Rosewater Lime Transparent Pie Recipe

• 1 cup (5 ounces) flour
• 1/4 cup (1 3/4 ounces) sugar
• 1 teaspoon salt
• 1 1/2 teaspoons rose water, chilled
• 8 tablespoons leaf lard, chilled (see note)
• 8 tablespoons (1 stick) butter, softened
• 2 cups (14 ounces) white sugar
• 4 medium eggs, beaten
• 1 cup (about 8 ounces) heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup (8 ounces) water
• 1/2 cup (3 1/2 ounces) white sugar
• 1 tablespoon fresh lime juice from 1 lime
• 1 teaspoon rosewater

1. Using a food processor, pulse together flour, sugar, salt, rosewater, and lard until the dough pulls away from the sides of the mixer and easily forms a ball. Press the dough into pie plate.
2. Adjust oven rack to center position and preheat oven to 375u0b0F. Par-bake empty crust until golden brown, about 7 minutes.
3. Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat together together butter and sugar until fluffy, about 3 minutes. Add cream and eggs, beating until smooth, then stir in flour and vanilla with a large spatula. Pour filling into crust. Bake until a golden brown crust forms on top, about 40 minutes.
4. While pie bakes, bring water and sugar to a boil in a small saucepan, stirring constantly for until the mixture coats the back of a spoon, 3 to 5 minutes. Remove the syrup from the heat, stir in lime juice and rose water. Drizzle over pie while still warm.

flour, sugar, salt, water, leaf lard, butter, white sugar, eggs, heavy cream, flour, vanilla, water, white sugar, lime juice, rosewater

Taken from www.seriouseats.com/recipes/2013/04/rosewater-lime-transparent-pie-kentucky-pie-recipe.html (may not work)