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| Pine nut pie |
Serves 10-12
Pine nut pie ingredients: 1/2 cup (100g) caster sugar. 5 egg. 1/2 cup (75g) plain flour, sifted. 2 cups (500ml) milk. 1 vanilla bean, split, seeds scarped. 1/3 cup (50g) pine nuts. Whipped cream, to serve
Pastry ingredient: 150g unsalted butter, softened. 150g light brown sugar. 1 egg. 1 and 1/3 cups (300g) plain flour. 100g almond meal. 1 tsp baking powder. 1/2 tsp vanilla essence
Methods of cooking
To make the Pine nut pie Place the butter and sugar in a bowl and beat with electric beaters until thick and smooth. Beat in the egg until combined. Add the flour, almond meal, baking powder and vanilla, the beat to combine. Shape the dough into a ball, then flatten into a disc. Enclose the dough in plastic wrap and chill for 1 hour. Beat the sugar and 4 egg together in an electric mixer for 5-8 minutes until thick and pale. Add the flour and mix well to combine. Set aside. Place the milk and vanilla pod and seeds in a saucepan and bring to just below boiling point over medium heat. Remove from heat, then stand for 5 minutes to infuse. Remove vanilla pod. Pour the infused milk into the egg mixture, whisking constantly to combine, then pour into a clean saucepan over low heat. Cook, whisking constantly, for 6-8 minutes until the mixture is very thick and shiny. Transfer to a bowl, then cover the surface closely with plastic wrap and set aside to cool completely. Preheat the oven to 160C and grease a 24cm x 4cm round pie dish. Carefully roll out two- thirds of the dough into a 30 cm circle. Crimp the edges together with a fork to seal, then pierce a few small holes in the lid to allow steam escape during cooking. Lightly beat the remaining egg and brush over the pie. Sprinkle with the pine nuts and brush again with remaining the egg so the pine nuts stick to the top well. Bake the pie for 40-45 minutes until cooked and golden. Allow the pie cool completely in the pan, then cut into slices and serve with whipped cream. By then the pine nut pie is ready
