Lucy’s Fried Chicken’s “Tea Pie” Recipe

In the American South, barbecue has developed into an art form.  An art form that is often served with the ever present ‘Sweet Tea’.  Lucy’s Fried Chicken, a cherished Texas restaurant chain offers a variation on the Southern specialty Chess Pie made with tea.  What could be more perfect to serve at any barbecue?

James Holmes, the owner of ‘Lucy’s Fried Chicken’ grew up in Abilene, Texas going to St. Paul’s United Methodist Church. When he was young, a woman by the name of Lita used to make this pie for church gaherings. Eventually, she shared the secret recipe with James’ mother, Cheryl. Over the years, the tea chess pie became a staple in the Holmes household for holidays, family gatherings, and church functions. Years later, James knew this pie was perfect for the Lucy’s concept, both southern and traditional.

Orange Pekoe Chess Pie

Brittany Zepeda, the Pastry Chef for 'Lucy's Fried Chicken' can be credited for this version of the Holmes family classic which she currently makes for the restaurants. This recipe will make 1 each 10" pie or 2 each 9" pies.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 9 hours hrs 10 minutes mins

Course Dessert, Snack

Cuisine American, Southern

Servings 1 pie

Calories 2935 kcal

Equipment

• 1 Pie tin
• 2 Lg metal mixing bowls
• 1 Spatula
• 1 Whisk

Ingredients

  

Pie Dough

• 8 ounces flour All purpose flour, by weight
• 5.2 ounces butter unsalted, cold
• 2 ounces water cold
• 0.4 ounces sugar by weight
• 0.1 ounces salt by weight

Pie Filling

• 10.6 ounces butter unsalted, melted
• 2 each eggs
• 9 each egg yolks
• 19 ounces sugar by weight
• 1 cup black tea Orange Pekoe steeped double strength, cooled.
• 2 tablespoons lemon juice freshly squeezed
• 1 ounce flour All purpose flour, by weight
• 2 teaspoons cornmeal
• 1 pinch kosher salt

Instructions

 

Pie Dough

• Cut cold butter into flour until you have fine crumbs.
• In medium bowl, mix the sugar and salt into the cold water.
• Add water to flour and knead until just combined.
• Chill dough 4 hours or up to 3 days.
• Roll out pie crust into a disk, fit into a 10-inch pie plate. Crimp edges and chill while preparing the filling.

Make the filling

• Whisk together eggs and yolks in a mixing bowl.
• Slowly add sugar while whisking until smoothly combined.
• Combine lemon juice and tea and whisk into egg mixture until smooth.
• Combine flour, cornmeal and salt and whisk in.
• Stream in melted butter and whisk until emulsified, but you are NOT looking to aerate or add volume.
• Immediately pour into prepared cold pie shell and place in a 350°F oven.
• Start checking the pie after 40 minutes. The pie will start to take on some color. Filling should jiggle quite a bit but not ripple.
• I've added an added rim to 'tea leaves', but that is not required. (Photo by Julian Landa)
  
• This is the pie as served at Lucy's. (Photo courtesy of Lucy's Fried Chicken)
  
• Lucy's Fried Chicken has recently opened a new waterfront location (Lucy's on the Lake) which even features an open air takeout counter that of course offers the Orange Pekoe Pie! (Photo courtesy of Lucy's Fried Chicken)
  

Keyword Orange Pekoe, Pie, Tea

Cynthia Gold is a Tea Sommelier at L’Espalier at the Mandarin Oriental, Boston.