SWEET TEA PIE
Martha Hall Foose’s Sweet Tea Lemon Chess Pie
Adapted from The Southern Foodways Alliance Community Cookbook
Cream Cheese Piecrust
3 ounces cream cheese, at room temperature
1/2 cup (1/4 pound, 1 stick) unsalted butter, at room temperature
1 1/4 cups unbleached all-purpose flour
For the piecrust, combine cream cheese and butter in a medium bowl and beat with an electric mixer until they are evenly combined. Add the flour and continue beating a low speed just until the dough comes together into a ball. Press and pat the dough into a pie pan, building up a thicker top edge of the crust. Set the piecrust in the freezer while you prepare the filling.
Sweet Tea Lemon Chess Filling
3/4 cup warm, freshly brewed strong orange pekoe tea
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar
2 cups sugar
2 tablespoons unbleached all-purpose flour
2 teaspoons cornmeal
Zest of one lemon
1 cup (1/2 pound, 2 sticks) unsalted butter, at room temperature
8 large egg yolks
Heat the oven to 350 degrees F. In a small bowl or pitcher, combine the tea, vanilla, lemon juice and vinegar and stir well. In a medium bowl, combine the sugar, flour, cornmeal, and lemon zest, and stir with a fork to mix them together well.
In a medium bowl, use an electric mixer to beat the butter until it is fluffy. Add the sugar-flour mixture gradually, and continue beating to combine well. Add the egg yolks a few at a time, mixing well each time. Add the tea mixture and beat to combine everything evenly and well. The filling will be soft and liquid, not thick, and may seem curdled, but don’t worry about that.
Pour the filling into the piecrust. Bake until the top and crust are handsomely browned, and the pie is fairly firm throughout, with just a little jiggling in the center, about 50 minutes. Place on a cooling rack or a folded kitchen towel and cool to room temperature. Chill two hours or more before serving.
Martha Hall Foose’s Sweet Tea Lemon Chess Pie
Adapted from The Southern Foodways Alliance Community Cookbook
Cream Cheese Piecrust
3 ounces cream cheese, at room temperature
1/2 cup (1/4 pound, 1 stick) unsalted butter, at room temperature
1 1/4 cups unbleached all-purpose flour
For the piecrust, combine cream cheese and butter in a medium bowl and beat with an electric mixer until they are evenly combined. Add the flour and continue beating a low speed just until the dough comes together into a ball. Press and pat the dough into a pie pan, building up a thicker top edge of the crust. Set the piecrust in the freezer while you prepare the filling.
Sweet Tea Lemon Chess Filling
3/4 cup warm, freshly brewed strong orange pekoe tea
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar
2 cups sugar
2 tablespoons unbleached all-purpose flour
2 teaspoons cornmeal
Zest of one lemon
1 cup (1/2 pound, 2 sticks) unsalted butter, at room temperature
8 large egg yolks
Heat the oven to 350 degrees F. In a small bowl or pitcher, combine the tea, vanilla, lemon juice and vinegar and stir well. In a medium bowl, combine the sugar, flour, cornmeal, and lemon zest, and stir with a fork to mix them together well.
In a medium bowl, use an electric mixer to beat the butter until it is fluffy. Add the sugar-flour mixture gradually, and continue beating to combine well. Add the egg yolks a few at a time, mixing well each time. Add the tea mixture and beat to combine everything evenly and well. The filling will be soft and liquid, not thick, and may seem curdled, but don’t worry about that.
Pour the filling into the piecrust. Bake until the top and crust are handsomely browned, and the pie is fairly firm throughout, with just a little jiggling in the center, about 50 minutes. Place on a cooling rack or a folded kitchen towel and cool to room temperature. Chill two hours or more before serving.
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