Courage Pie
Ingredients
- Crust ⓘ
- 2 cups cake flour, sifted ⓘ
- 1/2 cup ice water (or amount needed) ⓘ
- 1/2 teaspoon salt ⓘ
- 1 large egg, beaten ⓘ
- 1/2 cup unsalted butter, cut into small cubes (keep very cold) ⓘ
- Filling
- 1 garnet yam, peeled and diced (about 2 cups) ⓘ
- 2 cups madeira wine or 2 cups cream sherry ⓘ
- 2 apples, cored, peeled and diced
- 1/4 cup sultana raisin (white raisins) ⓘ
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger ⓘ
- 1/8 teaspoon clove ⓘ
- 1/8 teaspoon mace ⓘ
- 1/4 cup brown sugar, packed
- 2 tablespoons butter ⓘ
- 4 egg yolks ⓘ
- 2 egg whites ⓘ
Instructions
- Crust.
- Mix flour, ice water, salt and egg together until a crumbly mixture is obtained.
- Flatten dough with a rolling pin and place 2 tablespoons of the butter.
- Roll butter into dough, fold dough and repeat with remaining butter, adding about 2 tablespoons at a time, rolling and folding the dough before adding more butter.
- Wrap dough in plastic wrap and refrigerate for at least and hour.
- Preheat oven to 350°F.
- Filling.
- Simmer yam and wine for about ten minutes on low heat.
- Add the apples and raisins and simmer until apples are soft, about 15 minutes. Add more wine if necessary to keep from drying out, cook a little longer if it is too sloppy.
- Use a stick blender of food processor to puree the fruit/wine mixture.
- Add spices, sugar and butter to mixture and stir to combine. Allow to cool to room temperature.
- Add beaten egg yolks to cooled mixture and whisk to incorporate.
- Beat egg whites until they hold stiff peaks and fold into mixture.
- Press crust into a 9" deep dish pie plate, trim any extra.
- Put filling in prepared crust and bake for 1 hour, or until a cake tester comes out clean.
Nutrition & Diet Analysis (per serving)
1478
kcal
74% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).