Gingered Citrus Shaker Pie Recipes

SHAKER CITRUS PIE

Steps:

• Cut oranges and lemon into paper-thin slices, and remove seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
• On a lightly floured surface, roll out dough to 1/8'-inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.
• Heat oven to 400°F Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
• Combine whole eggs and citrus syrup in the bowl of an eletric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.
• In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on baking sheet; bake 15 minutes, then reduce heat to 350F; continue to bake 35-40 minutes more, until pie is set. Let cool completely on a wire rack, 2-3 hours. Serve with compote.
• CRANBERRY COMPOTE: Combine all ingredients in a medium saucepan. Place over medium-high heat and cook 7-10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.

GINGERED LEMON MERINGUE PIE

Steps:

• Stir flour, salt and sugar in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles coarse meal. Mix in enough ice water by teaspoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
• Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough, leaving 1/2-inch overhang. Fold edge under and crimp. Freeze crust 30 minutes.
• Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake crust until golden and baked through, about 8 minutes. Cool completely.
• Finely chop ginger with 1 cup plus 6 tablespoons sugar in processor until moist paste forms, about 25 seconds. Combine lemon juice, water and ginger paste in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Let steep 1 hour at room temperature.
• Strain lemon mixture into bowl, pressing on solids. Discard solids in strainer. Return liquid to saucepan. Add cornstarch; whisk until dissolved. Whisk in yolks. Whisk over medium-high heat until mixture boils and thickens, about 5 minutes. Transfer mixture to bowl; cool. Cover and chill until cold, about 3 hours. (Can be made 1 day ahead. keep chilled.)
• Preheat oven to 400°F. Spoon filling into crust,smoothing top. Using electric mixer, beat egg whites in large bowl until foamy. Gradually add 1/3 cup sugar, beat until stiff and glossy. Mix in vanilla. Spoon meringue over filling, spreading to edge of crust to seal. Bake pie until meringue is light golden, about 5 minutes. Let stand at least 5 minutes and up to 1 hour before serving.