pine nut pie

crostata ai pinoli

8 to 10 servings

Like a lighter version of pecan pie, this crostata offers a wonderfully gooey and sticky filling contrasted by a flaky and tender crust.

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Ingredients

For the crust:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
1 1/2 tablespoons sugar
8 tablespoons (1/2 cup) unsalted butter, cold, cut into 1/2-inch cubes
3 to 4 tablespoons ice water
For the filling:
1/3 cup honey, preferably acacia
1/3 cup light corn syrup
1/3 cup sugar
1 teaspoon fine sea salt
1 teaspoon pure vanilla extract
8 tablespoons (1 ⁄2 cup) unsalted butter, cut into 1-inch cubes
1/2 cup heavy cream
2 large eggs, lightly beaten
2 2 cups pine nuts

Instructions

To make the crust: In a small bowl, whisk together flour, salt and sugar. Chill butter and bowl with flour mixture in the freezer for 15 minutes, then combine in a food processor and pulse until mixture resembles coarse meal with some larger pea-sized pieces. Add 3 tablespoons ice water and pulse just until dough begins to bind when squeezed between your fingers (if necessary, add more ice water one tablespoon at a time). Shape dough into a flattened disc and wrap in plastic; chill at least 1 hour or overnight.

Heat oven to 375° with rack in center. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang, then crimp decoratively. Very lightly prick shell all over with a fork, then freeze crust until firm, about 20 minutes.

To make the filling: Heat honey, corn syrup, sugar, salt and vanilla in a medium saucepan over medium heat until very warm, then whisk in butter. Bring mixture to a boil; boil for 2 minutes, whisking occasionally. Remove saucepan from heat; let cool for 5 minutes.

In a medium bowl, whisk together cream and eggs. Whisk about 3 tablespoons honey mixture into cream mixture, then whisk in remaining honey mixture. Stir in pine nuts.

Put pie plate on a baking sheet, then pour filling into pie shell. Bake until crust and nuts are lightly golden, about 20 minutes, then loosely cover pie with foil and continue to bake until filling is puffed and crust is golden, 25 to 30 minutes more. Transfer to a wire rack to cool to warm or room temperature.

Make ahead: The pie dough can be made a day or two ahead and refrigerated. The pie may be baked 1 day ahead and chilled. Leave it uncovered until cool, then cover it. Reheat cold pie in a 350° oven until warm, about 10 minutes.

Recipe by Marco Canora

Photo by Nina Choi

November 2009