Gingered Citrus Shaker Pie
- Ready In:
- 9hrs 30mins
- Ingredients:
- 7
- Yields:
-
8 pieces
- Serves:
- 8
ingredients
- 1 lemon, Meyer preferred
- 2 oranges, Clementine preferred
- 10 key limes
- 1 1⁄2 cups turbinado sugar or 1 1/2 cups brown sugar
- 1 tablespoon ginger paste, sweetened (or 2 T for a stronger flavor)
- 4 eggs
- 1 double crust pie crust
directions
- Slice all the fruit as thin as possible, removing any seeds.
- Add the ginger paste (I use 2T Gourmet Garden ginger spice blend).
- Add the sugar.
- Allow to sit and blend for several hours, preferably overnight, stirring occasionally.
- Preheat the oven to 400.
- Beat the eggs well, until light and frothy.
- Blend the eggs into the sugar-fruit mixture.
- Prepare the crust and place the bottom in the pie pan.
- Pour the filling mixture into the pan. It will be soupy.
- Make slits in the top pie crust and seal together with the bottom.
- Lightly brush with water and sprinkle with sugar.
- Cover the edges with a pie crust shield or aluminum foil.
- Bake for 30 minutes, or until the crust has a nice golden color.
- Remove from the oven and allow to cool completely before slicing. I think this pie tastes better the longer it sits: it's a great 2nd-day pie.
- Preparation time includes MINIMUM time for the fruit-sugar blend to macerate.
-
To make your own sweet ginger paste:
- Grate 1-2 T ginger
- Add 1/2 t sugar or honey.
- mash and blend together. Add a few drops of citrus juice to assist in creating a paste.
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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