RECIPE SHAKER RECIPES

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SHAKER LEMON PIE RECIPE | SOUTHERN LIVING



Shaker Lemon Pie Recipe | Southern Living image

This old-fashioned pie is made with thinly sliced whole lemons—peels and all. The recipe originated in Shaker communities in areas where the South meets New England and the Midwest. Shaker cooks considered lemons an important part of a healthy diet, even though they were expensive and hard to come by, so they devised this pie to make use of every bit of the fruit. The Charleston, West Virginia, Junior League included this Shaker Lemon Pie in its 1974 Mountain Measures cookbook, and it's been a favorite of bakers ever since. This citrus dessert is incredibly easy to make, with only four ingredients and 15 minutes of hands-on time. You let the lemon slices and sugar sit in a shallow bowl together for at least four hours, overnight if you'd like, to get the lemon slices good and juicy. To make it even easier, line a pie plate with a storebought refrigerated piecrust. We love serving this pie warm right out of the oven, and it goes too perfectly with some homemade vanilla ice cream! This pie makes a great addition to any Sunday family meal.

Provided by Mountain Measures, The Junior League of Charleston, West Virginia

Categories     Pies

Total Time 4 hours 55 minutes

Yield Serves 6 to 8

Number Of Ingredients 5

2 lemons (about 9 oz. each), sliced paper thin (rind and all)
2 cups granulated sugar
4 large eggs, lightly beaten
1 (14.1-oz.) pkg. refrigerated piecrusts (such as Pillsbury)
Vanilla ice cream, optional

Steps:

  • Combine lemon slices and sugar in a shallow bowl; let stand until lemon slices are juicy, 4 hours or overnight. Remove any seeds that float to the surface.
  • Preheat oven to 450°F. Stir eggs into lemon mixture thoroughly.
  • Line a 9-inch pie plate with 1 piecrust. Pour lemon mixture into shell. Cover with top crust, and crimp edges. Cut decorative steam vents in top crust.
  • Bake at 450°F for 15 minutes. Without removing pie from oven, reduce temperature to 350°F. Bake until a knife inserted in center comes out clean, about 25 minutes. Cover piecrust edges with aluminum foil, if becoming too brown. Serve pie warm or at room temperature. Top slices with vanilla ice cream, if desired.

SHAKER PICKLES RECIPE - FOOD.COM



Shaker Pickles Recipe - Food.com image

I got this recipe from my MIL and she got it from the newspaper. The orginial poster is Mary Ellen Largent from Morgan County WV. I started making these last year when my cucumber plants decided to over produce. They keep for 6 or months in the fridge. They are enjoyed by all here. Not to sweet and not to sour. Note cooking time is refrigeration time.

Total Time 168 hours 10 minutes

Prep Time 10 minutes

Cook Time 168 hours

Yield 1 gallon jar, 40 serving(s)

Number Of Ingredients 9

10 medium cucumbers, sliced (maybe more)
4 -8 onions, sliced
3 1/2 cups sugar
3 cups white vinegar
1/3 cup salt
1 teaspoon alum
1 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon turmeric

Steps:

  • Fill gallon jar with sliced cucumbers and 4 to 8 onions (depending on your taste).
  • Pour mixture over cucumbers and onions and place jar in refrigerator. Shake once a day for six days. Then pickles are ready for use. Store pickles in refrigerator where they will keep for several months (if you do not eat them before).
  • Note: cooking time is actually refrigeration time.

Nutrition Facts : Calories 87.8, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 945.3, CarbohydrateContent 21.5, FiberContent 0.6, SugarContent 19.3, ProteinContent 0.6

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SHAKER LEMON PIE RECIPE | ALLRECIPES
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SHAKER LEMON PIE RECIPE | SOUTHERN LIVING
This old-fashioned pie is made with thinly sliced whole lemons—peels and all. The recipe originated in Shaker communities in areas where the South meets New England and the Midwest. Shaker cooks considered lemons an important part of a healthy diet, even though they were expensive and hard to come by, so they devised this pie to make use of every bit of the fruit. The Charleston, West Virginia, Junior League included this Shaker Lemon Pie in its 1974 Mountain Measures cookbook, and it's been a favorite of bakers ever since. This citrus dessert is incredibly easy to make, with only four ingredients and 15 minutes of hands-on time. You let the lemon slices and sugar sit in a shallow bowl together for at least four hours, overnight if you'd like, to get the lemon slices good and juicy. To make it even easier, line a pie plate with a storebought refrigerated piecrust. We love serving this pie warm right out of the oven, and it goes too perfectly with some homemade vanilla ice cream! This pie makes a great addition to any Sunday family meal.
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