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Fleur De Sel & Lavender Sugar Hoosier Cream Pies | The Next Chapter

September 4, 2017

Saying goodbye to summer and hello to autumn with this Midwest classic recipe. These ‘Fleur De Sel & Lavender Sugar Hoosier Cream Pies’ are mini, creamy, and oh so sweet! They have the texture similar to pumpkin pie but with a fair richer and creamier taste. The lavender sugar adds a nice floral note to pie while the fleur de sel provides a nice salty finish.

 

 

Hello, friends.

 

Happy September! Can you believe it’s already autumn? Where has the year gone? I’m finally back with a new recipe. It’s been almost a month since I last posted…. I can explain. If you missed on my social media, I announced that I had started a full-time job at a local midscale hotel. I’m working in the hotel’s sales department as an event & social media coordinator. I'm so blessed to be starting my professional hospitality career at such a wonderful hotel and with an equally incredible team. Thank you all for the prayers and good vibes sent my way the past couple of months. The job hunt hasn't been easy, but I've learned a lot about myself and I'm ready to start a new chapter of my life.

 

You might be asking "What about the blog, Nate?" Good news: the blog isn't going anywhere! I will still be posting recipes as regularly as I can and being active on social media as much as possible. With an over 40 My goal is 2-3 recipes a month, but we will have to see! With this change, I hope to start doing more lifestyle posts including some behind the scenes, restaurant reviews, think pieces and even some musings/ramblings sprinkled in just for good measure.

 

 

 

 

 

 

 

 

 

 

 

Fleur De Sel & Lavender Sugar Hoosier Cream Pies

Adapted from recipe by Serious Eats

 

 

Yields 1, 9-inch pie or 8, 5-inch personal pies

 

Ingredients

 

            For the crust

(Note: If making a lattice top crust, you want to double the amounts for the crust)

1/3 cup butter, cubed and chilled

1 ¼ cups all-purpose flour

3-4 tablespoons milk

 

            For the filling 

¾ cup all-purpose flour

1 cup lavender sugar (or regular granulated sugar)

½ cup light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon fleur de sel

1 ½ cups heavy cream

1 ½ cups half and half

2 teaspoons vanilla extract

 

           For the lavender sugar

1 cup granulated sugar

1 tablespoon lavender buds

 

 

 

Directions

 

For the lavender sugar. In a mortar and pestle, grind up for the lavender before transferring to a bowl with 1 cup of sugar in it. Whisk lavender into the sugar until incorporated. Cover bowl and store at room temperature for 1 hour or up to overnight, allowing for the flavor to develop.

 

For the crust. In a large mixing bowl, cut the butter into the flour, using your hands or a pastry cutter, until pea-sized pieces of butter remain. Drizzle 1 tablespoon of milk at a time over the mixture and mix thoroughly until the dough begins to come together. Press into a disc, roughly 1” thick.  

 

  • For 9-inch pie pan. On a lightly floured surface, roll out the dough disks to a 13” round. Transfer it to the prepared pie dish. Lift the edges and allow the dough to slump down into the dish. Crimp the edges or add a lattice crust top before covering with pie guards.

  • For personal pie pans. On a lightly floured surface, roll out the dough disks to a 13” round. Place one of the personal pans upside down on the dough. Using a sharp knife, cut a 1-inch circle around the perimeter of the pan. Transfer it to the prepared pie dish. Lift the edges and allow the dough to slump down into the dish. Crimp the edges or add a lattice crust top before covering with pie guards. Transfer prepared crusts to a lined baking sheet.

 

For the filling. In a large mixing bowl, whisk together the flour, sugars, cinnamon, nutmeg and fleur de sel. In a liquid measuring cup, whisk together the heavy cream, half and half, and vanilla until well incorporated. Pour the wet ingredients into the dry ingredients and stir until incorporated. Pour mixture into prepared pie shell and bake for 35 to 45 minutes or until crust is golden brown and the center of the pie is set. Cool for about 15 to 20 minutes before topping with cinnamon, confectioners’ sugar, and lavender buds before slicing.

 

 

 

 

 

 

 

 

 

 

 

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