Sugar Pie (Kentucky Transparent Pie)

This transparent pie is similar to a chess pie or sugar cream pie, and it is a Kentucky tradition. In this version of the pie, it is made with half brown sugar and half granulated sugar. Many of Kentucky's pies feature bourbon, one of their most famous exports. The simple combination of ingredients makes a filling to die for. Chill the pie and serve it with freshly whipped cream. If you choose to use a premade frozen crust or refrigerated pastry, follow the instructions for partially baking the pie shell. Even though you can bake the pie with an unbaked crust, a par-baked crust is recommended to avoid a soggy bottom.

Pastry:
1¼ cups all-purpose flour, unbleached
½ tsp. sea salt
1 tsp. granulated sugar
½ cup (4 oz) unsalted butter, frozen, cut into small pieces
3-4 Tbsp. water, ice

Filling:
4 large eggs
1 cup granulated sugar
1 cup brown sugar, packed
2 Tbsp. all-purpose flour, unbleached
½ cup (4 oz) butter, melted
1 cup heavy cream
¼ tsp. sea salt
1 tsp. pure vanilla extract

Make the Pastry:
In a food processor pulse the flour, salt, and sugar until well blended. Add half of the butter and pulse about 6 times. Add the remaining butter and pulse 5 or 6 times. The mixture should look crumbly with pea-sized pieces here and there. Sprinkle a few Tbsp. of ice water over the flour mixture and pulse a few times. Add more ice water, a tsp. at a time, until the mixture begins to form small clumps.

Dump the mixture out onto a floured surface and press and shape with your hands until the dough holds together. Don't overwork the dough. Shape it into a flat disc, wrap in plastic wrap, and refrigerate for 30-45 minutes.

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Roll the chilled dough out about 2" bigger than the pie plate (upside-down). Fit it into the pie plate and crimp the edge as desired. Line the pie shell (do not prick the dough) with foil and fill with pie weights or dried beans.

Bake the pie shell for 8 minutes. Remove the foil and pie weights, return it to the oven, and bake for another 3 minutes. Remove the crust to a baking sheet and reduce the oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Filling:
In a medium mixing bowl, whisk the eggs. Add the sugars, flour, melted butter, cream, salt, and vanilla. Blend well. Pour the filling mixture into the crust. Place a pie shield over the crust edge to prevent excessive browning on the crust.

Transfer the pie to the oven (baking sheet and all) and bake for 35 minutes. Remove the pie shield and continue baking for 10-15 minutes, or until set.

Great served with a dollop of whipped cream, a scoop of vanilla ice cream or a sprinkling of flaky sea salt.

Makes 8 servings.