MAKES: 1 pie
PREP: 20 minutes
CHILL: 5 hours
BAKE: 1 hour 5 minutes

Stephen’s Piecrust (see recipe below)
1 1/2 cups sugar
3 tablespoons all-purpose flour
4 large eggs
1/2 cup salted butter, melted and cooled to room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice

1. Form Stephen’s Piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at least 1 hour.

2. Preheat oven to 325°. Line piecrust with foil, and fill with pie weights or dried beans. Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set. Remove from oven, and set aside.

3. Reduce oven temperature to 300°. Whisk together sugar and flour in a large bowl. Whisk in eggs gradually, and slowly add butter. Whisk in buttermilk and next 3 ingredients.

4. Pour filling into crust. Bake at 300° for 40 to 45 minutes or until just set (center will jiggle). Remove to cooling rack. Chill pie until cold, at least 4 hours or overnight.

Stephen’s Piecrust
PREP: 10 minutes
1/2 cup salted butter, softened
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1 1/4 tablespoons honey
1 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Cream first 3 ingredients at medium speed in the bowl of an electric mixer fitted with paddle attachment. Add honey, and mix well. Add remaining ingredients and mix just until incorporated. Mixture will be crumbly.

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