The recipe can be prepared through Step 3 and refrigerated overnight.
Clarifying butter separates the fat from the milk solids, which can scorch at higher temperatures. To make 1/3 cup of clarified butter, melt 1 stick (4 ounces) of unsalted butter in a small saucepan over moderately low heat. Let stand for 5 minutes, then skim off the foam. Pour the clear yellow liquid into a container and discard the milky residue. Clarified butter can be kept refrigerated or frozen for 2 months.
A round-textured Sauvignon Blanc will complement the pie filling's creamy texture. Try one from California or South Africa.