CookEat Recipe
Custard, Currant and Pine Nut Pie
A covered shortcrust pie with a thick custard filling containing whole pine nuts and small dried currants.
Method
Steps
Step 1
Gather the ingredients: 260 g plain flour: 250 g for pastry and up to 10 g for rolling; 130 g butter: 125 g for pastry and 5 g for the tin; 125 g icing sugar: 110 g for pastry and 15 g for finishing; 1 whole egg for pastry; 4 egg yolks: 1 for pastry, 2 for custard and 1 for glazing; 250 ml milk; 60 g caster sugar; 30 g wheat starch; 30 g pine nuts, left whole; 80 g dried currants; ½ teaspoon vanilla extract.
Step 2
Mix the 250 g pastry flour and 110 g icing sugar, then cut in the 125 g pastry butter with a knife. Add the whole egg and pastry yolk and bring together with minimal handling. Cover and refrigerate for about 30 minutes. Grease a 22 cm pie tin with the 5 g tin butter.
Step 3
Whisk the two custard yolks with the caster sugar and wheat starch, then add the milk gradually. Cook over moderate heat, stirring continuously, until thick and gently bubbling, then cook for about 1 minute, reaching at least 74°C. Remove from the heat and stir in the vanilla, whole pine nuts and currants. Spread in a shallow clean bowl and cool promptly, refrigerating as needed.
Step 4
Heat the oven to 175°C. Roll a little more than half the pastry to about 3–4 mm on a lightly floured surface and line the tin. Fill with the cooled custard mixture. Roll the remaining pastry for a complete lid, retaining small scraps for decoration. Moisten and seal the edges, decorate simply, make a small steam opening and brush with the glazing yolk.
Step 5
Bake for about 35–45 minutes until the pastry is golden and cooked underneath and the filling is set. Cool and refrigerate within 2 hours. Serve cold, dusted with the finishing icing sugar. Keep covered at 4°C or below and use within 2–3 days.
Step 6
For the alternative pastry inherited from the preceding pie, replace only the pastry ingredients with 250 g flour, 110 g icing sugar, 90 g butter, 35 g rendered lard, one whole egg and half a beaten yolk. Mix minimally and chill for 30 minutes. Use the other half-yolk to glaze instead of the separate glazing yolk. Keep the custard quantities unchanged, including its two yolks; retain the extra rolling flour and tin butter. Instead of vanilla, use finely grated zest of half a lemon to flavour the custard.
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