Two-Crust Shaker Lemon Pie (an heirloom recipe)

by Shellbob 6:34:59pm 9/9/03

Crust
2 cups flour
1/2 teaspoon salt
6 tablespoons butter
6 tablespoons Crisco
6-8 tablespoons milk

Filling
2 tablespoons grated lemon peel
2 lemons, thinly sliced, rind removed
2 cups granulated sugar
4 eggs, lightly beaten
Sugar and lemon slices, to garnish

Crust: Combine flour and salt. Cut in butter and Crisco until mixture resembles coarse crumbs. Mix in milk, 1 tablespoon at a time, until mixture balls together. Form into ball. Wrap in plastic wrap and refrigerate about 2 hours.

Filling: Combine lemon peel, slices and sugar. Let stand at room temperature 2 hours.

Preheat oven to 450 degrees F.

Divide pastry into 2 pieces. Roll half on lightly floured surface. Line 9-inch pie plate. Roll remaining dough for top crust.

Combine lemon slice mixture and eggs. Pour into pastry shell. Top with other crust. Cut slits in top crust. Sprinkle with sugar. Bake 15 minutes at 450 degrees F.