What you’ll need:
2 large lemons sliced paper thin (rind and all)
2 cups granulated sugar
1/8 to 1/4 teaspoon fine sea salt
1 teaspoon vanilla
4 large eggs, lightly beaten
1 batch homemade pie dough, or 2 store-bought pie crusts
Vanilla ice cream, suggested topping
Aluminum foil to cover pie edges during baking
Put it all together:
First: Toss lemon slices, sugar and a pinch of salt in glass bowl and allow to macerate a minimum of 4 hours, or better yet, overnight. Lemon mixture will get juicy, remove any seeds that float to the top.
Next: Preheat oven to 450°F. Whisk eggs & vanilla in a separate bowl. Grease your Ohio skillet and line it with 1 pie crust. Trim overhangs greater than 1 inch from the rim profile, and brush the inside crust with egg mixture. Add the remaining eggs into the softened lemon mix.
Then: Cover with top crust, trim and crimp edges together by hand. Cut decorative steam vents in the center of top crust.
Finish: Bake at 450°F for 15 minutes. Without removing pie from oven, reduce temperature to 350°F. Bake until a knife inserted in center comes out clean, about 25 minutes. Cover pie crust edges with aluminum foil, if becoming too brown. Serve pie warm in the skillet with spoons, or cut creatively and serve at room temperature. Top portions with vanilla ice cream for added finish.
Source the local ingredients for this recipe at http://www.localharvest.org/