In November 2017, Broadway in Cincinnati held a local contest encouraging local bakers to submit their best pie recipe that reflects the spirit of Jenna’s whimsical pies in the upcoming show WAITRESS.
“You’ll Never Know, Dear, How Much I Love You” Lemon Daisy (Chamomile) Pie
Submitted by Victoria Hawley
Submitted by Victoria Hawley
Ingredients:
-Prepared 9” pie crust (I prefer a graham cracker crust, simple recipe below)
-2 large eggs
-1 large egg yolk
-Pinch of salt
-1 cup white sugar
-4 tablespoons all purpose flour
-1/4 teaspoon baking powder
-1/4 cup freshly squeezed lemon juice
-1 tablespoon freshly grated lemon zest
-1 cup water
-4 bags chamomile tea
-1 teaspoon brown sugar
-1 teaspoon honey
-Powdered sugar, whipped cream, candied lemon peels (optional for decorating)
Directions:
- Place an oven rack to the middle position in the oven, and preheat to 350 degrees F. If not using a store-bought crust, make sure to prep/chill your crust beforehand.
- To make the “daisy” (chamomile) syrup, pour one cup of water into a small saucepan and bring to a boil. Remove from the heat and add tea bags of your favorite chamomile tea. Steep for 5-10 minutes, or until it is to your preferred strength (I like a strong flavor for this syrup…it won’t be overpowering in the pie.) Remove the tea bags, and stir in brown sugar and honey. Bring back to a gentle boil and reduce slightly. Set aside.
- Beat eggs/egg yolks with salt together in a bowl. Gently whisk in white sugar, baking soda, and flour until smooth. Add lemon juice, lemon zest, and daisy syrup, and gently whisk for two minutes. Pour this mixture into prepared crust.
- Bake on center rack until pie is set and the top has a thin sugary crust (approximately 20-25 minutes). Dust with powdered sugar, top with whipped cream, or decorate with candied lemon peels. Let cool completely before serving, or chill in the fridge for a refreshing treat.
Graham Cracker Crust:
Crush 1 1/2 cup of graham crackers in a resealable plastic bag until fine. Combine with 1/3 cup brown sugar and 6 tablespoons melted butter in a bowl until well blended. Press mixture into 9” pie plate. Chill until you’re ready to use.
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