NOVEMBER 2018 87
Shauna Lott
The Long I Pie Shop, Denver
thelongipie.com
Shauna Lott opened her pie
shop with a mission in mind:
to close the gap in employ-
ment and job skills training
for people who could use
some stability in their lives.
For Lott, who for many years
worked as a case manager for
youth and refugees, it starts
with bringing people
together over something they
can all dig into. “Pie feels like
such a representation of
community in the way that
it is shared and served,” Lott
says. he simple act of
sharing one of Lott’s
handmade pies helps lead
her customers into deeper
conversations. In her words:
“When you cut a pie into
even pieces, everyone around
the table is equal for one
moment, because they all
have the same slice of pie.”
Honey-Flower Pie
ACTIVE 25 MIN; TOTAL 5 HR 55
MIN; SERVES 8
Use a mild-tasting honey, such as
clover, to let the dried lavender in
Lott’s pie really shine. Flaky sea
salt adds crunch to the silky
chess pie texture.
3 / 4 cup granulated sugar
1 Tbsp. dried culinary
lavender
1 / 2 cup unsalted butter (4 oz.),
melted
2 Tbsp. fine yellow cornmeal
1 / 4 tsp. kosher salt
3 / 4 cup honey
2 tsp. white vinegar
1 / 4 tsp. vanilla extract
1 / 2 cup heavy cream
3 large eggs, beaten
1 Master Pie Dough pie shell
(recipe p. 89)
1 /^4 tsp. coarse or flaky sea salt
- Combine granulated sugar
and lavender in a food proces-
sor; process until lavender is
incorporated, about 20 seconds.
Transfer to bowl of a heavy-duty
stand mixer fitted with the pad-
dle attachment. Add butter,
cornmeal, and kosher salt; beat
on medium-low speed until com-
bined, about 10 seconds. Stir in
honey, vinegar, and vanilla. Add
cream and eggs; beat on
medium-low speed until just
combined, about 15 seconds.
Cover and chill 1 hour.
- Preheat oven to 400°F. Pour
chilled honey filling into frozen
pie shell. Bake in preheated
oven until top is dark brown and
filling is set around edges, 45 to
50 minutes, covering edges of
crust with aluminum foil after
35 minutes if crust is getting
too dark. Remove from oven;
sprinkle with sea salt. Transfer
to a wire rack to cool completely,
PORTRAIT: REBECCA STUMPF about 4 hours.
