About time I made a pie, amiright?! I got the idea for this one from a book I got on sale at Joseph Beth called United States of Pie. Naturally, I flipped directly to the "Midwest" section to find out which pie was assigned to Ohio. To my surprise and confusion, it was Shaker Lemon Pie, which I have never eaten before in my life or even seen on a menu in any restaurant. "This must be a mistake!" I thought, "I live in Ohio my whole life and have never heard of our supposed state pie! What the #@*&?!"
So in order to remedy this situation, I resolved to make this pie and then eat it. And I did.
Shaker lemon pie typically uses two whole lemons, like, the whole thing. You zest them and then slice the lemons really thin, and everything goes in the filling, skin and all. The fact that you end up eating the lemon skin reminded me of another citrus fruit whose skin you are supposed to eat: the cheery and cute little kumquat, one of my favorite snacks. They look like mini little oranges, and you just pop them whole into your pie-hole. Their flavor is really fun because at first they are puckeringly sour, then bitter, then very very sweet. Their depth of flavor made me think that they would be a perfect addition to a shaker lemon pie.
I made this pie while visiting my parents at their new home in Columbus. Although it's a new house, it is filled with all of the things I remember from childhood. Going up there and cooking in my mom's kitchen makes me feel at home. I love being surrounded by these familiar things, especially my mom's cookbooks, spattered with bits of dinners past, and the elf head cookie jar that has been in my parent's kitchen ever since I can remember.
In an unfortunate turn of events, I had to wake up at 6:00 a.m. to finish baking this pie because of a stupid dentist appointment that I forgot I had made for myself at 9:45 a.m. in Cincinnati. aaaaAAARRRGGGHHHHHH!!!! So it turned into a breakfast shaker lemon kumquat pie, which I'm not complaining about. The filling turned out really delicious, not sour at all. I think adding the kumquats enhanced the lemon-y flavor in the best way possible, leaving a hint of a sour bite that is in perfect harmony with the sweetness from the sugar and the fruits themselves. Other recipes suggest using meyer lemons, but I did not. I think adding the kumquats tempered the regular lemons juuuust perfectly.
I finally made a pie, ya'll! I shoved a pie in my pie-hole! And now you can too! Enjoy :)
Shaker Lemon Kumquat Pie
Adapted from Smitten Kitchen
2 cups sugar
1/4 tsp salt
3 tbsp all-purpose flour
4 tbsp melted butter
1 beaten egg for egg wash
1 double pie crust
For whipped cream:
1/2 cup whipping cream
1 tbsp sugar
1. Thoroughly wash lemons and kumquats. Zest both lemons. Slice lemons and kumquats very thin. Remove all seeds and add zest and fruit slices to a bowl along with sugar and salt. Cover and let rest at room temperature overnight or at least 8 hours.
2. After fruit has rested, preheat oven to 425 degrees. Add the eggs, flour, and butter to the fruit mixture and stir until combined, making sure all the eggs are beaten. Roll out one portion of pie dough to fit a 9 inch pie dish. Place the dough in the pie dish and trim the edges so only and inch hangs over the sides. Pour filling into the pie dish, then roll out the second portion of dough and lay it over the filling, trimming the edges to be even with the first piece of pie dough.
3. Press and fold the edges together and add any decorative border you desire. Cut slits into the top of the pie to create air vents. Brush top and edges of pie with egg wash and sprinkle with sugar. When oven is preheated, put pie in oven for 25 minutes. After 25 minutes, reduce heat to 350 and then cook for another 25 minutes or until the crust is golden brown. Take out of oven and let pie cool to room temperature. Whip cream and sugar together and serve on top of pie.