Ingredients
For pastry dough
1 1/2 cups pastry flour
1/4 cup butter
1/4 cup sugar
1 egg
For filling
3/4 teaspoon salt
1/3 cup granulated sugar
i small stick cinnamon
1 tablespoon butter
1 quart milk
2 eggs, well beaten
1/2 cup white corn meal
1/2 cup pine nut meats
1 egg yolk
For dusting
Powdered sugar
Directions
For pastry dough
Mix to a soft dough, but firm enough to roll out well, 1 1/2
cups pastry flour, 1/4 cup butter, 1/4 cup sugar, and 1 egg. Add Marsala wine if more liquid is required.
For filling
Combine salt, cinnamon and milk in top part of double boiler, bring to a boil and stir in corn meal slowly.
Cook 2 l/2 hours.
Blanch pine nuts and chop coarsely.
Remove cinnamon from corn meal, stir in sugar, butter, nuts and eggs.
For making pie
Butter a shallow pie tin (not over 1 inch deep) and line it with thinly rolled pastry.
Brush with beaten egg yolk.
Bake in a moderate oven (350?F.) until brown.
Dust with powdered sugar and serve cold.
Notes
The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |
