Clementine Chess Pie

3,572views
9 users rated this recipe an average rating of 4.5
  • Makes: 10 servings
  • Prep: 1 hr
  • Chill: 1 hr 5 mins
  • Bake: 55 mins 350°
Rate me!


Clementine Chess Pie
Ingredients
6
tablespoons cold unsalted butter, cut into small pieces
1/2
cup cornstarch
1/4
cup sugar
1/2
teaspoon salt
2
tablespoons cold water
1
teaspoon vanilla
1 1/2
cups sugar
1/2
cup unsalted butter, softened
 
Pinch salt
2
2
teaspoons fine cornmeal
2
drops orange food coloring (optional)
5
eggs
3/4
cup creme fraiche
 
Finely shredded peel of 1 clementine (or 1 teaspoon orange peel) and 1 lemon (2 teaspoons)
3
tablespoons clementine juice or orange juice
1
tablespoon lemon juice
1
teaspoon vanilla
 
Wilton® gold color mist food spray
2
clementines
1
tablespoon orange marmalade, melted
Directions
  1. In the bowl of a food processor fitted with the blade attachment, combine all-purpose flour, unsalted butter (cold and cut into small pieces), cornstarch, sugar, and salt. Pulse until mixture resembles coarse cornmeal. In a small bowl whisk together egg yolk, cold water, and vanilla extract until well combined. While pulsing, slowly pour egg mixture into flour mixture. Pulse until just moistened; turn onto plastic wrap. Gently knead until any dry patches are incorporated. Wrap and refrigerate at least 20 minutes.
  2. Preheat oven to 350 degrees F. Crumble 2/3 of the shortbread dough over the surface of a 9-inch deep-dish pie plate. Gently press dough evenly onto bottom and sides; trim excess. Prick bottom and sides of pastry with a fork. Chill 45 minutes. Line pan with parchment; fill to the top with dried beans or pie weights. Bake 15 minutes. Carefully remove parchment and weights; loosely cover with foil. Bake 5 to 8 minutes more or until dough begins to brown. Cool on a wire rack.
  3. In a large mixing bowl beat together sugar, butter, and a pinch of salt until light and fluffy. Add flour and cornmeal; mix until just incorporated. Add eggs, one at a time, until incorporated, scraping down sides of bowl between additions. Add 2 drops orange food coloring, if desired.
  4. In a small bowl whisk together creme fraiche, clementine and lemon juices and peels, and vanilla; beat into butter and sugar mixture. Scrape down sides; mix until incorporated. (It may look curdled. This is OK.) Pour into prepared crust. Bake 35 to 40 minutes or until pie is just set but still has a very slight wiggle in center. Cool on a wire rack
  5. Prepare gold cookie medallions (see Golden Dress-Up, below) and Quick Candied Clementines. Serve on pie.
  6. Roll the remaining crust dough to 1/8" thick between two sheets of waxed paper or parchment paper. Place on a baking sheet and chill 5 minutes or until firm. Using an embossed maple cookie stamp, press gently on the dough, and using a round cutter, stamp out medallion shapes. Place the medallions on a parchment lined baking sheet and bake at 350 degrees F for 5 to 10 minutes or until just golden brown. Allow to cool completely on a wire rack. Spray each medallion with Wilton gold spray and allow the spray to dry.
  7. Cut clementines into paper-thin slices; brush generously with melted orange marmalade; let dry completely.
Nutrition Facts (Clementine Chess Pie)
    Per serving:
  • 470 kcal cal.,
  • 26 g fat
  • (15 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 178 mg chol.,
  • 184 mg sodium,
  • 55 g carb.,
  • 1 g fiber,
  • 38 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X