Citrus Chess Pie Food

CITRUS CHESS PIE

Steps:

• Separate 1 egg; whisk white with 1 teaspoon water, reserving yolk. On a lightly floured piece of parchment, roll out one disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim to a 1-inch overhang, then tuck overhang under, forming a rim. Refrigerate 30 minutes.
• On a lightly floured piece of parchment, roll out second disk of dough 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch round from dough; transfer to a baking sheet and refrigerate until firm, about 15 minutes.
• Using a 3/4-inch decorative cutter and starting in center, make evenly spaced cutouts in chilled second round of dough, reserving 34 cutouts. (Bake remainder, or save for another purpose.) Return decorative top to refrigerator until chilled, about 30 minutes.
• Brush rim of piecrust with egg wash. Arrange cutouts evenly around edge, pressing gently to adhere. Refrigerate until chilled, about 30 minutes.
• Preheat oven to 400 degrees with a rack in lower third and a parchment-lined baking sheet on a rack below. Carefully line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights. Brush tops of cutouts with egg wash.
• Bake until edges of pastry begin to turn golden, 22 to 25 minutes. Carefully remove parchment and beans, then reduce oven temperature to 375 degrees and return crust to oven. Continue to bake until crust is golden brown and dry on bottom, 10 to 15 minutes more. Let cool slightly on a wire rack. Tent edges of crust with foil.
• Brush decorative dough top with egg wash. Bake until golden and crisp, about 18 minutes. Let cool completely on rack.
• Reduce oven temperature to 325 degrees. In a large bowl, whisk together both sugars, cornmeal, flour, and salt. Whisk in remaining 3 eggs, reserved yolk, orange zest and juice, lemon zest and juice, and vanilla. Whisk in butter. Pour filling into piecrust and bake until top is golden and center is slightly wobbly, about 40 minutes. Let cool completely on rack. Refrigerate until chilled, at least 2 hours and up to overnight. (Keep baked decorative pie top covered at room temperature.)
• Dust top of pie with confectioners' sugar and place decorative pie top in center; serve.

LEMON CHESS PIE

Steps:

• In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.

LEMON CHESS PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.

CHESS PIE

Steps:

• For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
• In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
• Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
• For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
• Slice the pie and serve with a dollop of whipped cream.

LEMON CHESS PIE

Steps:

• 1. Preheat the oven to 325°F.
• 2. Combine the sugar, lemon zest, and lemon juice in a medium- size bowl. Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while.
• 3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 45 minutes or until puffed and delicately browned.
• 4. Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall. This is what gives chess pies their silken texture. Cut into slim wedges and serve.

CHESS PIE

Steps:

• Prepare the pie crust: Generously butter a 10-inch round, fluted tart pan. In a medium bowl, combine the flour, granulated sugar, salt, black pepper and lemon zest. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic and chill at least 30 minutes.
• Heat oven to 375 degrees. Roll out chilled dough between two sheets of parchment or on a lightly floured surface to a 12-inch round. Using the rolling pin, transfer dough into the prepared tart pan. Press the dough into the fluted sides and trim any overhang to 1/4 inch above the pan. Chill the dough again for at least 20 minutes.
• Line the pie dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Adjust the oven temperature to 350 degrees.
• As the crust cools, prepare the filling: Whisk together eggs, yolks, sugar, cornmeal, lemon juice and zest and salt in a medium bowl. Stir in buttermilk and the melted butter.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled pie shell. Bake until the filling is set and jiggles slowly when the tart pan is moved back and forth, about 35 to 40 minutes. Cool pie completely before slicing. Top with a dusting of powdered sugar and serve at room temperature or cold, with some whipped heavy cream on the side.

FLUFFY LEMON CHESS PIE

Steps:

• Prebake pie shell at 425 F for 7-8 minutes.
• Cream sugar with butter until light.
• Beat in egg yolks one at a time.
• Beat in lemon zest and juice.
• In a separate bowl, beat egg whites until stiff.
• Lightly fold egg whites into the filling.
• Pour filling into pie shell and bake at 350 F until set and lightly golden, about 25-30 minutes.
• Cool and serve.