Celebrating Inn Style, Recipe: Cranberry Orange Chess Pie

I like to keep things interesting in the kitchen. Now I’m not talking about oven fires or burnt toast, I’m talking about creative twists on old classics. With that in mind, I’ve gone in search of great alternatives to traditional Thanksgiving pies.

What I discovered will finally allow me to send pumpkin pie packing, tell pecan pie to take a hike (but not too far pecan pie, I really do love you), and make my favorite, silky, chocolate cream pie move on over. Cranberry Orange Chess Pie is hitting the Inn Cuisine table, and I feel confident you’ll want a taste of what I discovered.

The History of Chess Pie

Contrary to the images of a knight, a queen, a rook, a pawn or bishop, Chess Pie has relatively nothing to do with the game of chess, outside of (sometimes) sporting a decorative ‘chessboard’ edge. Largely considered a classic southern dessert, some food historians speculate the roots of Chess Pie can be traced all the way back to Chester, England, where a version of this rich dessert was originally prepared as a tart.

There are also those who speculate that the name Chess Pie has something to do with cheese. Although there is no cheese contained in traditional Chess Pie, proponents of this theory claim that it is the custardy, cheesecake-like texture of the Chess Pie filling that led these types of desserts to be referred to as cheese derived (therefore the term Chess), in early (particularly southern) cookbooks.

It has also been suggested that the term Chess Pie was derived from chest pie, referring to pies that were known to keep well in a pie chest. I’d like to believe that Chess Pie was derived from that old, English tart. There’s something about believing a dessert has been handed down through the ages that lends an air of mystery and romance to this particular pie.

Whatever it’s origins, Chess Pie is a classic and something every cook should try baking at least once.

What Is Chess Pie and How Do You Make It?

Traditionally, Chess Pie is made with a single pie crust and a custardy, cheesecake-like filling made from eggs, butter, sugar and more. The ingredients used in creating Chess Pie tend to vary a bit with each recipe, but because Chess Pie is often extremely sweet and rich, some recipes call for the use of vinegar to help cut back on the overt sweetness. For this reason, you’ll sometimes hear Chess Pie referred to as vinegar pie.

Due to traditional Chess Pie’s inherent sweetness, I have found the following recipe to be a lovely adaption of the original. The melding of the cranberry and orange flavors lend just enough tartness to this pie to make it balanced, light and delightful.

While definitely a dessert, I find this variation of Chess Pie perfectly suited for day-time uses as well as after-dinner indulgences. Whether you are serving brunch, throwing a shower for a special friend, entertaining inn guests, or hosting a housewarming party, this version of Chess Pie is the perfect complement.

I also suggest you find time to enjoy a slice as a mid-morning indulgence. It pairs nicely with piping hot coffee or a hot cup of tea.

Finally, the Recipe!

Cranberry Orange Chess Pie

This exquisite recipe, originally titled Cranberry Chess Pie, comes from Carolyn Beth Weil and was published in Williams-Sonoma’s beautifully-produced cookbook, Pie & Tart, circa 2003. If you haven’t had the opportunity to review this cookbook, I suggest that you do, particularly if you fancy pies and tarts. It is lovely in every way, from the detailed and mouthwatering photography, to the approachable yet sophisticated recipes, and well-written, informative text.

If you have any bakers on your gift-giving list this holiday season, Williams-Sonoma’s Pie & Tart is sure to make a welcome addition to the library of anyone who loves creating pies and tarts.

• 1 & 1/3 cups Granulated Sugar
• 1/2 cup Unsalted Butter, melted
• 1/8 teaspoon Salt
• 3 large Eggs
• 1/4 cup Unbleached, All-Purpose Flour
• 1/3 cup Buttermilk
• 1 teaspoon Cider Vinegar
• 2 teaspoons Finely Grated Orange Zest
• 2 cups Fresh or Frozen Cranberries, coarsely chopped
• 1 pie shell, partially baked

Preheat oven to 375 degrees F for baking.

Assembly

In a medium-sized bowl, whisk together the sugar, melted butter and salt. Add the eggs one at a time, beating until smooth after each addition. Stir in the flour, then the buttermilk, vinegar and orange zest, mixing well, then stirring in the cranberries. Scrape the mixture into a partially-baked pie shell.

Bake the pie until the top is lightly golden brown and domed, and the filling is firm, approximately 50-60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.

Although the top of my pie didn’t crack and expose the cranberry orange filling inside, rest assured it is completely normal if this should (or shouldn’t) happen, so there’s no need to panic. I also suggest covering the edge of this pie’s crust with aluminum foil during the final phase of baking to prevent the edge from over-browning, taking care not to cover the entire pie.

This recipe makes one 9″ pie, approximately 8 servings.

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Tagged as: alternatives to traditional Thanksgiving or holiday pies, chess pie, chess pie recipes, cranberry orange chess pie recipe, holiday pie recipes, Thanksgiving pie recipes, unusual pie recipes