Category Archives: Food

Lemon Pie With the WHOLE Lemon

Whole Lemon Pie with dish of lemons
The pie made with whole lemons.
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You’ll find the recipe called Shaker Lemon Pie or Ohio Lemon Pie, but whatever it is called, this is not your mother’s lemon meringue pie.

I call it Whole Lemon Pie because that’s what it is. It turns lemons into a fruit-filled, double crust pie. Don’t be shy, it is just another fruit pie. And you know that you can use the Perfect Pie Crust recipe for great results in your lemon pie.

I have to admit that I have no recollection of eating this pie in Ohio, so assume that name came along because the Shakers had a colony in Ohio. If you want to see the recipes I DID know about–see the post that has my Grandmother’s lemon pie recipe.

The key to the Whole Lemon Pie is slicing those lemons really, really, thin, and if you have a Mandoline, that might be best. I don’t have one because I’m convinced my fingers would get sliced, too, but if you have one, or if you’re brave and want to get one…. Otherwise, make sure your knife is really, really sharp.

One of the many types of Mandoline:

A slice of Whole Lemon Pie
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Whole Lemon Pie

Also known as Shaker and Sometimes as Ohio Pie, this pie has thinly sliced lemons and a double crust.
Course Dessert
Cuisine American
Keyword fruit, lemon, pie
Prep Time 35 minutes
Cook Time 1 hour
Resting Time 1 day
Total Time 1 day 1 hour 35 minutes
Servings 8
Author Vera Marie Badertscher

Ingredients

  • Double Crust Pastry
  • 2 lemons large or medium
  • 2 Cups sugar
  • 1/4 twp salt
  • 4 eggs large
  • 4 tbsp butter melted
  • 3 tbsp flour
  • sugar Demera–for top if desired.

Instructions

  • Grate the zest off the lemons. Slice the lemons very, very thin. Cut slices in 1/2 or 1/4.
  • Mix the zest and lemon slices with sugar and salt in glass or aluminum bowl, Mix gently, cover, and leave to macerate a few hours to overnight. (Overnight is best) Mix again a few times while it is macerating.
  • When you are ready to bake the pie, preheat the oven to 425 degrees. Roll out 1/2 of dough and line pie pan. Put in refrigerator.
  • Whisk 4 eggs until frothy, then whisk in the melted butter.
  • Mix in the flour until there are no lumps. Stir together with the lemon/sugar mixture. Don’t worry about the liquid. That has collected on the lemons. Just stir it in and it will solidify in baking.
  • Roll out the 2nd half of the dough for pie top, fill the pie with the lemon mixture and top with the pie top. Make slits or holes for the steam to release. Fold the edges of the top under the edges of the bottom, and crimp. Return to refrigerator for 1/2 hour.
  • Sprinkle top with Demera sugar if you wish. Put pie pan on cookie sheet in middle of hot oven and bake 20 minutes.
  • Lower temperature to 350 degrees and bake 30 minutes more, or until the top crust puffs up and knife inserted in center comes out clean.
  • Let cool to room temperature before cutting. After it is totally cool, can be stored in refrigerator for up to 3 days.

Notes

These ingredients are from the Joy of Cooking Cookbook, and apply to a 9″ pie pan.
The key to a good whole lemon pie is to get the lemon slices extremely thin.  If you use a mandoline, that would be best. Otherwise, use a very sharp knife and take your time.
My Pyrex pie pan is larger, and so I increased the ingredients to 3 lemons, 3 cups of sugar, 5 eggs, 5 Tablespoons melted butter, and 4 Tablespoons of flour. 
You can see in the picture that the crimped edge of my pie disappeared in baking. That is because I ran out of time and did not refrigerate after putting on the top crust. So, lesson learned.  Do as I say, not as I do! 
apple crumb pie

Caramel Apple Pie with Pecan Crumb Crust

As a new bride, I was reluctant to start making pies because my mother made such great pies. When I worked up the courage, I started with the American classic, Apple Pie. After all, at my Grandma’s house, the rule seemed to be that it was okay to have more than one kind of pie for dessert, as long as one of them was apple. When I baked my apple pie, I relied on my American classic cook book, Joy of Cooking.

For a long time, apple pie was about the only pie I made. I finally braved the wilds of other types of pies, and am still experimenting with new twists on old favorites. This caramel apple pie with pecan crumb topping melds the original Joy of Cooking apple pie recipe, with a technique I saw mentioned in a Facebook pie baking group. Then I borrowed the crumb topping recipe from another vintage cookbook, Better Homes and Gardens, and gave it a different twist.

The first challenge with the seemingly simple apple pie is deciding which of hundreds of kinds of apples to use. Most older cookbooks recommend Granny Smith, however, people are gravitating toward sweeter apples, and I found that Honeycrisp makes a very good pie. Just be sure to adjust your sugar depending on how sweet the apple is. Here’s a chart to help you decide.

I first saw this chart at my local Sprouts Farmer’s Market grocery store. It is a helpful guide. to sweetness in apples.

Here is my cobbled together recipe–for two smaller pies so you have one to eat and one to share. I hope you like it.

apple crumb pie
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Caramel Apple Pie with Pecan Crumb Topping

New twist on America's favorite: Apple Pie. Recipe for two pies–one to share.
Course Dessert
Cuisine American
Keyword apple, pie, vintage
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 11 hours 25 minutes
Servings 12 slices
Author Vera Marie Badertscher

Equipment

  • 2 Disposable pie pans
  • Food processor

Ingredients

  • 8-10 Apples Peeled, cored and sliced. See Notes
  • Pie Dough for two shells
  • 1 cup Brown Sugar
  • 1/4 tsp Salt
  • 3 tbsp Corn starch
  • 1 1/2 tsp Penzey's Apple Pie Spice See Notes

Crumb Topping

  • 1 Cup Sugar
  • 1 1/2 Cup Flour
  • 2/3 Cup Butter
  • 1/2 Cup Pecans

Instructions

  • Mix brown sugar, salt, corn starch and spices. Pour over Apples and place them in refrigerator over night.
  • The next day, heat oven to 400 degrees.
  • When ready to bake, strain off liquid and boil until reduced to thin syrup. Let cool slightly before adding back and mixing with apples.
  • Line two 8" pie pans with dough, and heap half of the apples in each.
  • To make Topping, mix sugar, flour and butter, and pulse a few times in food processors, just until there are no large clumps. Add pecans and three to four times more to incorporate pecans.
  • Scatter topping on apples in pans. Apples should barely show.
  • Put pie pans on cookie sheet and insert in 400 degree oven. Bake 45-50 minutes, until topping begins to brown. Check after 30 minutes and cover edge if it is browning too fast.
  • Serve pie with ice cream or whipped cream.

Notes

If you have very sweet apples, you can cut back on the sugar used.  If your apples are not juicy, you may want to add some water or bottled apple juice when you are boiling  down the juice.
Of course, I recommend my Perfect Pie Crust, however, feel free to use whatever pie shell you prefer. The topping is the star in this pie.
I specified Penzey’s Apple Pie Spice in the recipe, but if you don’t have any, you can substitute 1/2 tsp. Cinnamon; 1/4 tsp nutmeg and 1/4 tsp cardamon (if you have it on hand). The Penzey’s mix is  very nice and I have found that I use it in a lot of ways besides apple pie–other fruit pies, cinnamon/sugar toast, baked puddings, etc.

Emily Dickinson–Hello Cousin!

Daguerreotype of Emily Dickinson from Wiki Media, in the public domain.

I cannot think of a more exciting announcement to make during the month of Women. As the title indicates–I can now call poet Emily Dickinson, cousin.

The Belle of Amherst and Black Cake

Of course I had known the poetry of this premier American Poet since I started reading. But my close attraction with Emily really developed when I played the role of Emily in the one-woman play, Belle of Amherst at the Invisible Theater in Tucson, Arizona. Emily’s opening lines of that play:

This is my introduction. Black cake. My own special recipe.

(After some digressions and introducing herself, she proceeds to share her recipe.)

“Black Cake: two pounds of flour, two pounds of sugar, two pounds of butter, nineteen eggs, five pounds of raisins, one and a half pounds of currants, one and a half pounds of citron, one half pint of brandy–I never use Father’s best–one half pint of molasses, two nutmegs, five teaspoons of cloves, mace, and cinnamon, and–oh, yes, two teaspoons of soda, and one and a half teaspoons of salt.”

“Just beat the butter and sugar together, add the nineteen eggs one at a time–now this is very important–without beating. Then beat the mixture again adding the brandy alternately with the flour, soda, spices, and salt that you’ve sifted together. Then the molasses. Now, take your five pounds of raisins, and three pounds of currants and citron, and gently sprinkle in all eight pounds–slowly now–as you stir. Bake it for three hours if you use cake pans. If you use a milk pan, as I do, you’d better leave it in the oven six or seven hours.”

Now does that remind you of anyone? Someone who loves to cook and share recipes? Although she gained fame posthumously as a poet, during her lifetime, she was well known around Amherst for her skill at baking.

Emily Dickinson Black Cake
Emily Dickinson Black Cake

You can see my modernized version of Emily’s Black Cake here. In fact, Emily’s recipe intrigued me from the first time I read the play. And while I was rehearsing, I experimented with baking the cake. Then I made some to be sold during intermissions at my performance of Belle of Amherst. I have also made her ginger bread and her coconut cake. All delicious.

My Connection to Emily Dickinson

You don’t work so long on the development of a one-woman show without feeling very close to the subject, and I certainly felt close to Emily. As I’m sure you know, she was born, lived and died in Amherst, Massachusetts, where her family had been leaders in the community and the college of Amherst. When I did that play so many years ago, I never dreamed that I had more than just the connection that comes with acting.

A few years ago, as I was tracing my great-great-etc-grandparents from New England, I came across 6th great-grandmother Elizabeth Dickinson Belding. She came from Amherst. Surely she must have been related to Emily Dickinson and her family.

The Dickinson Family seemed to be bewilderingly large and spread out over New England, and I was at that time pursuing another line of ancestors, so I set aside the notion that I might be related to Emily. But I did not forget.

Today I looked for a family tree for Emily and compared her ancestors to the ancestors of my (much earlier) 6th great-grandmother, Elizabeth Dickinson Belding and her father (my 7th great-grandfather). II only had to go back one more generation to find my connection to Emily. Here is what I found, starting with our MRCA (Most Recent Common Ancestor), Nathaniel Dickinson– my 8th great-grandfather, and Emily’s 5th great -grandfather.

My Tree

  • Nathaniel Dickinson 1601-1676
  • Hezekiah Dickinson 1646-1707
  • Elizabeth Dickinson Belding 1693-1797
  • Samuel Belding 1719-1793
  • Martha Belding Bassett 1756-1842
  • William Bassett 1779-1833
  • Mary Bassett Morgan 1810-1890
  • Harriette Morgan Stout 1842-1928
  • Vera Stout Anderson 1881-1964
  • Harriette Anderson Kaser 1906-2003
  • Vera Marie Badertscher

Emily Dickinson Tree

  • Nathaniel DIckinson 1601-1676
  • Samuel Dickinson 1638-1711
  • Ebenezer Dickinson 1690-?
  • Nathan Dickinson SR 1712-1796
  • Nathan Dickison Jr. 1735-1825
  • Samuel Dickinson 1775-1838
  • Edward DIckinson 1803-1874
  • Emily Dickinson 1830-1886

You will notice that my line comes down through the women in the tree, starting with Elizabeth Dickinson, the daughter of Hezekiah Dickinson. The only exception is William Bassett (1779-1833). Emily’s line, on the other hand, follows the male Dickinson line all the way. My 7th great-grandfather is the brother of her 4th great grandfather, Samuel DIckinson (1638-1711). Samuel is my 8x great uncle.

Emily’s family started in North America in Connecticut, but for four generations before Emily, they had lived in Amherst, Massachusetts.

How appropriate that my bookworm great-great grandmother turns out to be the same generation as Emily DIckinson! And had Emily, instead of being a recluse, had been married and had children, her great-great grandchildren would be in my generation.

The conclusion? Emily Dickinson is my 6th cousin, 3 times removed. Don’t get confused by the “removed”. The three times removed simply means that once you find our MRCA you look at how many generations difference there are between that person in my line and in her line. In this case it is 8x great grandfather and 5x great grandfather–so, 3x removed.

Emily Dickinson Has a Poem For It

How better to end this little tribute to my new-found cousin than with one of her poems. This one is used as the foreword to the printed Belle of Amherst.

Me--come! My dazzled face
In such a shining place!
Me--hear! My foreign Ear
The sounds of Welcome--there!

The Saints forget
Our bashful feet--

My Holiday, shall be
That They--remember me--
My Paradise--the fame
That They--pronounce my name--

Emily Dickinson