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Categories:
flour butter egg yolk sugar cold water confectioners raisins milk Swiss chard apples pine nuts Red currant jelly brown sugar Dutch cheese eggs lemon rum
Viewed: 17 - Published at: 5 years agoIngredients
- 3 cups flour
- 1/2 pound butter
- 1 egg yolk
- 5 tablespoons confectioners' sugar
- 5 to 6 tablespoons cold water
- Confectioners' sugar (for sprinkling)
- 1/2 cup raisins
- 13 cup milk
- 3 pounds Swiss Chard or 13 ounces spinach
- 13 ounces apples, peeled and sliced
- 1/2 cup pine nuts
- 2 tablespoons red-currant jelly
- 10 tablespoons brown sugar
- 6 tablespoons grated mild Dutch cheese, such as Gouda
- 2 eggs
- Grated rind of 1 lemon
- 1 tablespoon rum
Method
- Make the pie pastry in the usual way and chill for 30 minutes or until firm.
- Line a 10-inch pie pan with two-thirds of the dough and chill 15 minutes, or until firm.
- Preheat oven at 375 degrees.
- Bake the pastry and leave to cool.
- Make the filling: Set the raisins in milk for 30 minutes, then simmer them in the milk for 20 minutes or until soft.
- Drain and discard the milk.
- Remove the ribs from the chard and use only leaves.
- Add leaves to a large pot of boiling water and boil for three to four minutes.
- Drain and rinse under cold running water.
- Drain again and squeeze out excess liquid.
- Chop the chard and mix it with raisins, apples, pine nuts, jelly, sugar, cheese, eggs, lemon rind and rum.
- Spoon the filling into the baked shell.
- Roll out the remaining dough in a thin layer and use a pan lid to cut a circle a little larger than the diameter of the top of the pie shell.
- Set the circle on top, pressing to stick it to the edges of the baked shell and bake for one hour or until the dough is golden brown.
- Let it cool in the pan and serve at room temperature, sprinkled, if you like, with sugar.
