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
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
- In a bowl combine the raisins, currants and brandy and leave for a few hours
- Soak and wash silverbeet leaves well checking over each leaf.
For the Pie Dough
- In a food processor, pulse the flour and salt for 5 seconds.
- Add butter through the food tube and process for 10 seconds till the mix resembles fine breadcrumbs.
- Add the eggs through the food tube processing till a dough forms.
- Wrap the dough in cling wrap and rest in the refrigerator for 20 minutes.
For the filling
- Bring the water to the boil in a saucepan, add the silver beet leaves and cook for 5 mins, then drain
- Press the cooked silverbeet leaves in a sieve and remove as much water as possible and place into a bowl and allow to cool
- To this add the brown sugar, pinch of salt and olive oil
- Whisk the eggs briefly in another bowl and add to the silverbeet mix and combine well
- 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
- Pre-heat oven to 200 C
- Divide the dough for the pie.
- Place the dough on baking paper and with a floured rolling pin, roll out both pieces into a circle.
- Place the rolled dough onto the pie plate, cutting the excess dough.
- Prick the surface of the pastry all over taking care not to pierce the dough all the way through.
- Peel the apples, remove the core and slice , then sprinkle with lemon juice, some extra sugar and a little cinnamon.
- pour the silverbeet mixture into the prepared pie plate and cover with a layer of apple slices.
- Cover the pie with the second pastry circle, sealing the edges.
- Brush the top with milk or beaten egg and sprinkle with sugar.
- Pierce a hole in the centre of the pie to allow the steam out.
- Bake at 200 C (190 Fan Forced) for 10 mins.
- If it is well browned lower to 180 C and cook for a further 15-20 minutes or until it is well coloured
- Allow to cool and and then sprinkle with icing sugar
- Traditionally this pie is served at room temperature.
Image: JPS68 (Own work) [CC BY-SA 4.0 Wikipedia