Sweet Silverbeet, Apple and Brandy Pie

This is a variation on the traditional French Tourte de Blettes Nicoise. It is an interesting way to use silverbeet and make a surprisingly delicious pie.

Sweet Silverbeet, Apple and Brandy Pie

Ingredients

For the dough

  • 2 cups plain flour
  • 2 eggs
  • 200 g butter
  • 150 g brown sugar
  • pinch of salt

For the filling

  • 135 g silverbeet
  • 140 g brown sugar
  • 3 tablespoons of good Brandy
  • 2 tbsp olive oil
  • 2 eggs
  • 100 g pine nuts, toasted
  • 50 g raisins
  • 50 g currants
  • 2 large Granny Smith apples
  • extra sugar and a sprinkling of cinnamon for the apples
  • fine icing sugar to sprinkle over the top of the finished pie

Method

  1. In a bowl combine the raisins, currants and brandy and leave for a few hours
  2. Soak and wash silverbeet leaves well checking over each leaf.

For the Pie Dough

  1. In a food processor, pulse the flour and salt for 5 seconds.
  2. Add butter through the food tube and process for 10 seconds till the mix resembles fine breadcrumbs.
  3. Add the eggs through the food tube processing till a dough forms.
  4. Wrap the dough in cling wrap and rest in the refrigerator for 20 minutes.

For the filling

  1. Bring the water to the boil in a saucepan, add the silver beet leaves and cook for 5 mins, then drain
  2. Press the cooked silverbeet leaves in a sieve and remove as much water as possible and place into a bowl and allow to cool
  3. To this add the brown sugar, pinch of salt and olive oil
  4. Whisk the eggs briefly in another bowl and add to the silverbeet mix and combine well
  5. Add the pine nuts, stir, then add the raisins, currants and the brandy that they have been soaking in. Mix together well.

Making up the pie

  1. Pre-heat oven to 200 C
  2. Divide the dough for the pie.
  3. Place the dough on baking paper and with a floured rolling pin, roll out both pieces into a circle.
  4. Place the rolled dough onto the pie plate, cutting the excess dough.
  5. Prick the surface of the pastry all over taking care not to pierce the dough all the way through.
  6. Peel the apples, remove the core  and slice , then sprinkle with lemon juice, some extra sugar and a little cinnamon.
  7. pour the silverbeet mixture into the prepared pie plate and cover with a layer of apple slices.
  8. Cover the pie with the second pastry circle, sealing the edges.
  9. Brush the top with milk or beaten egg and sprinkle with sugar.
  10. Pierce a hole in the centre of the pie to allow the steam out.
  11. Bake at 200 C (190 Fan Forced) for 10 mins.
  12. If it is well browned lower to 180 C and cook for a further 15-20 minutes or until it is well coloured
  13. Allow to cool and  and then sprinkle with icing sugar
  14. Traditionally this pie is served at room temperature.

 

Tourte_nissarde

Image:  JPS68 (Own work) [CC BY-SA 4.0 Wikipedia

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