Chess Pie recipe from Fenton Fire Hall

- This recipe comes courtesy of Executive Chef Aaron Cozzard and pastry chef Tanya Fallon.

FOR THE CRUST
1 1/4 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon fine salt
5 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup shortening, frozen and cut into small pieces
3 to 4 tablespoons ice water
1 teaspoon freshly squeezed lemon juice

FOR THE FILLING
2 cups granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon fine salt
1 cup buttermilk, at room temperature
4 large eggs, at room temperature
4 large egg yolks, at room temperature
2 teaspoons vanilla extract
8 tablespoons unsalted butter (1 stick), melted
2 teaspoons finely grated lemon zest (from about 1 medium lemon)

FOR THE CRUST
1. Whisk the flour and salt in a large bowl until combined. Add the butter and shortening and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter and shortening into the flour mixture until reduced to pea-size pieces, about 3 to 4 minutes.
2. Drizzle in 3 tablespoons of the ice water and the lemon juice and mix just until the dough comes together. (Add the last tablespoon of ice water if the dough is too dry, but don't overwork the dough or it'll become tough.) Form the dough into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
3. Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, fold the excess under itself, and crimp the edges. Refrigerate the pie crust until ready to bake.  Blind bake the shell until golden brown, about 15 minutes.

FOR THE FILLING
1. Heat the oven to 350°F and arrange a rack at the lowest level. Place par baked shell directly on the rack.
2. Whisk the sugar, flour, and salt in a large bowl to aerate and combine. Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth. Add the melted butter and lemon zest and whisk until smooth. Pour the mixture into the pie plate.
3. Bake until the filling is just set in the middle and the top is golden brown, about 55 to 65 minutes. Place the pie on a wire rack and let it cool to room temperature before cutting. Store tightly covered in the refrigerator for up to 3 days. Return to room temperature before serving.

FOR THE GRILLED PEACHES
9 peaches
1 cup brown sugar
1 tbs sherry vinegar
Pan spray
Half the peaches. Spray the cut side and place on a tray.  Grill the peaches so they have dark grill marks.
Heat the sherry vinegar and the brown sugar stirring constantly with a whisk until boiling rapidly.  Add the peaches and bring to a boil tossing to glaze.
 

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