Shaker Lemon Pie

Ingredients

• One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
• 3 Meyer lemons, cut into very thin rounds
• 2 cups sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 egg yolks
• 3 tablespoons all purpose flour
• Egg wash
• Sanding sugar

Directions

1. In a bowl, combine the lemon rounds with the 2 cups of sugar, turning them until every piece is coated. Leave them at room temperature for 2 hours so the sugar can pull out the lemon juices.
2. Heat the oven to 425 degrees F. Whisk the eggs, egg yolks and salt together. Sprinkle in the flour gradually, whisking the whole time so it blends in smoothly. Scrape this egg mixture over the lemons, then fold everything together well with a large rubber spatula. Spoon the filling into the chilled bottom crust.
3. Lay the chilled top crust over the pie, trim the excess dough from the edges, and crimp or shape the border however you like, making sure it is sealed. Cut vents in the top crust, then transfer the pie to the refrigerator for 20 minutes.
4. Just before it goes into the oven, coat the top crust with egg wash and scatter sanding sugar over it. Bake on the bottom rack at 425 degrees F for 20 minutes, rotating the pie midway through. Reduce the heat to 350 degrees F and continue baking until the filling lifts the crust slightly, about 15 to 20 minutes. Take the pie out of the oven and let it cool fully, then refrigerate it for at least 1 hour before serving.