[Sca-cooks] Spring/Easter pies?

[Stefan li Rous]

Maire replied to me with:
> 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>

Hmmm. Sounds interesting, although keeping all the pulp and even the 
peel makes me wonder. Seems like it would be difficult to eat, but as 
you mention, perhaps slicing the lemons thin enough makes a difference.

I've saved this in my mundane pie recipes file, but I'm not real sure 
of the quantities for this. Can you give even some rough numbers? I 
guess the number of eggs and the amount of sugar are my biggest 
questions. Do you combine the sugar and the lemon slices in layers in 
the pie and then pour the beaten eggs over this? ie: layer of sliced 
lemons, sprinkled with sugar, another layer of lemon slices etc? Or are 
you soaking the lemons in sugar for a while before they go in the pie? 
I guess I'm just not really sure what you mean by "macerated".

I can think of other citrus fruits this might also work with. Perhaps 
sour oranges, limes or grapefruit?

Thanks,
   Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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