Shaker Lemon Pie

2 medium lemons, seeded and very thinly sliced
2 cups sugar
1/8 teaspoon salt
Dough for double-crust pie
4 large eggs, room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

In a large glass bowl, combine lemons, sugar and salt.

Cover and let stand overnight at room temperature.

Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet.

Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust.

Add lemon mixture, flour and vanilla to eggs; mix well.

Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top.

Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.