I am calling on everyone to celebrate this National Pie Day with me. I may be wrong, but I don’t think I have met a person yet who dislikes pie, and me, I love it. I’ll be over here, observing this favorite food of mine with a not-very-small slice of Meyer lemon-infused buttermilk pie. It’s a custard with oomph. Mildly tangy, perfumed with Meyer lemons.
It is Southern hospitality mixed with sunny California.
Really Rich Tart Dough
1 3/4 c. All-purpose flour
1/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. kosher salt
9 Tbsp cold butter, cut into small pieces
2 egg yolks
2 Tbsp cream
Place the first five ingredients in the bowl of a food processor and pulse until the mixture looks like coarse cornmeal. Add the egg yolks and cream and continue to pulse until a dough just begins to form. Gently pack the dough together and wrap in plastic. Flatten the dough into a 1/2 inch disc and refrigerate for at least one hour. On a floured surface, roll the dough into a 1/4 inch thick circle. Line a 9 inch pie pan with the dough. Store in the refrigerator until ready to fill.
Meyer Lemon-Scented Buttermilk Pie Filling
(inspired by Martha Stewart’s recipe, found here
1 c. sugar
2 Tbsp all-purpose flour
4 eggs, beaten
1 stick unsalted butter, melted and cooled
1 cup buttermilk
Zest of 2 Meyer lemons
3 Tbsp Meyer lemon juice
1/2 tsp vanilla extract
Preheat the oven to 425F. In a medium bowl, whisk the sugar and flour together. Whisk in the eggs, followed by the butter, then remaining ingredients. Pour into the prepared pie crust. Bake for 15 minutes. Reduce the heat to 350. Gently slide the pie forward and evenly sprinkle 1 Tbsp sugar over the surface of the filling. Continue to bake for an additional 15 minutes, or until the filling is set but still a little soft. Allow to cool to room temperature before serving.
Candied Meyer Lemon Slices
2 Meyer lemons, sliced thinly
2 c. water
1 c. sugar
In a medium pan,bring one cup of water to a boil. Add the slices, being careful not to overlap much. Simmer for a minute or two, until the rind softens and becomes slightly translucent. Remove from heat and gently drain. Combine the remaining water and sugar and bring to a boil. Reduce to a simmer and add the slices back in. simmer on low until the slices are clear and the rind is tender. Remove from heat and allow to cool completely before garnishing.