Prep 9 hrs
Cook 30 mins
A twist on the classic Shaker pie that used the entire fruit: peel, pith and pulp. Ginger and lemon compliment one another so well, and this pie is infused with a sweet, spicy character that will make a memorable dessert. The addition of key limes and oranges adds another dimension and brightens the flavor of the humble lemon pie. In early Spring, Meyer lemons, Key limes and Clementine oranges are all available and make the best combination. Half of the sugar can be substituted with Splenda blend without really affecting the flavor.
- 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
- 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.