CHESS PIE

Chess Pie image

Provided by Martha Stewart

Time 6h40m

Yield Makes one 9-inch pie; Serves 8 to 10

Number Of Ingredients 9

Previous Next

1/2 recipe Test Kitchen's Favorite Pate Brisee
Unbleached all-purpose flour, for dusting
1 1/2 cups sugar
1 stick unsalted butter, melted and slightly cooled
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon apple-cider vinegar
1/2 teaspoon kosher salt
Lightly sweetened whipped cream, for serving

Steps:

On a lightly floured surface, roll out dough into a 12-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Freeze 15 minutes.
Preheat oven to 375 degrees with rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
Reduce oven temperature to 350 degrees. In a large bowl, whisk together sugar, butter, eggs, vanilla, vinegar, and salt. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.