I wish I could've posted a picture of the pie that I made this weekend…but none was left after the holiday to photograph! It tastes something like a nut-free pecan pie–ooey gooey, and just sweet enough to be satisfying. The recipe is based on one that I got at the Mount Sinai Greenmarket on 97th and Madison.
1 stick super cold butter, cut into small pieces
1 2/3 c flour
2 Tbsp sugar
1 egg yolk beaten with 3 Tbsp cold water
Pulse flour, sugar and butter in a food processor until it forms coarse crumbs. With the processor running, add egg and water and keep processing until a ball of dough forms. Wrap in waxed paper and chill for at least an hour before rolling