Sicilian Epiphany Pie

A recipe from cooking-ez.com

For 1 pie, you will need:

• 1 2 egg yolks
• 2 40 g Pistachio powder or paste
• 3 75 g butter
• 4 75 g icing sugar
• 5 75 g ground almonds
• 6 10 g cornflour
• 7 1 tablespoon rum
• 8 150 g ricotta
• 9 500 g Puff or flaky pastry (pâte feuilletée)
• 10 50 g candied fruit
• 11 20 g beaten egg
• 12 1 tablespoon caster sugar
• Total weight: 1,065 grams

Times:

Preparation	Cooking	Start to finish
31 min.	30 min.	1 hour 1 min.

Step by step recipe

• 1:

  Pistachio cream

  
  To make the pistachio cream filling, put in a food-processor bowl: 2 egg yolks, 40 g Pistachio powder or paste, 75 g butter, 75 g icing sugar, 75 g ground almonds, 10 g cornflour, 1 tablespoon rum and 150 g ricotta.
• 2: Mix on medium speed until light and evenly mixed.
  Preheat the oven to 390°F (200°C).
• 3:

  Assemble the pie

  
  Roll out half the puff pastry into a circle and lay on a baking sheet, then prick all over with a pique-vite (pastry pricker).
• 4: Spread the pistachio cream over the pastry, leaving a border of about 1/2 an inch (1 cm) free.
  Cut 50 g candied fruit into small dice and scatter over the top.
• 5: Use a brush to moisten around the edge of the pastry with water.
• 6: Roll out the remaining puff pastry into a circle. Moisten around the edge...
• 7: ...and turn this over on top to form the lid.
  Seal around the edge by pressing with your fingers.
• 8: Glaze the top of the pie.
• 9: Decorate the top by cutting a pattern with a knife, if you wish.
• 10: Sprinkle a little caster sugar on top to give a slightly caramelized finish.
• 11: Prick the top of the "galette" 4 or 5 times with a knife to allow the steam to escape during cooking.
• 12:

  Baking

  Bake for about 30 minutes.

Remarks

You can add a handful of dry roasted pistachio nuts in with the candied fruits.
For an even more authentic Italian flavour, use amaretto instead of rum.

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