[Sca-cooks] Spring/Easter pies?

[Sue Clemenger]

The traditional Spring/Easter pie in my family was always Ohio Lemon 
Pie, which is made with whole lemons, thinly sliced, macerated in sugar, 
and then combined with beaten eggs and baked in a piecrust (with a top 
crust, as well).  The lemon juice and eggs and sugar make a yummy 
custard, and the rind and peel inclusion help ensure that the pie's not 
overly sweet.  The secret is to get the lemon slices seriously thin, or 
the pie kinda ends up chewy. <g>
I saw, just recently, an almost identical recipe for it that called it 
"Shaker Lemon Pie."  We do not have Shakers OR Ohioans in my family, so 
I have no idea where we acquired this recipe, but it's very tasty. 
Hmmm....now that I can have eggs again, I might have to make one this week.
Mmmmm......
Maire, off to contemplate having a piece of chocolate.....

Stefan li Rous wrote:
> Johnnae commented:
> 
>> I have three pounds of ginger to slice and candy later and that's about
>> the only cookery I am doing this evening. The pie is already baked.
> 
> 
> So, what kind of pie did you make? Was this something modern or 
> medieval? Come to think of it, is there a kind of pie which is 
> traditional for spring? Or perhaps this should be more specific than 
> that, and ask whether there is a traditional pie for Easter?
>