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Sweet Tea Pie

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"This recipe began as my entry in the Crisco State Fair Pie Baking Contest in 1987, the summer after I got out of high school. It was one of my first forays into baking. I didn't win; I didn't even place. I did get my picture in the paper and a souvenir apron. Over the years, this recipe has evolved into the pie it is today�a pie that has appeared in just about every story about me. Anne Willan, John T. Edge, and Fred Thompson are a few who have ballyhooed this pie. The flavor tastes a little like state fair saltwater taffy, and the texture is like pecan pie without the pecans. I think you will enjoy it."

List of Ingredients

Crust:
◦ 6 ounces cream cheese, softened
◦ 1 cup (2 sticks) unsalted butter, softened
◦ 2 � cups unbleached all-purpose flour

Filling:
◦ 1 cup (2 sticks) unsalted butter, softened
◦ 2 cups sugar
◦ 8 large egg yolks
◦ � cup strong steeped orange pekoe tea, cooled
◦ 1 teaspoon grated lemon zest
◦ 1 tablespoon fresh lemon juice
◦ 2 tablespoons unbleached all-purpose flour
◦ 1 � teaspoons cornmeal
◦ � teaspoon salt


Recipe

Make the crust:
In an electric mixer, beat the cream cheese and butter until well combined. Add the flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.

Preheat the oven to 350� F.

Make the filling:
In an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks one at a time, beating at low speed until well incorporated. Slowly add the tea, lemon zest, and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the flour, cornmeal, and salt and mix well.

Pour the mixture into the prepared crust.
Bake for 45 minutes or until set. Cool completely on a wire rack, and then chill for 2 hours before serving.

Makes one 9-inch pie





❧ Notes:

� Any strongly steeped tea you like can be used here; try herbal blends.

� The filling mixture will look curdled when it is finished mixing; do not worry�it will bake just fine.

� Garnish with candied lemon peel, sweetened whipped cream, and mint leaves.

� To candy lemon peel, boil strips of lemon peel in � cup light corn syrup combined with � cup sugar and 1 cup water until translucent, about 8 minutes. Remove from the syrup and rinse in warm water. Toss in granulated sugar and let dry on a rack or waxed paper.