Ingredients:

  • 2 ½ cups (315 g) All-Purpose Flour
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1 cup (225 g / 2 sticks) Unsalted Butter, chilled and cut into ½-inch cubes
  • ½ cup to ¾ cup (120 ml to 180 ml) Ice Water
  • 36 Ritz Crackers (approximately 1 sleeve or 130 g), lightly crushed
  • 2 cups (400 g) Granulated Sugar
  • 1 cup (240 ml) Water
  • 2 teaspoons (10 ml) Pure Vanilla Extract
  • 1 teaspoon (5 g) Ground Cinnamon
  • ½ teaspoon (2.5 g) Ground Nutmeg
  • ¼ teaspoon (1.2 g) Ground Allspice
  • Zest of 2 medium-sized Lemons
  • ¼ cup (60 ml) Freshly Squeezed Lemon Juice (about 2 lemons)
  • 2 tablespoons (30 g) Unsalted Butter, cut into small pieces for dotting
  • 1 Large Egg, whisked with 1 teaspoon of water (for wash)
  • 1 tablespoon Coarse Sugar (e.g., Turbinado or Demerara)

Instructions:

  1. Mix Dough: Combine flour and salt. Cut in the cold butter using a pastry blender or pulse in a food processor until mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Hydrate: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not over-mix.
  3. Chill: Divide dough in half, flatten each into a disk, wrap tightly in cling film, and refrigerate for at least 60 minutes.
  4. Simmer Syrup: In a medium saucepan, combine the granulated sugar and 1 cup of water. Bring to a boil over medium heat, stirring until the sugar is fully dissolved.
  5. Remove from Heat: Once clear, remove the syrup from the heat. Stir in the vanilla extract, cinnamon, nutmeg, and allspice. Set aside to cool slightly.
  6. Preheat and Roll: Preheat the oven to 425°F (220°C). Roll out one disk of chilled dough and fit it into the 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  7. Add Foundation: Scatter the lightly crushed Ritz crackers evenly over the bottom crust.
  8. Add Flavor: Pour the lemon juice and scatter the lemon zest evenly over the crackers.
  9. Saturate: Slowly and evenly pour the warm (but not boiling hot) syrup mixture over the crackers, ensuring they are thoroughly saturated.
  10. Dot with Butter: Scatter the 2 tablespoons of butter pieces evenly across the top of the filling.
  11. Top Crust: Roll out the second disk of dough. Place it over the filling. Trim, crimp the edges firmly to seal, and cut several vents (or a decorative pattern) in the top crust to allow steam to escape.
  12. Egg Wash (Optional): Whisk the large egg with 1 teaspoon of water. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar.
  13. Initial Bake: Bake at 425°F (220°C) for 15 minutes.
  14. Lower Temperature: Reduce the oven temperature to 375°F (190°C) and continue baking for 35–40 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. Shield edges with foil if they brown too quickly.
  15. Cool: Transfer the pie to a wire rack. Allow the pie to cool completely for at least 2 hours before slicing. This allows the crackers to fully absorb the liquid and for the filling to set.