Shaker Meyer Lemon Pie

Shaker Meyer Lemon Pie
makes one 9” pie

For the pastry-
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cut into small pieces
½ cup ice cold water combined with 1 teaspoon apple cider vinegar
 
In a large bowl, whisk together flour, sugar, and salt. Using your fingers or a bench scraper, cut the butter into the flour mixture until it is crumbly with some pieces of butter the size of peas. Drizzle in the ice cold water/vinegar mixture one tablespoon at a time, tossing with a fork until the dough just sticks together. Divide the dough in half, shape each portion in a disc and flatten slightly. Wrap each disc in plastic wrap and refrigerate for at least one hour before rolling out.

For the filling-
2 large lemons, preferably Meyers, washed 
2 c. sugar 
1/4 tsp. salt
4 eggs 
4 tablespoons melted butter, cooled  
3 tablespoons all-purpose flour 

For the glaze-
1 egg white 
coarse sanding sugar 
 
Directions
1. Wash and dry lemons. Remove the ends of the lemons then slice lemons paper thin, removing seeds. Place sugar and salt in a medium bowl, whisk together. Add lemon slices to sugar mixture and toss to coat using a rubber spatula. Cover with plastic wrap and set aside at room temperature for 24 hours, stirring occasionally.
 
2. Preheat the oven to 425°F. Roll out one circle of pie dough and fit it into a 9-inch buttered and floured pie plate. In a large bowl, whisk together the eggs, flour, and melted/cooled butter.  Add the macerated lemon-sugar mixture to the egg/butter/flour mixture, stirring gently to combine. (If you run across any stray lemon seeds, pluck them out and discard.) Scrape the mixture into the pie shell.

3. Roll out the second circle of dough, drape it over the filling, seal and flute the edges. Beat one egg white until frothy and brush over the top crust, then sprinkle with sanding sugar. Cut vents in the crust, place the pie on a parchment lined baking sheet and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for an additional 20-25 minutes. (The crust should be golden.) Transfer the pie to a rack to cool; serve at room temperature. Cover and refrigerate any leftovers.