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.
Servings Prep Time
1pie 20minutes
Cook Time Passive Time
50minutes 8hours
Servings Prep Time
1pie 20minutes
Cook Time Passive Time
50minutes 8hours
Ingredients
Pie Dough
  • 8ounces flourAll purpose flour, by weight
  • 5.2ounces butterunsalted, cold
  • 2ounces watercold
  • 0.4ounces sugarby weight
  • 0.1ounces saltby weight
Pie Filling
Instructions
Pie Dough
  1. Cut cold butter into flour until you have fine crumbs.
  2. In medium bowl, mix the sugar and salt into the cold water.
  3. Add water to flour and knead until just combined.
  4. Chill dough 4 hours or up to 3 days.
  5. 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
  1. Whisk together eggs and yolks in a mixing bowl.
  2. Slowly add sugar while whisking until smoothly combined.
  3. Combine lemon juice and tea and whisk into egg mixture until smooth.
  4. Combine flour, cornmeal and salt and whisk in.
  5. Stream in melted butter and whisk until emulsified, but you are NOT looking to aerate or add volume.
  6. Immediately pour into prepared cold pie shell and place in a 350°F oven.
  7. 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.
  8. I’ve added an added rim to ‘tea leaves’, but that is not required. (Photo by Julian Landa)
  9. This is the pie as served at Lucy’s. (Photo courtesy of Lucy’s Fried Chicken)
  10. 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)