Derby Pie
Thomas J. Story
“This pie is famous in our household,” gushes Queen Street Raw Bar & Grill chef Ari Kolender. “My grandmother used to airmail it to me when I first moved to California, and has been making it so long, she couldn’t (or wouldn’t) tell you where she got the recipe. I’m led to believe that she invented it!“
Pairs with: 2021 Andis Painted Fields Curse Fields Curse of Knowledge, Sierra Foothills
This recipe, and others like it, can be found in the article “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2023 Holiday Issue.”
How to Make It
1
Place flour, sugar, and salt in a food processor and pulse them for a few seconds to combine. Add the cubed butter and pulse for 10 seconds, or until it is marbled.
2
Beat the egg into the milk in a small bowl and add to the food processor in batches, pulsing each for about 10 seconds. If you pinch the dough and it is still crumbly, then you need to add about another tbsp. of liquid.
3
Remove the dough and flatten it into a disc a few inches thick. Wrap in plastic and let it rest in the fridge 30 minutes.
4
Once ready, place the dough onto a floured tabletop and roll out to ½-inch thickness.
5
Place the dough into a 12-inch baking pan and gently work it onto and over the sides. Cut the dough accordingly to fit the shape of the pan. Poke holes into the base of the dough with a fork.
6
Wrap the beans in foil to use as pie weights. Place the wrapped beans onto the dough, making sure they reach the sides of the pan. Bake the shell at 350°F for 20 minutes, then remove the beans and cook another 20 minutes. Remove and let the shell rest until it reaches room temperature. Keep the oven heated to 350°F.
7
Meanwhile, make the filling. Place all the ingredients into a bowl and whisk together until thoroughly combined.
8
As soon as your shell cools, place the filing into it and bake 45 minutes or until the middle of the pie looks set. Remove and let rest for at least 1 hour.
Ingredients
For the Crust
2 ¾ cups cups all-purpose flour
2 ½ tbsp sugar
pinch of kosher salt
14 tbsp (1¾ sticks) cold unsalted butter, cubed
1 large egg
¾ cup whole milk
1 pound dried beans
For the Filling
¾ cup unsalted butter, melted, but not hot
¾ cup brown sugar
1 ¼ cups light corn syrup
3 eggs
1 tsp vanilla extract
1 cup chopped pecans
½ cup chocolate chips
Directions
1
Place flour, sugar, and salt in a food processor and pulse them for a few seconds to combine. Add the cubed butter and pulse for 10 seconds, or until it is marbled.
2
Beat the egg into the milk in a small bowl and add to the food processor in batches, pulsing each for about 10 seconds. If you pinch the dough and it is still crumbly, then you need to add about another tbsp. of liquid.
3
Remove the dough and flatten it into a disc a few inches thick. Wrap in plastic and let it rest in the fridge 30 minutes.
4
Once ready, place the dough onto a floured tabletop and roll out to ½-inch thickness.
5
Place the dough into a 12-inch baking pan and gently work it onto and over the sides. Cut the dough accordingly to fit the shape of the pan. Poke holes into the base of the dough with a fork.
6
Wrap the beans in foil to use as pie weights. Place the wrapped beans onto the dough, making sure they reach the sides of the pan. Bake the shell at 350°F for 20 minutes, then remove the beans and cook another 20 minutes. Remove and let the shell rest until it reaches room temperature. Keep the oven heated to 350°F.
7
Meanwhile, make the filling. Place all the ingredients into a bowl and whisk together until thoroughly combined.
8
As soon as your shell cools, place the filing into it and bake 45 minutes or until the middle of the pie looks set. Remove and let rest for at least 1 hour.
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