Transparent Pie





The simple combination of ingredients makes a filling to die for. Chill the pie and serve it with freshly whipped cream.

  • One 9-inch pie (8 servings)
  • Active time: 20 minutes
  • Total time: 1 hour, 5 minutes
  • Additional tools: pie plate, rolling pin

Ingredients:

For the Transparent Pie crust:

  • 1 cup all-purpose flour
  • ¼ cup of granulated sugar
  • 1 tsp salt
  • 1 ½ tsp water, chilled
  • 1/2 cup plus 2 tablespoons of unsalted butter, chilled

For the filling:

  • 8 tbs butter, softened
  • 2 cups granulated sugar
  • 1 cup (about 8 ounces) heavy cream
  • 4 medium eggs, beaten
  • 2 tbs all-purpose flour
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees. Using a food processor, pulse together flour, salt, sugar, water and butter until the dough begins to come together (it will appear crumbly.)
  2. Remove dough from processor and knead gently, without overworking, until the dough is formed into a 1/2-inch thick disc. Cover with cling wrap, and refrigerate for 30 minutes.
  3. After the crust has chilled, remove from the refrigerator and allow to rest for five minutes. Using a rolling pin, roll out the crust, then press into a pie plate or tin, crimping the edges and removing any excess dough. Set aside.
  4. Using an electric hand mixer, beat together butter and sugar until fully smooth, about 3 minutes. Add cream and eggs, beating until smooth, then stir in flour and vanilla with a large spatula.
  5. Pour filling into crust. Bake until a golden brown crust forms on top and a toothpick inserted comes out clean, about 45 minutes.

From: pie pie do

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