This is another (simple) Shaker recipe with a pleasant lemon flavor and a quiche-like texture. It strikes me as a pretty addition to a tea party or something you would serve with coffee after eating too much. It's very light and the individual slices almost glow in natural sunlight, so the whole thing is very decorative. All of which is to say: I think of this as an accessory dessert - it's not really a centerpiece.
 
 Ingredients: 
 
 2 cups sugar
1 TBSP flour
1 TBSP corn meal
1/4...
Continue reading ...

 
 Before you go judging based on the name (which is, admittedly, incredibly dull), may I just say: This pie ranks second on my "Perfect with Coffee" pie list (First is the Greek Melopita pie). Given how seriously I take my coffee pairings, this should speak very highly of this recipe. It is also EXCEPTIONALLY simple to make: Combine ingredients, bake until a knife comes out clean (30 - 40 min @ 350 degrees)

Ingredients:
1 cup sugar
1/2 cup brown sugar
2 TBSP corn meal
1 TBSP f...
Continue reading ...

 

Another Shaker pie. So so good.

3 cups raisins 
2 cups boiling water
3/4 cup sugar
3 TBSP cornstarch
2 TSP grated lemon peel
3 TBSP lemon juice
2 TBSP vegetable oil
pinch of salt

> Plump the raisins by letting them soak in 2 cups of boiling water in a saucepan. Let stand for five minutes. 
> Meanwhile combine the corn starch and sugar and stir into the raisins. Cook the whole mixture stirring constantly until it comes to a boil. 
> Remove the mixture from the heat and stir in the lemon peel,...
Continue reading ...

  
This is a recipe from a book of Shaker pie recipes that I received as a gift ( Thank you!!! ) and am currently obsessed with. There are many many more posts coming that feature Shaker pie recipes.

4 cups strawberries
1 cup sugar
3 TBSP cornstarch
pinch salt
lemon juice
2 tsp butter

Blind bake the crust until golden brown. Crush enough of the berries to make 1 1/2 cups berry pulp and juice, then combine in a saucepan with the sugar, cornstarch, lemon juice and salt. Bring the m...
Continue reading ...

 
So, I don't feel the need to reproduce any of the recipes that I used for these because I'm pretty sure this would work for any reasonably good pie recipe. For these, I created a pear/anise concoction which was really not bad. I'll probably explore that combination a bit more.

My main recommendation for these is that you use a filling that uses tapioca flour as a thickener. It really holds everything together, and it sucks up moisture that would otherwise boil off and ruin the aes...
Continue reading ...