Lemon & Pineapple Sage Chess Pie

Lemon & Pineapple Sage Chess Pie

The history of the chess pie is debatable. Many contribute its origin to England, but those who have lived in the south their entire lives know it is as southern as peach pie.

To describe the many variations of chess pie that I have tasted, I would sum up the experience as a pecan pie without the pecans, and in their place, a little bit of cream. Just like a pecan pie, chess pie is one of the easiest pies you can make. Almost impossible to muck up.

A flaky tender crust sits at the base of the custard-like filling. And because the filling is so neutral, you can flavor the pie with almost anything.

Chess pie is sometimes referred to as buttermilk pie or vinegar pie.

For my summer version, I went with lemons and fresh pineapple sage from the garden. The custard is made using fresh lemon juice and lemon zest. I add in pineapple sage by seeping cream with it and using it throughout the recipe.

This recipe comes from my mom’s favorite community cookbook and gets an update. Here is another recipe that I did the same thing with.

I always make my own pie crust because the taste is so much better than store-bought. A ratio of half butter and half lard is my preference for fat. You are your own baker, so use any recipe for a crust that you like or even use a premade one!

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Lemon Chess Pie

Lemon Chess Pie

Ingredients

  • For Pie Crust:
  • 2 1/2 Cups of Flour
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 1/2 Cup of Cold Unsalted Butter, cut into cubes
  • 1/2 Cup of Cold Lard
  • 4 to 8 Tablespoons of Ice Water
  • For Pie:
  • 4 Large Eggs
  • 2 Cups of Sugar
  • 1 Tablespoon of Yellow Corn Meal
  • 1 Tablespoon of Flour
  • 3 Teaspoons of Grated Lemon Zest
  • 3/4 Cup of Heavy Cream
  • 1/4 Cup of Melter Butter
  • 1/4 Cup of Lemon Juice
  • 1/2 Cup of Pineapple Sage

Instructions

  1. First make the pie crust.
  2. In a mixing bowl, combine the dry ingredients for the crust.
  3. Using a pastry cutter, cut in the butter and lard. You want the crumbs to resemble various sized beans.
  4. Once the crumbs are at the desired size, pour in 4 tablespoons of the ice water.
  5. Gently begin to press the dough together to form a ball. If more water is needed ad it.
  6. Once you have a ball of pie dough formed, divide it into two.
  7. Wrap each ball in plastic wrap and allow them to rest for at least one hour in the fridge.
  8. Save the second ball of dough for another use.
  9. After the pie dough has chilled and rested, begin making your pie.
  10. Preheat the oven to 425 degrees Fahrenheit.
  11. Roll out one of the balls of dough, on a well floured surface, to a 12 inch circle. This is for a 9 inch pie pan.
  12. Place the pie crust into the pie pan, then form edges to your desired design.
  13. Poke holes in the bottom of the crust, then weight it down with parchment paper and pie weights.
  14. Bake the crust for approximately 15 minutes.
  15. Once baked removed the crust from oven, remove the pie weights, and set aside.
  16. Make the pie filling.
  17. Steep the pineapple sage in the heavy cream by placing the two in a small sauce pan over medium-low heat. Steep for approximately 10 minutes, and do not allow the cream to come to a boil.
  18. Reduce the oven temperature to 350 degrees Fahrenheit.
  19. In a mixing bowl, combine your sugar, flour, and cornmeal.
  20. Stir the eggs into the dry mixture, one at time. Mixing each until well combined.
  21. Whisk in the melted butter, lemon juice, lemon zest, and 1/4 cup of the steeped cream.
  22. Pour filling mixture into the pie crust, and bake for 1 hour.
  23. If your pie crust starts to brown, cover with foil.
  24. To finish the pie, whisk the remaining steeped cream until a medium stiffness whipped cream is formed.
  25. Spread whipped cream over the top of the cooled pie and garnish with chopped pineapple sage.
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Lemon & Cream Cheese Babka

Lemon & Cream Cheese Babka

I will be the first to admit that I am not a professional baker. I have baked for many, many years, but am in no way at the level of professional. I have just as many bad days in the kitchen as good ones.

This is especially true when it comes to yeast. Yeast is my kryptonite.
Anytime I go into the kitchen with plans to bake yeast risen bread, I am fully prepared to have the bake come out wrong. The silver lining is that you can always learn by messing up.

This past weekend may have been my worst weekend in the kitchen to date. I decided to challenge myself by attempting a Babka. A Babka is a traditional Jewish sweet yeast risen bread that is swirled with chocolate or cinnamon. The bread dough itself is basically a brioche dough. Technically speaking, it is medium of the difficulty of yeast breads.

Three days and four attempts is what it took to get this recipe right. I threw out two doughs and one finished loaf before the fourth and final loaf came out soft and pillow-like. So you do not make the same mistakes, I wanted to share what I learned from my experience. What else is a blog good for?

As for the filling, (per usual) I did not want to take the traditional route. My husband’s grandmother gave me a some homegrown lemons. Her lemon tree yielded for the first time this winter. Lemon is the perfect pick-me-up during the cold months when we lack sun and fresh ingredients. I juiced and zested them, combined them with softened cream cheese, then rolled the mixture up into the dough. My poor husband had to go to the store to get me more cream cheese after I threw out my third attempt.

The finished loaf is delightfully sweet, with a hint of tang. I think a glob of raspberry jelly would adorn a slice of fresh baked lemon cream cheese babka perfectly.

Several slices of lemon cream cheese babka sitting on a wood tray

What I learned throwing out three batches of babka dough:

Batch one and two:

  • Always check your yeast. Yeast will last in the fridge, but of course not forever. Instead of wasting your time making an entire batch of dough to only realize that it will not rise, take the first 5 minutes and make sure the yeast you are using is alive. It is simple, always bloom your yeast in warm water or milk (depending on the recipe). If it sits for 5-10 minutes and it is not bubbly…your yeast is bad. If it is bubbly…it is living!
  • Make sure your ingredients are not cold. If you know you are baking with yeast, set out your eggs, flour (if you store it in the fridge), etc in advance to ensure it is they are room temperature. Cold items will slow down the growth of your yeast. Just like a warm environment will speed up the yeast’s growth.

Batch three:

  • Kneed your dough for longer that you think. Let me explain: Written recipes have various times for kneading dough with a stand mixer. Truly you can only tell when a dough is ready by touch or sight. Just because a recipe says knead for 5 minutes, does not mean that dough will be ready to rise after 5 minutes of kneading. It is easiest to tell when a dough is ready by kneading it by hand. If that is not you (me either), then you must look at your dough to see if it has been kneaded enough. If the recipe says the dough should “pull away from the bowl and form a soft smooth dough”, then make sure it does just that. Otherwise your finished bread will be more like cake than bread.
  • It often takes longer than the recipe says to let your dough double during a rise. Each home and each region is different. For example, I live in the deep south where it is humid. So during the summer it may take less time for my dough to rise. Right now it is dead of winter, and it took a bit longer for my dough to rise to double. My house was very cold. The moral of the story–watch your dough and only move on to the next step when the dough has actually doubled. Do not simply let it sit for the time designated in the recipe.
  • This is babka specific. Some methods call for slicing your rolled up dough down the middle then twisting it. Next, you stuff it into your bread pan to allow it to rise. The finished loaf has exposed filling on the top. The slicing method works great for certain fillings, but not all fillings. Cinnamon sugar or chocolate are ideal, cream cheese is not ideal to cook exposed to the heat of your oven. For my version I used a different method, I did not slice the dough. I rolled it up then twisted it together before placing it in the loaf pan. This way the filling stayed inside of the bread without being directly exposed to the heat of the oven. Consider the method of babka rolling you want to use based upon the type of filling you stick in your babka. Literally you can stuff anything inside a babka, sweet or savory.Upclose picture of the inside of the lemon swirrled babka

Lemon & Cream Cheese Babka

Sliced loaf of babka being presented by the baker on a wood serving board

Ingredients

  • For the dough:
  • 3 Cups of All Purpose Flour
  • 1/2 Cup of Granulated Sugar
  • 1/2 Cup of Warm Milk, between 100-110 degrees Fahrenheit
  • 2 Eggs
  • 1/2 Tablespoon of Yeast
  • Zest from 1 Lemon
  • 1 Stick of Butter, softened
  • 1/2 Tablespoon of Salt
  • For the filling:
  • 1 Eight Ounce Block of Cream Cheese, softened
  • 1 Lemon
  • 1/4 Cup of Powdered Sugar
  • 1 Teaspoon of Vanilla Extract

Instructions

  1. In a small bowl bloom your yeast: Pour in warm milk then sprinkle your yeast over the top. Do not stir. Allow the yeast to bloom for approximately 5 minutes, or until small bubbles form.
  2. While you yeast blooms, prepare your stand mixer. In the mixing bowl, with a dough hook attached, combine your flour and sugar.
  3. After you yeast has bloomed, pour it into the flour mixture. Turn you stand mixer on low and allow it to begin mixing.
  4. Next add in your eggs and vanilla. Mix until it all comes together. If the mixtures looks too dry and crumbly add in more milk.
  5. Turn you mixer up to medium and add in your butter one tablespoon at a time. Let each piece of butter fully incorporate before adding the next. When you are ready to add in the last piece of butter, pour in your salt as well.
  6. Knead the dough on medium speed for approximately 10 minutes, or until a smooth elastic dough that pulls away from the side of the bowl forms.
  7. Place the finished dough in a bowl that is coated in cooking spray, then spray cooking spray over the top of the dough. Tightly cover the bowl with plastic wrap.
  8. Allow the dough to rise, in a draft free place, for approximately 1 1/2 to 2 1/2 hours, or until doubled in size.
  9. While you dough rises, create your filling.
  10. In a small bowl, zest and juice your lemon.
  11. Next, whisk in the remaining ingredients to the lemon filling until the mixture is smooth and fully combined. Set aside, covered, until ready to use.
  12. Once the dough has doubled, gently turn it out onto a heavily floured surface.
  13. With a floured rolling pin, roll the dough out to create a 16x12 inch rectangle.
  14. Spread your lemon cream cheese filling onto the dough, leaving a 1/2 inch space around the outside of the dough.
  15. Starting at the short side, roll up your dough like you would a jelly roll. Press the ends into the roll to seal.
  16. Fold your roll in half, then twist the halves around itself at least four times.
  17. Place the loaf into a greased bread pan. Loosely cover with plastic wrap and allow it to rise to double. At least 1 1/2 to 2 1/2 hours.
  18. Once doubled, preheat your oven to 350 degrees Fairenhiet.
  19. Bake the bread for 30 minutes on the middle rack. After 30 minutes, bake it for an additional 30 minutes covered in aluminum foil to avoid over browning.
  20. A thermometer in the middle should read 190 degrees. If after an hour of baking the middle is not done, cook the loaf for an additional 10 minutes.
  21. Let bread cool before slicing.
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