Ingredients
Equipment
Method
Make the pie crust:
- In a bowl, whisk together the flour, sugar, and salt. Using the largest holes of a box grater, grate the frozen butter into the bowl. Mix the grated butter with a wooden spoon or your fingers until pea-size crumbles form.
- Add ¼ cup of ice water and stir until a crumbly dough forms. If necessary, drizzle in more ice water, 1 tablespoon at a time, until the dough holds together when squeezed.
- Transfer the dough onto a clean kitchen tea towel (not terry cloth). Shape the dough by gathering the towel into a beggar’s purse and squeezing it to form a round shape.
- Next, tightly wrap the dough in plastic wrap, shaping it into a disc. Refrigerate the dough for at least one hour if you plan to make the pie immediately. Alternatively, refrigerate it for up to three days or freeze it for future use.
- Roll out the dough on a well-floured surface to a thickness of ¼ to ⅛ inch. I prefer a slightly thicker dough for better texture. Place a pie pan upside down on the dough and use a knife to trace a circle about 3 inches larger than the edges of the pan. For a 9-inch pie pan, aim for a circle about 12 inches in diameter. If making mini pies using smaller pans, repeat the process, rerolling the dough as needed.
- Place the dough gently into the pie pan, avoiding stretching, which can cause shrinking during baking. Leave about a 1-inch overhang of dough, then tuck it underneath the rim of the pan to create a smooth edge. You can use your fingers or a fork to crimp the edges for a decorative finish. Place the formed crust in the freezer until firm, typically 15 to 20 minutes, before filling it with either this recipe or another filling of your choice.
Parbake the pie crust:
- Preheat the oven to 425℉. Lightly prick the bottom of the crust with a fork (taking care not to poke all the way through). Lay a sheet of parchment across the pie plate and pour pie weights, pennies or dried beans into the center until they reach the top of the pie crust. Use your hands to press the weights down and fit them into the edges of the fluted crust.
- Transfer the filled pie crust to a parchment-lined sheet pan and transfer to the oven for 15-20 minutes or until the edges are just beginning to color — do rely on the visual cues here. It sometimes takes my crusts a little longer to take on that light color at the edges.
- Remove the pan from the oven and carefully remove the pie weights or dried beans (which you can use again and again — let them cool completely; then transfer to a storage bag). Return the pan to the oven. Bake the shell for another 2 to 3 minutes — it should take on only the slightest bit of more color all around and the bottom of the crust appears dry. Set the crust aside while you make the filling; reduce the oven heat to 350℉.
Make the filling:
- In a small saucepan over medium heat, combine the muscovado sugar (or brown sugar), golden syrup (or corn syrup), and butter. Stir continuously until the butter melts and the mixture turns into a smooth syrup, free of any graininess. Remove from the heat and let it cool for 5 to 10 minutes. Then, whisk in the eggs, vanilla, vinegar (if using), peanuts, and sesame seeds until evenly combined. Pour the mixture into the prepared pie crust. (Option to sprinkle the top with some sesame seeds for a decorative touch.)
- Bake the pie at 350°F for 45-50 minutes, or until the filling is puffy and barely jiggles when shaken. To avoid overcooking, set the oven timer for 40 minutes and check for doneness. Allow the pie to cool completely before serving. It can be stored covered in the refrigerator for several days. Serve with whipped cream, yogurt, or ice cream for a delightful treat.
Notes
- You can make your own golden syrup by following these simple steps.
- Don't omit the vinegar. A tiny bit of apple cider vinegar really helps balance out the aching sweetness of a gooey caramelly pie.