One of the last big vacations we took as a family hurtled us up the eastern edge of the Southern States. We spent some time in Charleston, soaking up the southern coastal vibe. We then headed to North Carolina, spending some time in the Outer Banks at Kittykawk and being petrified in the car – island jumping on huge, ancient arched bridges.
(My brother and I would cling to the floorboards in terror as the car arched higher and higher, praying that the wind gusts wouldn’t blow us off into the sea.)
As a side note – The bridges were replaced some years later with sensible, well constructed structures.
We ended the trip in Kentucky,
at the Shaker Village in Pleasant Hill.
If you’ve never been, it’s worth the trip. Pleasant Hill is a restored Shaker Village, painstakingly preserved to capture a slice of Shaker life in the early 1800’s. Simple living and a stoic lifestyle are dutifully depicted in the architecture, craftsmanship and in their food. We had the opportunity to dine at the Inn at the village, where we were treated to fresh baked breads, house cured meats and the delicious Shaker Lemon Pie.
You can read more about the Shaker’s, their lifestyle and beliefs >> Here.
Shaker Lemon Pie
This is actually an Ohio Shaker Lemon Pie. The typical Kentucky Pie omits the salt and flour – however, I feel the added ingredients round the pie out a bit more, making it a little less tart.)
Makes 1 10″ Pie
3 Large Lemons
2 Cups Sugar + 2 Tablespoons Sugar
1/4 Teaspoon Salt
3 Tablespoons Butter (or Butter Substitute)
3 Tablespoons All Purpose Flour
1 Short Crust Recipe (See Here)
1 Large Non-Reactive Bowl
1 10″ Pie Plate (Deep Dish)
- Steps 1, 2, 3
- Steps 4, 5, 6
- Steps 7, 8, 9
- Steps 10, 11, 12
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