Instructions

1. To make the pastry: mix 350 gr of flour with the butter and the salt until it resembles breadcrumbs (use a palette knife to help you to do this).
2. Add the egg and 1 yolk, the baking powder, the sugar and the grappa.
3. Mix until you have a nice and smooth dough.
4. Put in the fridge for at least 30 minutes.
5. Prepare the cream: bring the milk to boiling point and take off the heat.
6. Take the remaining yolks and sugar and beat them until the eggs are pale.
7. Add the remaining flour.
8. Slowly and stirring all the time, add the hot milk.
9. Add the lemon rind, the vanilla and the salt.
10. Bring back to boil and keep stirring until the cream thickens.
11. At this stage take off the heat.
12. Take the pastry dough and divide in two parts.
13. Roll out two pastry rounds and with one, line a small fluted round pie dish which you previously greased.
14. Fill the pastry with the cream and cover with the second circle of pastry.
15. Using a fork make some holes on the top of the pie and also always using your fork seal the hedges of the pie.
16. Take the pine kernels and spread all over the pie.
17. Cook at about 200 degrees for about 35-40 minutes or at least until the pie is nice and golden.
18. Remove from the oven, let the pie cool and then sprinkle with icing sugar.

• Servings : 12
• Ready in : 90 Minutes
• Recipe Type : Cakes & Desserts
• Ingredient : butter, egg, flour, grappa, icing sugar, lemon, milk, Pine nuts, sugar, vanilla