Recotter Pastei (Ginger Pie)

This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book.

• Ready In: 1 hr 15 mins
• Yields: 1 Pie

Ingredients

• Pastry

• 4  ounces flour
• 1  pinch salt
• 2  ounces butter
•  water, to mix

• Filling

• 10  ounces  curd cheese
• 3 -4  tablespoons  double cream (heavy cream)
• 4  ounces pine nuts (pine nuts)
• 2  egg whites, beaten until frothy
• 1  egg yolk, well beaten
• 6  ounces demerara sugar
• 1⁄2 ounce ground ginger
•  cider, to mix if required

Directions

1. Make a short crust pastry with the flour, salt, butter and water.
2. Roll it out.
3. Line a shallow springform cake tin, 6 1/2-inches in diameter, keeping enough pastry back to form a lid.
4. Mix curd cheese with the cream, pine kernels, egg whites (beaten until frothy), the sugar and ginger.
5. Add any cider needed to work the mixture into a smooth paste (except for the kernels).
6. Place the filling in the pie crust and cover with a pastry lid.
7. Glaze the lid with the egg yolk, well beaten.
8. Bake in a moderate oven (GM 4, 350°F, 180°C), for about 45 minutes.
9. Serve warm or cold.