Recipes

Old Fashioned Pies
By: Linda Smart

"Pyes," as they were known in early America, were made in round, shallow tins to make the dessert go further. As the colonists planted fruit trees and food became more plentiful, the pies became larger and more decadent with fruit, cream and sugared crusts.

While distinctly American, certain regions in our country are known for their specialty pies. And, definitely, certain cooks are known far and wide for their prize-worthy signature creations. Try adding this Shaker Lemon Pie to your repertoire, or any of our other pie recipes in the current issue of Over the Back Fence.

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	Shaker Lemon Pie (serves 8)
	1, 9-inch pie shell, unbaked 1 ½ cups sugar 1 tablespoon cornstarch 1 tablespoon flour 3 eggs, slightly beaten ¼ cup butter, melted ¼ cup lemon juice ¼ cup milk Pre-heat oven to 350°. Combine sugar, cornstarch and flour. Mix in eggs and then butter, lemon juice and milk. Stir until well blended. Pour into shell. Bake for 40-45 minutes.