Velvety Sugar Pie (Print Version)
# Ingredients:
01 -
8 ounces (1 half-portion) of flaky pie dough.
02 -
2 cups of full-fat cream.
03 -
1 tablespoon of vanilla paste with beans.
04 -
A quarter teaspoon of coarse salt.
05 -
6 egg yolks, large-sized.
06 -
¾ cup of white sugar.
07 -
2½ tablespoons of sugar for caramelizing.
08 -
About 15 fresh cranberries, if desired.
09 -
6 sprigs of fresh rosemary, if wanted.
10 -
3 sprigs of sage, optional.
11 -
3 egg whites, large (optional).
12 -
1 cup of sugar for decorating, if needed.
# Instructions:
01 -
Spread dough into a 11-inch circle and line a pie dish with it. Let it chill for about 15-20 minutes. Use pie weights and bake it in a 425°F oven for 20 minutes.
02 -
Warm the cream with the vanilla and a little salt. Beat the sugar and yolks together until they're thick. Gradually stir the warm cream into the yolks while continuously mixing.
03 -
Pour the custard mix into the shell and bake at 350°F for around 30-35 minutes. It should only jiggle slightly when done. Cool it down and refrigerate overnight.
04 -
Coat the pie's top with a thin layer of sugar and use a torch to melt until golden and crispy. Wait 1 minute to cool and set.
05 -
Decorate optionally with sugar-coated cranberries and herb sprigs in a wreath look. To serve, crack the hardened sugar layer.
# Notes:
01 -
Plan ahead to refrigerate the pie overnight.
02 -
Pie crust can stay frozen for up to 2 months.
03 -
The crispy sugar top gets soft after two days.