Recipe: Lavender custard pie with masa sucrée crust

This unusual custard pie blends Mexican sensibilities with Northern California flair for a sophisticated, surprising and delightful result, says cookbook author Rogelio Garcia in his new cookbook, “Convivir: Modern Mexican Cuisine in California’s Wine Country” (Cameron + Company, $50).

The wine country chef — who helms the Michelin-starred Auro in Calistoga — drew inspiration from the Capay Valley’s Cache Creek Lavender Farm, where he sources dried culinary lavender. The lavender flan filling is paired with an unusual crust...