Shaker Lemon Pie

Prep time does not include refrigeration time. Source: New Yorker Magazine, March 1988 Article: Best Pies in the Eastern United States

• Ready In: 55 mins
• Serves: 6-8
• Yields: 1 9 in pie

Ingredients

• 2 (9 inch)  pie crusts (see note)
• 2  large lemons, with very thin skins
• 4  eggs, well beaten
• 2  cups sugar

Directions

1. NOTE: I use prepared pie shells from the frozen foods section of market. For a top crust I use Pillsbury prepared crusts. They are now rolled instead of folded -- no creases!
2. Slice lemons as thin as paper, rind and all. Combine with sugar, mix well.
3. Let stand 2 hours or preferably refrigerate overnight, stirring occasionally.
4. Preheat oven to 450 degrees F.
5. Add beaten eggs to lemon mix, mix well.
6. Turn into 9-inch pie shell, arranging slices evenly.
7. Cover with top crust.
8. Cut several slits near center.
9. Bake for 15 minutes, then reduce heat to 375º F and bake 20 minutes more or until silver knife comes out clean.