Lemon Atlantic Beach Pie

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What? It’s July now? Where is time going?? As amazing as summer is in Chicago, it can sometimes feel like a sprint. Almost every single one of our summer weekends are already booked. I’m not complaining, of course. It’s just always amazing to me how, when warm weather finally arrives, Chicagoans rush to pack in every ounce of living that we can. It’s because we know that in a few months it will be dark and cold again and, as much as you’ll want to see your friends, you’ll want much more to stay inside, curl up on the couch, and watch TV. Anyway, we’re now in summer-mode, which means we’ve been outside far more than we’ve been inside, and baking seems like a distant memory to me. However, also with summer comes a slew of backyard BBQs, and the tricky question of what to contribute. Luckily for me, I have discovered the perfect potluck dessert solution: Lemon Atlantic Beach Pie.

My initial interest in this recipe sprung from my love of superstition. Along the coast of North Carolina, where seafood is a staple, an old wives’ tale says that eating dessert after consuming seafood will make you terribly sick–with the single exception of a lemon pie, made from condensed milk, with a cracker crust.

Atlantic Beach Pie is known up and down the North Carolina coast. Sometimes it is called Harker’s Island Pie, and sometimes Down East Lemon Milk Pie. While searching for recipes, I came upon many variations. Some used Ritz crackers for the crust, instead of saltines. Most recipes were topped with meringue, instead of whipped cream. And all recipes called for condensed milk, but some were very, very particular that Eagle Brand condensed milk had to be used.

What was once just a local favorite has been brought into the national spotlight by Bill Smith, chef at Crooks Corner in Chapel Hill, North Carolina. In 2014, Chef Smith’s recipe for Atlantic Beach Pie made its way around the internet and was featured on food websites, from NPR’s Found Recipes to Food52’s Genius Recipes.

Once you have a bite of this pie, you will understand why. It’s as though a key lime pie and lemon meringue pie had a baby. Salty, sweet, tart, and buttery; it’s a magical mix of simple flavors. Summer in a bite!

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Atlantic Beach Pie

Lemon Atlantic Beach Pie
Makes 1 9-inch pie. Slight variation of this recipe from NPR.

Ingredients:
For crust:
1 1/2 sleeves of saltine crackers
1/2 cup melted butter
3 tbsp sugar

For filling:
14 oz. sweetened condensed milk
4 egg yolks
1/2 cup combination of lemon and lime juice (about 2 large lemons, 1 small lime)

For whipped cream, optional:
1 cup heavy cream
1 tsp vanilla
2 tbsp powdered sugar
Sprinkle of sea salt, for garnish

Instructions:

Preheat oven to 350 degrees.

For crust:
In a food processor, or with your hands, crumble saltine crackers into very small pieces, but not into a powder.

Add sugar and combine. Add the melted butter and mix with your hands, continuing to crumble the saltines.

Pour into a pie pan and press with your hands until the crust is shaped to your liking.

Chill for 15 minutes, then bake for 18 minutes. Leave the oven on at 350 degrees.

Allow the crust to cool as you make the filling.

For the filling:
Add condensed milk and egg yolks to a bowl. Beat with a hand mixer (or in a stand mixer) until thoroughly combined, about 1 minute.

Add lemon and lime juice to the mixture and continue to mix very thoroughly, approximately one more minute.

Pour the filling into the pie shell and bake for 16 minutes, just until the filling has set.

Chill for at least an hour and a half. If topping with whipped cream, beat together 1 cup of heavy cream, vanilla, and sugar until soft peaks form.

Top cooled pie with whipped cream and a sprinkling of sea salt.

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In terms of pie, I really feel like I’ve found my “one”. It’s a perfect balance of flavors, and, honestly, one of the easiest desserts I’ve ever made. Little baking, very little fuss, and only 6 ingredients! Sheesh, you probably already have most of the ingredients in your house!

I already took it to a July 4th BBQ and I can’t imagine that I won’t be making it several more times this summer. If you’re looking for a simple dessert to impress people, give it a try. And, if you do, let me know. I want to see if other people are as impressed with it as I am. Three cheers for summer desserts and easy living!

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Citrus Shaker Pie

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I’m somehow surprised every year when citrus season sneaks up on me. I can never wrap my head around the fact that it’s in winter, because my favorite citrus recipes seem so light and summery. Wishful thinking, I guess. In celebration of all the beautiful citrus fruit at our disposal this time of year, I made a Shaker pie, slightly altering the original recipe, which uses regular lemons. Instead, I used two of the yummiest members of the citrus family: blood oranges and Meyer lemons.

Folks today probably know the Shakers more for their simple, well-built furniture. I decided to write about the Shakers because they  were in the news recently after one of their members passed away, leaving only two (!!) Shakers in the whole world. The reasons vary:  some Shakers who were adopted into the Community  as children chose to leave as adults, others opposed the hard-work and celibate lifestyle, and finally, they just stopped accepting new members. At this point, you couldn’t become a Shaker if you wanted to. While their numbers have dwindled, the Shakers are still one of the longest-lasting Christian sects in the United States.

The first group of Shakers formed in Manchester, England. They were originally known as “Shaking Quakers” because their religion was an off-shoot of the Quaker religion, and because, during their sermons, Shakers often tremble and twitch. A short time before the American Revolutionary War, Mother (as she was called) Ann Lee led a small group of followers from England to the American colonies. As pacifists, Shakers refused to fight the British or swear an oath of allegiance (as it was against their religion), leading to jail time for some. In the years following the War, Shaker religious communities grew and spread through the United States. At their peak, as many as 6,000 members worshiped in communities across the country.

Shakers live piously and communally. Though men and women live as equals and serve equally in religious leadership, they live separately, since marriage and sex are forbidden. Members are acquired through adoption or recruitment. As an agrarian society, Shakers grow or raise most of their own food and live quite frugally, aiming to waste as little as possible.

Which leads us to this little pie, made in accordance with the Shaker lifestyle, simply and efficiently. A Shaker lemon pie is made of whole, thinly sliced lemons, allowed to sit in sugar for a day to allow the peel to break down, which are then mixed with eggs and baked. Very simple and very delicious. Shakers would probably object to me using a non-local fruit, and, OK, traditional Shaker pies are not usually electric pink in color. If you’re a traditionalist, this recipe could easily be modified to resemble a more authentic pie, by replacing fruit with two regular lemons, but don’t rule this one out just yet… Do, however, note that this is not a one-day pie. You will need to allow your citrus to macerate in the sugar for about a day, and up to a day and a half, before baking.

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Citrus Shaker Pie

Citrus Pie Filling Ingredients:
Slightly adapted from NPR, and Smitten Kitchen

1 medium blood orange, plus zest
1 Meyer lemon, plus zest
1 3/4 cups sugar
3 tbsp flour
2 tbsp butter, melted

Zest both the lemon and the blood orange, about 2 tbsp.

Cut the ends off both the Meyer lemon and blood orange, discard.

As thinly as possible, slice the entire orange and lemon, including the peel, into rings. Remove seeds as you go.

In a container with a lid, combine the zest, sugar, and citrus. Mix to coat every ring. Cover, and allow to sit for 24 hours to 36 hours, at room temperature. The fruit will break down and dissolve the sugar. You will be left with liquid and what is left of the fruit. Do not drain, or remove fruit, but do remove any seeds that made it into the mixture.

Beat 4 eggs together well. Mix with entirety of the blood orange and Meyer lemon mixture, flour, and melted butter, and pour into prepared, bottom crust of pie (see below).

Citrus Pie Crust Ingredients:
Slightly adapted from Food and Wine

1 1/2 cups flour
1 1/2 sticks unsalted butter, cold and cut into centimeter cubes
1/4 tsp salt
1/3 cup water, ice cold
1 egg, for wash

In a food processor, combine the flour, butter, and salt. Pulse together for about 5 seconds. (This can also be done by hand or with a pastry cutter, quickly incorporating the butter into the flour.) Add the ice water to the food processor and pulse for about 5 more seconds until the dough begins to come together.

Pour the contents of the food processor and pour onto a lightly floured surface. Begin gathering the dough together until it forms  into a ball. Cut the dough into two equal parts. As your working with the first half of the dough, wrap the other and place in the refrigerator.

Re-flour your surface and roll out the first half of the dough into a large circle, approximately 1/8-inch thick (the circle should have about a 13-inch diameter). Draping the dough over your rolling pan, transfer to a 9-inch pie pan, making sure you have about 1/2-inch to 1-inch overhang on the sides. Set aside.

Roll out the second half of the dough to the same size as the first; it can be slightly smaller.

Add the lemon-orange filling to the bottom pie crust.

Carefully cover with top layer of pie crust. Cut away any unnecessary dough. Sealing the top and bottom crusts together, create a decorative edge with your hands or a fork. Allow the pie to chill in the refrigerator for about 20 minutes.

After 10 minutes, remove the pie from the refrigerator and begin to preheat your oven to 425 degrees.

Beat one egg thoroughly and brush over the top crust and edges of the pie. Sprinkle with a pinch of sugar.

Slice a few holes into the top of the pie crust to allow steam to release while cooking.

If the pie crust still feels quite cold, wait a few more minutes before putting in the oven. You don’t want the crust warm, but you don’t want it so cold that it cracks while baking.

Bake for 20 minutes at 425 degrees. After 20  minutes, decrease the heat in the oven to 350 degrees and bake for another 20 to 25 minutes.

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Blood oranges are not necessarily as sweet as regular oranges but, with its light raspberry flavor, it moderates the bitterness of the Meyer lemon and creates a bright, tart, but still sweet, and very pretty, pie. Make yours soon, before citrus season disappears!