Not too long ago I was looking thru discount books at Barnes and Noble and came across a cookbook called Mini Pies published by Parragon Books in the UK . Being a lover of all things cute and delicious, I had to buy it.
I love fried fruit pies. But these were different. These were baked. There are recipes for peach, apple, pumpkin, cherry etc etc etc..but the recipe that intrigued me the most was the Shaker Lemon Pie. The recipe calls for sweet Meyer Lemons, but regular lemons may be used and candied to give sweeter, less tart, flavor.
First lemons are sliced into thin slices.
Lemons are then cooked in a sugar syrup to candy.
Next a filling is made and pie crusts rolled out and out into proper circles to fit muffin tins. I used a muffin tin the first time I made these but then found that a Muffin Top tin makes the best. They are not too thick and easily held to eat. I found mine at TJMaxx.
A slice of candied lemon is placed on top of each little pie and a top crust is added. Baste with egg white and sprinkle with sugar. Cut 4 tiny slits into top crusts.
Bake in 350* oven for 15 minutes until golden. Then enjoy…
Sprinkle with additional sugar and serve.
Ingredients
- 3 1/2 Meyer Lemons
- 1 1/4 cups sugar
- 4 TBLS water
- 4 1/2 TBLS butter
- 3 Eggs
- double Pie Crust recipe
- Flour for dusting, extra butter to grease pans, extra egg white to glaze
Instructions
- Slice 2 of the lemons into 24 thin slices Place them into a medium sauce pan, heat 1/2 cup sugar and water and stir. Cook stirring occasionally for about 30 minutes until candied. Remove from syrup and drain on a plate, reserve syrup. Grate lemon rinds, squeeze lemon juice and add remaining sugar and butter to syrup. Heat gently until butter is melted.
- Meanwhile beat eggs in a small bowl and strain into the syrup. Cook gently until thickened like preserves, about 10 minutes. Increase heat if needed, but watch because it can burn.
- Cool completely.
- Roll out 1/2 pie crust and cut into 24 2 1/2 inch disc. Press into lightly greased muffin tins. Fill with cooled filling and top with a lemon side. ...(I prefer to chop the lemon slice because it is easier to eat.) I also decided the second time I made these to add chopped pecans to the filling.
- Roll out remaining pie crust and cut into 2 inch discs. Place on top, make a small slit into tops, brush with egg white and bake in preheated 350* oven, 15 minutes. Cool in pan 10 minutes then transfer to rack to cool. Sprinkle with sugar while still warm. Serve warm or cold. Makes 24 MINI or 12 muffin top tarts
