Kumara Pie

17 ingredients
9 steps

Ingredients

  • For the base
  • 1 cup flour
  • 1/2 cup icing sugar
  • 125 g butter
  • 1 egg yolk
  • 2 tablespoons ice-cold water
  • For the filling
  • 1 large egg
  • 1 cup boiled kumara, plus
  • 1/2 cup boiled kumara, pureed (remember, you may need to add about 1/2 cup of milk to soften the puree)
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg

Directions

  1. 1
    For the base.
  2. 2
    Process all the ingredients in a food processor until the pastry starts to come together.
  3. 3
    On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
  4. 4
    Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
  5. 5
    Cool.
  6. 6
    For the filling.
  7. 7
    Process all the ingredients in a food processor until well mixed.
  8. 8
    Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
  9. 9
    Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.

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