Garlic Pie

Yes, a phenomenal Italian garlic pie that's packed with flavour. prep time include time for dough

• Ready In: 25 hrs
• Serves: 8

Ingredients

• For the dough

• 2  cups all-purpose flour
• 12  tablespoons unsalted butter, chilled and cubed, plus extra for the pan
•  salt

• For the filling

• 5  garlic cloves, peeled
• 1 1⁄2 cups  freshly grated pecorino romano cheese (a sharp goat cheese, you can sub. with parmigiano, but it's not the same)
• 1⁄2 lb pancetta, cut into 1/4 inch cubes
• 3  eggs
• 1⁄4 cup raisins, soaked in cool water for 30 minutes and drained
• 10  saffron threads
• 1  teaspoon salt
• 1  teaspoon  freshly grated nutmeg
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1  teaspoon fresh ground black pepper

• To glaze

• 1  egg, beaten to blend

Directions

1. Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal.
2. Add the salt and enough ice water to make an elastic dough.
3. Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours.
4. Preheat the oven to 400°F.
5. Bring 1 quart of water to a boil.
6. Drop in the garlic and cook for 15 minutes.
7. Drain and rinse in cool water.
8. Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper.
9. Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks.
10. Line a buttered 10-inch pie pan with 1 disk.
11. Spoon in the filling, mounding it high.
12. Top with the second disk of dough and seal the edges with your fingers; trim off excess dough.
13. Glaze the top with the beaten egg.
14. Bake for 45 minutes to 1 hour, or until golden.
15. Remove from the oven, place on a serving platter, and serve hot.