CHESS PIE
One 9-inch single-crust pie
Line a 9-inch pie pan with:
- ½ recipe All-Butter Pie or Pastry Dough
Bake the crust as directed in About Blind Baking Crusts. After removing the pie weights, glaze the crust with:
- 1 large egg yolk, beaten
Return the crust to the oven until golden brown, 5 to 8 minutes. Reduce the oven temperature to 325°F. Whisk in a large heatproof bowl just until no yellow streaks remain:
- ⅔ cup heavy cream (155g) or buttermilk (160g)
- 6 tablespoons (3 oz or 85g) unsalted butter, melted
- 1 large egg
- 3 large egg yolks
- ½ cup (100g) sugar
- ½ cup packed (115g) brown sugar
- 1 tablespoon (10g) fine yellow or white cornmeal
- 1 tablespoon distilled white or cider vinegar
- (1 teaspoon vanilla)
- ½ teaspoon salt
Pour the filling into the crust. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 40 to 50 minutes.