie completely before slicing.