We continue MARGARITA WEEK with a sweet treat – pie! This pie is genius, it’s basically a play on lemon meringue pie, only the filling has no lemons; instead it has lime, orange, and tequila!! It’s messy, delicious, not at all cloying (you know I love that), and there’s a distinct bite from the tequila (though it won’t get you sloshed). It’s incredibly good and summery, which we all probably need right now.
And in very exciting news, my blog is the Featured Friday blog over on Momma’s Meals!!! Tammi, the lovely lady behind this great blog, is a #SundaySupper cohort, and every Friday she does a feature of one of the blogs she reads, and this week is yours truly! Tammi is so incredibly sweet, and I’m so honored to be featured on her blog.
Tammi is a stay-at-home mom to two adorable small kiddos, and her blog is not only a food blog but a mom blog as well. She posts mouth-watering recipes, of course, but also talks very honestly about what being a mom really is all about. All of you with kids, especially young ones, will want to check it out. Tammi made this dish, and she and her family loved it (whew! Lol!)
Thank you so, so much, Tammi, for the feature and for the many kind words! I’m very honored. Oh, and enjoy this pie! Also, stay tuned, I’m posting tomorrow for National Margarita Day (yes, there is such a thing!), and it’s gonna be a great one!
Source: lightly adapted from The Boozy Baker by Lucy Baker
1 ½ cups all-purpose flour
1 tbs sugar
¼ tsp kosher salt
1 stick (8 tbs) unsalted butter, very cold
1 tbs silver tequila
2-5 tbs ice water
1 ¼ cups sugar
1 ¼ cups water
5 tbs cornstarch
5 large egg yolks
2 tbs silver tequila
¼ tsp kosher salt
Zest of 1 lime
Freshly squeezed lime juice from 3 juicy limes
Zest of 1 small orange
2 tbs freshly squeezed orange juice
2 tbs unsalted butter, cubed
1/3 cup sugar
1 tbs cornstarch
5 large egg whites
½ tsp cream of tartar
First make the CRUST. Combine the flour, sugar, and salt in a large bowl. Cut the butter into pats and add it to the flour. Using a pastry blender or 2 butter knives, work the butter into the flour until it’s the size of small peas. Add the tequila, then the water, 1 tbs at a time, and use a rubber spatula to stir in the liquid. When all the flour is moistened, use your hands to knead the dough together into a cohesive unit. Pat it into a disc and wrap in plastic wrap. Refrigerate at least 1 hour.
On a large floured surface, use a floured rolling pin to roll the dough out to a 12-inch circle. Transfer to a greased 9-inch pie plate and crimp the edges. Chill in the refrigerator about 1 hour, or in the freezer for 30 minutes.
Preheat the oven to 350 F. Set a rack in the lower third of the oven. Prick the dough all over with a fork and lay a piece of parchment paper inside the pie plate. Fill with pie weights or dried beans and bake about 15 minutes. Remove and let cool completely.
Meanwhile, make the FILLING. In a medium saucepan, whisk together the sugar, water, cornstarch, egg yolks, tequila, and salt. Place the pan over medium heat and cook, whisking constantly, until the mixture comes to a boil. Cook and whisk another 2-3 minutes until it thickens. Shut off the heat and stir in the lime zest, lime juice, orange zest, orange juice, and butter. Stir until the butter melts completely.
Pour the filling into the cooled pie crust and chill in the refrigerator for at least 2 hours, and up to overnight.
Make the MERINGUE. Preheat the oven to 350 F.
In a small bowl, combine the sugar and cornstarch. In a medium-sized bowl, add the egg whites and beat until frothy. Add the cream of tartar and beat until soft peaks form. Now add the sugar and cornstarch mixture, 1 tablespoon at a time, beating continuously, until stiff peaks form.
Spoon the meringue on top of the pie and spread it to the edges. Cover the filling completely. Bake the pie until the meringue is lightly toasted, about 10-12 minutes. Cool the pie on a rack, then chill in the fridge 1 hour before serving.