I've mentioned before how much I love tea. I consider it my own personal crack. In my opinion it's acceptable to drink for breakfast, lunch, or dinner. I love it. While watching Paula Deen the other day I saw an episode that had one of my favorite cookbook authors on it as a guest, Martha Foose. She was making something called Sweet Tea Pie. It looked amazing and I decided that I needed to try it.
This turned out really great. I added some extra lemon to the mix because I tend to like extra lemon in my tea anyway. The filling was really silky and it was different than any other pie I've had. I will definitely make it again.
This also covers our Flavor of the Month for January.
Sweet Tea Pie:
(Martha Foose- Screen Doors and Sweet Tea)
Crust:
6 oz softened cream cheese
1 cup unsalted butter, softened
2 1/2 cups unbleached all-purpose flour
Filling:
1 cup unsalted butter, softened
2 cups sugar
8 large egg yolks
3/4 cups strong black tea, cooled
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons cornmeal
1/2 teaspoon salt
For 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.
For the filling:
In an electric mixer, beat the butter and sugar at a 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.
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I'm definitely going to have to try this. Thanks for sharing!
ReplyDeleteNo problem!
ReplyDeleteHave it in the oven right now! Hoping for success!
ReplyDeleteLet me know how it turned out!
ReplyDelete