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Pies and Tarts
pine nut pie
Pinenut Torte/Torta di Pignoli ( One crust pie, using pine nuts and white corn meal)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

Pastry Dough
1 cup flour
1/2 teaspoon salt
1/4 cup shortening
3 tablespoons ice water

Pinenut Torte

1 quart milk
3/4 teaspoon salt
1 small stick cinnamon
1/2 cup white corn meal

1/2 cup pine nuts, blanched
1/3 cup sugar
1 tablespoon butter
2 eggs, well beaten
1 egg yolk

For dusting
powdered sugar



Directions

Pastry Dough

Measure flour after sifting then add salt and blend, cut shortening into flour until flour particles are the size of pea grains.

Add water a few drops at a time, tossing around with fork.

Add only enough water to press the mixture gently into a shape that can be picked up easily in the hands.

Place dough on lightly floured board and quickly press out to desired circle.



Pinenut Torte

Combine milk, salt, and cinnamon stick in the top of a double boiler; bring to boil, and stir in corn meal slowly; cook 2 1/2 hours.

Chop pinenuts coarsely.

Remove cinnamon stick from corn meal mixture, and stir in sugar, butter, nuts and eggs.

Line a shallow, buttered pan with thinly rolled pastry; brush with beaten egg yolk, and fill with corn meal mixture. Bake in a moderate oven (350 degrees F.) until brown.

Sprinkle with powdered sugar, and slice when cool.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....

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