I broke my ancient pyrex pie dish a few months ago and finally replaced it last week with a gorgeous red and white Emile Henry one (be still my beating heart… yes, I get giddy over bakeware), so naturally I had to make a pie! After trawling through pages and pages of recipes, I saw this. We had a winner!
It’s a beautifully soft, buttery yeasted dough, layered with a sweet and tangy mixture of sugar, honey and lemon. I made a few adaptations to the recipe, but only minor ones.
350g all-purpose (plain) flour
1 x 7g sachet instant (rapid rise) yeast (or 20g fresh or 3 scant tsp active dry yeast)
pinch of salt
1 tbsp raw cane (turbinado) sugar
180g butter, diced, room temperature
150ml milk, room temperature
2 tsp extra milk for brushing
120g raw cane (turbinado) sugar
juice and zest of 1 lemon
Lightly butter a deep pie dish and set aside.
Note: If you use fresh or active dry yeast, you’ll need to mix it with the milk and sugar and let it sit for 5 minutes first to activate it.
Mix all the dough ingredients together and knead to a soft, smooth dough – about 5 minutes.
Whisk the filling ingredients together in a bowl.
Divide the dough into three parts, one slightly bigger than the others. Roll the bigger piece of dough out to a circle and use it to line the bottom and sides of the pie dish.
Spread half the filling over the dough.
Roll out the second piece of dough then spread the other half of the filling over it.
Roll out the third piece of dough and cover the pie, pinching the first and third pieces of dough together around the edge so the whole thing is enclosed.
Cover loosely and let rise in a warm place for an hour.
Preheat oven to 200°C.
Brush pie with extra milk and bake for 30 – 35 minutes, until browned.
Cool in the dish. Sprinkle with powdered sugar before serving, if desired. Serve warm or at room temperature.
Submitted to YeastSpotting