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Recotter Pastei (Ginger Pie)

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“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:
1hr 15mins
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

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.

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