Courtesy of "Tartine" by Elisabeth M. Prueitt and Chad Robertson, Chronicle Books, 2006
This recipe perfectly demonstrates the simplicity, wholesomeness, and ingenuity of the Shakers, who were renowned bakers and responsible for many culinary inventions, including the mechanical apple peeler, the hand-crank egg beater, and the revolving oven, still used in many bakeries today. Making the pie could not be easier. You are essentially putting all the raw ingredients for lemon curd into an unbaked pie shell and letting the heat of the oven do the work. The key to success is using a very sharp knife for slicing the whole lemons paper-thin. The result is a sweet-tart filling that is quite toothsome because of the use of the whole lemon, rind and all, which lends the filling the texture of marmalade. Don’t cut back on the sugar. It may look like a lot, but I compensate by using a tart pan, rather than a pie pan or dish, for making this pie, which balances the quantity and intensity of the filling with more crust.