Shaker Lemon Pie

Ingredients

• 2 large lemons – very thinly sliced, seeds removed
• 2 cups granulated sugar
• 2.5 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 cup unsalted butter – cold, cut into 0.5-inch cubes
• 0.5 cup ice water
• 4 large large eggs
• 3 tbsp all-purpose flour
• 0.25 tsp kosher salt
• 1 tbsp milk
• 1 tbsp granulated sugar

Instructions

1. Combine the thinly sliced lemons and 2 cups granulated sugar in a nonreactive bowl, tossing to coat. Cover and refrigerate 12–24 hours, stirring once or twice, until the sugar dissolves and the peels turn slightly translucent.
2. For the crust, whisk 2.5 cups all-purpose flour, 1 tbsp granulated sugar, and 1 tsp kosher salt in a large bowl. Cut in 1 cup cold unsalted butter until pea-sized. Drizzle in up to 0.5 cup ice water, tossing just until the dough holds together when pinched. Divide into 2 discs, wrap, and chill at least 1 hour (the dough can chill while the lemons macerate).
3. On a lightly floured surface, roll one dough disc into a 12-inch round. Fit it into a 9-inch pie plate, leaving about 1 inch overhang. Refrigerate the lined pan and the second disc for 30 minutes.
4. Place a rimmed baking sheet on the lowest oven rack and heat the oven to 425°F.
5. Whisk 4 large eggs, 3 tbsp all-purpose flour, and 0.25 tsp kosher salt in a bowl until smooth. Stir in the entire lemon-sugar mixture, including all juices.
6. Pour the filling into the chilled bottom crust. Roll the second dough disc to a 12-inch round and lay it over the filling. Trim to a 0.5-inch overhang, fold under to seal, and crimp. Cut 4–6 slits in the top. Brush with 1 tbsp milk and sprinkle with 1 tbsp granulated sugar.
7. Set the pie on the preheated baking sheet. Bake at 425°F for 20 minutes, then reduce to 350°F and bake 25–35 minutes more, until the crust is deep golden and the filling bubbles at the vents and the center jiggles slightly but is not liquid.
8. Cool on a rack at least 2 hours until fully set before slicing and serving.