Kumara Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup flour
• 1/2 cup icing sugar
• 125 g butter
• 1 egg yolk
• 2 tablespoons ice-cold water
• 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

Recipe

• 1 for the base.
• 2 process all the ingredients in a food processor until the pastry starts to come together.
• 3 on a floured bench roll out to fit a 23cm loose-bottomed tart tin.
• 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 cool.
• 6 for the filling.
• 7 process all the ingredients in a food processor until well mixed.
• 8 pour into the baked pastry case and bake for a further 45-55 minutes at 180°c.
• 9 serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.