SHAKER LEMON PIE

Steps:

• 1. For the Filling: Wash and dry the lemons. Use a mandoline (a very sharp serrated knife works, too) to slice the lemons as thin as possible; transfer the slices to a large bowl, removing any seeds. Stir in the 2 cups sugar, cover the bowl and let the mixture sit at room temperature overnight.
• 2. For the Crust: Have a 9-inch pie plate at hand. Place the 2 1/2 cups flour and dash salt in a large, deep bowl. Use your hands to work in the butter and shortening until you see marble-size lumps form. Add the ice water a little at a time while using your hands to toss the flour mixture lightly. When the dough feels somewhat moist, take a small handful of dough and squeeze it; if it holds together, your done. If the dough is too dry, add water until it passes the test. DO NOT overwork the dough Cut the dough in 2 and form each half into a disk.
• 3. Roll out 1 of the disks of dough on a floured work surface to a diameter of about 12 inches and transfer it to the pie plate, trimming off any excess overhanging. Roll out the second piece of dough to about 12 inches.
• 4. When ready to bake, preheat the oven to 425 degrees.
• 5. Combine the lemon-sugar mixture with the four beaten eggs, 1/4 teaspoon of salt and 3 tablespoons flour. Pour into the pie plate and cover with the top crust, crimping edges with your fingers. Brush with the remaining beaten egg. Use a knife to cut or poke a few vent holes near the center of the crust.
• 6. Bake for 20 minutes. Reduce the temperature to 375 degreesand bake for 25 to 30 minutes more. Let cool before cutting into slices. Makes one 9-inch pie. (12 servings).
• 7. Note: Sweet, sour, bitter-this pie has it all. The key is leaving in the lemon rinds, which retains some bite even after an overnight maceration with sugar. The overnight operation should be done at room temperature.