Author Notes
Don't be afraid by this unusual ingredients combination. It's a delight!
This a traditional pie from Nice area (South East of France). This recipe is my personal adaptation of several recipes; since every family has its own variation.
It improves with time. So let it rest for a day or two, to allow the flavors to combine harmoniously.
Of course you can use spinach leaves instead of chard's. And for alcohol free version you can add 1 tablespoon crushed anise seeds.
Give this surprising pie a try. Trust me it is very NICE. —Céline
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Ingredients
- Olive oil and lemon pie crust
-
2 1/4 cups
all purpose wheat flour
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2 teaspoons
baking powder
-
1/8 cup
light brown sugar
-
1 pinch
salt
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1 tablespoon
lemon zest
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1
egg
-
1/4 cup
olive oil
-
1/4 cup
cold water
- Chard leaves, pear, pine nuts, currants and pastis filling
-
3 cups
cleaned thinly sliced chard leaves, tough stems removed
-
2
medium pears
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1/2 cup
light brown sugar
-
1/2 cup
grated parmesan
-
1/2 tablespoon
olive oil
-
1
egg
-
3/4 cup
pine nuts
-
1/4 cup
pastis or ouzo
Directions
- Olive oil and lemon pie crust
-
In a food processor, combine the all purpose flour, baking powder, the light brown sugar, salt and the lemon zest and pulse.
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Add the egg and pulse until you obtain a sandy texture.
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Wrap the dough in a plastic film and place it in the refrigerator for, at least, half an hour.
- Chard leaves, pear, pine nuts, currants and pastis filling
-
Place a cooking pan over medium fire and toast the pine nuts. Reserve.
-
In a small saucepan, heat the pastis. Turn off the eat and stir in currants. Reserve.
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Peel, chore and dice the pears. Cook it in a saucepan, over medium heat, until it turns into a puree. Reserve.
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In a large bowl, stir together all the ingredients: the sliced chard leaves, the light brown sugar, the grated parmesan, the egg, the olive oil, the pear puree, the pine nuts and the currants macerated in pastis.
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Get the pie crust out off the refrigerator and split it in two equal parts.
Meanwhile, preheat your oven at 392°F.
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On a floured surface, roll out the dough to fit a 11 inch baking pan.
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Place the first pie crust in an oiled baking pan.
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Place the second pie crust on top of the filling, seal the edge.
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With a thin sharp knife make small holes on the top crust.
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Place the baking pie into the oven for 45 minutes, until the crust turns golden.
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Take it out of the oven and let it cool for 30 minutes.
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Serve slices slightly dusted with confectioner sugar.
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