Lemon Shaker Pie

Prepare the pie crust: You will need both a top and a bottom crust for this pie. If using our Perfect Pie Crust recipe, make sure you double it so you will have enough. Prepare the pie crust as directed, keeping each dough disk individually wrapped. Chill for an hour in the fridge, or overnight. Slice the lemons: Slice the lemons in half lengthwise, so they will lay flat on the cutting board. Then slice the halves into 1/8-inch (or thinner) slices. You will use the whole lemon (without the seeds) in this pie filling. If you have a kitchen mandoline, this is the perfect time to use it so you’ll achieve paper thin slices. If you don’t have a mandoline, use a very sharp knife to get the slices as thin as possible. Remove any seeds from the lemon slices. Irvin Lin Transfer the lemon slices: Place all of the lemon slices and any accumulated juice in a medium sized glass, plastic or stainless-steel bowl. Do not use an aluminum bowl, as the acidic lemon juice will react with the metal. Macerate lemon slices in sugar: Pour the sugar over the lemon slices and toss to coat. Cover with plastic wrap (or a plate) and let sit on the counter at room temperature for a minimum of 4 hours, but preferably overnight. You’ll notice the sugar will dissolve, the lemons will start to look wilted and more translucent, and the filling will extract liquid as it sits. As it sits, use a spatula to toss filling once or twice. If there are any seeds, they should float up to the top of the liquid. Remove them. Irvin Lin Irvin Lin Whisk whole eggs and add to lemon slices: Once the lemon has macerated in the sugar for the required time, get to work on the eggs. In a small bowl, add the whole eggs and salt. Beat with a fork until thoroughly combined and uniform in color. Add the beaten eggs to the lemon and sugar mixture and stir until the ingredients are incorporated and the mixture is cohesive. Irvin Lin Roll out bottom crust and fill: Using a rolling pin, roll out one of the disks of pie dough onto a clean surface dusted with flour. Roll the dough using a rolling pin, working from the center of the dough out to the edge of the dough. Rotate the dough slightly and repeat, rotating the dough all the way around, until you have a 10-inch circular disk. If, at any point, the dough starts to stick to the surface or the rolling pin, add a little more flour underneath or on top of the dough. Line a 9-inch pie dish with the dough. Pour the filling into the dough, distributing the lemon slices evenly in the pie. Irvin Lin Roll out the top crust and assemble pie: Using a rolling pin, roll out the second disk into a 10-inch round. Brush the edges of the bottom crust with a little water and add the rolled-out pie dough on top. Press the dough together to seal the pie. Trim away any excess crust with a kitchen scissor, then crimp the pie edges all the way around the pie. Irvin Lin Chill the pie and preheat the oven: Place the pie in the fridge for 45 minutes to chill and let the pie dough firm up. Preheat the oven to 350°F. Make and brush egg wash on pie: Once the pie has chilled, place the pie on a rimmed baking sheet. In a small bowl, beat together the egg yolk and 1 tablespoon of water. Brush the top of the pie with a thin layer of egg wash. Sprinkle with 1 tablespoon of sugar. (If you have decorating sugar or sugar in the raw that works great here too.) Cut some decorative vents into the top of the crust. Irvin Lin Bake, cool, and serve the pie: Bake the pie, on the baking sheet, until the top of the crust is golden brown, and the filling is bubbling out of the vents, about 45 to 55 minutes. Transfer the pie to a cooling rack and allow the pie to cool and the filling to set before serving, about 2 hours.