An autumn-inspired spin on classic chess pie.
Achess pieis a simple thing of beauty.
Thin apple slices are the key to a pretty pie and also ensuring they cook through while baking.
Credit: Photo: James Ransom; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely
Granny Smith apples also hold their shape well when baking, unlike other varieties that quickly turn to mush.
Place in an ungreased 9-inch pie plate, pressing dough into the bottom and sides of the pie plate.
Fold excess dough under edges; crimp as desired.
Freeze for 30 minutes.
Preheat oven to 400F, and remove the pie from the freezer while oven preheats.
Line pastry with parchment paper; fill with pie weights or beans.
Remove parchment and weights.
Prick bottom and sides of crust with a fork; return to oven, and bake 8 minutes.
Let cool 30 minutes.
Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl until combined.
Add eggs, butter, milk, lemon zest, lemon juice, and vanilla, whisking until smooth.
Arrange apple slices in bottom of prepared piecrust.
Pour egg mixture over apples.
Reduce oven to 350F.
Let cool completely on a wire rack, about 2 hours.
Garnish with powdered sugar, and serve with ice cream.
