Only three ingredients go into this old-fashioned Shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to.

From Minnesota's original hot dish to the specifically assembled Chicago hot dog, Midwestern states gave rise to some unique culinary creations. And in the dessert realm, a not-to-miss classic is the ...

I didn’t even plan to make this pie. But the newest Saveur issue arrived in my mailbox just as I was considering what pies to tackle the next few weeks. While I was flipping to the page that included ...

Pie shell: In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use. To make the dough in a food processor, put the flour in the work bowl. Cut the butter ...

Place butter and lard in freezer for 15 minutes, grate both through cheese grater (large holes). Combine grated butter and lard with flour and salt. Add enough iced water until dough comes together ...

Kate McDermott is Art of The Pie in Seattle, Washington. Kate was featured in Seattle Magazine’s Best of 2010 and teaches many Pie Baking Workshops and Classes. Her recipe for Shaker Lemon Pie is on ...

Basic All-American Pie Dough for 1 (9-inch) double-crust pie, unbaked (see recipe)> 4 eggs, beaten> Rinse lemons well; pat dry. Cut off and discard ends. Using the fine holes of a grater, grate 1 to 2 ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 8 servings 3 lemons> 2 cups granulated sugar> Basic All-American Pie Dough for 1 (9-inch) double-crust pie, unbaked (see ...